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
Click here for the METHODS OF ANALYSIS (hosted by www.kulinaria.org)
