Chicken products with added water and protein

Wednesday 9 July 2003

This paper sets out the background to and rationale for action to restrict the practices of adding excess water to chicken, and the use of non-chicken animal proteins in these products.

The Agency wants the Commission to introduce additional measures on a European basis to control the practice of adding excessive added water and hydrolysed beef and pork proteins to chicken.

These measures were considered by the Board in correspondence. Members questioned whether there was a similar issue in relation to other raw poultry products, particularly turkey products. Members also argued that the use of any non-poultry proteins (not just those of beef and pork origin) in poultry products of this sort needed to be justified, since consumers would not expect there to be non-poultry proteins in raw poultry products.

It was agreed that the FSA should press the Commission for:

• A ban on the use of non-poultry proteins in poultry products of this sort; and
• A maximum limit of 15% on the total amount of water that may be added to poultry.