Croquettes containing half the quantity of meat declared on the label, sulphites used to make minced beef look fresher and chicken sold as veal in kebabs are but a few of the deceptive practices unveiled in BEUC’s
Some of these preparations, however, have nothing truly “traditional”. As such, their description –often vague – can capture very similar products manufactured in some other EU countries – so far with less additives.
sold in Belgium (supposedly meeting the description of “breakfast sausages”). Similarly, Spanish and Belgian producers of “hamburguesa” and “hamburger” only need to add 4% vegetable and/or cereals to their product –so that it meets the “burger meat” definition” – to be allowed to use sulphites.
Vicente de Pablos es Licenciado y Doctor en Veterinaria y Licenciado en Ciencia y Tecnología de los Alimentos.
Profesional especializado en el ámbito de la Seguridad Alimentaria y la Salud Pública