Join Daesang and Mattson for an exclusive Prepared Foods webinar designed for product developers seeking to master sodium reduction without compromising flavor. This technical webinar will explore formulation strategies for sodium reduction and flavor optimization in complex food systems. The session will address formulating from scratch versus reformulating existing products, with emphasis on ingredient interaction, matrix compatibility, and sensory optimization. Attendees will learn practical approaches to achieving sodium targets without compromising consumer liking, including the use of synergistic flavor layering and sensory optimization.

Mattson’s product development expert will share her hands-on experience working with Daesang’s three key savory ingredients, showcasing how these natural components enhance flavor depth and deliver meaningful sodium reduction in sauces, dressings, and soup applications.

Whether you’re reformulating a classic or developing a new product line, this webinar offers real-world examples, technical guidance, and expert perspectives to help you meet evolving consumer demands for healthier, flavor-forward foods.

Learning Objectives:

‣ Understand key formulation strategies for reducing sodium while maintaining flavor in complex food systems.

‣ Compare formulating from scratch vs. reformulating existing products, with a focus on ingredient interaction, matrix compatibility, and sensory optimization.

‣ Apply practical techniques such as synergistic flavor layering and sensory optimization to meet sodium targets without sacrificing consumer liking.

‣ Examine real-world formulation examples to understand how savory ingredients can support flavor and sodium reduction in applications like sauces, dressings, and soups.

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