"Adhesive" in ham is subject to labeling requirements

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Oct 22, 2018 - Foods

"Adhesive" in ham is subject to labeling requirements

In the production of restructured ham, meat pieces are bonded together using the enzyme transglutaminase. The enzyme remains in the product after the ham is produced. Since its effect is no longer present in the final product, it is often classified as a processing aid, which according to EU law, does not need to be listed in the ingredients.

However, official food surveillance considers the use of transglutaminase in the production of restructured meat products as an additive rather than a processing aid. This is justified by the fact that other substances like emulsifiers or raising agents, which also exert their effects only during food production, are undeniably considered additives. Thus, from the authorities' perspective, transglutaminase is subject to labeling requirements.

Probably not only restructured meat products are affected by this type of labeling. Transglutaminase is also sometimes used in cooked sausages, fish products, or dairy products for various purposes. It can therefore be assumed that transglutaminase is used in the manufacture of other foods without being listed in the ingredients.

Our client advisors are well acquainted with the labeling regulations in the food sector and are happy to provide you with professional advice on this matter.

Source: www.laves.niedersachsen.de