Sodium on the Brain

Regardless of the product category—from health-oriented to everyday and ultra-mainstream—the clarion call across the food industry is to reduce total fat, calories and sodium. This trifecta of tastiness can prove rather challenging to even the savviest product or menu developer, but the latter is particularly sticky. When we start to tinker around with our five tastes, imbalance can quickly result. And sodium reduction can be notoriously application-specific. Factor a prevailing consumer desire for a natural, clean-label solution to this puzzle, and the complexity factor can exponentially increase. That’s where a trusted supplier who has already examined the sodium conundrum in detail can come in quite handy.

Along with WILD Flavors—someone who knows a thing or two about the multifaceted nexus where flavor and taste meet—we’ll be hosting a free webinar on this subject, on Sept. 15 at 2:00 Eastern, entitled “The Sodium Storm: A Nation Taking a Stand for Better Health.” During the live web event, John A. Bauman, senior director of savory applications & food flavor creation for WILD Flavors, will dig into this situation from health-forward societal perspective, demonstrating the clear need to cut sodium across the board, while looking at the market for reduced- and low-sodium foods. He’ll also look at the various approaches formulators use to lower sodium.