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... bacon producers have warned that a last-minute change to the food information regulation (fir) could prove expensive for both manufacturers and consumers ... new eu rules dictate that bacon that contains more than 5% water can no longer be sold as ‘bacon’, but must be described as ‘bacon with added water' ... but the british retail consortium (brc) has warned that very little uk bacon (within a £2bn market) contains less than 5% water, which it said performed important technical functions ... water is widely injected into bacon by many uk producers, as it provides a solution that allows for even distribution of curing salts (principally sodium chloride) added to the meat ... uk that any change in production methods to avoid having to label products 'with added water' could be “incredibly expensive” for producers ... if the measure was kept, cheney said the only thing manufacturers could do was return to old-fashioned methods of bacon production using curing tanks, so-called ‘wet curing’ ... drafting error? cheney speculated that the last-minute change to amend the regulation – removing a passage that allowed bacon producers a 10% water threshold [as per the uk meat products regulations] – could have been the result of a drafting error ... the amendment had caught uk bacon producers by surprise, cheney added

... bacon producers have warned that a last-minute change to the food information regulation (fir) could prove expensive for both manufacturers and consumers ... new eu rules dictate that bacon that contains more than 5% water can no longer be sold as ‘bacon’, but must be described as ‘bacon with added water' ... but the british retail consortium (brc) has warned that very little uk bacon (within a £2bn market) contains less than 5% water, which it said performed important technical functions ... water is widely injected into bacon by many uk producers, as it provides a solution that allows for even distribution of curing salts (principally sodium chloride) added to the meat ... uk that any change in production methods to avoid having to label products 'with added water' could be “incredibly expensive” for producers ... if the measure was kept, cheney said the only thing manufacturers could do was return to old-fashioned methods of bacon production using curing tanks, so-called ‘wet curing’