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Associazione Italiana Industrie Prodotti Alimentari

AIIPA

a) trattare i problemi che riguardano gli interessi e lo sviluppo dei Soci e assisterli in tutto quanto concerne la loro attività in tutti i campi, giuridico, sindacale, economico, tecnico; b) promuovere la formazione dello spirito associativo e stimolare la solidarietà e la collaborazione dei Soci, affinché la concorrenza fra di esse si svolga nell’ambito della più sana e corretta competizione; c) rappresentare, nei limiti del presente Statuto, i Soci nei rapporti con le Istituzioni e le Amministrazioni, con le Organizzazioni economiche, politiche, sindacali e sociali e con ogni altra componente della società; d) raccogliere ed elaborare elementi, notizie e dati relativi all’industria, ai problemi industriali e della distribuzione e provvedere all’informazione ed alla consulenza i Soci relativamente ai problemi generali e specifici dell’imprenditorialità e delle imprese; e) organizzare ricerche e studi, dibattiti e convegni su temi economici e sociali e su argomenti di interesse generale; f) sviluppare tutte quelle azioni di promozione e tutela che hanno attinenza all’esercizio degli Associati; g) provvedere alla designazione ed alla nomina di propri rappresentanti presso Enti, Amministrazioni, Istituzioni, Commissioni ed Organizzazioni in genere in cui la rappresentanza sia richiesta, nonché dove essa risulti opportuna

Lobbying Activity

Response to Commission Implementing Regulation on the provision of voluntary indication of origin or place of provenance of foods

31 Jan 2018

AIIPA represents 24 food sectors as: Coffee, Baby Food and Food Supplements, Quick Frozen products, Vegetable products, Fruits juices, Jams, Bread, Tea and Herbal infusions, Sauces, Spices and Condiments, Soups and Broths, Chips&Snacks. AIIPA members are 315 companies which cover 17 billion euros turnover and 4.8 billion euros export. AIIPA generally supports the draft implementing EU regulation on origin labelling as per Art 26.3 of Regulation 1169/2011 because AIIPA believes that only a harmonized approach at EU level can ensure a correct information for the consumer avoiding a distortion of competition in the Single Market. In this regard, we underline the importance of adopting the implementing acts as soon as possible. This would avoid that individual Member States introduce different regulations causing further fragmentation of the EU market. AIIPA would like to put forward its main comments on the draft text as reported in the attached document. In particular AIIPA proposes a very simple improvement on the recital 8 concerning "customary names and generic names" and the possibility to indicate the origin of the primary ingredient, where required, in the same field of vision as the list of ingredients and in accordance with Article 13.2 of Regulation (EU) n°1169/2011.
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Response to Commission Reg. (EU) on the application of control & mitigation measures to reduce the presence of acrylamide in food

6 Jul 2017

AIIPA, Italian Association of Food Product Industries is organized as follows : six food sector associations, 24 product groups, 300 member companies. These figures make AIIPA the association more representative of the entire sector of Italian food Industry, considering the number of sectors and food product categories. Among these 24 products group, we represent in the Group of Industrial Bakery companies producing partially baked and frozen bread, fresh bread and bread with a long shelf life. First of all we would like to thank the European Commission for the opportunity to comment on the draft regulation on mitigation measures to reduce the presence of acrylamide in foods. In Italy there is an historical and important tradition for bread. Currently we can count more than 250 different kind of bread and traditional bread. Approximately the total bread production in Italy is about 3.000.000 tonnes (craft and industrial bread). The 2016 turnover of the industrial sector is about 744 Euro/Mio. In the last years bread supplied by industrial bakeries represented 45% of total production, against 55% for artisanal (Source : Gira report). AIIPA agrees in principle with the definition of benchmark levels and the reference to the ALARA principle (recital 10). But, at the same time, our members are very concerned about the proposed significant reduction of the benchmark levels in Annex IV for bread. Companies have long been involved in mitigation actions (tool kit) and the proposal to reduce benchmark levels of acrylamide is a very difficult challenge In fact, although bread has low and very low levels of acrylamide, some traditional varieties of wheat or rye bread – whole grain bread or bread with special ingredients (like seeds or nuts, etc.) – could reach or even exceed the reduced benchmark levels. Consequently, many types of bread could no longer be produced and marketed. Moreover, at the benchmark level proposed for bread, which is practically close to the analytical quantification limit and the related high margin of error in the data, the possibility of exceeding this value is high, even though the actions from individual companies and actions provided by the associative tool kit have been implemented. In relation to above mentioned, we believe the two current bread categories are too generic and do not reflect the large variety of bread. Therefore, we propose to establish more bread categories, with related “realistic” benchmark levels in order to represent more accurately the various kind of bread and traditional bread. For example, additional and more specific categories could be added as follows : “(soft) white wheat based bread”, “brown and whole wheat based bread”, “other bread based on cereals/seeds”, etc. We thank for your attention and we hope for further and deeper considerations on this issue
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