Speakers confirmed
Hear from industry expert speakers including:
Janet Taylor
Nutrition Manager, Food Policy
The Co-operative Group
Janet Taylor will be discussing the challenges and successes that the Co-operative Group have faced during their reformulation journey
Professor Graham MacGregor
Chair
Blood Pressure Association
Graham MacGregor will clarify the information on sodium chloride’s effect on health
Katharine Jenner
Campaign Director
CASH & WASH
Katherine Jenner will be exploring consumer acceptability of low salt ready meals and convenience foods
Professor Francesco Cappuccio
Head of World Health Organization Collaborating Centre for Nutrition
Warwick Medical School
Professor Francesco Cappuccio will examine the current sodium reduction guidelines being enforced across Europe
Dr Adam Anderson
R&D Director EMEA Region
Kerry Ingredients & Flavours
Dr Adam Anderson will explore the role of current salt replacers during a discussion panel focused on maintaining a desirable taste profile after the reformulation process
Howard Munt
Project Manager, Global Product Design Savoury Foods
Firmenich
Howard Munt will explore the role of current salt replacers during a discussion panel focused on maintaining a desirable taste profile after the reformulation process
Dinnie Jordan
Director
Kudos Blends
Dinnie Jordan will explore the health benefits associated with using potassium as a salt replacer
Theo J. Verkleij
Project Manager Functional Ingredients
TNO
Theo Verkleij will identify how to reduce salt in high moisture meat products whilst maintaining preservation, texture and stability
Dr Wayne Morley
Head of Food Innovation
Leatherhead Food Research
Dr Wayne Morley will explore the role of current salt replacers during a discussion panel focused on maintaining a desirable taste profile after reformulation process
Chiara Tomalino
Food Policy Officer
Eurocoop
Chiara Tomalino will analyse an effective sodium reduction specifically looking into how technical problems, processing issues and cost limitations can be overcome
