Better Naked ranges do not contain any allergens listed under the EU legislation. Our product does not contain MSG.
The ‘natural flavourings’ recipe itself is a closely guarded secret, however we do use a blend of Mediterranean dried fruits that are high in antioxidants. It does not contain nightshade species, but can contain pepper (piper nigrum) extract.
We do not use any nitrites, whether from traditional sodium nitrite or nitrites derived from vegetable extracts like celery juice. By adding non-selective fruit extracts instead of nitrites, Better Naked Bacon and Better Naked Ham have the equivalent dietary make-up of fresh pork with added dried fruit juice.
Pork used to make Better Naked bacon, ham and sausages is sourced in the British Isles, helping to support local farmers and their families.
Due to outdoor-bred availability issues, the pork sourced comes from pigs reared indoors in full compliance with the Red Tractor, and British Quality Assured Pork (BQAP) welfare standards in the UK and Bord Bia in the Republic of Ireland.
At Better Naked, we take animal welfare very seriously and all our pork can be traced back to the farm it came from and all pig farms are inspected a number of times per year. During these audits, the farms are inspected for food safety, animal welfare, hygiene, biosecurity, disease control and environmental protection through every part of the food chain.
Finnebrogue do not permit the feeding of antibiotics or hormones for purposes of growth promotion.
Our suppliers conform to regulatory standards and use only approved slaughter methods. They are required to have a vet and welfare officer on site who monitors the animal’s health/welfare at all stages, and ensures regulatory procedures are followed.
All of our Better Naked plant-based range is suitable for vegetarian / vegan diets.
All of our plant-based range is produced in a dedicated, state of the art, meat-free site, the largest of its kind in Europe.
No. The source of nitrites is irrelevant in the formation of nitrosamines and N-nitroso compounds.
“Natural” sources of nitrate, such as celery juice or spinach extract, contain high concentrations of nitrate which has to be processed to reduce this to nitrite for use in the meat product.
Also, adding nitrites from vegetable extracts for a technological function and/or as a preservative, is banned by the European Union.
Yes. The IARC Working Group of the World Health Organization classified processed meats as a Group I carcinogen (similar to tobacco or asbestos) after concluding that processed meat consumption can lead to the formation of carcinogenic N-nitroso-compounds and which are linked to an increased risk of colorectal cancers.
Nitrates (NO3) and nitrites (NO2) are chemicals that are used widely as preservatives in processed meats. Nitrates are compounds that are found everywhere: in water, plants, soil an even in raw meat.
Nitrites are active ingredients that are used as food additives to extend the shelf life and to give the typical pink color of cured meats. When using nitrates as food additives, they have to be converted to nitrite before it can have any effect.