New Solution to Reduce Sodium in Meat
08 Dec 2014 | Jungbunzlauer
At HiE 2014, Jungbunzlauer addressed two top industry trends: tasty stevia sweetened drinks and sodium reduced meat products. Over 50% sodium reduction can be achieved by combining Jungbunzlauer’s potassium lactate blends and sub4salt cure, the first stable sodium reduced curing salt substitute. A reduced sodium hot dog concept was presented at the show.
