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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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.

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