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

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.

  • Item #: 1108cHaltSalt
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