Understanding the difference between nitrates and sulphites
When discussing processed meats, nitrates and nitrites are often the first preservatives that come to mind. These curing salts, such as sodium nitrite, are widely used in products like bacon, ham, and salami to inhibit harmful bacteria like Clostridium botulinum and to preserve a pink color. However, concerns have been raised over their potential link to the formation of carcinogenic N-nitrosamines, particularly when cooked at high temperatures.
Heck sausages, in contrast, have taken a different approach. A study conducted by researchers at Queen's University in Belfast found that 97% of traditionally made UK sausages, including Heck, did not contain added nitrates or nitrites. Instead, the majority used alternative preservatives like sodium metabisulphite or sodium sulphite, which are not considered carcinogenic. Sodium sulphite (E221) is a common food additive used to prevent discoloration and inhibit microbial growth. Heck explicitly uses sodium sulphite in many of its products, noting it helps the sausages stay fresh longer.
Heck's ingredient philosophy
Heck was founded with a focus on producing higher-quality sausages with minimal additives, a philosophy they have maintained as they have expanded their product line. Their emphasis on '97% pork' or high meat content is a key selling point, targeting consumers looking for healthier, less-processed options. By avoiding added nitrates and nitrites, they position themselves away from traditionally cured meats like bacon, which heavily rely on these preservatives. This appeals to a growing consumer base that is increasingly wary of artificial additives and is seeking cleaner food labels.
Comparison: Heck vs. traditional sausages
To illustrate the difference, here is a comparison table outlining the key differences between Heck sausages and more traditional, mass-produced sausages.
| Feature | Heck Sausages | Traditional Sausages |
|---|---|---|
| Preservatives | Sodium Sulphite (E221) or no added nitrates/nitrites | Sodium Nitrite, Potassium Nitrate, or other curing salts |
| Carcinogen Risk | Not linked to carcinogenic N-nitrosamines from curing agents | Potential link to N-nitrosamine formation, especially when cooked at high temperatures |
| Meat Content | Typically high (e.g., 97% pork) | Often lower, containing fillers and other additives |
| Appearance | Natural, less uniform color | Often has a characteristic pink color due to curing salts |
| Flavor Profile | Depends on seasoning, but more natural meat flavor | Distinct 'cured' flavor, a direct result of the preservatives |
The role of sodium sulphite
Sodium sulphite is a common and safe preservative when used within regulated limits. It works by inhibiting the growth of microorganisms and preventing spoilage, which is crucial for maintaining the freshness and safety of fresh sausage products. It is important not to confuse sulphites with nitrites, as they serve different purposes and have different health implications. While nitrates are primarily used for curing and color stabilization, sulphites are used for general antimicrobial preservation. Some individuals may have a sensitivity or allergy to sulphites, which is why it is always clearly marked on the ingredient label.
What to look for on the label
For consumers concerned about preservatives, reading the ingredient list is the most reliable method. Here are some terms to look for:
- Sodium Sulphite (E221) / Sodium Metabisulphite (E223): Used as a preservative in fresh sausages like Heck's. It prevents spoilage but does not cure the meat in the same way as nitrites. Always listed as an allergen due to sensitivities.
- Sodium Nitrite (E250): Used in cured meats like bacon and ham to preserve and maintain a pink color.
- Potassium Nitrate (E252): Another curing agent, often used in combination with nitrites.
- Celery Powder: Some 'nitrate-free' or 'uncured' products use naturally occurring nitrates from celery powder. While not a synthetic additive, the nitrates derived from celery can still react in the body similarly to added nitrates. Heck's sausages do not use this method; they are simply a 'no added nitrates' product.
Conclusion: The Final Word on Heck Sausages and Nitrates
In summary, Heck sausages do not contain added nitrates or nitrites. They are preserved using sodium sulphite, a different type of preservative that serves to maintain freshness and inhibit bacterial growth without being a curing agent. This aligns with Heck's overall brand philosophy of using minimal and high-quality ingredients, positioning their products as a cleaner, less-processed alternative to traditionally cured meats. For those seeking to avoid added nitrates and nitrites in their diet, Heck sausages are a suitable option, provided there is no sensitivity to sulphites. The key is always to check the specific ingredient list on the product packaging, as formulations can vary.
Final Takeaway
- Heck sausages contain no added nitrates or nitrites. Instead, they use Sodium Sulphite as a preservative.
- The use of Sodium Sulphite is common in traditionally-made fresh UK sausages and is not linked to the formation of N-nitrosamines associated with cured meats.
- Always check the ingredient list for preservatives, especially if you have an allergy or sensitivity to sulphites.
- Heck sausages are positioned as a cleaner, high-meat-content alternative to highly processed or cured sausages.
What to know about the preservatives
Sodium Sulphite (E221) is an additive used to prevent spoilage and inhibit the growth of bacteria in fresh sausages. Sodium Nitrite (E250) is a curing agent found in cured meats like bacon, ham, and salami, and is responsible for the pink color and distinct cured flavour. Celery Powder is a source of naturally occurring nitrates used in some 'uncured' products, which can have similar effects to synthetic nitrates.
Additional considerations
While Heck avoids added nitrates, it is important to remember that 'no added nitrates' does not mean 'nitrate-free.' All fresh meat and vegetables contain naturally occurring nitrates, and the human body also produces them. The key distinction is the absence of added curing salts and the associated health concerns linked to certain cured meats.
The rise of 'clean label' sausages
The preference for clean labels and minimal processing has fueled the growth of brands like Heck. Consumers are more conscious of ingredients and are actively seeking products they perceive as healthier. Heck's clear messaging around no added nitrates has helped them capture this market share, differentiating them from competitors that rely on more traditional curing methods.
How to verify if a sausage contains nitrates
Beyond reading the ingredient list, you can often tell by the product type and appearance. Cured meats like chorizo and salami will almost always contain nitrates or nitrites. Fresh, un-cured sausages, particularly those from smaller or artisanal producers like Heck, are less likely to contain these curing agents. The color can also be a clue; a bright pink, uniform color is often a sign of curing salts, whereas fresh sausages typically have a paler, more natural meat color. For the most accurate information, check the manufacturer's website or the product packaging itself.
Heck's official website provides detailed ingredient information for all of its products.
