Retailers selling bacon in EU countries will be forced to rename any bacon with over 5% added water to “Bacon with added water”. The legislation will also half the amount of water that can be added to bacon from 10 per cent to 5.
Producers have opposed the move but supporters claim it will force them to produce higher quality bacon. Tests on popular supermarkets bacon revealed a water content between 3 and 5 per cent.
Award winning restaurant owner Paul Ainsworth supports the
move, telling the Daily Telegraph “Pumping bacon full of water does nothing for it. The moisture and flavour comes from the fat – just as it does from Parma ham or good salami.”