Lower-salt meat and poultry products may attract the expanding base of older and wellness-focused shoppers, but retailers may have a tough time marketing them.
Spotlighting sodium, or the lack of it, in meat and poultry is an increasingly important and often challenging endeavor for retailers and processors.
Because excessive salt consumption increases the risk of high blood pressure, heart disease, and stroke, merchandisers are offering more proteins containing lower amounts of sodium as they seek to attract the large band of health-conscious shoppers. Yet, with salt content still not top of mind for many people, operators must consider the benefits of devoting limited store and product space to sodium-related issues.