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.