§ Mr. FisherTo ask the Minister of Agriculture, Fisheries and Food whether he will publish a table showing the maximum permitted levels of water that can be added to(a) bread, (b) ham, (c) poultry, (d) bacon and (e) pork.
§ Mr. RyderThere are no statutory maximum permitted levels of added water for these products. However, the Food Labelling Regulations 1984 require that where added water comprises more than 5 per cent. of the finished product, water shall be declared in its appropriate place in the list of ingredients given on the label. In addition, the Meat Products and Spreadable Fish Products Regulations 1984 require that any added water in cooked cured meat products (ham) and any added water in excess of 10 per cent. in uncooked cured meat products (bacon) shall be declared on the label in close proximity to the name of the food; this declaration is to be given in multiples of 5 per cent. By virtue of European Community legislation, wet-chilled and dry-chilled frozen chickens may absorb up to 7.4 per cent. and 2.9 per cent. added water respectively before any declaration of added water needs to be made.