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03.09.2020 - Foods
Food Association Germany: Economic Guidelines
Since its founding, the German Food Association (formerly BLL) has developed numerous industry guidelines in close collaboration with various professional associations.
Industry guidelines are an important tool for interpretation when determining market perception. For this purpose, the relevant legal regulations are first examined, followed by the guidelines of the German Food Code and - in the absence of these - also recommendations or guidelines from manufacturer organizations, such as the guidelines of the German Food Association. While industry guidelines are not legally binding, they are an important and useful tool for all market participants.
Below is a list of the guidelines published by the German Food Association for various product groups:
- Guideline for the evaluation of mustard (2019)
- Guideline for mayonnaise, salad mayonnaise, and remoulade (2019)
- Guidelines for raising agents, baking powder, baker's ammonia, and potash (2018)
- Guideline on the use of geographical indications in bread designations (2018)
- Guideline for baking ingredients (2017)
- Guideline for fruit preparations for dairy products (2016)
- Guideline for vanilla sugar and vanillin sugar (2007)
- Guideline for confectionery (2017)
- Guideline for cut beans, lactic fermented (1995)
- Guideline for starch and certain starch products (2014)
- Guideline for the production and marketing of rice, brown rice, and broken rice (2015)
- Guideline for the evaluation of soups and sauces (2015)
The guidelines can be downloaded for free at www.lebensmittelverband.de.
For questions, our customer representatives are happy to assist you.
Sources: German Food Association e.V. – https://www.lebensmittelverband.de