Poultry Meat: Labelling

Department for Environment, Food and Rural Affairs written question – answered on 21st November 2022.

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Photo of Greg Knight Greg Knight Conservative, East Yorkshire

To ask the Secretary of State for Environment, Food and Rural Affairs, if she will require all chicken sold for public consumption that has been injected with water and added salt to be labelled clearly as such.

Photo of Mark Spencer Mark Spencer The Minister of State, Department for Environment, Food and Rural Affairs

Under UK regulations on the provision of food information to consumers, it is already the case that for prepacked chicken, and indeed all meat products and preparations, that has the appearance of a cut, joint, slice, portion or carcase of meat, that an indication of the presence of added water, if the added water makes up more than 5% of the weight of the finished product, must accompany the name of the food. The presence of water and salt, if added, will also be included in the ingredients list. As mandatory information, this indication with the name of the food as well as the information in the ingredients list must be marked in a conspicuous place in such a way as to be easily visible, clearly legible and, where appropriate, indelible. It shall not in any way be hidden, obscured, detracted from or interrupted by any other written or pictorial matter or any other intervening material.

Additionally, under the Food Information Regulations 2014 Regulation 7 (applicable in England, similar regulations are in place in the Devolved Administrations) a 'Quantitative Indication', commonly referred to as QUID, of the meat ingredients must be provided which can help the consumer understand what proportion of the whole product is meat.

There is no current intention to add further to these requirements. However, the Government is committed to optimising the information that is available to consumers, and the Government Food Strategy sets out work that we will be taking forward on consumer information and transparency.

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