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

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