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The Talking Point programme examines whether “nitrite-free” and “no nitrites added” processed meats are genuinely healthier. Mr Chew Chon Mun, Course Chair for the Advanced Diploma in Applied Food Science at the School of Chemical and Life Sciences in SP, who teaches food legislation including food-labelling requirements, explained that “no nitrates and nitrites added” means neither was intentionally added, but naturally occurring nitrates can still be present and may convert into nitrites; he noted that labels must accurately reflect the food’s composition. Overall, the programme concludes that nitrite-free products may be a better choice in terms of nitrite exposure, but they are still processed meats and should be consumed sparingly.