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Looking for My Lost Shaker of Salt…Replacer: Flavor, Function, Future B. B. Heidolph (1), D. K. Ray (2), S. Roller (3), P. Koehler (4), J. Weber (5), S. Slocum (5), and M. W. J. Noort (6). (1) ICL Performance Products, LP, St. Louis, MO, U.S.A. (2) Natural Marketing Institute, Harleysville, PA, U.S.A. (3) Kelley Drye & Warren LLP, Washington, DC, U.S.A. (4) German Research Center for Food Chemistry, Freising, Germany. (5) General Mills, Inc., Minneapolis, MN, U.S.A. (6) TNO, Utrechtseweg, HE, the Netherlands. Cereal Foods World 56(1):5-19. A Hot Topic Session was held at the AACC International Annual Meeting in October 2010 to explore key subject matter related to the challenges of salt and sodium reduction. Session participants and topics included Diane Ray, vice president of strategic innovation, Natural Marketing Institute (NMI)—A spoon of salt in a glass of water makes the water undrinkable. A spoon of salt in a lake is almost unnoticed. Market drivers and trends—Consumer impact; Kari Ryan, group manager, nutrition science and regulatory affairs, Frito-Lay, Inc.— Physiology—Health and nutritional aspects of sodium in the diet; Sarah Roller, partner and chair, food and drug law practice, Kelley, Drye & Warren—Regulating salt and other dietary sources of sodium to promote public health: The global policy landscape and outlook; Peter Koehler, vice director, German Research Center for Food Chemistry—Sodium functionality in bakery applications—Technological and sensory aspects; Jean Weber, senior technology manager, ingredient technology group, G-Tech, General Mills—Challenges and strategies for sodium reduction; and Martijn Noort, project manager and bakery scientist, Food and Biotechnology Innovations Department, TNO—Strategies for improving the sensory profile of sodium-reduced foods. This article outlines the challenges and factors related to sodium reduction.
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