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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Labeling for Taste When Halting the Salt
Flavorful Names & Sodium Claims
(Webinar length:  1h 27m)

Overview:

Salt and sodium are under siege for excess in today’s food supply. Taste remains the top
driver for purchase selection and consumer expectation can be influenced by labeled sensory
descriptions. Labeling for sensory appeal while meeting this need can be tricky -- "No Salt
Added" and "Low Sodium" conjure up tasteless foods; flavor labeling regulations have
detailed descriptions.

There are several aspects of required disclosure and optional statements that can make or
break tasty appeal when marketing food products. This webinar will cover minimal regulatory
requirements for sodium and flavor labeling as well as considerations for optional
declarations that can tantalize the taste buds while controlling “the salt of the earth” for
achieving a delectable balance. Public health reasons for the desalting of America will be
included along with insights for how sodium-smart products are perceived by consumers and
what sounds delicious.

Areas covered in the webinar:

Why the pressure is on to reduce dietary sodium – health concerns
Where’s it coming from – shifts over time in dietary sodium food sources
Nutrition Facts and claim requirements for sodium and salt
Ingredient list rules for seasonings and spices
Flavor labeling regulations
US Dept of Agriculture (USDA) Food Safety & Inspection Service (FSIS) differences
Insights about salt substitutes and alternatives
Consumer reaction to savory descriptions
Approaches for de-salting the sensory expectations of salt-loving Americans

Who will benefit from this webinar:

Regulatory Affairs and Compliance Professionals
QA and QC Managers
Food Scientists, Technologists and Product Developers
Government food inspectors
Consumer and Marketing Research Professionals
Advertising, Brand, Marketing and Public Relations Managers
Legal Consultants and Professionals
Health and Science Journalists and Reporters
Importers and Exporters; International and Foreign Agricultural Trade Reps
Dietitians and Nutritionists

Presenter--Lauren Swann, MS, RD, LDN

Lauren Swann is President of Concept Nutrition, Inc., specializing in strategies to effectively
deliver accurate nutrition messages for industry, media and public health by providing food
labeling & nutrient analyses; and cultural food practices consulting services. She’s managed
labeling for competitive marketplace positioning as well as government compliance for
hundreds of items including novel ingredients and unprecedented category entries. She
established the Regulatory Affairs department for Vlasic Foods International. Lauren has
published dozens of articles as a contributing nutrition writer and field reporter for leading
industry publications. She’s also co-authored and written chapters for six books, including the
Nutrition Labeling Handbook. She has an MS in Nutrition Communications from Boston
University, a BS in Medical Dietetics from Howard University, is a Registered Dietitian,
Licensed in Pennsylvania.


Webinar Price ($289)
Click here to buy it


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