Campbell culinary institute, david landers

A CHEF SPEAKS! Q&A WITH CAMPBELL’S SENIOR CHEF DAVID LANDERS
Campbell’s Culinary & Baking Institute merges menu trends with food formulation.

Foodservice / Product of the Day / Meat, Poultry & Seafood

Low-sodium Foodservice Franks

December 11, 2012
/ Print / Reprints /
ShareMore
/ Text Size+
Low-sodium Franks in-body

December 10/Lisle, Ill. -- The John Morrell Food Group, a subsidiary of Smithfield Foods, has introduced Armour and John Morrell 40% Lower Sodium Franks for foodservice operators.  Utilizing a patented, all-natural sodium replacer, the new franks promise the same flavor with 40% less sodium compared to regular franks.

"With a rising awareness of sodium intake, we are interested in providing restaurant operators and patrons lower-sodium alternatives to some of the best-selling items on the menu," said Chuck Gitkin, John Morrell Food Group vice president of marketing, innovation, and R&D. "We are using a breakthrough all-natural sodium alternative that allows for a one-to-one replacement of salt.  The new franks do not compromise the taste and tradition that are hallmarks of the Armour and John Morrell brands."

This provides a solution for foodservice operators who wish to address their patrons' desire for healthful yet flavorful products – especially K-12 schools, healthcare facilities, and colleges and universities. The new Lower Sodium Armour and John Morrell franks are CN labeled for school lunch menus.  Each 2oz. frank provides a 2oz. equivalent meat for child nutrition meal pattern requirements. The line includes all-beef formulations and beef/pork blends to match the flavor profiles preferred by adults and kids, respectively.

You must login or register in order to post a comment.

Multimedia

Videos

Air Products Video

THE MAGAZINE

2014 Prepared Foods

April 2014 cover, prepared Foods

2014 April

Check out the April 2014 issue of Prepared Foods, with features on new gourmet trends, sodium functionality, and much more!

Table Of Contents Subscribe

PREPARED FOODS STORE

Vegetable Oils in Food Technology
Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

More Products

MARKET TREND REPORT

Benecol Case Study: Reducing Cholesterol

Bread and Butter

Purchase Report Here

 
Benecol is a brand licensed by Finnish company, Raisio Group. Branded products include a range of cholesterol-lowering food goods such as fat spreads, yogurts, milk, bread, and soy drinks. Market Line

 

www.research-store.com/preparedfoods/Product/alcoholic_drinks_in_the_united_states?productid=C62C083F-3988-4404-8CC4-2354D62AE7F5

Food Master

food master 2013Food Master 2013 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.

STAY CONNECTED

Facebook icon Twitter icon  YouTube iconLinkedIn icon