Course:FNH200/Projects/2025/SPAM: A Case Study

Introduction

SPAM, originally sold by Hormel Foods Corporation in 1937, is canned pre-cooked meat. Conceived in the Great Depression to meet the demand for inexpensive, easily stored protein, it does not require refrigeration until opened and can be maintained shelf-stable for up to three years. These features - low cost, brief preparation time, and extended shelf life - made SPAM a central component of Allied military rations and civilian relief in World War II.

SPAM is today so versatile that it finds application in environments as varied as frontline messes and university dorms. Ready-to-eat directly from the can or pan-fried, grilled, or chipped into stew, it offers a solid bite and slightly salty flavor that interprets seamlessly across cuisines. It is economically superior to the cost of fresh meat, offering a convenient source of protein to bargain-hunters or those without cold-chain facilities. SPAM has been taken up and reimagined worldwide on cultural fronts.

Packaging/Processing

Through the entire process the SPAM brand believes that proper hygiene is of the utmost importance. Because of this they have strict protocols for every stage of production. Hormel ensures that every stage is monitored closely to make sure that each can is safe for consumer consumption (Inside The Factory, 2024).

Sourcing Pork

The SPAM brand sources their pork from trusted suppliers with a built up connection. Often the pigs are kept on a farm close to the manufacturing facility to maintain a high quality of freshness. Furthermore SPAM holds their farmers to a strict conduct; they ensure the pigs are humanely raised and are free of any added growth hormones or unnecessary antibiotics (Inside The Factory, 2024).

Preparation

Just before the meat is cut it must be inspected. The main focus for the inspection are freshness, texture and fat content. Any pigs that don’t pass the standards are discarded. All of the passing meat moves on to being cleaned and cut. The main components that get removed are fat and connective tissue. The reason for trimming the meat is to achieve desired flavor, texture, and nutrients (Inside The Factory, 2024).

Grinding and Mixing

After the meat has been cut it is then ground and mixed with other ingredients. The meat is ground to achieve a consistent and smooth texture, making the pork more workable. This is done through large industrial machinery. Once its achieved the desirable texture, it is then mixed in with salt, sugar, water, potato starch, and sodium nitrite until even texture is achieved (Inside The Factory, 2024).

Packaging

The meat is poured into cans through an automated filling machine. The automation of these processes ensures precision with portion size and weight. Once the can is filled, it is then sealed with an airtight lid to maintain the freshness of SPAM. This process allows for the cans to be shipped to consumers (Inside The Factory, 2024).

Cooking

Once canned, the SPAM is sent to a pressure cooker. This stage is the main form of preservation for the meat, ensuring its safety for consumption, so it is heavily controlled. It is cooked in a retort cooking style, heated to a specific temperature for a set time. Once completed, the meat is cooked and sterile. Further cooking finalizes the flavor of the SPAM. (Inside The Factory, 2024).

Inspection and Packaging

Once fully cooked the cans move onto inspection to ensure they meet company standards. They are checked for damage and some cans are opened at random to check the contents of the product. All the cans that pass the inspection are then prepared to be shipped. First they receive their label with all the necessary components: product name, ingredients, nutritional facts, and expiration date. Then the cans are placed in cardboard boxes of plastic wrap trays depending on where they are being shipped. The packaging serves as extra protection to increase safety of the food as it is shipped. (Inside The Factory, 2024).

Distribution

While the cans wait to be shipped off they are kept in a temperature controlled warehouse. Because the cans are shelf-stable they don't need to be refrigerated, making storing and transporting easier. Then the cans are loaded onto trucks and shipped off around the world(Inside The Factory, 2024).

Nutrients/Health Risks

SPAM provides energy and protein, although its nutritional value beyond basic sustenance is limited.The main nutrients found in SPAM are as follows. The classic SPAM contains 180 calories, 16 grams of fat, 7 grams of protein, and 420 milligrams of sodium. The full list of nutrients can be found in Figure 3.1.

Food Additives

Sodium Nitrite: Sodium nitrite is used to preserve colour and prevent the growth of Clostridium botulinum. Sodium nitrite interferes with the metabolism of C. botulinum , preventing it from producing its toxin in anaerobic environments (Sindelar & Milkowski, 2012). In addition, sodium nitrite contributes to the stabilization of meat colour by reacting with myoglobin to form nitrosomyoglobin to give its distinctive pink hue. Furthermore, sodium nitrite acts as antioxidant, preventing lipid oxidation during storage. This helps inhibit rancidity and extends the shelf life of the product by slowing down the degradation of fats.

