FOOD campaigners want a change in regulations to stem the rising tide of water in processed meats on sale in Britain.

Manufacturers are allowed to add 5 per cent extra water to processed meat without declaring it in the ingredients. For uncooked meats the figure is 10 per cent. But some processed meats on supermarket shelves contain as little as 37 per cent meat because regulations in Britain do not compel firms to reveal the full extent of “added water” in their products.

The Food Commission is now lobbying for the Food Standards Agency to press for tough new rules on labels so that consumers can spend their cash on meat, not water- sodden versions. A survey for the commission’s Food Magazine found that leading supermarket brands were filled with water.

For example, the label on Sainsbury’s Gammon Plate Steaks states that they contain “no more than 10 per cent added water” but the steaks contain 76 per cent meat. The rest is water and additives. Similarly, Asda’s bacon rounds, which are just 78 per cent meat, are labelled as having “added water” but with no indication of the amount. Asda’s Irish sausages contained just 37 per cent meat.

A number of products manufactured by Bernard Matthews are highlighted including Wafer Thin Turkey Ham, a Slimming Magazine-winning item last year, which contains 60 per cent meat. His Turkey Twizzlers, which were recently condemned by Jamie Oliver as junk food, contain a mere 34 per cent meat.A canned ham from Ye Olde Oak contained 55 per cent meat and even its Premium Ham was 70 per cent meat. Ian Tokelove, of the Food Commission, said: “The water won’t harm you, but do you really want to spend your hard-earned cash on watered-down ham and soggy sausages? “The information given on the labels is inconsistent, sometimes hard to find, and often very confusing. We would like to see upfront clear labelling which says, ‘added water’ and gives the total percentage.”

The scandal of frozen chicken breasts, known as “rubber chicken” imported to Britain from the Netherlands, where they were pumped up with extra water and beef or pork protein to bulk up the meat, has been well documented and labelling rules are now being reviewed by the European Commission on poultry meat.

Water is added to products by soaking, tumbling and even injection and is typically held in place by phosphate additives or other ingredients such as starch or gelatine.

Like bacon, ham frequently contains large quantities of water. Traditionally ham is carved from the whole hind leg of a pig, but these days “reformed” ham is common. This has been finely chopped and mixed with water and other extras.

Maurice McCartney, the deputy director of the British Meat Processors Association, said: “Consumers should get what they want. Water can add succulence to products and that is what people want to buy.”

The Food and Drink Federation said that manufacturers were legally allowed to add water in processed meat products. A spokeswoman said: “Added water can be an essential part of the production process and can be necessary to retain flavour and succulence.”

David Joll, chief executive of Bernard Matthews, said: “It is normal industry practice to add a small amount of water to ensure best possible texture and flavour. We make no secret of this fact and all our packs clearly state when water is part of the ingredients list.”

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