Transglutaminase is often used in the formation of meats -- including expensive cuts of meat, skinless sausages, chicken, and fish -- as well as in the preparation of some dairy products such as some cheese and yoghurt, and in tofu, which vegetarians consume.
Transglutaminase, also known as "meat glue" is often created from a coagulating product in the blood of pigs or cattle. Factor VIII, which blood product the WTS permits, is one such transglutaminase.
Has the WTS made any public statements regarding the widespread use of this product? Or does its permission to use sub-particles of blood cover the use of "meat glue"?
The use of this product is not always disclosed in an ingredients list, or it is disclosed with the generic description of "enzyme".
Doug