DOWNLOADS

• Culinaria Europe Guiding Principles on Trust & Transparency
• Culinaria Europe guidance on pictorial representations, names or allusions of ingredients
• Code of Practice for Bouillons and Consommés 2019
• Code of Practice for Mayonnaise
• Code of Practice for Mustard
• Code of Practice for Tomato Ketchup
• Code of Practice for Fruit and Vegetables in Vinegar
• Culinaria Europe Overview on Legal Requirements for Food Manufacturers
• Codex Standard for Bouillons and Consommés
• Microbiological Specifications for Dry Soups and Bouillons, and Ingredients to be used for Dry Soups and Bouillons (2007), published in Deutsche Lebensmittelrundschau, DLR (2008)
• Literature concerning Health Effects of Vinegar
  For more information please ask the Secretariat.
• Position Paper on Isotopic Analysis of Wine Vinegar
• Joint Position Paper on Potassium Chloride used as Salt Substitute
• Portion Sizes
• Analytical Methods for the Soup Industry