Nutrition - Understanding The Label

Q: Where can the nutritional information about Dietz & Watson Premium Meat Delicacies be found?

A: You'll find nutritional facts, as well as ingredient information, on all of our packages and on this website, located here. You can also look for our "Expect The Best" nutritional brochure at your favorite deli or supermarket. Additionally, you can call our helpline at 1-800-333-1974 to request literature about our Dedicated to Your Healthier Lifestyle® Program

Q: When is it acceptable to use the term Maple Flavored?

A: The term Maple Flavored may appear in the product name if the product contains sufficient maple syrup, sugar or flavoring to impart a characteristic flavor. Maple cured meats must contain 3% or more maple syrup.

Q: Why does the statement "Contains Up To 10% Added Moisture" appear on other company's Roast Beef labels?

A: Some companies that process a lesser quality roast beef choose to extend the meat by adding water to it. The USDA requires that these labels declare the amount of added moisture that the roast beef retains.

Dietz & Watson's Roast Beef is minimally processed and therefore takes a natural shrink while cooking. In other words, when you purchase a Dietz & Watson Roast Beef you are taking home the finest roast beef with no added water.

Q: What are Artificial Colors?

A: This refers to coloring containing any dye or pigment which has been manufactured by a process of synthesis or by extracting natural dye or pigment from a plant or other material from which the dye or pigment was formed. Artificial colors in food must be FDA approved and must be declared on the label.

Dietz & Watson uses only the finest all natural ingredients and NEVER any artificial colors.

Q: What are Artificial Flavors?

A: This refers to a flavoring containing any sapid or aromatic substance manufactured by synthesis or similar process. They generally are composed of esters, ketones and aldehydes and need only be in the ingredient statement. The labeling on meat and poultry meats containing artificial flavoring must bear the phrase "Artificial Flavor Added" or "Artificially Flavored".

Dietz & Watson uses only the freshest lean meats combined with all natural spices and seasoning and never any Artificial Flavors.

Q: What about Salt and Salt statements?

A: Salt is commonly used in the formulation of meat and poultry recipes as a seasoning and as a preservative (USDA recognizes salt only as a flavoring, therefore meats that contain salt but no other preservative can claim "no preservatives"), and must be listed in the product label ingredient statement. The term salt is applied only to sodium chloride. As a condiment or seasoning salt is used at relatively low levels, depending upon the desires of the processor. It also serves the function in sausage meats of aiding in the emulsification of fat.

Q: What does the term Natural indicate?

A: The term Natural may be used on labeling of meat and poultry meats if:
a) The product contains no artificial flavor, flavoring, color ingredient or chemical preservatives.
b) The product and its ingredients are minimally processed.

Q: What is Natural Smoke Flavor?

A: This statement on a product label means that flavoring of the meat or poultry comes from the smoke generated from the burning of hardwood or its coal. If labeled hickory smoked, it must be from the smoke of that particular wood. Meat and poultry subjected to heat vaporized natural smoke flavor may be labeled "Smoked".

Q: What are Nitrates & Nitrites?

A: They are USDA/FDA regulated ingredients used as curing agents by means of absorption or direct addition to a product's formulation and are listed on the product label ingredient statement. (Also refer to Sodium Nitrate/Nitrite)

Q: What is NonFat Dry Milk?

A: It's a very high quality dairy food product which may be found in premium meat and poultry meats and is listed on the product label ingredient statement.

Q: What are Casings and what are they made from?

A: These are sleeves that are stuffed with meat to form sausages and frankfurters. There are three different types of casings:

1) Artificial Casings are made from plastic, fibrous synthetic or similar non-food material. Artificial Casings are non-edible.

2) Collagen Casings are made from natural collagen protein that is extruded into a uniform shape. Collagen Casings are edible.

3) Natural Casings are the cleaned and salted small intestine of either sheep or hogs. These casing types have been used for centuries in Europe, are edible, and are one of the reasons Dietz & Watson's Traditional European Sausages (German Weiners, Bratwurst, Cheddarwurst, etc.), are truly a taste of the Old-World.

Q: What is Carrageenan?

A: It is an extender used in lower quality turkey breasts. Processed from seaweed or certain types of beans it is used to extend product weight by retaining many verdana its weight in water.

Dietz & Watson uses only large Tom Turkey breasts and never any Carageenan.

Q: What is Caramel Coloring?

A: It's a coloring substance made by partially breaking down sugar with heat. When added to a meat or poultry product it is regarded as coloring. The product must be labeled "Artificially Colored" or "Caramel Colored". Caramel coloring occurring on the surface of a baked meat product as a result of the application of heat is regarded as a characteristic of the product.

Q: What are Corn Syrup Solids?

A: They are flavoring agents with sweetening power greater than or equal to sugar. Its use is limited to two percent meats which makes it an excellent sweetener. In poultry its use is unlimited which means that it can be used as an extender. Dietz & Watson chooses not to use Corn Syrup Solids or any other extenders in our recipes.