Salt (Sodium Chloride): Salt is one of the most prominent ingredients in SPAM. It contributes to its signature taste and long shelf life. It plays a vital role in preservation by lowering the water activity in the meat, thus inhibiting microbial growth. This preservation method is essential in canned meat products such as SPAM (Healthline, 2020).

Sugar: Sugar is included primarily for flavour balancing, as its concentration is relatively low. It offsets the intense saltiness and provides a subtle sweetness that improves overall palatability and assists in the Maillard reaction when SPAM is cooked, contributing to the colour and mild caramelized notes (The Archivist, 2025).

Modified Potato Starch: Modified potato starch is a food-grade thickener and binder added to stabilize the meat emulsion and retain moisture during cooking and sterilization. This starch prevents the separation of fat and liquid by absorbing water and swelling to form a gel-like matrix, helping SPAM maintain its characteristics consistency (Made How, n.d.). It also improves slice-ability and contributes to the product’s self-life by reducing free water.

Safety Concerns

One of the most notable risks of SPAM is its extreme sodium content. Sodium must be used carefully and in regulated amounts. A single serving contains 420 milligrams of sodium, which is 18% of the recommended daily intake. Diets high in sodium are associated with increased risk of high blood pressure (hypertension), which is a leading contributor to heart disease and stroke (Healthline, 2019).

In addition, SPAM is classified as a processed meat, which the World Health Organization has categorized as a group 1 carcinogen. This means there is strong evidence linking frequent consumption of processed meats to colorectal cancer. This risk is partly due to the presence of nitrates and nitrites, which can form nitrosamines, known to be carcinogenic under certain conditions. (ToxicScan, n.d.).

Culture/History

SPAM achieved global penetration through wartime as a necessity and postwar economic realignment. Over 100 million pounds were supplied to U.S. and Allied forces by 1941 (Hormel Foods, 2018). As a convenient substitute for fresh meat in times of scarcity, it became integrated into many postwar communities. The affordability and longevity of SPAM have made it a staple source of protein for working-class and food-insecure families around the world. Developed originally for "families who needed an affordable source of meat that wouldn't spoil quickly" (Hormel Foods, 2018), it remains affordable where fresh meat is not available.

In Hawaii, SPAM is a cultural institution: the state consumes roughly 7 million cans annually. The most famous dish is the SPAM musubi, a slice of grilled SPAM over rice wrapped in seaweed, which can be seen in convenience stores, school lunches, and even McDonald's menus (Smithsonian Magazine, 2023). For locals, SPAM is not just food but a source of local pride, as one local joked, "If you talk bad about SPAM, locals get mad at you" (Smithsonian Magazine, 2023). This rich convergence reveals how a humble canned meat transformed from war rations to a beloved daily staple.

In Korea, SPAM is present in recipes for dishes like budae jjigae ("army stew") and Spam kimbap. It's even sold as an upscale gift set during Chuseok holidays, its evolution from wartime standard to a luxury item. Respected for its flavour and the nostalgia it evokes, especially among older generations, it symbolizes survival and rebirth after the war.

In the Philippines, SPAM’s trajectory dates back to the presence of U.S. forces during World War II, when it was widely distributed in the Pacific region as a military ration. Over time, Filipinos not only adopted SPAM but also redefined it as a staple in local cuisine, long after the war ended. SPAM’s current popularity is not a result of direct marketing by Hormel, but rather of how well it aligns with Filipino taste preferences. In this case, SPAM has evolved from a symbol of occupation to a beloved component of Filipino food identity.

