Session Detail

Session Number and Title: 183.Reducing sodium in foods: Implications for flavor and health.
Session Type: SYMPOSIUM
Session Time: Monday, Jun 13, 2011, 1:30 PM - 3:00 PM
Primary Track: Product Development & Ingredient Innovations
Secondary Track: Food, Health & Nutrition
Session Room: Room 295
Session Description: This session includes a discussion on the influence of sodium in foods, the role it plays in perceived flavor, and how removing sodium influences not only saltiness but also bitterness, sweetness, and aromatic qualities. The session also discusses health-related issues surrounding dietary sodium intake and why the Institute of Medicine recommends mandatory sodium reduction. Finally, the session includes strategies commonly used by the food industry to reduce sodium.
Track Sponsor: Cargill
Learning Objective 1: Participants will learn about the complexity involved in reducing sodium in foods and how removing sodium has multiple effects on flavor perception.
Learning Objective 2: Participants will learn new information about sensory biological drivers of market segmentation and how they are related to reduced sodium foods.
Audience Experience Level: Beginner/Intermediate
Session Moderator(s):
John Hayes, Penn State, University Park, PA
Russell Keast, Deakin Univ, Melbourne, Australia
Monday, Jun 13, 2011, 1:30 PM - 1:35 PM
Introductory Remarks

Monday, Jun 13, 2011, 1:35 PM - 3:00 PM
183-01. Salt doesn't just add saltiness: Implications for flavor
Russell Keast, Ph.D., Deakin Univ., Melbourne, Australia

Monday, Jun 13, 2011, 1:35 PM - 2:45 PM
183-02. Sensory differences as potential drivers of market segmentation
John E. Hayes, Ph.D., Pa. State Univ., University Park, PA

Monday, Jun 13, 2011, 1:35 PM - 2:45 PM
183-03. Culinary perspectives on sodium reduction
Chris Loss, Ph.D., Culinary Inst. of America, Hyde Park, NY

Monday, Jun 13, 2011, 1:35 PM - 2:45 PM
183-04. Challenges of reformulating food products to meet sodium targets
Janice Johnson, Ph.D., Cargill Inc., Minneapolis, MN

Monday, Jun 13, 2011, 2:45 PM - 3:00 PM
183-05. Keast



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