Source:  Tom Johnston, MEATINGPLACE.COM, 2/7/11

Smithfield Foods said today it has reduced sodium levels in its marinated pork category by an average of 25.5 percent as part of a company-wide initiative to lower sodium across all product categories over the next three years.

“Our new, lower sodium offerings will continue to deliver our standard of quality without compromising taste and flavor,” said Jeff Poehls, senior director of Smithfield’s case ready division, in a news release.

Smithfield said consumers that participated in blind taste tests found no statistically significant difference in quality and taste between the original and new, lower-sodium, marinated products. All marinated flavors will be available in the lower-sodium formulation, including Garlic and Herb, Golden Rotisserie, Mesquite, Portobello and Teriyaki.

Smithfield said it also has reduced sodium content across other processed meats categories by an average of 8.2 percent.  

“Smithfield has long been an industry leader in new product and flavor development,” said Eric Esch, senior director of marketing for Smithfield. “We value our loyal customers’ feedback and continue to deliver to them new, healthier selections in our line of products.”

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