AMERICAN COMPANY REDUCES SODIUM IN MEAT PRODUCTS

May 6th, 2009

In the struggle to reduce the sodium level of processed meats, yet maintain the functional benefits of juiciness, tenderness and above all, taste, a new sodium reduction method allows meat processors to drastically the sodium in their products and yet enjoy the functionality and flavouring of sodium chloride.

FoodProductionDaily.com reports on the Nebraska Based developers of the technology, called Nu-Tek who say that their product, which they created in conjunction with the University Of Nebraska showed that slices of ham could lose half their sodium and maintain their flavour.

The ingredient is claimed to have better water holding and fat emulsifying capacity than sodium chloride.

For more information click here.

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