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New criteria are planned to be introduced to prevent counterfeiting and adulteration in butter. According to the draft, the milk fat ratio of butter without added salt will be at least 82 percent.
The Ministry of Agriculture and Forestry prepared the ‘Turkish Food Codex Draft Communiqué on Butter and Clarified Butter’ in order to protect consumers and prevent counterfeiting and adulteration in products.
With the regulation, it is aimed to determine the characteristics required for the production, preservation, packaging, storage, storage, transport and marketing of butter and clarified butter in accordance with the technique and hygienically.
MILK FAT RATIO TO BE AT LEAST 82 PERCENT…
It has been added to the communiqué that flavourings cannot be used in butter without flavouring. Flavourings of milk and dairy products such as buffalo milk flavouring and yoghurt flavouring cannot be used in the products within the scope of the regulation.
NEW RULES ON PACKAGING AND LABELLING…
Labelling, packaging and marking of products will also be rearranged with the draft communiqué.
Accordingly, the name of the food will be required to appear in the main field of vision on the labelling of the products.
TRANSITION PERIOD UNTIL 31 DECEMBER…
Food operators will be obliged to comply with the provisions of the communiqué until 31 December 2024. Foods labelled or placed on the market before this date will be available on the market until the end of their shelf life.
The regulation aims to protect consumers and prevent imitation and adulteration in products…
