lukily  it is not something that is allowed here in Canada. Health Canada does not allow ammonia to be used in meat packing industry. It is used in other food products though.  In fact there is a cookie my mom used to make that used ammonium bicarbonate that was really good.  I am less concerned with the process than with the way it is hidden and unlabeled . People should be given the choice to avoid it if they so wish.

Not good - I have been reading more about it and one lobbying group who want to keep it (stating that the ammonium is not harmful) base their claims on research done in 1974! crazy

Danny wrote:

Not good - I have been reading more about it and one lobbying group who want to keep it (stating that the ammonium is not harmful) base their claims on research done in 1974! crazy

research done in 1974 ..... Blimey that is totally crazy , technology  and how we interperate/ understand things has moved on a lot since 1974 and results these days might just be different.
Sorry but it sounds like they need to up themselves !

Ammonia is not only in pink stuff.....

"Q:  In what foods is ammonium hydroxide used in processing?

A: The list of foods in which ammonium hydroxide is used as a direct food additive is extensive and includes baked goods, cheeses, chocolates, other confectionery (e.g., caramel),  and puddings.  Ammonium hydroxide is also used as an antimicrobial agent in meat products.

Ammonia in other forms (e.g., ammonium sulfate, ammonium alginate) is used in condiments, relishes, soy protein concentrates/isolates, snack foods, jams and jellies, and non-alcoholic beverages.

The World Health Organization has listed hundreds of food types that may be processed using ammonium hydroxide when used in accordance with good manufacturing practices.  These include dairy products, confections, fruits and vegetables, baked goods, breakfast cereals, eggs, fish, beverages such as sports drinks and beer, and meats."
http://www.foodinsight.org/Resources/De … Production