Finnebrogue´s bacon without "cancer-causing" ingredients hits UK supermarkets
We are proud to start the year announcing one of our biggest achievements in the UK market:
British food manufacturer Finnebrogue has just released the UK’s only bacon to be completely free from nitrites (neither additives nor of vegetal origin), preservatives, E numbers and all allergens. This has been possible thanks to Prosur’s nitrite replacement solution, which allows us to make bacon and ham without residual nitrites (below 1 ppm). This is a major breakthrough in the field of food safety.
The Northern Ireland based company, one of the leading sausage, venison and wagyu beef suppliers to the biggest British supermarkets (Marks & Spencer, Waitrose, Tesco, Sainsbury’s, Morrisons and Booker among others), has secured the exclusive UK rights to this new way of producing bacon and cooked hams without nitrites.
The news have had resonance in many media:
UK: Sky News (video), The Independent, The Guardian, The Telegraph, The Times, Daily Mail, The Huffington Post, Sky News, Metro, The Sun, Mirror, Scotsman, Meat Management, Standard, Unilad, The Grocer, Stroud News, Daily Mail, Express, Refinery 29, Belfast Telegraph, Daily Star, New Food Magazine, Falmouth Packet, Worcester News, The Marketing Blog, Evening Times, The Debried, Fdin, Plant Based News, Cancer News 911, Food Navigator,Meating Place, Meat Trades Journal.
Ireland: Irish News.
Netherlands: Food Ingredients First.
Mexico: SDP Noticias.
Finnebrogue’s Chairman, Denis Lynn, discuss Naked Bacon on Sky News
The “nitrite-cancer” controversy
Why the use of nitrate/nitrite in processed foods pose a risk for consumer health?
In 2015, the World Health Organisation (WHO) declared that cured processed meats are a group one carcinogen. Specifically, it is the nitrites and further processing in these meats which are carcinogenic when ingested by humans.
The WHO said this doesn’t mean they may cause cancer, it means that they do cause cancer.
The IARC Working Group of the World Health Organization classified processed meats as a Group I carcinogen (similar to tobacco or asbestos) after concluding that processed meat consumption can lead to the formation of carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons, which is linked to an increased risk of gastro-intestinal, stomach, pancreatic, bladder and prostate cancers.)
The expert view
Dr Kurt Straif, Head of the World Health Organisations’s IARC Monographs Programme:
“For an individual, the risk of developing colorectal (bowel) cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed.”
Professor Tim Key, Cancer Research UK and University of Oxford:
“Cancer Research UK supports IARC’s decision that there’s strong enough evidence to classify processed meat as a cause of cancer, and red meat as a probable cause of cancer.”
Professor Chris Elliott, who ran the Government’s investigation into the 2013 horsemeat scandal and now chairs the Institute for Global Food Security at Queen’s University Belfast:
“Many forms of processed foods have come under the spotlight over recent years for their unhealthy attributes. Processed red meat in particular has been a focal point. Finnebrogue have used a combination of innovation and natural fruit and spice extracts to come up with a bacon that is made without the need for added nitrites. Nitro containing compounds, used in the manufacture of traditional bacons, are known to cause the formation of chemicals that have negative health impacts. To have a bacon produced naturally, that doesn’t require such chemicals to be added or formed during processing, is a very welcome development.”
Neil Parish MP, the chairman of the House of Commons Environment, Food and Rural Affairs select committee:
“Making bacon without nitrites – and reducing the risk in the famous full English breakfast – is a remarkable feat of food technology and a brilliant British success story. This is further evidence that the British food industry is going from strength to strength. UK firms like Finnebrogue are leading the way in producing some of the best food anywhere in the world.”