Good news for sausage lovers—soon you will be able to find out just how
much meat is in your favourite banger. Food manufacturers are currently allowed
to put intestines, fatty tissues and organs like hearts and livers in foods
labelled as “meat”. But a new European directive says food containing offal will
have to be labelled as such by January 2003. Labels will also have to show what
animal the meat comes from.
More from New Scientist
Explore the latest news, articles and features
Space
Hubble Space Telescope is falling to Earth – should NASA save it?
News
Space
A robot called GIMLI will explore a lunar cave for a future moon base
91ɫÇéƬ
91ɫÇéƬ
The economic benefits of the covid vaccines may be double what we thought
News
Humans
Tomb in Siberia reveals humans were using cannabis 2800 years ago
News
Popular articles
Trending New Scientist articles