Tools and Strategies for the Snack Industry
Session Track: Sodium Reduction: Processing Applications
Session Date: Friday, March 21, 2014; 9:30 - 10:00 a.m.
Changes in consumer lifestyles have created new demands for ready-to-eat snack foods that offer better nutrition without sacrificing taste. Morton Salt has over forty years of experience in reducing sodium in snack foods. A “tool box” approach of utilizing varied strategies and ingredient alternatives are described as successful techniques in reducing sodium while meeting consumer taste and sensory expectations including, reducing process variation, gradual reduction in salt levels, and the use of different salt particle sizes. Time-intensity sensory teat results are also shared that demonstrate the perception of topically applied salts used as snack toppings.
Linda Kragt, Director, Technical Services, Morton Salt
Linda Kragt is Director, Technical Services for Morton Salt Inc. in Chicago. She received a B.S. in Foods from Michigan State University. She has been with Morton Salt for over 30 years primarily in Research and Development. In that capacity, she conducted extensive research on food applications of salt and sodium reduction solutions. She is a Professional Member of the Institute of Food Technologists (IFT), served on the IFT Board of Directors and has been Chair of the Chicago Section IFT. She has also been Chair of the Association of Dressings and Sauces Executive Technical Board. She has received the Chicago Section IFT Service Award and the Association of Dressings and Sauces Service Award.