GFTC's John Michaelides to speak at sodium-reduction conference

February 12, 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.

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