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CNA’s Talking Point investigates whether processed meats labelled “nitrite-free” or “no nitrates added” are healthier, examining the ingredients used in products sold in Singapore and how such claims are tested. The programme explains the role of nitrites and nitrates in processed meats, including their use in preservation and maintaining colour, while exploring whether removing or replacing these additives necessarily makes a product healthier. Mr Chew Chon Mun, Course Chair for the Advanced Diploma in Applied Food Science at SP’s School of Chemical and Life Sciences, discusses food-labelling requirements and what “nitrite-free” and “no nitrates/nitrites added” claims mean. Dr Henry Leung, Senior Specialist at NYP’s School of Applied Science, also provides insights into what processed-meat labels tell consumers and what they may not reveal.

[CNA]