Food Standards Agency
Thursday 18 March 2010
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This is a guide to regulatory compliance incorporating guidance on best practice relating to labelling of added ingredients in meat products which have the appearance of a cut, joint, slice, portion or carcass of meat or of cured meat, whether cooked or uncooked. In this guidance such meat products are referred to as appearing like 'whole meats'.
The document identifies the relevant legislation as well as recommending best practice advice on labelling of added ingredients in these meat products such as added water, added animal ingredients from different meat species, and so on. It also clarifies the legal requirements concerning labelling of added starch and/or protein in regulation 5 meat products following changes to EC rules and consequent amendment of the Meat Products Regulations (MPR).
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