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    Smithfield Reduces Sodium In Marinated Product Line

    Pork leader also reduces sodium across other processed meats categories by an average of 8.2 percent 

    As part of its companywide initiative to lower sodium across all product categories over the next three years, Smithfield has reduced the sodium levels in its marinated pork category by an average of 25.5 percent.

    “Our new, lower sodium offerings will continue to deliver our standard of quality without compromising taste and flavor,” said Jeff Poehls, senior director, case ready for Smithfield.

    Consumers participating 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 has also 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.”

    With sales of $12 billion, Smithfield Foods is the leading processor and marketer of fresh pork and packaged meats in the United States, as well as the largest producer of hogs.

    For more information, visit www.smithfieldfoods.com and www.facebook.com/CookingwithSmithfield.

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