Reducing sodium in lunchmeat remains challenging, but deli processors have had success at minimizing the ingredient without affecting the final product.
The task to reduce sodium presents a challenge to the lunchmeat industry because most sodium sources in lunchmeat products are coming from important functional ingredients such as salt, phosphates and antimicrobials.
The list of facilities visited in the past year by editor-in-chief Andy Hanacek continues to impress, featuring some of the biggest companies and most innovative plants in the industry!
A little more than a year ago, West Liberty Foods created a buzz, announcing the successful certification of its Tremonton, Utah, plant as a landfill-free facility, and the soon-to-follow certification of its Mount Pleasant and West Liberty, Iowa, locations as well.