Dalehead Foods has worked in collaboration with Waitrose to become the first UK supermarket to reduce the level of nitrites across its entire own-label fresh bacon and gammon range. The Dalehead team at Bury St Edmunds completed extensive trial work to achieve a reduction in nitrites while maintaining shelf life and product quality. A 60 percent reduction in wet cured products and 10 percent in dry cured has been achieved.
Nitrites are required for preservation and to produce the typical flavor, taste and color characteristics of bacon.
Waitrose has experienced a 44 percent surge in bacon sales in the three months over the COVID-19 lockdown as consumers across the UK ate more cooked breakfasts at home.
