Organised by IFST's Food Science and Nutrition Group
Following the successful debates on Sugar, Fat, Protein, Fibre and, most recently, Vitamins and Minerals, we move on to Sodium and the industry challenge of reducing this in our diets. Whilst sodium is acknowledged as an essential component in our metabolism, sodium salts have played a key role in the formulation of foods. Sodium chloride (common salt) is used for flavouring, preserving, curing and more; other sodium salts are used for various other functionalities, including raising in baked goods.
This event will take a 360-look at sodium: its role in our metabolism, issues in foods and potential solutions. This will once again be an interactive event and bring together a panel of experts to explore various regulatory, health and food formulation issues, relating to salt in our diet.
|A debate on the role of Salt in our everyday lives
Kate Halliwell, Head of UK Diet and Health Policy, Food and Drink Federation (FDF)
|18:40||Session 1: Overview of salt and health including SACN potassium review
Sarah Coe, Nutrition Scientist, British Nutrition Foundation
|Session 2: Consumer insights: an industry perspective
Sue Gatenby, Senior Director Nutrition Sciences, Pepsico
|Session 3: Technical challenges - baking industry focus
Dinnie Jordan, Director, Kudos Blends Ltd
|Session 4: New technologies
Lindsey Bagley, Eureka
Kate Halliwell (Chair)
Please note that the programme is subject to change.
Check IFST policies section for information about cancellations and amendments.