We are pleased to announce that we will be hosting a series of webinars leading up to the 2021 Annual Meeting.  Attendance to any of these webinars will be free of charge.

We are pleased to invite you to the first AOAC Sub-Saharan Africa Webinar, themed Quantifying Salt & Sodium in foods – challenges and implications.

The webinar will take place on Wednesday 16 September at 15:00-16:30pm (GMT+2) (www.thetimezoneconverter.com)

The high level of sodium intake in our diets has been widely associated with increased blood pressure (a risk factor for certain non-communicable diseases such as cardiovascular diseases) and has emerged as a growing public health concern. Food manufacturers reduce the level of sodium in their products by reducing salt (sodium chloride) as well as other sodium-contributors such as monosodium glutamate (MSG) in their recipe to improve the quality of the nutritional profile of products in accordance with WHO recommendations. In order to achieve the target reduction and maintain consumer acceptance after reformulation of food products, one of the approaches that food manufacturers use is the partial replacement of sodium chloride (NaCl) with potassium chloride (KCl). Governments, on the other hand use different approaches to drive the reduction of sodium and salt in foods. Some provide guidelines and recommendations, while others implement standards or regulations stipulating maximum limits for sodium and/or sodium chloride in various food products.

Join us as we navigate the challenges and implications of testing for salt and sodium in foods.

Our speaker lineup includes:

  1. Dr Owen Fraser, Nestlé Research
  2. Dr Maria Fernandes-Whaley, National Metrology Institute of South Africa (NMISA)
  3. Mrs. Linda Drummond, Consumer Goods Council of South Africa (CGCSA)
  4. Dr Geoffrey Murriira, Kenya Bureau of Standards (KEBS)
  5. Dr Eva Kroukamp & Dr Aaron Hineman, PerkinElmer

To register, click on this link: REGISTER