| 8:30 | Registration |
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9:00 | Chair’s Opening: Clarifying information and correcting perceptions on sodium chloride’s effect on human health |
| | Professor Graham Macgregor, Chair of the Blood Pressure Association |
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Exploring targets, tackling technical challenges with new innovations and exploring alternative methods for sodium replacement |
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9.15 | Understanding sodium reduction targets and perceptions in the EU and beyond: Comply with regulation, align with consumer demand and optimise your business opportunities internationally |
• | Examining and comparing current sodium reduction guidelines being enforced across the EU and beyond |
• | Identifying how you can ensure your product complies to the strictest regulations and can be easily exported to a wide range of countries |
• | Analysing consumer perceptions of sodium content in food across Europe and globally - how do they differ and what does this mean for your products? |
| | Professor Francesco Cappuccio, Director of World Health Organization Collaborating Centre for Nutrition, Warwick Medical School |
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9:45 | “Better For You” functional ingredients options developed to replace sodium in food applications without compromising taste or functionality |
• | Exploring the use of ‘Cal-rise’, a novel non-sodium slow-acting calcium-based leavening which reduces sodium by 25% in baked foods |
• | Ascertaining new speciality phosphate innovations: using potassium to overcome functionality challenges in lower sodium meat, seafood, poultry and dairy applications |
| • | Discussing approaches to replace sodium whilst maintaining taste, texture and functionality |
| | Dr Yan Huang, Senior Scientist, Innophos Inc |
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10:15 | Discussion panel - Taste is King: Reformulating low sodium products and achieving a desirable taste profile that is well received by consumers |
• | Understanding the role of current salt replacers - how can you use them and what are their limitations? |
• | Discussing the alternatives to using potassium chloride as a replacement for sodium - what other salt minerals are available and financially feasible for your company to use? |
• | Discovering how to improve taste profiles by working with flavour houses |
| | Dr Wayne Morley, Head of Food Innovation, Leatherhead Food Research Howard Munt, Project Manager, Global Product Design Savoury Foods, Firmenich Dr Adam Anderson, R&D Director EMEA Region, Kerry Ingredients & Flavours |
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11:00 | Refreshments |
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Exploring non-salt ingredients that are suitable for sodium replacement and assessing salt replacement challenges and future strategies |
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11:30 | The potassium debate: assessing the replacement of sodium with potassium and the associated health benefits |
• | Understanding the role of potassium in the human body and its synergistic relationship with sodium |
• | Analysing attitudes towards potassium as a replacement to sodium in the F&B industry - discussing perspectives from different markets and the medical community’s standpoint |
• | Ascertaining the various health benefits arising from substituting potassium for sodium in F&B products - ensure your products are appealing to health conscious consumers |
| | Steph Skellern, Technical Service, Kudos Blends |
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12:00 | Case study: Examining the challenges involved in the sodium replacement process and evaluating a successful sodium replacement journey |
• | Gain an in-depth evaluation of the major challenges encountered when trying to reach sodium reduction targets |
• | Analysing an effective sodium reduction process |
| • | Exploring the aftermath of achieving sodium reduction targets - what are the benefits for your company? |
| • | Evaluating customer perception and consumer acceptance of low-salt products |
| | Chiara Tomalino, Food Policy Officer, Eurocoop, the European community of consumer co-operatives
Janet Taylor, Nutrition Manager, Food Policy, The Co-operative Group |
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12:40 | Lunch |
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Industry focus: Assessing new technical solutions for sodium replacement and overcoming difficulties across specific industries |
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13.40 | Ready meals & convenience foods: understanding their contribution to daily salt intake and discussing consumer acceptance of low sodium convenience products |
• | Exploring the consumer’s current perceptions and reality of ready meal consumption- how will ready meals contribute to salt intake in the future? |
• | Discussing consumer acceptability of lower salt ready meals and convenience foods – exploring the methods and applications of preexisting technology and discussing ongoing work in salt replacement |
• | Understanding sodium replacement’s influence on front of pack labelling and the predicted impact on consumer intakes, including how ready meals offer an opportunity to test labelling efficacy and change consumer perception |
| | Katharine Jenner, Campaign Director, CASH & WASH |
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14:10 | The meat industry: Learning how to replace sodium levels in high moisture meat products whilst maintaining preservation, texture and stability |
• | Looking at texture and its importance for producing a quality meat product: explore how this can be achieved within a low sodium product |
• | Identifying new innovations in the meat curing process and how to achieve success with less sodium |
| | Theo J. Verkleij, Project Manager Functional Ingredients, TNO |
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14:40 | The baking industry: Exploring the unique challenges that occur when sodium is replaced in bread and other baked goods - retaining functionality and taste |
• | Overcoming the complications involved in replacing sodium in raising agents, for example sodium carbonate |
• | Understanding the effects of sodium replacement on dough rheology- learn how to cater for stability problems while making limited changes to your supply chain |
| • | Using natural spices to improve the flavour profile in low sodium baked goods |
| | Kiril Gelsinov, Senior Innovations Technologist, Haydens Bakery |
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15:10 | OneGrain technology Case Study: Reducing sodium by up to 50% with an effective sodium replacement solution |
• | Discussing the unique OneGrain technology - explaining the advantages of combining regular salts and taste-enhancing flavours in single salt grains |
• | Exploring the ability of OneGrain technology to turn salt into a free-flowing, easy-to-handle carrier of flavours, nutrients and other ingredients |
| • | Analysing Suprasel Loso OneGrain product range and the solution it offers for various end uses, from bakery products to meat products and more |
| | Mr. Hans Brand, Market Development and Technical Service Manager, AkzoNobel
Mr. Matthijs Bults, Business Development Manager, AkzoNobel |
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15:40 | Refreshments |
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16:00 | LactoSalt Case Study: Exploring the technicalities of replacing sodium and maintaining preservation without increasing costs |
• | Exploring the technical aspects of Lactosalt – how can you use it as a salt replacer in your products and what are the cost implications |
• | Ascertaining the use of Lactosalt as a natural salt replacer to maintain preservation and deliver a clean label |
• | Discussing the use of Lactosalt across a range of industries including bread, cheese and processed meat |
| | Xavier Monie, Marketing Director, Armor Proteines |
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16:30 | Discussion Panel: Assessing the industry response to changes to government salt reduction targets |
| • | Discussing the recent changes to government salt reduction targets- how likely is the DoH to drop the targets after April 2012 and what are the health consequences of this? |
| • | Will consumers stop buying low sodium products now targets may be dropped given their understanding of salt’s impact on health? |
| • | Are the health benefits of cutting daily salt intake enough to drive consumers to buy low salt products? |
| • | Should the recent changes to the 2012 salt reduction targets affect reformulation strategies in the F&B industry? |
| | Malcolm Kane, Director, Cambridge Food Control |
| | Professor Graham Macgregor, Chair of the Blood Pressure Association |
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17:00 | Close of conference |
