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Review of European legislation on vegetable protein in meat products
Author(s) -
Brincker A.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671457
Subject(s) - legislation , business , vegetable proteins , food science , food products , agricultural science , microbiology and biotechnology , agricultural economics , chemistry , biology , economics , political science , law
A review of the legislation concerning the use of vegetable protein products in meat products is given for 15 West European countries. Existing requirements in these countries concerning composition and labeling of meat products containing vegetable protein are compared, and it is shown that wide divergencies exist. Some countries explicitly forbid addition of vegetable protein to meat products, other countries permit such additions in specified amounts to specific meat products and others again do not set limitations on either the amount of vegetable protein or the type of meat products to which they may be added. Labeling provisions, likewise, vary to a great extent. These differences are linked to the regulations on meat products in the various countries which often reflect a strong national tradition. In most of the countries no general approach to regulating use of vegetable proteins in meat products has yet been taken. But a few of the countries are formulating such a policy, and the possible outcome of these ongoing deliberations is outlined.