In Episode 5 of The Small Print podcast, Nick Hughes is joined by food safety and security expert Professor Chris Elliott to discuss the issue of nitrites in processed meats.

Professor Chris Elliott is a global expert on food safety and security and a leading voice in a coalition campaigning for the use of nitrites to be banned as additives in cured meat products. As data shows falling demand for bacon, Chris tells Nick Hughes why he believes the direction of travel is towards an outright ban on nitrite-cured ham and bacon, and why foodservice operators need to move quickly to offer their customers nitrite-free alternatives.

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Further reading

Is the future of ham and bacon nitrite-free?

The risk to health associated with eating nitrite-cured meats is starting to gain traction with the public

Brits demand nitrite-free ham and bacon

UK consumers want to be able to choose nitrite-free ham and bacon when eating outside of the home as awareness grows over the health risks posed by the additives