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PORK

Warning over dyed pork sold as beef in Sweden

Several tonnes of pork tenderloin has been dyed and sold as beef tenderloin to Swedish grocery wholesalers, prompting Sweden's National Food Agency (Livsmedelsverket) to issue an EU-wide warning.

Warning over dyed pork sold as beef in Sweden

The meat manipulation was discovered by wholesaler Svensk Cater after a shipment of what had been sold as beef from Argentina was returned by a customer who complained the meat was too moist, the Svenska Dagbladet (SvD) newspaper reported.

When the wholesaler ordered a new shipment from Swedish meat supplier Heat AB it received meat which was billed as beef from Hungary.

“I tried the product. Then I discovered it had been injected with a lot of a dye,” Thomas Narving of Svensk Cater told newspaper.

The meat was then sent to the National Food Agency for testing which confirmed that the “beef” was in fact pork which had been injected with food colouring.

The agency subsequently issued an EU-wide warning about the meat in part because of concerns about the added dye, and in part because of health risks associated with undercooking pork in the belief that it is beef.

Following the revelations, Heat AB, which sold the meat to several other wholesalers, has been reported to police.

While Svensk Cater hasn’t sold any of the false beef to any clients, it remains unclear whether the meat may have made its way to restaurants or shops in Sweden through other wholesalers.

A representative for Heat AB told SvD that the company purchased the meat from Hungarian supplier Filetto in the belief that it really was beef.

“I’ve been duped,” Heat AB’s Åke Hultberg told the paper.

So far this year, Heat AB has purchased between 30 and 40 tonnes of meat from the Hungarian supplier.

Officials from Svalövs municipality in southern Sweden, where Heat AB is headquartered, are also considering reporting the company to police for operating a food company without having the proper registration.

TT/The Local/dl

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FOOD AND DRINK

OPINION: Are tips in Sweden becoming the norm?

Should you tip in Sweden? Habits are changing fast thanks to new technology and a hard-pressed restaurant trade, writes James Savage.

OPINION: Are tips in Sweden becoming the norm?

The Local’s guide to tipping in Sweden is clear: tip for good service if you want to, but don’t feel the pressure: where servers in the US, for instance, rely on tips to live, waiters in Sweden have collectively bargained salaries with long vacations and generous benefits. 

But there are signs that this is changing, and the change is being accelerated by card machines. Now, many machines offer three preset gratuity percentages, usually starting with five percent and going up to fifteen or twenty. Previously they just asked the customer to fill in the total amount they wanted to pay.

This subtle change to a user interface sends a not-so-subtle message to customers: that tipping is expected and that most people are probably doing it. The button for not tipping is either a large-lettered ‘No Tip’ or a more subtle ‘Fortsätt’ or ‘Continue’ (it turns out you can continue without selecting a tip amount, but it’s not immediately clear to the user). 

I’ll confess, when I was first presented with this I was mildly irked: I usually tip if I’ve had table service, but waiting staff are treated as professionals and paid properly, guaranteed by deals with unions; menu prices are correspondingly high. The tip was a genuine token of appreciation.

But when I tweeted something to this effect (a tweet that went strangely viral), the responses I got made me think. Many people pointed out that the restaurant trade in Sweden is under enormous pressure, with rising costs, the after-effects of Covid and difficulties recruiting. And as Sweden has become more cosmopolitain, adding ten percent to the bill comes naturally to many.

Boulebar, a restaurant and bar chain with branches around Sweden and Denmark, had a longstanding policy of not accepting tips at all, reasoning that they were outdated and put diners in an uncomfortable position. But in 2021 CEO Henrik Kruse decided to change tack:

“It was a purely financial decision. We were under pressure due to Covid, and we had to keep wages down, so bringing back tips was the solution,” he said, adding that he has a collective agreement and staff also get a union bargained salary, before tips.

Yet for Kruse the new machines, with their pre-set tipping percentages, take things too far:

“We don’t use it, because it makes it even clearer that you’re asking for money. The guest should feel free not to tip. It’s more important for us that the guest feels free to tell people they’re satisfied.”

But for those restaurants that have adopted the new interfaces, the effect has been dramatic. Card processing company Kassacentralen, which was one of the first to launch this feature in Sweden, told Svenska Dagbladet this week that the feature had led to tips for the average establishment doubling, with some places seeing them rise six-fold.

Even unions are relaxed about tipping these days, perhaps understanding that they’re a significant extra income for their members. Union representatives have often in the past spoken out against tipping, arguing that the practice is demeaning to staff and that tips were spread unevenly, with staff in cafés or fast food joints getting nothing at all. But when I called the Swedish Hotel and Restaurant Union (HRF), a spokesman said that the union had no view on the practice, and it was a matter for staff, business owners and customers to decide.

So is tipping now expected in Sweden? The old advice probably still stands; waiters are still not as reliant on tips as staff in many other countries, so a lavish tip is not necessary. But as Swedes start to tip more generously, you might stick out if you leave nothing at all.

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