Sodium Reduction Workshop - 28/02/2012

Reducing sodium (salt reduction) is a hot item these days. But how do you begin?

In a mini-workshop series, Flanders' FOOD outlines the possibilities and limitations of sodium reduction in meat products.

The following topics are discussed :

• What moves at the sector level? What actions come from the authorities?
• Overview of various sodium reduction strategies across sectors
• Functionality of salt in processed meats
• Possibilities and limitations for reduction
• Actionplan for sodium reduction
• Examples of products with reduced sodium content: how to produce a product with reduced sodium.
• Taste issues

For this series of workshops, Flanders' FOOD collaborates with KaHO Sint-Lieven and ILVO.

Practicalities :

• 28.02.12 Theory, 13.03.12 Ham, 27.03.12 Cooked Sausage, 10.05.12 Salami, 24.05.12 Dried salted goods

1 participation includes: attendance theory session+1 of the remaining sessions of your choice

For more info and registration, check the Flanders'FOOD-site.