Successful Sodium Reduction Solutions Seminar for Healthier Korean Products
Enabling good tasting healthy products for Korea whilst highlighting the benefit of reducing sodium…Enabling good tasting healthy products for Korea whilst highlighting the benefit of reducing sodium & increasing potassium uptake was showcased by Jungbunzlauer in Seoul, March 21, 2014 - one of the world’s leading producers of biodegradable ingredients of natural origin.
A total of 65 participants from 26 key industry stakeholders – producers, academia and organisations attended the Sodium Reduction Solutions seminar jointly organised by Jungbunzlauer and Sam-A Trading at the Renaissance Seoul Hotel.
Key note speaker Dr. Gerhard Gerstner, Global Business Development Director for the Jungbunzlauer Group, presented nutritional aspects of sodium reduction which included global trends, nutritional status with focus on Korea and the benefits & safety of potassium in the diet. Important studies such as the 2013 WHO sodium and potassium guidelines*, highlighting the benefit of reducing sodium whilst increasing potassium uptake were discussed. These guidelines were advised by the members of WHO Subgroup on Diet & Health and financially supported by official bodies and associations of Japan and Korea.
Jungbunzlauer’s HealthyChoices and key know-how in the likes of sub4salt® (a branded salt replacer voted best tasting which is in use as tabletop salt as well as in processed food world-wide), Tripotassium Citrate and Potassium Lactate (enabling sodium reduction in processed cheese and meat), Glucono-delta-Lactone (for sodium-free leavening), as well as many others were presented to participants. The solutions showcased great tasting and successful applications for sodium reduction into instant soup, bakery, beverage, meat, sauces, seasoning and snacks.
Positive feedback from participants were given on the good sensory quality of sub4salt®, after tasting the traditional Korean beansprout soup, brewed in the normal kitchen with just sub4salt (35% reduction of sodium vs salt) added, during a simple tasting session at the seminar. Participants have commented that “there was good amount of relevance in the information shared for sodium and potassium intake as well as great tasting delicious soup”.
Just as Dr. Gerstner concluded the seminar with a quote from Johann Wolfgang von Goethe “Knowing is not enough; we must apply. Willing is not enough; we must do”, sample requests were initiated by participants via the evaluation feedback form to the organisers.
