The Right Pack - Sodium Nitrates/Nitrides

Sodium Nitrate-Something which we don’t use.

There are so many reasons why we believe that our products are superior than many others available out in the market … Hence we are riding on the previous caption from a year back to come up with a series of ”know-how-to” select the right pack for your family.

There have been studies years ago regarding risk of heart disease associated with the consumption of sodium nitrates used in food preservation. Sodium nitrates (sometimes consumer know it as prague powder) are used in some processed meats, such as bacon, sausages, ham, jerky and luncheon meats. Sodium nitrite is a multifunctional food additive, responsible for the characteristic color and flavor associated with cured meats.

Image: screenshot of sodium nitrate from google search

For a lame man (like myself), the easy-safe way to identify sodium nitrate is from its characteristic pinkish colour that it gives to its meat. Of coz, the safest way would be to study the ingredients stated on the packaging.

Image: Illustration of the pinkish colour you would expect if the process meat contains sodium nitrate.

The key question that we would like to answer in this post is : Do we use sodium nitrate in our products (i.e. meatballs)? The answer is obviously NO. We do not require sodium nitrate in our manufacturing process and we have no need of it anyway. Hence, our meatballs are made ethically to be enjoyed by everyone. The colour of the meatball is not pink as you can tell, it is 100% colour inherent of the meat we use to manufacture our meatballs.