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Culinaria Europe e. V.

Culinaria Europe

The association purposes to represent and promote the common general and technical interests as well as to contribute to the advancement and the fostering of professional expertise of the industrial producers producers of culinary products (e.g.

Lobbying Activity

Response to Commission Regulation setting maximum residue levels for chlorate in or on certain products

18 Feb 2019

Culinaria Europe thanks the Commission for the opportunity to give feedback on the initiative on chlorate. A joint statement of an informal coalition of associations of the food industry and FoodDrinkEurope - which Culinaria Europe has co-signed - has already been submitted. In addition, Culinaria wishes to summarize a few central coniderations: 1. Regulation (EC) 396/2005 is not an appropriate framework for Chlorate. 2. Chlorate comes from several sources (water, disinfection, processing aids) which must be taken into account when considering measures for chlorate 3. The benefits of disinfection of water and production facilities through chlorination must not be disregarded; it has to be taken into consideration for the risk/benefit assessment concerning the microbiological safety of water and food. 4. We urge the regulators to put on hold discussions on MRLs changes until the finalisation of the on-going review of the Drinking Water Directive. 5. We urge the regulators to wait for and then take into account the conclusions of the REFIT exercise for the EU pesticides legislation before concluding on measures for Chlorate. Best regards Markus Weck (Secretary General)
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Response to Commission Implementing Regulation on the provision of voluntary indication of origin or place of provenance of foods

29 Jan 2018

In addition to the FoodDrinkEurope comments , which we completely agree with, we would like to ask that the present whereas (8) should be replaced by the previuos version of the same whereas: “Customary and generic names of foods may include or consist of geographical terms. This is due to historical links with a geographical area in question, such as the original place of production of the food or its regional manufacturing practice. These links, however, may no longer be present. Therefore, these customary and generic names including geographic terms should not be covered by this Regulation. “ Rationale : We would like to point out that the use of geographical indications in the context of product names is particularly widespread in the market of sauces (with or without tomato ingredients), for example Pesto alla Genovese, Pesto alla siciliana, Sugo all'amatriciana , etc .. These denominations are historically linked to a city/region, but they are now a common heritage of the food production. This process is very clear and consolidated and for this reason it needs to be supported by an equally clear and motivated recital. Culinaria Europe e.V.
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