Webcast: New Ways to Reduce Sodium in Foods and Beverages

May 19, 2011 - PRLog -- The 2010 Dietary Guidelines for Americans are out, with recommendations to decrease calories and consumption of sodium and to increase fiber. Processed/packaged foods play the biggest role in how Americans eat, so what can food manufacturers do to help improve the American diet?

Food Processing will present a webcast on May 25 to discuss how food processors can reduce the use of salt or to make better use of it through new crystal structures recently made available. The webcast will also explore the many ways to cut sources of sodium sometimes hidden food or beverage formulations without affecting the taste. There will also be a brief overview on the science behind how humans perceive flavor.

Presenters include:

Bob Brown, Director of Global Nutrition, PepsiCo/Frito-Lay

Bill Bangs, Senior Research Fellow, Campbell Soup Global R&D

Dr. Markus A Eckert, Senior Vice President Research & Development - Beverage Applications, Kerry Ingredients & Flavours - Americas Region

Jerry L. Poe, Director of Research and Development and Technical Services,
Compass Minerals International Incorporated

Attendees will be able to participate in a live question and answer period during the webcast.  

The webcast will take place Wednesday, May 25 at 2:00 PM ET.

Visit http://www.foodprocessing.com/fpseries to register for the event.

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FoodProcessing.com is the go-to information source for the food and beverage industry. We offer processing best practices as well as new products, equipment and ingredients for food and beverage processors.