That’s saved our bacon
BRITAIN’S bacon has been saved thanks to revolutionary rashers that are free of cancer-causing chemicals.
From the New Year bacon produced without adding nitrites during the curing process will be available to millions in UK supermarkets.
The World Health Organisation has ruled adding nitrites increases bowel cancer risk.
Thanks to a technological breakthrough, the new Naked Bacon does not use potentially-harmful nitrites in the curing process.
In 2015 the World Health Organisation warned there were significant increases in the risk of bowel cancer from eating processed meats such as bacon that traditionally have nitrites added as they are cured.
UK sales plunged 11 per cent the following year as worried shoppers bought 25.4 million fewer packs of bacon. But Naked Bacon, produced by Northern Ireland food firm Finnebrogue, will be available at UK supermarkets from next month.
It uses natural fruit and spice extracts in the curing process. And yesterday MPs and scientists hailed a breakthrough that could save the bacon sarnie — Britain’s much-loved hangover cure.
Tory Neil Parish, Chairman of the Commons Environment, Food and Rural Affairs Select Committee said: “It’s a remarkable feat of food technology and a brilliant British success story.
“This is further evidence that the British food industry is going from strength to strength.
“UK firms like Finnebrogue are producing some of the best food anywhere in the world.”
To read the Sun’s report on the launch of Naked Bacon in full, click here.
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