There’s a great deal of confusion about the term “natural” when it comes to food and beverage marketing, as product developers have been given very little guidance from federal authorities regarding its use. At best, the FDA disqualifies some ingredients from being called natural, as they have been deemed artificial or synthetic.
With sausage and deli products the epitome of convenience for many consumers, protein processors continue to develop new ways to take advantage of this segment of the marketplace. But what are these products without the casings that envelope them and (if edible) give them just the right bite and snap?
