Dear Madam, Sir,
On behalf of the Scientific Committee of Malta Salt Reduction Strategies 2010, we would be pleased to inform all members of each National Hypertension League about the next event: Malta Salt Reduction Strategies & Innovations, October 29, 2010 - Saint Julian, Malta.
Your members can be interested by conferences during which will be held network sessions, opportunity for them to meet all leaders in food and drinks industry (suppliers, buyers, sellers, R&D departments, Marketing departments), and to know more about strategies to reduce salt. We attract your attention that Malta Salt Reduction Symposium will be organized during Malta Strategies Conferences during which will be held two others conferences:
Malta Stevia and Stevia Growing, on October 28-29
www.stevia-site.com
Malta Immunity Ingredients, on October 28 www.immunity-site.com
If you are interested by this conference, please don't hesitate to contact us for further information and visit the official website
www.stevia-site.com
I hope hearing from you soon. Please find below the programme of Malta Salt Reduction Strategies.
1st World Symposium on Salt Reduction, Malta Salt Reduction Strategies & Innovations, October 29th, 2010 - Radisson SAS, St-Julian, Malta
The aim of the first world symposium on Malta Salt Reduction: Strategies & Innovations is to bring together industrials and academics to discuss the latest innovations and strategies to decrease and to cut salt level in food. During this symposium, speakers are invited to communicate about their products process and last technologies and innovations.
At the end of the conference, the most innovation project to reduce salt will be awarded.
Programme:
Friday October 29th, 2010
9.00 - Introduction: Malta Strategies to reduce sugar and salt. Salt between pleasure and helath: the Janus face. Pr M. Edeas, Chairman of ISANH, Paris, France
Session 1: Health & Salt
9.05 - Sodium as food additive and tolerable upper level. Effects of salt on health. Western diets are too high in sodium and too low in potassium, what is the target? Sodium tolerable upper levels in relation to physiology, metabolism and nutrition. Pr J.-M. Maixent, Vice president of the additives flavors and processing aids committee AFSSA-ANSES, University of Poitiers, France
Session 2: Strategies, Initiatives & Innovations
9.35 - Taking Action on Salt: Evidence of a successful approach to salt reduction in UK. Mrs K. Jenner, Campaign Manager CASH / WASH, Univeristy of London, UK
10.05 - Case studies and strategies: reducing salt in wide range in food and maintien processability. The scientific committee will invite various companies who have different strategies to decrease salt in food. Our aim is to present different strategies with different propositions to enhance discussion. Sub4Salt: Less sodium, great taste, same processing. Mrs M. Hahn, Jungbunzlauer Austria AG, Austria
10.35 - Break
11.00 - Obesity and Salt: Where is the target? Pr M. Edeas, Chairman of ISANH, Paris, France
Session 3: The Umami Trends: Opportunities and Perspectives of the 5th sense for flavour industries to reduce salt
11.45 - The powerful of Umami flavor to replace the glutamate and salt addiction. New generation of flavor ingredients focusing on Umami
12.30 - Discussion: Increasing Umami flavor can reduce salt?
12.40 - Malta Salt Reduction Award
12.45 - End of the conference
--------------------------------------------------------------------------------------------
At your Diary:
Malta Stevia & Stevia Growing 2010, October 28-29th, 2010 - Saint Julian, Malta
www.stevia-site.com
Malta Immunity Ingredients
October 28th, 2010 - Saint Julian, Malta
www.immunity-site.com
Olfaction & Issues
November 4-5th 2010, Paris, France
www.olfaction-site.com
Targeting Mitochondria 2010
November 18-19th 2010, berlin, Germany
www.targeting-mitochondria.com
Best regards,
Anne-Sophie Mailfert
Malta Salt Reduction Strategies 2010
15, rue de la Paix - 75002 Paris
Tél : +33 1 55 04 77 55
Fax : +33 1 55 04 77 57
www.stevia-site.com
