FSIS Allows Use of Carrageenan Blend in Cured Pork Products

Summary

The Food Safety and Inspection Service (FSIS) is updating its regulations to permit the use of a blend of carrageenan, locust bean gum, and xanthan gum as a binder in certain cured pork products, including 'Ham Water Added' and 'Ham and Water Product--X% of Weight is Added Ingredients'. This change aims to prevent moisture loss and enhance texture in these products.