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    Butterball Latest Vendor to Join Salt Reduction Initiative

    Turkey maker pledges to further reduce sodium content in its products

    Garner, N.C.-based turkey brand Butterball LLC is joining the National Salt Reduction Initiative (NSRI), a nationwide effort to cut the salt in packaged and restaurant foods by 25 percent by 2014.

    Butterball said that while the majority of its products already fall within the NSRI 2014 guidelines, the company is actively working to make further sodium reductions.

    For instance, Butterball Whole Turkey, traypack, and lunchmeat products fall within NRSI guidelines, but the company plans to further reduce sodium in those products and has committed its deli meat and turkey franks to meet NSRI guidelines by 2014:

    -- Butterball plans to reduce the sodium levels of turkey ham and turkey pastrami by 20 percent by 2012.

    -- Sodium in the remaining deli products will be reduced on average by 10 percent, which will exceed 2014 goals.

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