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| Join experts from ICL Food Specialties to get the latest updates on the growing sodium reduction trend and to hear about the increasing options to reduce sodium in your customers’ favorite foods and beverages. Learn how using Salona™ can help substitute 25 to 50 percent of the salt that would be used in standard formulations. With 100 grams of Salona providing less than 2 grams of sodium, and 100 grams of conventional salt providing 39 grams of sodium, Salona is the natural choice in sea salt. You’ll also learn about the Levona® family of leavening acids, which offers a variety of options to reduce sodium in baked goods. Each grade in the Levona family offers a different reaction rate. Learn which grade helps reach your target product characteristics. | ||
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Speaker:
 Barbara Bufe Heidolph
Technical Service Principal Food Phosphates, ICL Food Specialties Barbara Bufe Heidolph has research experience with bakery, beverage, dairy and meat applications of food phosphate products. She has been recognized four times with the Master Technical Service Award and has received six Outstanding Achievement Awards for contribution to the business. As Technical Service Principal for ICL Food Specialties, she provides technical support to customers and conducts applications research. Moderator:  Laurie Gorton
Executive Editor, Baking & Snack; Associate Editor, Milling & Baking News Ms. Gorton joined Sosland Publishing in January 1983 as Editor of Baking Equipment and Bakers Digest and as Associate Editor of Milling & Baking News. In 1998, she became Executive Editor of Baking & Snack. Ms. Gorton recently finished updating “Baking Science & Technology,” a college-level textbook. Ms. Gorton has a bachelor’s degree in journalism from the University of Wisconsin – Madison. Ms. Gorton is a member of several scientific and industry associations including the American Association of Cereal Chemists, the American Society of Baking and the Institute of Food Technologists. |
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