Decoding the "Processed" Label for Dietz and Watson
When we hear the term "processed meat," it often conjures images of low-quality, heavily altered products. However, the reality of food processing is more nuanced, existing on a spectrum. Dietz & Watson, a family-owned company since 1939, emphasizes their traditional crafting methods and transparency, yet also offers different product lines with varying degrees of processing. Understanding how processed are Dietz and Watson meats requires a closer look at their different product categories and ingredients.
The Spectrum of Processing: Minimally vs. Conventionally
To properly evaluate Dietz and Watson's products, it's essential to understand the different levels of food processing.
- Minimally Processed: This refers to foods that have been altered but retain their essential character. For meat, this could involve simple actions like cutting, grinding, or cooking, with no added ingredients or artificial preservatives. Some of Dietz and Watson's 'Natural' and 'Organic' products align with this definition, particularly those labeled 'uncured' or 'no antibiotics ever'.
- Processed (or Further Processed): This category includes meats that have been salted, cured, fermented, smoked, or cooked with added ingredients for preservation or flavor enhancement. The curing process, for instance, often involves adding sodium nitrite to enhance color, flavor, and extend shelf life. Many of Dietz and Watson's traditional deli meats fall into this category, using preservatives like sodium nitrite and sodium erythorbate.
- Ultra-Processed: These products are made mostly or entirely from substances not typically used in home cooking, such as highly processed starches, fats, sugars, and various additives. While Dietz and Watson generally avoids fillers, artificial flavors, and MSG in their premium products, it's worth noting the ingredient lists of some items can still contain additives.
Dietz and Watson Product Lines: A Closer Look
Dietz and Watson offers several distinct product lines, each with different processing characteristics and ingredients. A consumer's perception of how processed their food is will largely depend on which line they choose.
Naturals and Organics Line
This line is the least processed in their product range, designed to meet consumer demand for cleaner labels.
- Ingredient Standards: These products are made with no artificial preservatives, no nitrates or nitrites, and no antibiotics, ever. The Organic line also adheres to USDA Certified Organic guidelines.
- Processing: Meats in this line are still cured and cooked for preservation, but using more natural alternatives. This aligns with the 'processed' but not 'ultra-processed' definition, using natural curing methods, often involving celery powder, which naturally contains nitrates.
Gourmet Lite Line
Targeting health-conscious consumers, this line focuses on lower fat, calories, and sodium.
- Ingredient Standards: Products are 98% fat-free, gluten-free, and have no added MSG.
- Processing: While offering leaner options, the specific ingredients and curing agents may vary. The processing is adjusted to reduce fat and calories while maintaining flavor. It is important to check individual product labels for specific additives.
Traditional Deli Meats
This is the core of the Dietz and Watson offering, with products like cooked beef salami and bologna.
- Ingredient Standards: Ingredients for products like their bologna include meat (beef and pork), water, salt, corn syrup, sodium phosphate, sodium erythorbate, and sodium nitrite. These ingredients indicate a more conventional and higher level of processing compared to their natural lines.
- Processing: The use of sodium nitrite and other additives classifies these meats as conventionally processed, though the company emphasizes traditional recipes and hand-blended spices.
Sourcing and Manufacturing
Dietz and Watson emphasizes their commitment to quality sourcing and manufacturing practices. They work with ethical suppliers and pride themselves on a "process not processed" philosophy, focusing on cooking and handcrafting their products. They also ensure their facilities exceed USDA requirements for food safety.
Comparison of Processing Levels in Deli Meats
| Feature | Dietz and Watson Naturals/Organic | Dietz and Watson Traditional | Conventional Deli Meat (Common Brands) |
|---|---|---|---|
| Preservatives | Natural sources (e.g., celery powder) | Sodium nitrite, sodium erythorbate | Sodium nitrite, phosphates, others |
| Antibiotics | No antibiotics ever | Depends on product line | Often used in conventional farming |
| Nitrates/Nitrites | No added nitrates or nitrites | Added for curing | Added for curing |
| Artificial Flavors/Fillers | No artificial flavors, fillers, or MSG | No artificial flavors, fillers, or MSG | May contain fillers, binders, MSG |
| Sodium Content | Often lower sodium, though varies by product | Varies by product; often higher | Can be very high |
| Processing Method | Minimal/natural curing & cooking | Conventional curing, cooking, seasoning | Conventional curing, cooking, additives |
Potential Health Considerations
Choosing between Dietz and Watson's different product lines is not just a matter of taste but also of dietary preference and health considerations. While the company highlights its commitment to quality and healthier options, it's important to be an informed consumer.
For example, studies have linked high consumption of conventionally processed meats, including those with nitrates and nitrites, to an increased risk of colorectal and stomach cancers. The World Health Organization (WHO) has classified conventionally processed meats as a Group 1 carcinogen. This is a key reason many consumers prefer 'uncured' or 'naturally cured' options, like those in the Dietz and Watson Naturals line, which avoids the synthetic versions of these preservatives. However, even 'uncured' products often use celery powder, which is a natural source of nitrates. The health implications of naturally occurring nitrates versus synthetic ones are still debated. For health-conscious individuals, opting for Dietz and Watson's Naturals line or their leaner Gourmet Lite products would be a more prudent choice.
Conclusion
So, how processed are Dietz and Watson meats? The answer depends heavily on the specific product line. While the company prides itself on high-quality sourcing and traditional craftsmanship, its product range spans from minimally processed to conventionally processed. Their Naturals and Organic lines offer options free of artificial additives, nitrates, and antibiotics, making them a better choice for consumers seeking less processed foods. In contrast, their traditional deli meats, while avoiding fillers and MSG, still rely on conventional curing agents like sodium nitrite. A key takeaway for consumers is to always check the specific product label and ingredients list to make the most informed and health-conscious decision. For those prioritizing minimal processing, the Naturals and Organic selections are the best option. To learn more about their processes, visit the official Dietz & Watson transparency page.
