HISTORY of CULINARIA EUROPE

CULINARIA EUROPE was founded in 2010 by restructuring European Sector Associations of the Food Industry:

AIIBP - Association Internationale de l`Industrie des Bouillons et Potages

FAIBP - Federation des Associations de l`Industrie des Bouillons et Potages de la CEE

FIC - Federation of the Condiment Sauce Industries, of Mustard and of Fruit and Vegetables prepared in Oil and Vinegar of the European Union

In 2012 the members of the former European Vinegar association C.P.I.V. (Comité Permanent International de Vinaigre, founded 1957 and dissolved 2011) joined Culinaria Europe and formed the Vinegar Committee inside our association.

Although a new association, CULINARIA EUROPE derives from a long tradition of European Associations of the Food Industry:

24 April 1958, Paris:

Eight national associations of the manufacturers of soups and bouillons founded the AIIBP – Association Internationale de l’Industrie des Bouillons
et Potages: Austria / Belgium / France / Germany / Italy / The Netherlands / Switzerland / United Kingdom.

16 November 1959, Milan:

Five national associations of the manufacturers of soups and bouillons founded the FAIBP – Fédération des Associations de l’Industrie des Bouillons et Potages de la C.E.E.: Belgium / France / Germany / Italy / The Netherlands.

29 October 1999, Siena:

FIC Europe was created through the grouping together of three associations active in the following sectors:
  • Sauces CIMSCEE (Committee of the Industry of Mayonnaise and Sauces in the European Community)
  • Mustard CIMCEE (Committee of the Mustard Industries in the European Economic Community)
  • Fruit & Vegetables AIFLV (Association of the Industry of Fruit and Vegetables in Vinegar, Brine, Oil and Similar Products of the E.C.)




Picture: aboutpixel.de Europaflagge (c) Peter Kirchhoff