Partner Series—The Sodium Storm: A Nation Taking a Stand for Better Health

Available: On Demand

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Posted August 16, 2011 in Webinar, Sodium, WILD Flavors, Food and Drug Administration (FDA), Heart Health

Speakers: John A. Bauman, Senior Director, Savory Applications & Food Flavor Creation; WILD Flavors; Jessica Jones-Dille, Sr. Manager, Industry Trends & Market Research, WILD Flavors

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INSIDER Partner Series

With over 11 million cases of hypertension in the U.S., sodium reduction should be a main concern for developers and consumers alike. It can be a struggle to develop delicious, low sodium products. Whether it’s affecting the taste of the product, creating off notes, or cost concerns, there have constantly been factors hindering the success of sodium reduction. In the end, if consumers do not have a healthy alternative, they will still desire a salty profile.

WILD offers an innovative natural solution for sodium reduction, capable of reducing sodium up to 45%. WILD’s development is label friendly and is combined with natural flavors, decreasing sodium in a wide range of applications including soups, sauces, meats, prepared foods, frozen entrees, bakery, dressings, snacks and bread.

Learn about:

Consumer need for sodium reduction in processed foods
The marketplace for low-sodium and reduced sodium products
Typical approaches for lowering sodium in finished goods
Benefits of natural sodium reduction technologies
WILD’s solutions for great tasting low sodium products

Speakers:

John has 35 years experience in the food industry with last 19 years at WILD Flavors where he is currently Senior Director, Savory Applications & Food Flavor Creation. Prior to WILD, John was responsible for the product and process development for ConAgra Grocery Products Division’s (Hunt-Wesson) ethnic foods business unit and also worked in the preserve industry for the J.M. Smucker Company. John has a bachelor’s degree in Biology from Hillsdale College and a master’s degree in Food Technology from The Ohio State University. He is member of IFT, Research Chef’s Association, past chairman of the Ohio Valley Section of IFT and has been a member of the advisory board to the University of Cincinnati’s Culinary Arts and Science program.

Jessica Jones-Dille specializes in developing market strategies focused on capturing trend driven food and beverage solutions. She leads WILD’s cross-functional N.E.X.T.™ Team in identifying emerging trends and determining their impact on the food and beverage industry. In addition, Jessica manages WILD’s market research functions and directs product and concept development ideation for industry events, tradeshows, and strategic customer presentations. She works with both food and beverage customers in creating, developing, and supporting their brands with innovative flavor, color, ingredient systems, and health ingredient technologies. Jessica has a bachelor’s degree in marketing from Xavier University as well as a master’s degree in business administration. She is a frequent speaker at industry functions and contributes regularly to trade journals.

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