Processors aim to reduce sodium while preserving flavor profiles
Meat products rank among foods for which FDA encourages sodium reduction.
The National Provisioner recently asked Robert Ames, Director of Business Development, Meat Industry, for Corbion, about approaches to sodium-reduction. He shared the following insights:
Product developers have been conscientious about using less sodium for some time now. One of the first questions we ask is: Do you need low sodium? The trend started long ago and continues, mostly due to health and wellness concerns.