Consumption of red and processed meat in context blog

On Monday 26 October the International Agency for Research on Cancer (IARC), the cancer agency of the World Health Organization (WHO), released a monograph evaluating the carcinogenicity of the consumption of red meat and processed meat, sparking a media headlines and consumer concern around the world. The report was authored by a panel of 22 experts, who compiled it using data from more than 800 studies on the link between meat and cancer.

Consumption of red and processed meat in context blog

26 October 2015

 

Following the release of the monograph there were so many misconceptions generated by the news that the WHO released a statement on Thursday 29 October, including the following clarifying message:


"WHO has received a number of queries, expressions of concern and requests for clarification following the publication of a report from the International Agency for Research on Cancer (IARC) relating to processed meat and colorectal cancer. … IARC’s review confirms the recommendation in WHO’s 2002 Diet, nutrition and the prevention of chronic diseases report which advised people to moderate consumption of preserved meat to reduce the risk of cancer. The latest IARC review does not ask people to stop eating processed meats but indicates that reducing consumption of these products can reduce the risk of colorectal cancer."
The last sentence in the WHO statement is particularly important as it clarifies that the IARC review does not ask people to stop eating processed meats, but indicates that reducing consumption of these products can reduce the risk of colorectal cancer. In other words, not much, if anything, has changed when it comes to the WHO's health recommendations.


What does this mean for processors?

Processors can expect heightened consumer concerns regarding the health issues associated with processed meat – from the salt content to the use of preservatives.


What many processors may not be aware of is that innovation in flexible packaging materials has translated into keeping processed meats fresher longer. As a result of the superior barrier properties of these films, significantly lower amounts of salt and other preservatives are required.


Examples of such innovative flexible packaging materials are Toplex, Topaz and Multiform which are all superior barrier films available from Plastopil. Toplex and Topaz films are for lidding applications and Multiform is the company’s thermoformable film.
It is important to note that:
 

  • All of these films have a superior barrier, which enables the processor to significantly reduce levels of preservatives and salt added to the processed meat product.
  • The Multiform range of film has the added feature of secondary sealing to reduce water loss from the product - without the need for current high levels of salts and preservatives.
  • Plastopil’s high barrier films also prevent buildup of oxygen in the pack reducing bacteria growth even with significant reduction of preservatives.

Plastopil invites processors to contact the company not only about the company’s current superior barrier flexible films, but also regarding the creation of custom solutions to meet the specific needs of processors.


Want to hear more? 
Contact us 
Tel: +972 4 959 8800
Fax:+972 4 989 4250
sales_il@plastopil.com

 

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