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What is the food industry doing to lower sodium? The National Dairy Council shares efforts by cheese makers to lead process control and product innovations as part of the solution to help lower sodium - while maintaining expectations for food safety and taste.

Connecting Public Health and the Food Industry: Reducing Sodium through Food Manufacturing (October 27, 2015)

August 10, 2016

 

What is the food industry doing to lower sodium? The National Dairy Council shares efforts by cheese makers to lead process control and product innovations as part of the solution to help lower sodium—while maintaining expectations for food safety and taste. Also, representatives from an integrated healthcare system and local pizza dough manufacturer discuss their unique partnership to lower the sodium content in pizzas sold and served to customers.

Panelists:

  • David McCoy, PhD, Vice President, Product Research, National Dairy Council
  • Corinne Cook, MSM, RD, LD, Healthy Food Service Coordinator, Community Health Improvement, MaineHealth, Portland, ME
  • Jason Melanson, General Manager, It’ll Be Pizza Company, Scarborough, ME

Moderator:

  • Kelly Hughes, MPH, RD, CHES, Associate Director of Program Strategy, NNPHI

Grab the slides here and here »

Focus Areas:
  • Cross-Sector Collaboration

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