Q: What is Dextrose?

A: It is a natural sweetener derived from corn which may be used in meat and poultry and is frequently used as a carrier for spices and/or flavoring mixtures. It must be listed on the product label ingredient statement.

Q: What are Extenders?

A: These are inexpensive substances (fillers) which are added to meats that lower the meat content and quality of the meats. Certain sausage items, meat and poultry, may contain extenders and binders such as cereal, vegetable starch, soy protein concentrate, dried whey, reduced lactose, whey, whey protein concentrate and calcium lactate. Extenders must be listed by name on the product label ingredient statement.

Dietz & Watson begins with the finest lean trimmed meat, pork, ham and poultry and NEVER includes any extenders in our recipes.

Q: What are Flavorings?

A: The use of the term "Flavoring", "Natural Flavoring" and "Natural Flavor"" is restricted to the following ingredients: spices, spice extractives (including essential oils, oleo, oleo resin essence, extractives or distillates of spices), onion powder, garlic powder and celery powder. Flavorings must be listed by name on the product label ingredient statement.

Q: What is referred to as Food Starch?

A: The unqualified term "Food Starch" means corn starch. Starch from other sources must be designated by the source - potato starch, etc. Starch that has been hydrolyzed is "Modified Food Starch". In lesser quality meats, food starch is used to extend the meats weight by retaining many verdana its weight in water.

Dietz & Watson begins with the finest lean trimmed meat, pork, ham and poultry and never includes any extenders in our recipes.

Q: What does the term Fully Cooked mean?

A: An acceptable term seen on labeling of cured, cooked or smoked meats provided they have been heated to an internal temperature of at least 148 degrees F, and the finished product has the characteristics of a cooked product which include browning of surface and separation of meat from the bone. Dietz & Watson's recipes call for cooked, cured or smoked temperatures of 160 degrees F, which we feel insures a better quality product.

Q: What are Phosphates?

A: They are USDA/FDA approved and regulated ingredients used to help retain natural moisture and PH balance of meat meats and are listed on the product label ingredient statement.

Q: What is Potassium Sorbate?

A: It is a USDA/FDA approved and regulated ingredient that is used to retard mold growth on meats such as dry sausage and is listed on the product label ingredients statement.

Dietz & Watson prepares a complete assortment of reduced salt recipes as part of our Dedicated To Your Healthier Lifestyle varieties.

Q: What does the term "Smoked" mean?

A: A product labeled "Smoked" must have been exposed to smoke generated from the burning of hardwoods, corncobs or their coals or exposed to natural smoke by atominizing during the heat processing of the product so that the smoke is transformed into a true gaseous state by the heat.

Q: What is Monosodium Glutamate (MSG)?

A: MSG is a flavor enhancer, which is used in lesser meats to bring out flavor that has been lost due to poor processing methods. Its principle component is an amino acid called glutamate.

Note: Studies have concluded that MSG can cause many physical difficulties such as heart irregularities, depression, migraine headaches, shortness of breath, asthma attacks, balance problems and disruptive behavior in children.* *George A., Schwartz, MD, "In Bad Taste" The MSG Syndrome", The Penguin Group, 1998

Dietz & Watson NEVER uses MSG in any of our meats - never have, never will.

Q: What is Sodium Erythorbate?

A: It is a USDA/FDA approved curing ingredient that works with sodium nitrite as a natural curing agent which develop a traditional cured meats color and flavor and is listed on the product label ingredient statement.

Q: What is Sodium Nitrate and Sodium Nitrite?

A: They are USDA/FDA approved and regulated ingredients used as a curing agent in conjunction with Sodium Erythorbate. They are not preservatives although they retard the growth of harmful bacteria. Using modern curing techniques, fully cured meats retain very little residual nitrates or nitrites (usually no more than 7 to 10 parts per million) - much less that is found naturally in spinach.

Q: What is the difference between a "No Water Added" and a "Water Added" ham?

A: USDA regulations allow meat processing companies to inject up to 10% added water to smoked hams; which means that you may be getting one pound of water for every ten pounds of ham that you purchase.

At Dietz & Watson our smoked hams are "No Water Added". We are proud of the quality and deep smoked flavor of our hams and we are determined not to water them down. After all, we believe our consumers want to buy the finest ham for their families, not added water.

Q: What about the nutritional values of Dietz & Watson ham?

A: Dietz & Watson hams are prepared from the highest quality hand trimmed, lean hams combined with all natural spices and seasonings gathered from around the world. Our hams contain no artificial flavors, colors, fillers, extenders and never any MSG. Many of our hams are 97% - 98% Fat Free and are low in saturated fat, cholesterol and salt.

You can view ingredient and nutritional facts about our hams on our product packages and nutritional booklets that are usually available at your favorite store. You can also view this Website's Ingredient and Nutritional Information Pages or you can request literature about our premium meats from our helpline at 800-333-1974.