On Tuesday, April 30, wewill be hosting a free webinar on how umami and monosodium glutamate (MSG) can reduce sodium in bread and other baked goods.
The webinar's speakers include Dr. Soo-Yeun Lee, Washington State University, and Chef Arron Andrews, associate corporate chef, Ajinomoto Health & Nutrition North America (AHN). Dr. Lee has recently done research on umami as a sodium-reduction tool, and Chef Andrews will share how AHN is using this new research to achieve up to 30% sodium reduction across various baked applications.