To ask the Secretary of State for Health what consideration he has given to the merits of regulating the addition of (a) protein and (b) water to chicken meat to provide for (i) limits in each case and (ii) further labelling requirements including in catering establishments. (146962)

The production and labelling of meat products are regulated in European law. The Food Standards Agency has raised this issue with the European Commission who considered the matter but concluded that current legislation was adequate. European legislation has no limits on added protein or water, however, if these are added, they must be correctly described on the label so as not to mislead consumers.

There are no plans for legislation to require further labelling of added protein or water in chicken products. However, the agency will be consulting shortly on new guidance on the labelling of meat products for food businesses. Part of this guidance is specifically aimed at caterers.