Legendary Hot Dog Maker Sabrett Unveils Much Anticipated New Nutritious Conscious Frank

New York’s iconic frank has once again been reinvented with a new nutritious conscious offering that has captured the imagination of the Tri-State foodservice operator.

Throw that guilt away! Sabrett Marathon Enterprises has introduced the iconic brand’s new all-natural hot dog and Vice President, Mark Rosen in a ceremony on National Hot Dog Day at Peter’s Clam Bar in Island Park, NY, presided over by Nassau County Legislator Francis Becker Jr., Vice Chairman of the City’s Health Committee.

For nutrition-conscious customers who still want to be able to eat hot dogs, these skinless frankfurters contain no added nitrites and nitrates, are gluten and preservative-free, and have a low sodium content.

Free Sabrett all-natural hot dogs were given out all day long at the event. Peter’s Clam Bar has had a famed stainless hot dog cart and umbrella for over 75 years, according to Rosen.

National Hot Dog Day celebrates the country’s love affair with what has become a culinary symbol of America every year in July, with more than 30 billion dogs consumed annually in the U.S., or an average of about 70 per person, according to Rosen.

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Sabrett, founded in 1926, claims ownership of more than 35 million pounds of that consumption. Its hot dogs have been sold for decades all over New York City from its stainless steel push carts and distinctive blue and yellow umbrellas.

Experts note that children tend to eat more fattening foods in the summer, consuming more sugar and eating fewer vegetables. While hot dogs have long been considered a less-than-healthy treat, Sabrett feels it’s turning that around, helping children (and adults) to eat healthy and still enjoy what they eat.

Hot dogs, eaten without the bun, can actually be good for you, as they contain lots of protein. Sabrett’s all-natural hot dogs allow children and adults to eat something they crave, and still feel good about it.

Hot dogs originated on Coney Island in 1871, when German immigrant Charles Feltman began serving them in milk buns from a stand on what was then known as America’s Boardwalk. His business thrived, based on the hearty appetites of customers for a tasty, inexpensive and easy-to-eat food in a resort environment. By the turn of the century, push carts selling frankfurters in buns were popping up everywhere in Manhattan, and customers still greet the cart with joy to this day.

“If your restaurant wants to offer a treat that’s also good for you, Sabrett’s all-natural hot dogs fit the bill,” says Rosen.