Hungary: The description of Trappist cheese in the Food Book is expanded

게시됨 2022년 9월 13일

Tridge 요약

The Hungarian Food Code Committee has introduced new regulations for Trappist cheese to define its quality and ingredients, aiming to meet consumer expectations for higher quality dairy products. The regulations cover the cheese's shape, size, composition, and sensory requirements, and imported Trappist cheese will now be more clearly identified. In the past year, Hungary has seen an 8% increase in Trappist cheese production, and the country's dairy sector is proud of this growth, with efforts to enhance the domestic dairy industry and ensure food quality. The new regulations are expected to provide greater transparency and authenticity for Trappist cheese consumers.

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원본 콘텐츠

Back in 2019, the Hungarian Food Code Committee, which operates under the control of the Ministry of Agriculture, supplemented the regulations on dairy products in Volume I of the MÉ with the chapter on Trappist cheese. Due to the increased demand of consumers for higher quality dairy products, we consider it important that the most popular domestic cheese, The requirements for Trappist cheese should not only be defined at the product group level (grafted, matured, semi-hard cheese), but also at the product level, as it appears in the new regulation, which covers the ingredients that can be used, the shape and size of the cheese, and the composition criteria. The Hungarian Food Book will also contain a detailed system of sensory requirements. With the help of this regulation, it is possible to help regain and maintain consumer trust in Trappist cheese. With the new regulation, consumers can receive clear and fair information about the quality and content values through the name. ...

출처: magyarmezogazdasag