Understanding Sourdough: building a common ground

There is a large variety and diversity of sourdoughs available on the market nowadays, as well as a difficulty in the classification and definition of sourdough due to its inherent use as a leavening agent and/or as an ingredient. Despite this variety and differences, a common ground on the forms and the use of sourdough can be found.

Read our Position Paper on Understanding Sourdough: building a common ground building a common ground

Before starting the research process for a dissertation, you should have a clear idea about what you want to investigate and what you will need to do. It should be clear exactly what method you are going to use, and which variables you are going to study. Once you have your research questions, you need to develop hypotheses based on the data that you have gathered. In some cases, you can also use help from other writers that you can find here essay company review, they are focused on first-hand information.

#WholegrainExplained Quiz

Are you a wholegrain expert? 

Discover it by doing our quiz! Click here.

Front-of-Pack Nutrition Labelling

Position Paper 

Discover Fedima's position on Front-of-Pack Nutrition Labelling.

Read the position paper here.

How bread consumers perceive sourdough in Europe

FEDIMA infographic on How bread consumers perceive sourdough in Europe: INFOGRAPHIC

Sourdough in Europe

Position Paper

FEDIMA issued an updated position paper on Sourdough in Europe


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.


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.


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.


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.