Analytical Report - Mincemeat and curds

Mincemeat and curd e.g. lemon curd, lime curd must meet certain labelling and composition standards e.g. the amount of fruit, fat and in the case of curd the amount of egg. In 2003 new regulations were introduced across the EU. These products had previously been controlled by UK rules so the standards were not changed significantly but these products had been exempt from general labelling requirements e.g. a list of ingredients. The new regulations now require full labelling in line with most other pre-packed foods.

Some products also indicate the quantity of particular ingredients known as 'Quantitative Ingredients Declaration' (QUID) e.g. 18% currents, 6 % sultanas, 6% peel. Such declarations help consumers decide between similar products depending on their preference for different ingredients and the price of the product.

Nineteen samples of fruit curds (mainly lemon) and eighteen samples of mincemeat were submitted for testing.

Summary of Results

ll of the products met, as far as could be ascertained, the compositional standards set down in the Jam and Similar Products (England) Regulations 2003.

All the products were examined for the preservatives, sorbic acid and benzoic acid, and the sweeteners acesulfame-k, aspartame and saccharin. Sulphur dioxide was also checked. As some people are allergic to sulphur dioxide if it is present at greater than 10mg/kg (from e.g. preserved fruit) it must be specifically mentioned in the list of ingredients. No sample contained undeclared preservatives, artificial colours or sweeteners and the amounts were all within permitted maximum levels. In the three samples that contained a small residue of sulphur dioxide, this was declared in the list of ingredients.

Several had inaccurate QUID declarations. A product like mincemeat is not very uniform as it is quite sticky and difficult-to-mix the ingredients, so a wide allowance must be made for any such declarations when results are only based on a single jar.

Report Date: October 2004