Cereals & Grains Association
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Product Development Challenges: Reducing Sodium and Increasing Fiber and Whole Grains
Sunday, October 16, 8:00 – 5:00 p.m.
Organizer: Leslie Skarra, Merlin Development, Minneapolis, MN, U.S.A.
Full-day Fees: Members: $195 * Nonmembers: $225 * Students: $99
Half-day Fees: Members: $129 * Nonmembers: $149
Half-day pricing is not available to students.

Reducing sodium intake and increasing fiber and whole grain consumption are two key drivers in formulating healthier products. This course will address the opportunities and challenges from a product development perspective. Issues with sodium reduction that will be covered include consumer preferences, salt replacers, leavening alternatives, flavoring strategies, culinary approaches, changes in dough functionality, and balancing options during formulation. Discussions on increasing fiber and whole grain content will cover current topics in the news, managing indigenous fiber in cereal ingredients, functionalities contributed by various fiber sources and whole grains, and formulation strategies. Preregistration is required. Full-day registration fee includes coffee break, lunch, and course materials.

Morning Session: 8:00 - 11:30 a.m.
Functional Issues in Fiber and Whole Grain Enhancement in Grain-based Foods

Afternoon Session: 12:30 - 5:00 p.m.
Functional Issues in Sodium Reduction in Grain-based Foods