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PUBLICATIONS & 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
  • 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
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