The European Parliament’s decision to extend mandatory country of origin labelling to fresh meat from pigs, sheep, goats and poultry is a boost for consumers, the NFU has said.
Today’s adoption of the ‘Food Information to Consumers’ report is the culmination of more than seven years of persistent lobbying and detailed policy development by the NFU in the UK and through its Brussels office.
NFU Deputy President Meurig Raymond, said it was a significant move to give consumers clear and honest information about the origins of their food.
“With mandatory country of origin labelling finally extended to lamb, pork and poultry, all British consumers will at last know where their fresh meat comes from,” he said.
“We have been lobbying tirelessly in the UK, Brussels and Strasbourg for this result talking to UK MPs, MEPs, government officials, the WI, the food industry and European Commission officials."
Under the terms of the report the Commission must submit a report within two years to examine extending mandatory country of origin labelling to meat used as an ingredient in processed food.
And within three years it must examine the same question with regard to other types of meat as well as milk, milk used as an ingredient, unprocessed foods, single-ingredient products and ingredients that represent more than 50% of a food.
Mr Raymond added: “There is more work to be done to make sure origin labelling is extended to processed meats and dairy products. Although there has been some significant progress made by many retailers and manufacturers in the UK to improve their labelling voluntarily, it is still not universal and consumers are still being confused and misled.
“We will continue to push hard for mandatory country of origin labelling on processed meat and dairy products.”
The new regulation will be formally adopted by member state ministers within four months of its adoption by MEPs. The new rules will come into force from 2015.
Visit the NFU labelling and nutrition channel here.
- Harold Gough - 25/01/2012
This applies to fresh meat and poultry, shrink-wrapped, from supermarkets. The cooking instructions are almost always on the back of the label. To access them we have to damage the integrity of the wrapping. Cooking temprature, method and time need to be visible externally. It is impossible to plan a roast (i.e. baked) meal when different components e.g. a meat joint and a vegetarian ready meal, need quite different regimes, which cannot be provided e.g. in a single fan oven. Why are producers clearly unaware of this? The amount of additional space on the outside would require a label to be no more than 20% larger. How difficult can it be?
- SYD DORMAN - 20/08/2011
I was hoping that halal meat would also be made clear
- John - 06/07/2011
It is great to see that the value of british meat will be recognised, however the biggest grey area is bacon. 'Product of the EU' will still be allowed and is probably the most important imported meat in the country...