''Marketers use `free range' on packages with pictures of green fields to give the impression - dare I say mislead - that this means good welfare,'' she said.
To promote the Blue Tick programme, which helps consumers identify food products from animals that have been raised humanely, she is launching a cookbook, Made with love.
Chefs and celebrities have provided recipes that focus on chicken, eggs, pork, salmon and turkey for which Blue Tick certification standards are available.
The idea behind the Blue Tick was to deal with major animal welfare issues, such as caged layer hens and sow crates, but it is gradually extending to cover more species. Salmon was recently added and veal would be next, Ms Banks said.
When the programme started, 17 farms, plants and abattoirs dealing with about 200,000 animals were involved. Now 75 farms and plants and 10 million animals are certified.
They are only interested in large producers - for instance a minimum of 2000 layer hens is needed to be able to apply for certification.
Auditors work from the end product (to check only humanely treated products are labelled with the blue tick) back through the supply chain to the farm animals and their welfare. Those that meet the standards receive accreditation. They can be spot audited at any time.
''Our philosophy is because we care about all animals, we have created this scheme that is helping improve their lives while they are alive.''
Michael van de Elzen's bacon and egg wrap
Here's a fabulous alternative to the good old bacon and egg pie. It's low-fat and looks so beautiful when you slice into it. When I sold it to the axe-men at Puhoi, it went down a treat.
Broad bean salsa
1 tsp rice bran oil
1 leek (white part only), finely sliced
2 handfuls of spinach, blanched, drained and squeezed dry
½ cup broad beans, blanched and podded
½ cup frozen peas, blanched
For each wrap
1 wholemeal tortilla
2 tbsp broad bean salsa
2 rashers lean SPCA Blue Tick bacon, cooked and sliced
2 poached SPCA Blue Tick eggs
Method
Heat the oil in a frying pan, add the leek and cook until soft.
Place the cooked leek in a bowl, add the remaining salsa ingredients and toss together.
Set aside.
Heat a sandwich press. Lay a tortilla on a chopping board.
Spread with the salsa and top with bacon. Place the cooked eggs on top and roll up tightly.
Cook in a hot sandwich press for 2-3 minutes.
Slice in half to serve.
• Recipe from Made with Love: The cage-free farming cookbook (Random House).
