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?


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


Lauren 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.

  • Item #: 0807eSalt
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Price $289.00