Jungbunzlauer Debuts Solution For Sodium-Reduced Cured Meats

September 18, 2013

1 Min Read
Jungbunzlauer Debuts Solution For Sodium-Reduced Cured Meats

NEWTON CENTRE, Mass.Jungbunzlauer launched its new sub4salt®cure to enable producers to achieve their sodium-reduction goals in cured, emulsified meat products without compromising taste.

sub4salt®cure offers a healthier choice for the meat industry, and enables manufacturers of cured meat products to yield reduced-sodium products without compromising taste or functionality. The new product is based on the salt replacer called sub4salt® with outstanding taste characteristics and performance. sub4salt® is combined with a surface-treated sodium nitrite, which maximizes the benefits of sodium reduction up to 35% with the technological performance and stability of a curing salt.

sub4salt®cure is a stable, ready-to-use product where an addition of salt is no longer necessary. This simplifies the production process and at the same time ensures the compliance of the maximum limit of sodium nitrite in the end product.

Trials in different meat products, such as bologna-type sausage and salami, have shown sub4salt® cure performs the same as regular curing salt without any differences in the sensory or physical properties but with an added value for a healthier, sodium-reduced product.

Excessive consumption of sodium is linked to hypertension and consequently to an increased risk of stroke and other cardiovascular diseases. With up to 80% sodium, processed food is the main contributor to the daily sodium intake. High sodium consumption can be specifically attributed to ingredients, such as salt and curing salt, in processed meat products.

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