Pressure group Coalition Against Nitrites has addressed a letter to the British Meat Processors Association (BMPA) and the British Retail Consortium (BRC), urging industry to phase out nitrites in processed meats.
According to the Coalition Against Nitrites, sales of nitrite-cured bacon have plunged by £18.7 million in the 12 weeks up to 25th January, as British shoppers turn away from products containing nitrite additives.
Data from Worldpanel by Numerator (12 weeks ending 25th January 2026 vs the same period in 2025) also showed that non-nitrite-free (nitrite-cured) fresh bacon suffered a £18,658,871 year-on-year sales reduction – a 7.3% drop in value and a 4.1% fall in volume. The Coalition went on to say that at the same time, the popularity of nitrite-free bacon was “surging”, with spend up 21.7% and volume up 19.6% year-on-year.
The Coalition claimed that figures had pointed to a “dramatic market shift”, with consumers “actively abandoning” nitrite-cured bacon and “embracing alternatives” produced without the curing agents.
The letter, signed by figures from Labour, Conservative, Liberal Democrat, Green and Democratic Unionist parties, stated: “As Parliamentarians committed to safeguarding the health of our constituents and protecting the future of our NHS, we strongly encourage the continued development and wider adoption and promotion of safer, nitrite-free curing methods.
The letter was addressed to Helen Dickinson, chief executive of the British Retail Consortium (BRC), and Nick Allen, chief executive of the British Meat Processors Association (BMPA), and copied to chief executives of UK supermarkets and meat producers.
“Collaborative action between industry leaders, policymakers and health experts can accelerate progress towards a future in which processed meats no longer pose avoidable health risks. We look forward to seeing further industry-wide progress and stand ready to support these important efforts.”
The letter highlighted the World Health Organization’s classification of nitrite-cured processed meat as a Group One carcinogen and called for “wider adoption and promotion” of nitrite-free curing methods.
A spokesperson for the Coalition Against Nitrites said: “£18.7 million has been wiped off nitrite-cured bacon sales in just three months. That is not a fluctuation, it is a consumer revolt. Shoppers are sending a clear message. They do not want carcinogenic additives in their food. The industry cannot ignore a shift of this scale.”
“The ultimate decision on the amount [of nitrites] used in different curing recipes rests not with the processors, but with the product brand owners.”
Nick Allen, BMPA
Nick Allen, CEO of BMPA, commented: “While nitrites play an important role in food safety, the ultimate decision on the amount used in different curing recipes rests not with the processors, but with the product brand owners. Competing brands commission their own-label recipes, which can be quite varied.
“At every stage, the UK processing industry strictly adheres to regulations set by the Food Standards Agency and keeps nitrite and nitrate levels within the legal limits. But there has also been significant and ongoing work by processors to reduce nitrites in cured pork products.
“Working with the latest scientific research, our producers have, over several years, been implementing new methods to get nitrite use as low as possible without jeopardising public health. In fact, BMPA members have achieved up to a two-thirds reduction in the need for nitrite use in products, which is well below the FSA limits.”
Devina Sankhla, food safety policy adviser at the BRC, said: “Food safety is paramount to retailers, and they implement strict policies with their suppliers to ensure all products comply with UK food legislation. Additives such as nitrites are controlled, and their use is regularly monitored by the food safety authorities.”
