Food standards bosses are being called upon to oppose EU proposals to put figures for added water on cured meat product labels. A draft directive is proposing any meat product with added water content above 5% must be declared on the label.

The Provision Trade Federation has written to the Food Standards Agency urging it to oppose the move.It said the move would mean bacon, which typically contains 8% added water as part of the curing process, would either have to declare its levels, or alter its curing processes which could affect quality.

The organisation said if the proposal went ahead, it would urge added water limits be specified on a product by product basis, with a 10% limit for bacon.