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. 

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.

Salt of the Earth Ltd. expands production of its all-natural “Mediterranean Umami” clean-label sodium-reduction ingredient.