April 2, 2024
(press release)
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Regulatory reform Whilst the new lower regulatory thresholds do not outlaw the use of nitrites and nitrates altogether, in practice, it is the market that calls the shots. Label-savvy, health-conscious consumers are making it clear they don’t want to see these additives on supermarket shelves. This is compounding pressure on manufacturers to move away from nitrites and nitrates completely.
As pressure builds to remove nitrites and nitrates from cured meat products, Brenntag Food & Nutrition has conceived a breakthrough solution. By activating a natural pathway in the meat, consumer-friendly CARNIFLORA® provides pink colour stabilisation without the addition of nitrites or nitrates.
For decades, the use of nitrites (E249 and E250) and nitrates (E251 and E252) has been common practice in cured meats. Not only do these additives act as preservatives and ensure the microbiological safety of these foods, they also give them their characteristic taste and appealing colour.
Although nitrites and nitrates are very effective additives, their presence in food has been shown to give rise to the formation of nitrosamines, some of which are carcinogenic. This has led to the EU tightening its rules on the use of nitrites and nitrates as additives. The amendment of Regulation 1333/2008 on food additives has revised down the maximum levels for the use of nitrites and nitrates in cured meat products to 80 mg/kg of product. The stricter limits come into effect on 9th October 2025.
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