Sodium Reduction in Processed Meat Made Easy
Sponsored by: AkzoNobel Salt Specialties
Date: 20 June
Time: 3PM London/10AM New York
Find out all about the challenges and solutions for sodium reduction in processed meat.
Salt and health are in the news every day. Adults should consume less than 5 grams of salt per day, but the current daily EU salt consumption is 8 to 12 grams per day. The food industry is therefore pushed to reduce sodium.
Processed meat will be one of the target segments that will face growing pressure. This webinar will explore the challenges that come with sodium reduction in processed meat. It will provide insightful guidance in overcoming these challenges.
This in-depth knowledge is presented to you by a unique partnership: AkzoNobel Salt Specialties - the world's leading vacuum salt producer and Givaudan - the world’s leading flavour and fragrance company. This ground breaking partnership has delivered an easy-to-use solution that will simplify new product development for low sodium processed meat, reducing time to market without compromising on taste and food safety.
Please register to join this insightful webinar, with a Q&A session with both expert companies.
Business Development Manager, AkzoNobel Salt Specialties
As Business Development Manager at AkzoNobel, Matthijs is responsible for a range of sodium reduction products branded Suprasel OneGrain. In his role Matthijs has gained significant experience with sodium reduction in a wide range of applications across many different countries. Matthijs will share the key insights derived from this experience in the upcoming webinar.
Savoury Product Manager EAME, Givaudan
Gwen Kastler, Savoury Product Manager at Givaudan, has strong experience of consumer understanding, front end innovation, product development and implementation. She enjoys the challenge of driving and focusing the flavour development and commercialization processes towards products that will best meet Givaudan's customers' goals – and the needs of their consumers.
Key Learning Objectives
- Why will pressure to reduce sodium grow for processed meat producers and why is this a challenge
- Which categories of solutions are available and which of these work for processed meat
- How to easily reduce sodium in processed meat while keeping consumer appeal and functionality
- What practical evidence supports these advantages
- Product Developers
- Ingredients distributors