PHILADELPHIA – Dietz & Watson, one of the nation's leading producers of premium deli meats and cheeses, announced that its deli meat and artisan cheese products already meet the New York City Department of Health's National Salt Reduction Initiative (NSRI) 2012 and 2014 standards in the deli meat and firm and semi-firm cheese categories. Dietz & Watson’s famous franks and cream cheese meet the 2012 NSRI standards and the company has pledged to achieve the 2014 standards for both.
“The National Salt Reduction Initiative marks a great turning point for the food industry and consumers concerned with health,” said Louis Eni, CEO of Dietz & Watson. “We are proud that we’ve met the 2014 standards three years ahead of schedule, and have met them since the late 70s, but we plan to work hard to decrease the sodium content of more of our products without compromising the high quality and flavor we’re known for.”
The New York City Health Department began the NSRI last year to prevent heart attacks and strokes by reducing the amount of salt in packaged and restaurant foods. The initiative formed a coalition of cities, states and health organizations working to help food manufacturers and restaurants voluntarily reduce the amount of sodium in their products.
While they already meet the 2012 NSRI standards for hot dogs, Dietz & Watson is pledging to achieve the 2014 standards for its line of premium frankfurters, including their gourmet All Beef Franks, Black Angus Franks and Deli Franks.
In addition, while Dietz & Watson Cream Cheese meets the 2012 NSRI category standards, the company also pledges to reduce sodium in this product line to meet the 2014 standards.
“Since we opened in 1939, we have only ever used the best natural ingredients and never compromise taste. You’ll never find fillers, artificial flavors or MSG in any of our 450 products,” said Eni. “Through our extensive Healthier Lifestyle line launched in 1979, we have been offering lower sodium, healthy choices for three decades, and the NRSI is just another example of our commitment to our customers and quality.”
Americans consume roughly twice the recommended limit of salt each day with only 11 percent of the sodium coming from consumer added salt and nearly 80 percent from packaged and restaurant foods. Diets high in salt lead to increased blood pressure, and high blood pressure is a major risk factor for heart attacks and stroke, causing more than 800,000 deaths nationwide each year. The goal of the NSRI is to reduce Americans' salt intake by 20 percent over five years, which will save lives and billions of dollars in health care costs.
The sodium levels of Dietz & Watson’s deli meats already meet the NSRI’s 2012 standard of 980mg of sodium per 100g and the 2014 standard of 810mg per 100 g. Dietz & Watson’s artisan cheeses meet the 2012 standard of 630mg of sodium per 100g and the 2014 standard of 600mg per 100g. Dietz & Watson’s franks meet the 2012 target of 950mg of sodium per 100g, and its cream cheese meets the 2012 standard of 390mg per 100g.
ABOUT DIETZ & WATSON – Dietz & Watson was founded in 1939 by Gottlieb Dietz, a talented young German sausage maker. His primary goal was to produce the most flavorful, highest-quality deli meats in the marketplace to please even the most discriminating palate. His old-world recipes and commitment to “quality above all” demanded nothing less than the freshest lean beef, ham, pork, turkey breast and chicken breast enhanced with fresh, all-natural spices and seasonings. Dietz & Watson never uses artificial flavors, colors, fillers, extenders or MSG. Today, from their headquarters in Philadelphia, the third generation of the family—aided by Gottlieb Dietz’s daughter, Ruth Dietz Eni (Chairman)—continues Dietz’s dedication and commitment in preparing Premium Deli Meats and Artisan Cheeses. They are the grandchildren of company founder Gottlieb Dietz – Louis Eni (President and CEO), Chris Eni (COO) and Cindy Eni Yingling (CFO). Learn more about the company at www.DietzandWatson.com.
Source: Dietz & Watson
