Butterball joins National Salt Reduction Initiative
Feb. 8, 2011
by Bryan Salvage
GARNER, N.C. – Butterball LLC is partnering with the National Salt Reduction Initiative (NSRI) to do its part to reduce salt in packaged and restaurant foods by 25% by 2014 – an achievement that would help cut the nation's salt intake by 20%.
Even though Butterball Whole Turkey, traypack and lunchmeat products already fall within NSRI guidelines, Butterball plans to further reduce sodium in those products and has committed its deli meat and turkey franks to meet NSRI guidelines by 2014:
- Butterball plans to reduce the sodium levels of turkey ham and turkey pastrami by 20% by 2012.
- Sodium in the remaining deli products will be reduced on average by 10%, which will exceed 2014 goals.
Butterball also offers 27 turkey products that have been certified by the American Heart Association (AHA) as meeting its criteria for saturated fat and cholesterol. Consumers can distinguish these items by looking for the well-known AHA heart-check mark on the package.
"Whether they are celebrating a special holiday with a Butterball Whole Turkey or enjoying an every day family meal with Butterball Ground Turkey, consumers deserve a variety of better-for-you choices that fit their needs and preferences," said Kari Lindell, Butterball director of retail marketing. "By working with partners like the NSRI and AHA, we show consumers that Butterball turkey can be a healthier option for their meals."
Based in Garner, NC, Butterball is the largest producer of turkey products in the US. The company's three pronged approach to Doing Business Right focuses on self-governance, sustainability and social responsibility. The initiative plays a key role in providing internal oversight for integrating values that are important to the company.