BMPA Chief Executive John Powell appeared on BBC Radio 4’s You and Yours on Wednesday to discuss the use of nitrites in bacon, alongside food safety expert Professor Chris Elliott.
The discussion focused on pressure on the industry to reduce nitrite use. John explained that, in practice, processors manufacture to specifications set by their customers and brand owners. Supermarkets and competing brands commission a wide range of curing recipes, including products with differing nitrite levels.
For processors, the issue is therefore less about resistance to change and more about responding to customer and consumer demand while ensuring products remain safe and compliant.
BMPA members operate strictly within Food Standards Agency regulations and, over a number of years, the industry has also worked extensively to reduce the amount of nitrite required in cured pork products. Using developments in food science and processing techniques, some BMPA members have achieved reductions of up to two-thirds while maintaining the food-safety protections that nitrites provide.
The industry’s position is that further change needs to be based on sound science, food safety and what customers ultimately ask processors to produce.
Listen to John’s interview on BBC Radio 4’s You and Yours from 11:14 minutes.
We are the UKs largest trade body for the meat industry and provide expert advice on trade issues, bespoke technical advice and access to government policy makers
We are proud to count businesses of all sizes and specialties as members. They range from small, family run abattoirs serving local customers to the largest meat processing companies responsible for supplying some of our best-loved brands to shops and supermarkets.
We are further strengthened by our associate Members who work in industries that support and supply our meat processing companies.
We are the voice of the British meat industry.
17 Clerkenwell Green
Clerkenwell, EC1 0DP
Tel: 020 7329 0776
Get industry updates direct to your inbox