As part of its commitment to sustainability and product improvement, Smithfield Foods Inc. announced a health-and-wellness goal to reduce sodium and sugar in its products by 10% and continue to pursue clean labeling across its product portfolio. Smithfield intends to reach this goal by 2025 as part of its expanded sustainability program.
“At Smithfield, we are constantly innovating to meet the ever-changing needs of consumers who are increasingly seeking out foods with improved nutrition profiles and clean, transparent labeling,” said Stewart Leeth, chief sustainability officer for Smithfield Foods. “We understand the importance of continually evolving our operational practices and sustainability program to support these ends. Our addition of health and wellness as a sustainability pillar underscores our ongoing commitment to lead the industry in providing transparency and nourishing, high-quality protein products.”
Smithfield will continue to develop products using formulas to preserve taste, safety and quality while reducing sodium and sugar content. The company said the commitment will complement existing products in its US portfolio with simplified ingredients, no artificial ingredients, no nitrates or added nitrites, and no preservatives or monosodium glutamate (MSG), among other benefits.
Smithfield added the reduction of sodium and sugar goal to existing efforts that included the removal of conventional ingredients unfamiliar to typical consumers in favor of natural ingredients produced from vinegar, celery juice and cherry powder.
The company launched an online “Glossary of Ingredients” in 2016 with definitions of more than 100 ingredients found in Smithfield products.
By Bob Sims
Source : meatpoultry.com