Now that Guinness is to be made without isinglass (Pass notes No 3,575: Guinness, G2, 4 November) I may start drinking it. Let’s hope the rest of the drinks industry follows Guinness’s example and removes not just isinglass but also albumin (from egg whites), milk protein, chitin (from shellfish) and gelatine (from the bones and tissues of cows and pigs).
A first step would be to label the ingredients in drinks. This is only required for low alcohol drinks, as full labelling has been resisted by the drinks industry. Shamefully, the European commission has not acted, despite pressure from the European parliament. It is surely time that drinks as well as foods had all their ingredients listed.
Richard Ross
London
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