Tulip has developed an innovative curing process for its Danepak bacon brand to give consumers a product with 30% less salt than standard bacon.
The new process is based on the use of an innovative sea salt solution developed by Iposol, which is an industry first and “ensures the unique flavour and eating experience” of Danepak is maintained.
Tulip’s senior brand manager, Simon Harrington, said the use of the new curing process will create “additional sales opportunities” over the coming months with retail and foodservice customers.
The new 30% less Danepak range will initially be available in Tesco, Co-op and Booths stores from early February 2015.
Tulip has also appointed award winning London based advertising agency isobel and Windsor based strategic design specialists 1HQ to assist with the re-launch 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 advertising campaign.