Phosphates in meat will not be authorised, as the Commission intends. For reasons of public health, the European Parliament’s environment committee vetoed a European Commission delegated act in Brussels on Tuesday 28 November seeking to authorise the use of phosphoric acid, diphosphates, triphosphates and polyphosphates (E 338-452) in kebabs, whether they be mutton, lamb, veal, beef or poultry.
These food additives are used to retain the water in kebabs, and so protect the flavour and add...