Butterball plans to cut sodium in product line

by Josh Sosland
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GARNER, N.C. ¬— Butterball L.L.C. will cut salt in its line of packaged and food service products 25% by 2014, the company announced Jan. 25. Butterball said the effort was part of the National Salt Reduction Initiative.
Butterball said most of its products, including its whole turkey, traypack and lunchmeat, already fall within N.S.R.I. targets for sodium content, but it is cutting salt further and is looking for its deli meat and turkey franks to meet N.S.R. guidelines by 2014.

The company said it would cut sodium in its turkey ham and turkey pastrami 20% by 2012 and sodium in remaining deli products an average of 10%, exceeding 2014 goals.

Kari Lindell, director of retail marketing for Butterball, said, “By working with partners like the N.S.R.I. and A.H.A. (American Heart Association), we show consumers that Butterball turkey can be a healthier option for their meals.”

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