Dec. 10, 2012
/PRNewswire/ -- As a leader in lower sodium meat products, the John Morrell Food Group, a Subsidiary of Smithfield Foods, announces the introduction of Armour and
40% Lower Sodium Franks for Foodservice operators. Utilizing a patented, all-natural sodium replacer, the new franks deliver the same great-tasting traditional flavor with 40% less sodium compared to regular franks.
With patron demand for lower-sodium menu items, and the advent of new menu-labeling regulations, John Morrell Food Group Foodservice understands the importance of providing foodservice operators lower-sodium solutions.
"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
, 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
franks are CN labeled for school lunch menus. Each two-ounce frank provides a two-ounce equivalent meat for child nutrition meal pattern requirements¹. The line includes all-beef formulations and beef/pork blends to match the flavor profiles preferred by adults and kids respectively.
The John Morrell Food Group offers lower-sodium items such as
50% Reduced Sodium Bacon, Armour 50% Reduced Sodium Pepperoni, and Eckrich 33% Reduced Sodium Smoked Sausage. These items are unique to their respective categories.
John Morrell Food Group Foodservice is a part of the John Morrell Food Group, a subsidiary of Smithfield Foods, Inc. (NYSE: SFD). For more information about John Morrell Food Group Foodservice please visit
¹Use of this statement authorized by the food and nutrition service, USDA