CSIR–Central Food Technological Research Institute (CFTRI), Mysuru, in collaboration with the Association of Food Scientists & Technologists (India) (AFST[I]) and the Food Future Foundation, organized an international workshop on “Sensory Strategies for Sodium Reduction in Indian Traditional Foods” on February 21, 2026.
The day-long workshop, scheduled from 9:00 AM to 3:00 PM at the CFTRI campus in Mysuru, brought together leading scientists, public health experts, regulators, industry stakeholders and culinary professionals to deliberate on evidence-based approaches to sodium reduction.
The discussions focused on leveraging sensory science to reduce sodium levels in traditional Indian foods without compromising taste and consumer acceptance. Sessions also examined nutrition, food safety and regulatory dimensions linked to salt reduction, alongside flavour enhancement techniques aimed at encouraging healthier food choices.
The programme featured keynote addresses by eminent national and international experts, panel discussions and technical sessions exploring practical strategies for reformulation and innovation in traditional food systems.
With sodium reduction gaining prominence in public health and food policy discourse, organisers said the workshop is expected to generate actionable insights for industry players, policymakers and consumers seeking balanced approaches to improving nutritional profiles while preserving culinary heritage.