Partner Series—Meeting the Sodium Reduction Challenge: Solutions and New Technology

Available: On Demand

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Posted June 9, 2010 in Webinar, Flavor, Regulatory, Sodium, Technology

Speakers: Carl Knueven, Corporate Manager of Product Development, Jones-Hamilton Co.

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Food Product Design Partner Series

The United States and other countries are targeting the amount of sodium in processed and foodservice foods due to excessive sodium consumption and its unhealthy relationship to high blood pressure and cardiovascular disease. With recent Institute of Medicine recommendations asking for a heightened effort to reduce sodium in foods across the board by manufacturers and restaurants, as well as possible regulations looming, reducing foods’ sodium has taken on a new urgency. The Webinar will cover regulatory, technical and flavor challenges faced by the food industry, and current solutions to sodium reduction, and will introduce a new technology to assist in the battle to reduce sodium levels.

Speaker:

Carl Knueven Mr. Knueven is the Corporate Manager of Product Development for Jones-Hamilton Co. He has worked for Jones-Hamilton Co. in various roles for over 25 years. He holds a Masters in chemistry from Bowling Green State University and a Bachelor in biology from the University of Toledo.

Content developed and sponsored by

Jones-Hamilton Co.; pHase