Advancing Technology to Better Understand the Functional Roles of Salt/Sodium in Food Products: Achieving Sodium Targets While Minimizing Impact on Sensory

Session Track: Sodium Reduction: Product Development Strategies & Applications
Session Date: Thursday, March 20, 2014; 1:45 - 2:30 p.m.

Session Description

The ongoing pressures and challenges from various sources including, government regulations and public interest groups have forced many food manufacturers to re-evaluate the sodium content in their product portfolios. While acknowledging the initial actions of some food manufacturers to reduce or remove sodium from their products, the cascading issue of simultaneously meeting consumer sensory expectations is also addressed. Alternative techniques to better recognize the functional roles of sodium in the food matrix and the effects of sodium alternatives such tools as the use of x-ray tomography and scanning electron microscopy are also covered in this session.

Speaker Information

Janice Johnson, Applications/Technical Service Leader, Cargill

Janice Johnson, PhD, has been working in the food industry as a research scientist for the past 16 years. In her current capacity, Janice is the Applications/Technical Service Leader at Cargill and is responsible for leading a team that investigates the impact of salt on the sensory attributes and processing of food products.  As a contributor to the scientific community, Janice actively presents her research at various forums (e.g. Sodium Reduction: Getting to 2,300: A Progress Report and Opportunities for Further Progress 2013, National Food Policy Conference 2013, Institute of Food Technology Annual Conference 2013) to help better understand the implications of reducing sodium in food products and ultimately, the consumer’s diet.   Also within Cargill, Janice studied the functional role of various health ingredients, such as Barliv™ barley beta-glucans and omega-3 fatty acids, in food systems.  Before joining Cargill, Janice was a research scientist, specializing in dairy ingredients, and supported operations for Mars, Inc. Janice has a PhD and MS in food science, and BS in home economics/dietetics, all from the University of Wisconsin-Madison. She currently serves as a member of the Institute of Food Technology and the sodium sub-committees for GMA, ILSI and Innovation Center for U.S. Dairy.