Pork and beef used to plump up caterers' chicken products

Caterers serving large communities of Hindus, Muslims or Jews are being warned to check the ingredients of the fresh chicken meat supplied to them, after it emerged that some stocks are being plumped up with beef and pork proteins.

The Food Standards Agency​ (FSA) has found that some chicken meat supplied to the catering industry contains hydrolysed animal proteins, including beef and pork, which work as an agent to help hold in the added water that’s often used to plump up chicken.

While the addition of water and such agents is permitted, using beef and pork proteins would mean the meat is no longer suitable for those consumers following a beef or pork-free diet, such as Hindu’s, Muslims and Jews.

While the FSA is warning concerned diners to check with their waiter whether their chicken is free of undesired additives, caterers are being urged to take precautions.

“If (diners) are eating food from a restaurant or takeaway, (they) should ask if the chicken contains hydrolysed animal proteins," the Agency said. "Restaurants and catering establishments will have this information available to them as it will be on the ingredients list of the products they buy.

“There is no evidence to suggest that there is a widespread problem with undeclared proteins in chicken products but the Agency is carrying out further studies and gathering more information in partnership with other European Member States.”

When water retaining agents are used, they must be accurately described on the product’s label.