Reformulation Readiness - A best practice guide to salt reduction for Australian food manufacturers

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You will learn from author of the guide Vanessa Clarkson about the nine steps involved in implementing a best practice salt reformulation program for your business, including:

  • Determining nutritional composition and setting of targets
  • Consumer communication considerations
  • Best approaches to salt reduction
  • Sensory testing and shelf life testing

Don’t miss this opportunity to learn from Australia’s leading reformulation expert, Vanessa Clarkson: author of the guide and Registered Nutritionist with over 15 years’ experience improving the food supply in Australia and the UK.

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Meet your presenters:

Vanessa Clarkson, RD RNutr BSc Dietetics, MSc Food Policy

Vanessa is a public health nutritionist and food policy expert with extensive experience supporting businesses and communities to eat well. In her roles with some of the world’s largest food businesses including Coles and 7-Eleven in Australia, she has led the charge on developing, implementing and evaluating change policies and programs that genuinely make an impact on population health outcomes.

Vanessa is in demand for her expertise in relation to product development and reformulation and currently leads Australia’s efforts for salt reduction at Federal Government level as part of the Healthy Food Partnership. Vanessa is also coordinator of Deakin University’s newly-established Nourish Network for Healthy Food Retail and a member of the Health Star Rating Advisory Committee.

Vanessa has other specialist interests including behavioural economics, behaviour change and sustainable foodways. Her expertise in maternal, infant and child nutrition and has recently led to her award-winning first book with Murdoch Books - Real Food for Babies and Toddlers - containing over 80 whole food recipes and a wealth evidence-based information, geared at fostering a lifelong love of real food in children.

Elizabeth Joldeski, Food Industry Liaison, Heart Foundation

Elizabeth Joldeski is leading the food industry liaison for the Heart Foundation on an innovative salt reduction project, building relationships with food manufacturers to encourage them to develop healthier products for the Australian population with a focus on reducing sodium.  Prior to joining the Heart Foundation, Elizabeth served in senior management roles in government relations and stakeholder engagement for major health and wellbeing organisations including The Good Foundation, Jamie Oliver’s Ministry of Food, the Red Cross Blood Service and also developed a landmark international health engagement strategy for the Victorian Department of Health. Her experience spans 10 plus years as a senior economic development manager with the State Government of Victoria.

Elizabeth has been able to combine her experience as an industry specialist with her passion to engage and help food manufacturers to work in collaboration with not for profit, public health and government sectors to improve the health and wellbeing of Australians.