Salt - the most multifunctional and controversial ingredient?

New approaches to salt reduction and techniques for salt replacement are needed to help manufacturers continue to reduce salt levels in their products.To address this we are holding a seminar on 11 October. The seminar will update delegates on how the industry is progressing towards meeting the salt reduction targets and the Department of Health´s Responsibility Deal. It will also focus on taste perception, and the influence that salt has on consumer food choices, and investigate new developments into retaining flavour profile with lower salt levels and alternative salt replacements.
The UK food industry is under continuing pressure from the government, health officials and retailers to reduce salt levels in processed food products.This is a major challenge for the food industry, as consumers expect "reduced salt" products to possess the same quality, flavour and appearance as the original version.

Contact: Sarah Chapman
+44(0)1386 842212
sarah.chapman@campdenbri.co.uk