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Calls for Non-Misleading Labeling of "No Nitrate or Nitrite Added"
NATPRE T-10 is a minimally processed, natural ingredient that is 100% aligned with the FSIS request of the Center for Science in the Public Interest and Consumer Reports to clarify the labeling of processed meats. In their petition of August 2019, the CSPI asks for an accurate and non-misleading labeling on meat processed with non-synthetic nitrates and nitrite. They ask to reserve the claims “Uncured” and “No Nitrate or Nitrite Added” only for meats that were not processed using nitrates or nitrites from any source and to take additional steps to minimize levels of residual nitrate and nitrite in processed meats.[Source: consumerreport.org]
The scientific community agrees that there is an increased risk of colorectal cancer in people who consume processed meats. The WHO classified processed meat as carcinogenic to humans (Group 1) and ingested nitrate or nitrite under conditions that result in endogenous nitrosation was classified as Group 2A, probably carcinogenic to humans.
Uncured without the *
NATPRE T-10 is a natural blend of minimally processed fruit and spice extracts that are rich in naturally occurring polyphenols, beneficial plant compounds with an amazing antioxidant power that contribute to the foods’ beautiful aromas, attractive colors, and oxidative stability.
NATPRE T-10 eliminates the use of artificial antioxidants and preservatives when processing uncured meats. Covering the whole sensory experience associated with processed meats, NATPRE T-10 imparts a sensational flavor and smell to your products and stabilizes and maintains the natural color of meat as well.
NATPRE T-10 is for processors that want to produce true natural “uncured” meats with the most honesty and transparency to consumers. T-10 makes a healthier product and label. It can be used in seasoning blends, injections, brines, emulsions, and even dried meat products.
Processed meat related to cancer risk
The main reason why processed meat causes cancer is because of the presence of nitrite (regardless of its source). Combined with proteins, nitrites present in processed meats can transform more easily when cooked at high temperatures and form nitrosamines in the foods or in the intestinal tracts during the digestion. Many nitrosamines are carcinogenic compounds as they can react with DNA and eventually cause tumors to form.
The human body does not differentiate between synthetic and non-synthetic nitrates and nitrites and both may cause cancer. CSPI and Consumer Reports warn that processed meats made with celery powder and other non-synthetic sources of nitrates and nitrites contain residues of these substances, just as do meats that use synthetic sources.
Health concerns are driving many consumers to seek out alternatives. To do this, they count on the “No Nitrate or Nitrite Added” claim and CSPI and Consumer Reports are demanding that this claim is reserved only for meats that were not processed using nitrates and nitrites from any source. With NATPRE T-10 it is possible to create tasty and safe quality products with an unambiguous label.
- Most people eat deli meats, and many do so regularly.
- More than nine in 10 Americans eat deli meats, cold cuts, or lunch meats. Almost five in 10 (47%) eat them frequently (at least once a week), and another four in 10 eat them at least sometimes. Eight percent say they never eat deli meats.
- Younger individuals (aged 18 to 34) are more likely to eat cold cuts frequently compared to those aged 55 and older.
The survey also asked Americans who eat deli meats or cold cuts if they buy them most frequently in a package, at the deli counter, or on a sandwich:
- Forty-four percent of deli meat eaters buy them most pre-sliced and packaged.
- More than a third of deli meat eaters buy them most sliced for them at a deli counter.
- Two in 10 of deli meat eaters buy them most on a sandwich from a deli/restaurant.
THINK CURED & UNCURED LABELS ARE EQUALLY HEALTHY
AWARE PROCESSED MEATS INCREASE CANCER RISK
TRY TO BUY “NO NITRATES OR NITRITES ADDED” LABEL
CONFUSED BY “NO NITRATES” LABEL
EAT DELI MEATS
EAT DELI MEATS FRECUENTLY
THEIR CHILDREN EAT DELI MEATS FREQUENTLY
TAKE HEALTH INTO CONSIDERATION
Which deli meat do you think is healthier for you?
Almost half of Americans think that deli meats are equally healthy or unhealthy, regardless of if itis labeled as cured or uncured, or if it is processed with synthetic or non-synthetic nitrates.
Of those who think there is a difference:
- More believe cold cuts with a cured label to be healthier.
- Many think that deli meats processed with non-synthetic nitrates are healthier.
What do you think about “No nitrates added” labels?
We asked Americans what best describes their feelings about a “no nitrates” label claim on deli meats which has fine print stating that only naturally occurring nitrates are used.
- Four in 10 say that they are OK with this label claim because no synthetic nitrates are added.
- About one in 10 don’t think this label claim should be used because, regardless of the source, some nitrates are added.
- Almost half of Americans say they would either be confused about if or what type of nitrates are added (42%) or they don’t know (7%).
Households with children eat deli meats more frequently
Eating unhealthy or unsafe foods can be particularly problematic if it starts at a very young age. What the parents eat often reflects what they give to their children.
More than half of adults (57%) in households with children under age 12 say they eat deli meats, cold cuts, or lunch meats frequently (at least once a week), compared to only 45% who eat them frequently in households without young children.
What type of deli meat do you eat?
The graph that follows displays different types of deli meats.
Individuals were asked to tell us if they ever eat each type.
- Ham, turkey, and chicken are the most common types of deli meats.
More than three-quarters of Americans say they eat these types of cold cuts.
- Roast beef and salami are less popular.
Which Do Americans Buy More: Deli Meats Labeled as Cured or Uncured?
Another choice that Americans make when they purchase deli meats is whether to buy ones labeled as cured or labeled as uncured.
- More than half of Americans who eat deli meats say they buy ones labeled as cured and labeled as uncured equally.
- It is more common to purchase deli meats labeled as cured than it is to purchase ones labeled as uncured. Almost a quarter say they buy cold cuts labeled as cured most frequently; only one in 10 say they buy ones labeled as uncured most frequently.
- Nearly one in 10 don’t know which type of deli meats, labeled as cured or uncured.
Half of americans take into consideration health benefits and health risks of eating deli meats or cold cuts when deciding to eat or not eat them
Half of americans say they consider their health when choosing whether or not to eat deli meats
Those aged 55 and up are more likely to agree with the statement than those aged 18 to 34
People who know the research are taking it into consideration:
- Among those who are aware of increased cancer risk associated with processed meats, 63% agree or strongly agree
- Among those who are not aware,41% agree or strongly agree
People who agree with the statement are more likely to look for a “no nitrates added” label when buying cold cuts (56% compared to 36%)
Those aware of World Health Organization finding that processed meats can increase risk of cancer eat deli meats less frequently
16% of Americans who say they knew about the World Health Organization finding that processed meats can increase risk of cancer rarely to never eat deli meats (less than five times a year), compared to 10% of those who did not know about this finding.