HC Deb 16 February 1990 vol 167 cc446-8W
Mr. Matthew Taylor

To ask the Minister of Agriculture, Fisheries and Food what steps his Department takes to ensure that mechanically recovered meat contains no spinal tissue; and if he will make a statement.

Mr. Maclean

The Department brought into force the Bovine Offal (Prohibition) Regulations 1989 which prohibit, as an ultra-precautionary measure, the use of specified bovine offal in food for sale for human consumption.

Mr. Matthew Taylor

To ask the Minister of Agriculture, Fisheries and Food (1) if he has discussed, or will discuss, the development of meat products incorporating a gel containing blood enzymes with his Dutch counterpart; and if he will make a statement;

(2) if he has made an assessment of the benefits to the consumers from the introduction of meat products incorporating a gel containing blood enzymes; and if he will make a statement;

(3) if he has made an assessment of the effects on profit levels within the meat trade, both wholesale and retail, from the introduction of meat products incorporating a gel containing blood enzymes; and if he will make a statement;

(4) if he has received any representations from the meat trade in respect of the description to be used on any labelling of meat products incorporating a gel containing blood enzymes; and if he will make a statement;

(5) if meat products incorporating a gel containing blood enzymes require specific clearance before being allowed to go on sale; and if he will make a statement;

(6) what form of words he deems acceptable to describe meat products incorporating a gel containing blood enzymes; and if he will make a statement;

(7) what information he has as to whether meat products incorporating a gel containing blood enzymes have been tested by British meat companies; and if he will make a statement;

(8) what representations he has had from (a) the meat trade, (b) consumers' organisations and (c) other sources in connection with meat products incorporating a gel containing blood enzymes; and if he will make a statement;

(9) what research he is conducting into the safety of meat products incorporating a gel containing blood enzymes; and if he will make a statement;

(10) when his Department first learnt of the development of meat products incorporating a gel containing blood enzymes;

(11) whether any meat products incorporating a gel containing blood enzymes are on sale in this country; and if he will make a statement;

(12) whether any research funded by his Department is taking place in respect of meat products incorporating a gel containining blood enzymes; and if he will make a statement.,

(13) whether meat products incorporating a gel containg blood enzymes have been imported into Britain; and if he will make a statement.

Mr. Maclean

Should a company decide to use this technique for the preparation of meat products it would need to ensure that the product was safe and labelled in accordance with the Food Labelling Regulations 1984. This would apply equally to home-produced and imported products. In particular, those regulations require that food labels carry details of any process which the product has undergone where the omission of such detail would mislead the consumer, details of any ingredients used in the product which would include blood enzymes, and a name for the food which would distinguish it from any other foodstuff with which it might be confused.

Misleading labelling of food is an offence under the Food Act 1984. It is not for me to suggest particular forms of words for labels. A company would need to decide what description of this or any similar process would adequately explain to its intended customers the exact nature of the foodstuff. Trading standards officers are responsible for enforcing the law: I expect that they are already aware of the development of this process but I am drawing the matter to their attention.

The labelling rules apply equally to catering supplies as they do to retail sales. As part of its current labelling review I have already asked the Food Advisory Committee to look at the difficult matter of information provided to customers in restaurants, cafes or other catering outlets.

I was made aware only recently of the process that has been developed in the Netherlands but I have no indications that it produces a foodstuff which is unsafe. The process has been developed by a very reputable Dutch institute and the data available so far to my Department do not indicate any need for us to engage in our own research. There is no reason, therefore, for me to seek discussions with my Dutch counterpart. Furthermore, I have received no inquiries on the matter apart from those of the hon. Gentleman and his hon. and noble Friends.

It would be a commercial decision for a British company to choose to use this technique in the production of its meat products. I am not aware of any company that has so decided, nor is it my understanding that any such products are currently being marketed in the United Kingdom, or in the Netherlands.

However, my Department is monitoring developments closely and I will take any further action that seems appropriate in the interests of either food safety or consumer protection.