The task to reduce sodium presents a challenge to the lunchmeat industry because most sodium sources in lunchmeat products are coming from important functional ingredients such as salt, phosphates and antimicrobials.

Nature’s way of killing bacteria is to use bacteriophages (phages).

The processed-meat industry is currently experiencing a period of rapid expansion.

Chipotle’s organic tofu Sofritas, Panera Bread’s Mediterranean Veggie Sandwich and Burger King’s BK Veggie burger are all popular and all lacking one thing: meat, which isn’t an accident.