Holland-Less salt in Bacon.

HOLLAND-REDUCING THE SALT IN TRADITIONAL BACON-

These conclusions were made in a Dutch study into the reduction of the sodium (Na) contents of bacon.

The Dutch product board on Livestock, Meat and Eggs reports on the study on its website.

Key to this idea is to replace ordinary kitchen salt by salts that do not contain Na. The study was carried out on bacon, but would give advice for the reduction of salt in other meat products.

Consumer requirements

Producers of meat are continuously looking for product innovation and adapting them to specific consumer requirements. Many of these adaptations usually are invisible – and the reduction of salts in meat products is a good example.

Several food quality organisations in the Netherlands recently concluded that the Dutch consume too much Na – and asked the food sector to reduce the salt percentage in its products. For an average consumer, meat and meat products contribute to approximately 17% of his/her daily salt consumption. Therefore, it is added that only reducing the amount in meat products is not a total solution.

The meat industry decided to collectively launch a research into reducing salt contents. The research was carried out by the Dutch research institute TNO.