Meat labelling to be tightened

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Meat labelling to be tightened

 

11.03AM BST, 27 Sep 2002

 

Tougher rules over meat labelling are being proposed by the Food Standards

Agency.

 

The FSA says it wants to make it easier for people to gauge exactly what they

are eating.

 

Proposed changes mean fat and gristle will no longer be classed as meat and

offal will also have to be listed separately on packaging.

 

The move ties in with a new European directive which comes into force in England

in January.

 

David Statham, director of enforcement and food standards at the FSA, said:

" Consumers will be able to get more accurate information from the label on how

much meat a product actually contains, as well as the amount of extra fat they

are getting in a food.

 

" As a result what the label calls meat should be exactly that.

 

" The new measures will enable consumers to make more informed choices about what

they eat. "

 

In an example given by the FSA, burgers which previously claimed to have 82 per

cent beef will have to reduce it to 71 per cent in the ingredients and list beef

fat, and beef connective tissue under the new proposals.

 

Pork and beef sausages, previously with 44 per cent pork and 6 per cent beef,

will have to change the label to 32 per cent pork, and list pork fat, pork rind,

beef fat and beef connective tissue.

 

http://www.itv.com/news/Britain1422197.html