The UK has long-ruled out allowing imports of chlorine-washed chicken from the US, with Rachel Reeves in November reiterating her opposition

cross-posted from: https://feddit.uk/post/26864906

Britain must allow US chlorine-washed chicken into UK markets if it wants relief from sweeping tariffs, Donald Trump has indicated.

It comes after the UK failed to avoid tariffs imposed on the global economy, with the US president slapping a 10 per cent levies on all British exports to the United States.

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In a statement published alongside the tariff announcement, the White House said: “The UK maintains non-science-based standards that severely restrict US exports of safe, high-quality beef and poultry products.”

It suggested that Britain’s ban on chlorinated chicken was among a range of “non-tariff barriers” that limit the US’s ability to trade.

The UK has long ruled out allowing imports of chlorine-washed chicken from the US due to health concerns, with Downing Street on Thursday reiterating its manifesto commitment to high food standards.

Asked whether the UK could allow imports of chlorine washed chicken in order to appease the US, the prime minister’s officials spokesperson said: “Our position on that is unchanged. You’ve got the manifesto commitment on food standards, which obviously remains.”

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The last major polling done on the issue, conducted in 2020, revealed that 80 per cent of Britons are opposed to allowing imports to the UK, and the same proportion is also against allowing chicken products that have been farmed using hormones.

There is also growing pressure from the farming industry to rule out concessions on the issue, amid fears it could undercut British farmers and drive down food standards.

Nigel Farage admitted he would allow American chlorine-washed chicken to be sold in the UK as part of a free trade deal with the US.

  • barsoap@lemm.eeEnglish
    12·
    10 hours ago

    It’s not so much sugar in the flour but amylase in the flour turning starch into simpler sugars. If you add sugar to your dough it means that you’re either not giving enough time to autolyse, or you’re making cake. Either way it’s not proper bread. And yes this also applies to non-sourdough bread. You need a minimum of two or three hours of autolysis for the dough to be nicely digestible and workable on the benchtop, there’s dough conditioners which can imitate part of that but well then you’re getting American “bread”. A typical German process develop the sourdough for about 1 1/2 days, then mix the final dough, let it rest for 2-3 hours (Stockgare, depending on temperature, humidity etc), then form it, then 1 - 1 1/2 hours of final leavening (Stückgare). And it’s not like you can’t get industrial bread over here, it’s just that they’re not taking shortcuts when it comes to time.

    There’s regions which add sugar beet syrup, recipes with extra malt (often with active enzymes), or good ole pumpernickel which develops its sweetness through low and slow baking (24 hours in the oven), but adding plain sugar? That’s just ignoble.