Allergen labelling

Position Paper

Fedima developed a position paper in 2018 on the Labelling of Allergens, in view of the EU Regulation 1169/2011 on the provision of food information to consumers (FIC). Fedima members commit to provide labelling information on allergenic ingredients and substances according to this regulation, as well as to provide information on cross contamination risks in the production process. As a matter of policy, Fedima members will avoid “free from” claims except for products produced under a specific regime.

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Sourdough in eu

Information Paper

In 2014 Fedima developed a position paper on Sourdough in Europe in which explains that sourdough production is a traditional bread making practice that has led to the development of specific bakery ingredients. In order to properly inform customers and consumers, Fedima members agreed on using the denomination “sourdough” only in specific instances which can be found in Annex I. of this document.

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Consequences of REACH and CLP Regulations on bakery ingredients

Position Paper

In this 2013 paper, Fedima outlines the context of the REACH and CLP regulations and their consequences on bakery ingredients. Despite some exemptions in these regulations relating to food, Fedima lays down the understandings on the concepts and labelling requirements applying to our sector.

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Tariff code classification

Reference Paper

As a reference to the sector, Fedima in 2012 developed a paper on tariff code classification, which was based on the Commission Regulation (EEC) No 2454/93 laying down provisions for the implementation of Council Regulation (EEC) No 2913/92 establishing the Community Customs Code. The document aims to help the members in using the relevant tariff codes on bakery ingredients.

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