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Tulip Reduces Salt in Bacon

27 January 2015

UK - UK pig meat processor and part of the Danish Crown group, Tulip, has developed an curing process for its Danepak bacon brand which means it will contain 30 per cent less salt than standard bacon.

Tulip's curing process uses Iposol, a sea salt solution developed by Iposol GMBH.

Tulip says the solution is an industry first and ensures the flavour and eating experience that Danepak bacon currently delivers is maintained.

Tulip's Senior Brand & Licensing Manager Simon Harrington said; "Danepak bacon has for over 40 years been loved by households across the UK.

“The reduction of its salt content by a staggering 30 per cent will mean that consumers looking for a tasty treat can rely on Danepak's ability to deliver on quality and taste whilst offering a healthier alternative to standard bacon.

"Our unique curing process is an industry first and we are incredibly excited by the additional sales opportunities that our newly developed technology will offer our retail and foodservice customers over the coming months.”

As part of Tulip's marketing plan for Danepak, the company has appointed award winning London based advertising agency isobel and Windsor based strategic design specialists 1HQ to assist with the relaunch of the Danepak brand later this year.

This will include a complete redesign of existing branding and packaging formats and will be supported by a multi-million pound above and below the line advertising campaign.

TheMeatSite News Desk

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