No nitrites added? Why some processed meats in Singapore contain them despite the claim

Singaporean companies market processed meats as "nitrite-free" or "no nitrites added," but a recent experiment reveals otherwise. Talking Point tested nine "clean label" products, including three samples of ham, bacon and sausage each, and found nitrite in two hams and one sausage. One sausage even contained more nitrite than a regular ham, according to the tests.

Nitrites are used to prevent the growth of the bacteria that causes botulism and to maintain the meat's pink color. However, when combined with amino acids in meat, they create nitrosamines, which are linked to cancer. The risk of these compounds forming is higher during grilling, frying and digestion in acidic conditions.

The clean-label meats tested contained varying levels of nitrate, which can convert into nitrite during processing or storage. Some companies, like Jill's Sausages, attribute the presence of nitrite to naturally occurring nitrates in their ingredients, such as cumin, paprika, pepper and garlic powder. Others use vinegar, polyphenols and vacuum sealing to preserve their products without added nitrates or nitrites.

The Singapore Food Agency noted that manufacturers don't need to declare nitrates or nitrites if they weren't intentionally added. However, food labels must not be false or misleading. In a taste test, 54 people preferred the regular meats, while 52 chose the clean-label alternatives. This suggests that consumers may not detect a difference in taste between the two types of processed meats.