When first confronted with European legislative initiatives, these were concentrating around the detailed definition of standardised food products, identical for the whole of the then European Community. In those days of vertical "recipe" legislation, FEDIMA played an active role in the discussions concerning bakery products. With the move to the horizontal approach of the eighties, FEDIMA became inordinately influential in the area of food additives regulations.

Another achievement of major importance for FEDIMA's member-companies was the result of lengthy negotiations with all other partners of the bakery chain. These resulted in a European-wide agreement on the frequency and planning of international exhibitions for the bakery sector.

FEDIMA published its E.U. Code of Good Hygiene Practice which was later followed by its Code of Good Behaviour on Claims.

More recently, FEDIMA has taken the lead in an area of great importance to all people actively involved in the production of the bakery chain. Launching an ambitious programme of broad scientific collaboration, the FEDIMA Workshop on Dust and Allergies, identified the issues and interests at stake. As a consequence FEDIMA formulated a collaborative study with AMFEP, the European Association of Enzyme Producers, with a view to identifying the best, most reliable, but also feasible methods of measurement for the dustiness of products used in the bakery chain. This led to the joint Amfep-Fedima publication in December 2003 of "Measuring levels of dust in baking ingredients using the Heubach method".

FEDIMA is a partner with the European authorities, primarily the European Commission, and an active contributor to the CIAA proceedings. FEDIMA is and remains the voice of its members vis-à-vis all public instances and professional partners, suppliers and clients.

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