Register now: webinar on sodium reduction solutions

The webinar, entitled "Breaking bread: How a century-old tool is reducing sodium today," will take place on April 30.

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On Tuesday, April 30, we will be hosting a free webinar on how umami and monosodium glutamate (MSG) can reduce sodium in bread and other baked goods.

The webinar's speakers include Dr. Soo-Yeun Lee, Washington State University, and Chef Arron Andrews, associate corporate chef, Ajinomoto Health & Nutrition North America (AHN). Dr. Lee has recently done research on umami as a sodium-reduction tool, and Chef Andrews will share how AHN is using this new research to achieve up to 30% sodium reduction across various baked applications.

Attendees will also learn details of university-led studies confirming consumer acceptance of reduced sodium bread (using MSG), how to meet FDA sodium reduction targets, how MSG can serve as a partial substitute for salt (while preserving texture), and some of AHN's sodium-reduction application applications, such as milk bread, brioche, hamburger buns, pizza dough, and crackers.

Click here to register for the webinar.

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Liz Parker Kuhn is the senior editor of Candy Industry and Snack Food & Wholesale Bakery, and has worked at BNP Media since 2012. She has written for CBS Detroit as well as for her own blogs. She earned a Bachelor of Arts in Creative Writing from the University of Michigan. Liz can be contacted at (248) 839-7156 or at parkere@bnpmedia.com.

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