How much meat is in your sausage? | Leatherhead Food Research

How much meat is in your sausage?

White paper giving practical guidance on how meat manufacturers can balance regulatory requirements, cost implications and the consumer sensory experience.

Manufacturers should be aware of the intricacies of both UK and EU regulation if they are planning to export meat products to the UK. In this white paper, Oliver Leedam gives practical advice on the quantity and quality of meat needed for meat products to satisfy regulatory and labelling requirements.

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