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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.
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.
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.
Late last year, the Dietary Guidelines for Americans, 2020-2025 — jointly published by the U.S. Departments of Agriculture (USDA) and Health and Human Services — decisively told Americans to limit foods and beverages higher in four areas: sodium, added sugars, saturated fat and alcohol.
Salt contributes much to meat products — flavor, water-holding capacity and food safety. The top challenge for meat and poultry processors is that sodium comes primarily from the sodium chloride in brines, marinades and seasonings along with the leavening agents in batters and breadings and the sodium bicarbonate in bread crumbs.
Processors and researchers alike have been working on reducing sodium in meat and poultry products for years now and have achieved significant results. This is not without its challenges, though.
Even with all of sodium chloride's multi-functions, more than a decade ago many food processors began a concerted effort to reduce salt in food products.
Sodium's sticking point: Meat and poultry processors continue to battle to reduce sodium in their products, but it’s not always an easy feat to accomplish without affecting functionality or taste.
As with the rest of the food industry, meat and poultry processors are actively exploring ingredient technologies to reduce sodium in their products due to consumers’ more healthful eating desires.