Reducing sodium intake is a global health priority and since meat products account for about 25% of all sodium consumed, meat is a prime target for salt reduction.
Last year the Food and Drug Administration issued voluntary guidelines for companies and organizations to start the process of reducing salt and sodium content in foods and beverages. Although this guidance isn’t yet binding, over time these guidelines will begin being implemented in both public and private organizations. Since taste is the number-one driver of consumer purchases, commercial success makes it vital that any sodium-reduction efforts in meat protect taste or build it back into reformulated products.