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.

Download

Status of release agents

Position Paper

In EU legislation, release agents are considered as processing aids. This 2014 paper outlines the legal status of release agents, their functionality in bakery wares, and their benefits of use. Fedima members express in the document, it should be stressed that the legislation has not changed the principles of the Directives.

Download

Statement on the consequences of REACH and CLP Regulations on bakery ingredients

FEDIMA issued a Statement on the consequences of REACH and CLP Regulations on bakery ingredients

Download

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.

Download

Impact of CLP Regulation on the Labeling for Bakery Ingredients

Fedima members inform their customers about the consequences of the European Regulation relating to the classification and labeling of substances and mixtures (CLP Regulation) on bakery ingredients.

Download

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.

Download

Acrylamide in bread and bread products and the role of bread improvers

Position Paper

Acrylamide is defined as a food contaminant that can be formed in foods when heated above 120 °C, if carbohydrates, especially reducing sugars, and free asparagine are present. Fedima in 2009 developed a position paper on Acrylamide in bread and bread products and the role of bread improvers.

Download