Sylvia is a senior expert in sodium reduction for baked goods and snacks, with 30 years of experience in the research of functionality and sensory of mineral salts.
She holds a degree in Food Technology, having successfully completed her studies in 1996. During her academic years, she was awarded a scholarship for an exchange program with several prestigious U.S. universities.
For two decades, she has focused on developing innovative sodium reduction solutions, contributing significantly to the industry. As a patent holder and co-inventor of groundbreaking technologies, she has played a crucial role in advancing effective sodium reduction strategies.
Her expertise spans research, product development, and strategic innovation. She has been instrumental in shaping the current portfolio of sodium-reduction solutions, helping the food industry meet health and regulatory requirements without compromising taste.
As healthy snacking trend gains huge momentum in China, sodium reduction is quietly emerging as the next frontier in formulation innovation.
Consumers seek healthier options without compromising on taste, texture, or affordability. However, achieving excellent consumer preference while maintaining a familiar sensory profile and cost-efficiency remains a very complex task.
This presentation highlights solutions for smarter sodium reduction strategies on snacks and illustrates the unique Symrise approach, backed by extensive insights, consumers testing & technical expertise. Our innovative solutions provide superior taste perception while maintaining excellent product performance, setting a new industry standard.