The dish “SPAM-silog,” a portmanteau of SPAM, sinangag (garlic fried rice), and itlog (fried egg), has become a breakfast staple. This adaptation is not accidental; it reflects SPAM’s compatibility with traditional Filipino flavours. As Upstart writer Jem Sembrano notes, “SPAM-slilog has become as ordinary and accepted as longganisa or tapa in the Filipino breakfast canon.” (Sembrano, 2024)

Even Hormel has acknowledged the Filipino market by releasing variants like Tocino-flavoured SPAM, catering directly to local tastes. For Filipino-Australian chef John Rivera, this variant is more than a gimmick. He recalls, “Every time we go home to the Philippines, we always bring back a few cans of tocino flavour. It’s not a joke—it cements SPAM as part of Filipino culture.” (Sembrano, 2024)

However, its popularity also invites deeper reflections on colonial legacies and local agency. Historian Bernard Keo cautions against viewing SPAM only as a colonial relic. He explains, “SPAM may have been introduced through U.S. colonialism, but Filipinos have reappropriated it on their terms. It’s a Filipino thing now, whether people like it or not.” (Sembrano, 2024) Thus, in the Philippines, SPAM exists in a unique cultural and emotional space. It is at once a reminder of war and American influence, and also a locally owned tradition, moulded by decades of taste, convenience, and memory. Its enduring popularity reflects both economic adaptability and culinary reinvention, showing how communities shape their meanings from even the humblest of imports.

Conclusion & Future Direction

The food industry is moving towards clean-label products, reduced sodium, and plant-based alternatives (CNS Media., 2025). Food scientists have a crucial role in improving legacy products through novel ingredients (e.g., plant based proteins, dietary fibers, and natural preservatives) and innovative technologies like high-pressure processing. SPAM is already improving the transparency of its ingredient sources, ethical agricultural methods, and quality control, signaling that it can remain a convenient protein source while aligning with modern standards for sustainability, health, and nutrition.

The success of SPAM lies in its multi-layered preservation strategy, including thermal sterilization (retort cooking), canned packaging, and chemical preservatives. These methods work in harmony to reduce water activity and destroy vegetative and spore-forming pathogens, specifically Clostridium botulinum; ensuring the product remains safe without refrigeration (Healthline, 2020).

Despite this, there must be a response to concerns related to SPAMs effect on health and nutrition of consumers. Although SPAM provides a good source of protein and energy, it contains sodium nitrite. This preservative causes nitrosamine formation; a risk when creating nitrite-cured meats that carries the possibility of inducing cancer (ToxicScan, n.d.). Additionally, it is high in sodium and saturated fats. This emphasizes the need to monitor ingredients, add antioxidants (such as vitamin C and E), and minimize nitrite and saturated fat concentrations to create a safer and healthier product.

Exam Question

Which food science principle best explains SPAM's ability to remain shelf-stable without refrigeration?

A. High-pressure pasteurization and vacuum sealing

B. Freeze-drying and desiccation of the meat

C. Retort thermal processing and reduction of water activity through salt and additives

D. Fermentation and use of probiotic cultures to inhibit spoilage

Correct Answer: C. Retort thermal processing and reduction of water activity through salt and additives

References

Chun, A. (2023, June 9). Smithsonian Magazine. How Spam Became a Staple of Asian Cuisine. Retrieved 5 August, 2025, from https://www.smithsonianmag.com/arts-culture/how-spam-became-an-asian-staple-180982347/
CNS Media. (2025, May 20). Global clean label market trends. Retrieved August 4, 2025. https://www.foodingredientsfirst.com/news/global-clean-label-trends-consumer-preferences-2025.html
Hawthorne, A. (2025, July 16). The Archivist. SPAM explained: Whats inside the world's most famous mystery meat. Retrieved August 3, 2025, from https://thearchivist24.com/2025/07/16/spam-explained-whats-actually-inside-the-worlds-most-famous-mystery-meat/
Hormel Foods. (2018, april 13). Hormel Foods. SPAM: The wonder food. Retrieved August 5, 2025, from https://www.hormelfoods.com/newsroom/news/spam-the-wonder-food/
Inside The Factory. (2024, October 27). How is Spam Made | Inside The Factory. YouTube. Retrieved August 3, 2025, from https://www.youtube.com/watch?v=JXuT2KGbWs4
SPAM. (2025). What is SPAM® Brand? | About SPAM® Brand. Spam. Retrieved August 3, 2025, from https://www.spam.com/what-is-spam-brand
Toxic Scan. (n.d.). Toxic Scan. E250: Sodium Nitrite. Retrieved August 3, 2025, from https://www.toxicscan.com/additives/e250-sodium-nitrite
World Health Organization. (n.d.). Salt reduction. World Health Organization. Retrieved August 3, 2025, from https://www.who.int/news-room/fact-sheets/detail/salt-reduction