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The dark side of the Russian food industry: The scandalous use of meat glue
The use of “meat glue” in Russia: Companies rely on controversial enzyme despite ban. Health consequences are causing a stir.
The dark side of the Russian food industry: The scandalous use of meat glue
“Meat glue” as a source of hope for companies
The use of the controversial enzyme transglutaminase, also known as “meat glue,” remains a hot topic in food production in Russia despite its ban. Russian companies are betting on this unconventional ingredient, which can artificially increase the quality and volume of food.
Russia's economy faces challenges: food quality in focus
The impact of sanctions and the Ukraine conflict has not only increased the cost of food, but also the way food is produced. With rising prices and a growing trend toward the use of additives such as “meat glue,” Russian consumers and regulators are facing new challenges. The quality and safety of food is becoming the focus of public interest.
Health concerns: Warning about “meat glue” in food
Oleg Pavlov from Rospotrebnadzor warns about the health risks of the uncontrolled use of “meat glue” in food. The potential consequences for human health are concerning, as this additive can not only alter the texture and volume of foods, but also poses potential safety risks. Consumers need to be informed about the use of transglutaminase in order to make informed food purchasing decisions.
Application of transglutaminase and thrombin
Transglutaminase and thrombin are used in food technology to cross-link proteins. These enzymes can improve the structure and shelf life of food, but can also have undesirable health effects. It is important to be aware of the potential consequences of using these enzymes and to discuss the regulation of their use.