What “Nitrate-Free” Really Means and Why We Don’t Use Celery Powder
- Nate
- Apr 15
- 2 min read
If you’ve spent any time reading labels on bacon or charcuterie, you’ve likely seen the phrase “nitrate-free” or “no nitrates or nitrites added” on certain products. This claim is often followed by a small asterisk referencing naturally occurring nitrates in celery powder.
It raises a fair question: if celery powder contains nitrates and celery powder appears in the ingredient list, why can the product be labeled as having no nitrates added?
Let’s break down the science; don’t worry, there won’t be a quiz at the end. 😉
What Is Celery Powder and How Is It Used?
Celery powder is made by drying and concentrating celery, which naturally contains high levels of nitrates. That’s not unusual; many vegetables, including spinach and beets, contain naturally occurring nitrates.
But naturally occurring nitrates aren’t what ultimately ends up in cured meats.
In “uncured” products, celery powder is used along with a starter culture to convert nitrates into nitrites during processing. Whether synthetic sodium nitrite was added directly (the conventional curing process) or celery powder and a starter culture were used, the end chemical compound is the same.
So What’s With the Labeling?
In the United States, the USDA allows products cured with celery powder to be labeled as “uncured” and “no nitrates or nitrites added,” as long as those nitrates come from a natural source.
This is why you’ll often see labeling like: “No nitrates or nitrites added except those naturally occurring in celery powder.”
While technically accurate, it can be confusing if you’re trying to understand what’s actually in your food.
Why Na*Kyrsie Meats Doesn’t Use Celery Powder
We have two main reasons for not using celery powder. Let’s go back to science; stick with us!
Reason 1: When nitrites are exposed to high heat or acidic environments, they can form compounds called nitrosamines. Some nitrosamines have been shown to be carcinogenic in animal studies and are considered a potential health risk in humans.
Reason 2: Since day one, we’ve been committed to transparency. If a product is labeled nitrate-free, we believe it should be free of nitrates. Rather than replicating conventional curing through substitutes, we focus on traditional techniques and ingredient quality to develop flavor and create safe products.
What This Means for You
Everyone’s priorities are different. Some people are comfortable with celery-based curing; others prefer to avoid nitrates entirely, regardless of the source.
For us, it’s simply about ensuring you understand how our products are made so you can choose foods that align with your preferences.
Explore what Na*Kyrsie means when we say 'nitrate free' and shop our nitrate free meats.
Sources & References
USDA Food Safety and Inspection Service (FSIS):“Processing Inspectors’ Calculations Handbook” and labeling guidelines for cured and uncured meatshttps://www.fsis.usda.gov
Sindelar, J. J., & Milkowski, A. L. (2012).“Human safety controversies surrounding nitrate and nitrite in the diet.”Nitric Oxide, 26(4), 259–266.
Honikel, K. O. (2008).“The use and control of nitrate and nitrite for the processing of meat products.”Meat Science, 78(1–2), 68–76.
Sebranek, J. G., & Bacus, J. N. (2007).“Cured meat products without direct addition of nitrate or nitrite: what are the issues?”Meat Science, 77(1), 136–147.
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