(a serious topic, despite the attention-grabbing post title)
from todays news:
source: https://www.theguardian.com/world/20...ch-authorities
Nitrates are added to a range of food products to improve their shelf life and flavour, and to help give pork-based products their pink hue.
France is one of the world’s biggest producers of cold cuts, known as charcuterie, which are often consumed as snacks or with early evening drinks.
Curious how this will affect smaller craft sausageries vs the mass market meat producers
from todays news:
source: https://www.theguardian.com/world/20...ch-authorities
French health authorities say they have confirmed a link between nitrates added to processed meat and colon cancer, dealing a blow to the country’s prized ham and cured sausage industry.
Nitrates are added to a range of food products to improve their shelf life and flavour, and to help give pork-based products their pink hue.
France is one of the world’s biggest producers of cold cuts, known as charcuterie, which are often consumed as snacks or with early evening drinks.
The government immediately announced it would launch an action plan to reduce the use of the additives later this year.
"It is about limiting their use to the strictly necessary," said a joint statement from the health and agricultural ministers. "The reduction must be done in a balanced way that guarantees food security for the consumer."
The warning applied to all processed meats, from the bacon eaten in large quantities in the US and Britain, to Italian salami, Spanish chorizo, German bratwurst and French charcuterie.
Curious how this will affect smaller craft sausageries vs the mass market meat producers
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