Overcoming technical challenges in replacing salt: capitalising on consumer concerns around sodium's impact on health while maintaining taste, texture and clean label
Consumer demand for healthier products is continuing to grow - and as they become more and more aware of the effect of sodium on their health, they continue to look to purchase low-salt products.
It’s essential for F&B companies to understand the technical processes and options available for salt replacement. Attend Fi Conferences’ Advances in Salt & Sodium Reduction 2012 to meet with the experts who can help you with your salt replacement and enhancement challenges.
Companies already registered include:
ADM, Arla Foods Ingredients, Biachem Limited, Carbon Group, Dr. Paul Lohmann, Ellco Food, Evonik Industries, Fonterra, Forum Products, Gallina Blanca Star, Jungbunzlauer Ladenburg, Kerry Foods, LoSalt, Mills DA, Nongshim Co., Ottens Flavors, PepsiCo, SIK The Swedish Institute for Food and Biotechnology, Solvay Carbonate France, Stabburet, Tata Chemicals Europe, Tate & Lyle, Tnuva, University of Nottingham, and Warbutons. |
Gain knowledge on the latest technical innovations and new solutions for effective salt reduction:
| • | Understand the role of current salt replacers, their limitations and how to use them in a way that is financially viable for your company |
| • | Discover how to improve the taste profile of your products by working with flavour houses |
| • | Join the potassium debate and ascertain the health benefits associated with replacing sodium with potassium |
| • | Keep your label clean and identify which salt replacers are classed as additives according to current guidelines |
The Co-operative group has an ongoing salt reduction policy and is an excellent example of a European F&B company that is doing more than their bit to improve the health of their consumers.
The company has worked hard on reducing salt across their various food ranges, from bread and ready meals, to sandwiches, soups and sauces.
Join Janet Taylor, Nutrition Manager at the Co-Operative Group as she discusses the obstacles they face as they continue to reduce sodium in their products. This unique case study will highlight the challenges and successes they have encountered on their reformation journey, from overcoming technical problems and cost limitations, to examining the commercial benefits gained from developing reduced salt products.
Meet with the experts who can help you with your salt replacement and enhancement challenges during an afternoon of technical case studies. |
Don't miss out on your chance to achieve effective salt replacement and reach today's health conscious consumer
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