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Get your free copy25 July 2011, 13:19 PM
- British bacon producers will be forced to re-label their meat 'bacon with added water' if it contains more than 5% added water
The controversial EU ruling has caused outrage among supermarkets and some producers, but has been praised by many in the speciality sector, who say it will stop the characteristic flavour of bacon being diluted.
According to food experts, the added water in bacon is the primary cause of unpleasant ‘frying pan froth’, and also causes fried meat to boil instead of crisp. “Producers of ‘proper’ bacon don’t need to add any water,” says Elaine Timmis, whose family owns Moor Farm Shop in Shrewsbury.
“All you need is salt and pork, so there’s absolutely no need to add anything else. I think it’s only fair that consumers are told what is inside the food they buy. Hopefully it will encourage more producers to improve the quality of their meat,” she adds.
Current legislation allows up to 10% water to be added before the name has to be changed, but the new law – to be implemented by the European Union in 2015 – will reduce this amount to 5%.
A spokesperson from the British Retail Consortium claimed “very little” of the bacon sold in the UK currently contains less than 5% added water. According to the organisation, water is needed to achieve the right succulence, taste and texture.
Meanwhile, Clare Cheney at the Provision Trade Federation expressed worry that the new legislation would affect consumer confidence, and make life difficult for producers. “It would also be very expensive and the retail price would have to rise,” she says.
