EUROMAISIERS
EUROMAISIERS
Euromaisiers is the organisation representing the European maize milling sector.
ID: 97724634514-96
Lobbying Activity
Response to Food and Feed Safety Simplification Omnibus
8 Oct 2025
The European maize milling sector is an essential link in the food chain, transforming mostly locally-grown maize into a wide range of high-quality products for food, feed and industrial uses. Our SMEs are committed to safety, quality & sustainability, yet increasingly face challenges from complex, fragmented, and resource-intensive regulatory processes. For many maize milling small & medium-sized enterprises, regulatory uncertainty & administrative burden weigh heavily on competitiveness and resilience. 1. A more predictable & efficient regulatory framework: maize millers operate under a wide set of EU rules covering hygiene, contaminants, additives, plant protection products, biocides, and official controls. While we fully support these rules objectives, implementation has often become overly complex, duplicative, and inconsistent across Member States. This undermines the functioning of the internal market, creates uncertainty, and generates costs without proportionate safety benefits. Simplification, harmonisation, and predictability are therefore essential. Case example: renewal of phosphine fumigants A pressing concern for maize millers is the renewal of aluminium & magnesium phosphide (phosphide salts) that generate phosphine, used for fumigation and pest control in stored grain. Phosphine is one of the few effective tools to prevent insect infestations and safeguard food hygiene. However, the renewal process has become excessively lengthy, costly, and unpredictable. Legal uncertainty threatens the continued availability of this indispensable pest control method, with serious implications for food safety, food waste, and supply chain integrity. A proportionate, science-based and predictable renewal procedure is urgently needed to avoid disruption and ensure continuity. 2. Contaminants and risk management: the regulatory framework for contaminants and undesirable substances is expanding rapidly, with new substances and stricter limits added at a pace that is challenging for operators to manage. While protecting public health is paramount, regulatory measures should be risk-based, transparent, and proportionate, with realistic transitional periods where immediate health risks are not identified. Otherwise, operators face compliance challenges, market uncertainty, and unnecessary food waste. Case example: On different occasions, we have seen contradictory initiatives from different branches of the Commission. For ex, many types of herbicides have been banned, while the norms for weed presence have remained strict. This is putting the grain-processing industry at significant risk. 3. Science-based & holistic decision-making: food safety measures must be based on robust science and a balanced risk/benefit analysis. Decisions should consider not only food safety, but also food security, waste reduction, sustainability, and economic viability. For ex. applying default Maximum Residue Levels (MRLs) under the Pesticide Residues Regulation can sometimes be overly restrictive when substances enter the chain through non-pesticidal uses or can be removed through processing. A more nuanced, evidence-based approach would enhance both safety and practicality. We would welcome initiatives to clarify risks posed by nature (e.g., natural toxins and insects) and outline how the industry can help mitigate these risks. The rising dogma that 'nature is by definition healthy' and 'industrial solutions are harmful' is a very dangerous slippery slope. 4. Emergency mechanisms and mitigation measures: maize millers are increasingly exposed to risks linked to climate change, global supply disruptions, and evolving contaminant profiles. The EU currently lacks an effective legislative framework to respond to extreme unforeseen issues. More flexible and authorised risk management tools such as blending, detoxification, or other safe mitigation techniques would allow operators to safeguard food safety while avoiding unnecessary waste and costs.
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