Tag: Transglutaminase

The US FDA classifies transglutaminase as 'Generally Recognized As Safe' (GRAS), yet the European Union banned its use in food products in 2010 due to safety concerns. This discrepancy highlights the complex debate around whether consuming transglutaminase is truly good or bad for your health.

Over a third of Americans admit to worrying about food safety at least once a week, and the topic of "meat glue" often fuels those anxieties. While the name 'meat glue' can sound unappetizing and unnatural, it refers to an enzyme called transglutaminase, used to bind smaller cuts of meat together. The critical question for many consumers is whether this bonding agent remains safe after the meat has been cooked.

In 2010, the European Union banned the use of certain meat glues, including thrombin, over concerns about consumer deception and heightened bacterial risks. The ban highlights a global controversy and explains why meat glue is banned in some regions, though it remains legal and regulated in others.

An estimated annual increase of 21.9% in industrial enzyme usage, including transglutaminase (TG), has been reported in processed bakery products, highlighting its ubiquity. To avoid transglutaminase, consumers must be vigilant, focusing on whole foods and careful label reading. This guide will help you understand where TG hides and how to confidently choose a TG-free diet.