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

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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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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.

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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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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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