Glue for meat? No thanks! Save 
BRUSSELS (May 28, 2010) - The Parliament has blocked the approval of thrombin as a food additive. Nicknamed the "meat glue", thrombin is an enzyme derived from bovine animals or swine, which can be used to "glue" the remains of meat in order to reconstitute whole pieces. With a very close vote, the parliamentarians said that the recovery is likely to mislead the consumer and it is therefore unacceptable. The European Commission has proposed adding the porcine or bovine thrombin to the list of approved additives at the EU level. But the MPs - in the narrowest of margins - blocked the proposal, the Environment Committee backed the resolution, which passed by one vote with 370 in favor, 262 against and 32 abstentions. They are used at least 369 votes (absolute majority) to exercise the power to veto Parliament in accordance with the "regulatory procedure with scrutiny". EU Member States may allow the use of thrombin at a national level, such as "aid" for food processing. The Commission's proposal was intended to clarify that thrombin is an additive and, as such, should be submitted to the European rules. According to European legislation, an additive may be authorized by the EU only if it offers benefits to consumers and not mislead them. According to the proposal from the Commission, the reconstituted product with thrombin were to expose the label, and could not be used by restaurants. But the members felt these measures were not sufficient to guarantee the necessary transparency for the consumer. The Parliament also noted the increased risk of bacterial infections in the reconstituted product with thrombin.
BRUSSELS (May 28, 2010) - The Parliament has blocked the approval of thrombin as a food additive. Nicknamed the "meat glue", thrombin is an enzyme derived from bovine animals or swine, which can be used to "glue" the remains of meat in order to reconstitute whole pieces. With a very close vote, the parliamentarians said that the recovery is likely to mislead the consumer and it is therefore unacceptable. The European Commission has proposed adding the porcine or bovine thrombin to the list of approved additives at the EU level. But the MPs - in the narrowest of margins - blocked the proposal, the Environment Committee backed the resolution, which passed by one vote with 370 in favor, 262 against and 32 abstentions. They are used at least 369 votes (absolute majority) to exercise the power to veto Parliament in accordance with the "regulatory procedure with scrutiny". EU Member States may allow the use of thrombin at a national level, such as "aid" for food processing. The Commission's proposal was intended to clarify that thrombin is an additive and, as such, should be submitted to the European rules. According to European legislation, an additive may be authorized by the EU only if it offers benefits to consumers and not mislead them. According to the proposal from the Commission, the reconstituted product with thrombin were to expose the label, and could not be used by restaurants. But the members felt these measures were not sufficient to guarantee the necessary transparency for the consumer. The Parliament also noted the increased risk of bacterial infections in the reconstituted product with thrombin. 
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