Sodium-reduction consultation set for March 2
January 29, 2010 By Bakers Journal
Jan. 29, 2010, MISSISSAUGA, Ont. – The Baking Association of Canada has scheduled the first stop in its series of cross-country sodium-reduction consultations for March 2 at the Mississauga Convention Centre.
Hosted by the BAC's Ontario Chapter, the event will run from 1 to 4 p.m. and will feature BAC president Paul Hetherington, an official delegation from Health Canada, and Dr. John Michaelides of Guelph Food Technology Centre, a food scientist who writes Bakers Journal's Technical Talk column.
Bakery products have been identified by Health Canada as the food group contributing the most sodium in the diet. In order to reduce overall sodium consumption, reduction targets in all bakery products are being proposed. Thus, the BAC is leading a cross-country consultation tour on sodium to address the effects this will have on the baking industry.
- Overview of Issue
- Proposed Canadian Baking Targets
- Issues, Concerns and Discussion
- Next Steps
This could be your only opportunity to have a say on an issue that will affect your products and customers. Don’t miss this important session. The cost to BAC members is only $20 ($35 for non-members). To register or for more information, visit the BAC website.
The Mississauga Convention Centre is located on the northwest corner of Derry Road West and Hurontario Street in Mississauga. For a detailed map visit: www.mississaugaconvention.com.
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