The company's product portfolio for the meat industry include healthy and safe solutions. At this year's show, it will be showcasing a low sodium chicken nugget with two dipping sauces. The US is the biggest processed meat market but in recent decades, consumer behaviour has changed due to health concerns.

Sodium reduction is a trend in nutritional health and well-being which has had an effect to the whole food industry globally. The use of salt has a long tradition in the preparation of meat products. Besides providing taste its main function is preservation because meat is very sensitive to microbial spoilage.

Jungbunzlauer potassium lactate and potassium lactate/ diacetate blends represent effective solutions for sodium reduction in processed meat products.

More than 25 per cent sodium reduction can be achieved by simply replacing usual sodium with potassium based lactates or lactate blends. In combination with Jungbunzlauer sub4salt® cure, its 1:1 curing salt replacer, a sodium reduction of even more than 50 per cent is possible without compromising taste.

Discover Jungbunzlauer’s new solutions for food safety standards (or problems)! The meat and poultry industry has repeatedly been exposed to significant food safety events which has led to governmental regulations.

Lactates and lactate/ diacetate blends are derivatives of lactic acid and constitute a perfect alternative to synthetic preservatives as they provide excellent antimicrobial function. The company's products meet both the manufacturer’s requirement for guaranteed food safety as well as the consumer’s preference for natural ingredients.

All Jungunzlauer products for the meat industry are of natural origin and GMO-free.

Visit the company at Booth 8019 in Hall B at the upcoming IPPE show in Atlanta, Georgia and taste delicious sodium-reduced chicken nuggets! Healthy and safe meat solutions never tasted so good!

For more information, please call Christina Rosse on 617 969 0900, e-mail [email protected] or visit www.jungbunzlauer.com.