Available:On Demand
Length: 60 minutes
Cost: Free
Sponsored by
Description:
Over the past several years, consumers have become more aware of the negative
health effects of high dietary-sodium consumption. In many studies, prepared
foods have been highlighted as a major source of excess sodium in the typical
Western diet--the American Heart Association estimates Americans consume up to
75% of their sodium from processed foods--leading to regulatory proposals in
some countries. Currently, in the United States, the FDA allows manufacturers
to make a health claim associating diets low in sodium with reduced risk of
high blood pressure on a low-sodium food’s label.
However, sodium provides multiple technological functions in food processing
and preparation, and reduction is proving to be a challenge. Join this Webinar
to learn more about fulfilling consumer demand for low-sodium products without
compromising taste or quality.
Topics to be discussed:
- Studies that show sodium/health relationship (include targets, actual consumption per capita, target demographics)
- U.S and global regulations: Proposed and currently in effect
- Sodium functionality from a food science perspective/application specific (effects of removing sodium and/or sodium-containing ingredients)
- Alternatives and “case studies” (differences and similarities in products with sodium alternatives, use levels, ultimate sodium levels)
- Innophos’s new technologies in low-sodium ingredients for a wide variety of foods including baked goods, beverages, cereals, meats, seafood, poultry and dairy products
Speaker:
Russell Kemp is vice president of research and development for Innophos.
Kemp joined one of Innophos’ precursor firms in 1989, first holding several
manufacturing management jobs, from 1998 through 2007, fulfilling a business
management role. Previously, he worked as a process and production engineer
at Monsanto. Kemp earned a bachelor’s degree in chemical engineering from
the Colorado School of Mines and a master’s degree from Southern Illinois
University at Edwardsville.
****Please note, you will be redirected to our education website,
www.nutrilearn.com. If this is your first time visiting, please
register as a new nutrilearn user for this FREE Webinar. ****
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