I think it's about the right approach, though there's been some push-back from industry lately, as they want 'low pressure' MSM to be categorised the same as no

I think it's about the right approach, though there's been some push-back from industry lately, as they want 'low pressure' MSM to be categorised the same as normal meat: https://www.casemine.com/judgement/uk/5a8ff76960d03e7f57eac39f https://www.casemine.com/judgement/uk/5a8ff76960d03e7f57eac3... I can see why they want the 'low pressure' stuff to be differentiated, but it still needs to be indentified in some way on the ingredients list.