Webinar: Current and Future Salt Reduction Techniques

Sponsored by: Food and Drink Federation

Focused on:

  • Food
  • Salt
  • Reduction

Date: 22 January

1585

Time: 3PM London/10AM New York

Food and Drink Federation presentation on technological and ingredient solutions for reducing salt

Salt reduction in food continues to be a priority for food manufacturers. However, following years of gradual reductions in salt levels, the industry is now reaching the limits of what can be done. For some foods it will be very difficult to achieve further reductions with the techniques currently available. This means that new solutions are vital in order for companies to meet some of the Responsibility Deal 2012 salt reduction targets.

This webinar will present the findings from independent research by Leatherhead Food Research, commissioned by the Food and Drink Federation and the British Retail Consortium, which aimed to help companies identify possible solutions to this problem. The research was published in July and showed that a number of potential future methods do exist to reduce the salt content of foods.

The webinar will also describe some of the key techniques currently available for reducing salt in products. These approaches have been used successfully by some of the UK’s best-loved brands and supermarkets and will be helpful to those companies that have recently decided to reduce salt in their products.

Register now if your company is starting out on, or reaching the limits of, a salt reduction programme and is keen to learn about the possible solutions for salt reduction both now and in the future.

Presented by

BARBARA GALLANI,

DIRECTOR, FOOD SAFETY, SCIENCE AND HEALTH

Barbara Gallani, as Director of Food Safety and Science of the Food and Drink Federation (FDF), is responsible for the development, implementation and promotion of FDF's policy with respect to scientific, technical and regulatory issues. This involves the evaluation of UK, European and international policies and legislation on: residues and contaminants, food contact materials, novel ingredients and technologies, incident management and prevention, food labelling and nutrition.

Before joining the FDF in 2008 Barbara worked as Food Policy Executive at the British Retail Consortium and in Brussels as Food Policy Advisor at the European Consumers Organisation (BEUC).

Barbara is a Fellow of the Institute of Food Science and Technology and represents FDF on a number of national and international committees and steering groups.

The Food and Drink Federation is the voice of the UK food and drink industry, the largest manufacturing sector in the country. FDF's membership comprises manufacturers of all sizes as well as trade associations and groups dealing with specific sectors of the industry.

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Key Learning Objectives

  • Understanding of UK RD targets for salt
  • Awareness of current successful options for salt reduction
  • Analysis of possible future solutions to further reduce salt
  • Understanding of regulatory constraints linked to reformulation

Audience

  • Scientific
  • Technical or Regulatory Affairs
  • Company Nutritionists
  • Product Technologists
  • R & D