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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
The Siege on Salt: Does It Make Sense?
(Webinar Length:  1 hr 20 min)

This webinar will answer the following questions:

What are the latest trends and approaches for sodium-smart products in contemporary
healthful diets?
How is sodium influencing new product introductions and marketplace positioning as well as
dietary recommendations from healthcare professionals and ultimately consumer perception
and choice?
How can a deliciously delectable balance that tantalizes the taste buds be best
communicated through labeling, advertising and publicity to support marketing efforts?

Overview:

An essential nutrient required daily for health, sodium is classified as an electrolyte with
established adequate intake and upper limit levels. Along with an aging generation swell of
more who limit sodium for health reasons, the desalting of America also targets excessive
use among young adults, teens and children. Yet salt remains one of the most abundant and
low cost flavor enhancers for industry.

Decades old advice to simply eliminate the salt shaker to moderate or minimize total dietary
sodium is now compounded by a contemporary food supply with an estimated 75% coming
from processed prepared foods. The Food & Drug Administration’s proposal to revise the
nutrition facts label considers some of the most restrictive and conservative amounts public
health organizations have ever advised. Yet for heart health the right balance of potassium,
magnesium and calcium is also vitally important.

Areas this webinar will cover:

Dietary recommendations throughout the lifecycle; role as an essential nutrient
Heart health issues – sodium, potassium, magnesium and the electrolyte family
Salt vs Sodium and common sources in today’s processed prepared and packaged food
supply
Nutrition Facts labeling for sodium and potassium; health-related sodium and salt claims
Role in processed food supply – sensory value and other functions
Advances in salt/sodium replacers – what’s been working in which foods
Consumer perception and choice – sodium-related ingredients in products
The table-top salt-shaker vs product development formulas and chef recipes
How food manufacturers and restaurants are de-salting sensory expectations of conditioned
American palates

Who will benefit from this webinar:

Regulatory Affairs & Compliance Professionals
QA and QC Managers
Food Scientists, Technologists & Product Developers
Government food inspectors
Consumer & Marketing Research Professionals
Advertising, Brand, Marketing & Public Relations Managers
Legal Consultants and Professionals
Dietitians and Nutritionists
Importers and Exporters
Int’l and Foreign Agricultural Trade Reps

Presenter, Lauren Swann, MS, RD, LDN

LaurenLauren Swann, MS, RD, LDN is President of Concept Nutrition, Inc., specializing in
strategies to effectively deliver accurate nutrition messages for industry, media and public
health. She established the Regulatory Affairs department for Vlasic Foods International.
Clients include well known food companies, retailers, restaurants and trade associations. She’
s co-authored and written chapters for six books, including the Nutrition Labeling Handbook
and has been interviewed by national and local media including NPR. 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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