On-Demand until April 30, 2025
Join global expert Dr. Soo-Yeun Lee of Washington State University and Chef Aaron Andrews of Ajinomoto Health & Nutrition North America (AHN) as they share how umami and specifically, monosodium glutamate (MSG), can reduce sodium in bread and other baked goods. Dr. Lee will review her new research findings on umami as a sodium-reduction tool alongside the consumer acceptance of reduced-sodium bread products with MSG. Chef Andrews will round out the discussion sharing how AHN has applied these learnings to achieve up to 30% sodium reduction across various baked applications. Attendees will be empowered to reduce sodium without compromising taste. Attendees will learn:
- Details of university-led studies confirming consumer acceptance of reduced-sodium bread with MSG
- Effective strategies for meeting FDA sodium reduction targets ahead of your competition
- How MSG can serve as a partial substitute for salt while preserving texture, mixing time and rise in bread
- The broad range of sodium-reduction applications AHN has completed, including milk bread, brioche, hamburger buns, pizza dough and crackers
Dr. Soo-Yeun Lee Professor and Director of the School of Food Science Washington State University As a Sensory Scientist, Dr. Lee’s research program has aimed to encourage lifelong healthful eating habits by developing health-targeted food product alternatives and understanding consumer behavior in the context of food selection. She has published more than 100 papers and been recognized as an educator with many national teaching awards.
Aaron Andrews Associate Corporate Chef Ajinomoto Health & Nutrition North America Chef Aaron is a seasoned hospitality and culinary leader with 20+ years of experience in establishments from fine dining, quick serve concepts and large-scale operations. He has opened 50+ restaurants, created brands and managed multi-unit restaurants with a proven track record of success in culinary arts, operations, and leadership.
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