‘Meat Glue’ Fed to Russians Amid Shortages Defended by US FDA

The U.S. Food and Drug Administration (FDA) has said “meat glue” is safe to eat following reports it has been used in Russia despite a nationwide ban.

Transglutaminase, otherwise known as “meat glue,” is an enzyme that can be used to increase the volume of food products by binding pieces of meat together to form larger pieces and to improve the texture of some foods.

It has been banned for use in food production in Russia since 2020, as well as by the European Union in 2010, according to Food Safety News. However, it is approved for use in foods produced and sold in the U.S., mainly in meat, dairy and seafood products.

According to a report from the Russian newspaper Izvestia, data provided by the state agricultural safety agency Rosselkhoznadzor and public health watchdog Rospotrebnadzor has revealed 25 instances of substance usage in meat and dairy production in 2023—a twofold increase from the previous year. In the first half of 2024, there have already been 28 recorded cases of “meat glue” being found in foods.

Russia has enacted a two-year ban on imports from EU countries, including items such as cheese, fish, and meat. Since the invasion of Ukraine began in February 2022, Newsweek has reported on several instances of food shortages and high prices due to inflation caused by international sanctions.

Why Is Transglutaminase Used in America?

Despite some risks, “meat glue” is commonly used in products produced and consumed in the U.S, mostly in processed foods, including but not limited to chicken nuggets, yogurts and cheeses.

An FDA spokesperson told Newsweek transglutaminase is “a protein that is a naturally occurring enzyme found in humans, animals, and plants. The FDA regulates the use of transglutaminase in food as generally recognized as safe (GRAS).” It was first recognized as GRAS by the FDA in 1998.

“Like most enzymes, transglutaminase will be inactivated or denatured by heat during food processing (for example, baking, pasteurization) or cooking at the consumer level,” the spokesperson said. The U.S. Department of Agriculture (USDA) also stipulates that the presence of transglutaminase in a product must be included in the product name, for example “Formed Beef Tenderloin” or “Formed Turkey Thigh Roast.”

According to Healthline, transglutaminase increases the risk of bacterial contamination of the foods in which it’s used. When multiple sections of meat are glued together to form one piece, it increases the chances of bacteria being introduced into the food.

It has also been linked to making symptoms of celiac disease worse, according to WebMD.

The Center for Science in the Public Interest said in 2022 that transglutaminase is “used to deceive consumers.”

“Because binding two pieces of food together puts into the protected center of meat or seafood any bacteria that were on the outside of a piece and, hence, easily killed in cooking,” it said. “It is for that reason that we consider this ingredient, which on its own is safe, as a potential safety risk.”