By the end of 2020, Dietz & Watson deli slicing meats including turkey and chicken breast, ham and roast beef, will be uncured. The company will not use nitrates or nitrites in their curing process for these products.
“We will be removing nitrates and nitrates from many of our other products including franks, sausages and snacks and will be making announcements as we do,” said Lauren Eni, Vice President of Brand Strategy for the company, and a fourth-generation family member. “Our turkey and chicken breasts have always been uncured, so removing nitrates and nitrites from some of our other products is just another step towards giving consumers the most choice at the deli.”
This is the latest move in Dietz & Watson’s drive to stay apace with consumers’ health concerns with regard to the deli category. The company introduced its Gourmet Lite line in the mid-1970s with products featuring lower sodium, low fat, low cholesterol turkey breast and deli ham, as well as a no-salt added turkey breast. The company is also very proud of its Originals line of Organic and No Antibiotics Ever deli meats and cheeses, which are already free of nitrates and nitrites.
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Nitrates are found in small amounts in processed meats, in larger amounts in foods like vegetables and in drinking water. Nitrates and nitrites are frequently added to processed meats like bacon, ham, sausages and hot dogs.
“We are all about and have always been about responding to what consumers want, and we pride ourselves on giving consumers the most choice at the deli,” said Eni. “While there is very little evidence that nitrates are harmful, more and more consumers are choosing to eat meats that are not cured with nitrates, so we found a natural way to get that traditional color and flavor in cured meats without them.”