Sodium Reduction Soups and Sauces - Melle 16.12.11 and 27.01.12

Mini-workshop series with an overview of the capabilities and limitations of reducing sodium in their product (group).

Besides soups and sauces, in the spring of 2012,  similar workshops for the meat industry and bakery sector are planned.

Note: Ingredients suppliers who wish to demonstrate their solutions to sodium reduction in soups and sauces, should contact Annelies Vandamme (Flanders' FOOD)

Please check the full programme here.