Amendments are being made to the Turkish Food Codex Meat Products Communiqué

Meltem Güneş - The Ministry of Agriculture and Forestry is preparing to make changes to the "Turkish Food Codex Meat, Prepared Meat Mixtures and Meat Products Communiqué" in order to ensure food safety, protection of consumer interests and prevention of unfair competition. With the regulation expected to be published in the Official Gazette in a short time, the addition of other ingredients that may be sources of protein and nitrogen will be prevented in the products covered by the communiqué, except for the protein coming from the meat used and the protein-based ingredients that must be used due to technology (such as milk, eggs, yoghurt).

By adding the "burger" product definition and criteria to the communiqué for the first time, the regulation for the production of burgers like meatballs and in accordance with meatball criteria will be put into effect. In addition to technological necessity, the use of dietary fibers, which can also be used as fillers, in meat products will be restricted.

Incense is banned

The smoking process used in the production of meat products will be prohibited from being used in traditional products such as sausage, pastrami and roasted meat. It is aimed to preserve the familiar taste and aroma of the products. The use of condiments such as peanuts and cheese in traditional products such as sausage, pastrami and roasted meat will be prohibited. The aim here is to continue the production of the products in question as "traditional products" instead of "innovative products".

Arrangement for doner kebab

Another important regulation to be made by the communiqué will be the doner kebab. In this context, the name of döner is on the label; Depending on the method of production, it will be mandatory to write it as "leaf doner", "leaf-minced meat doner" and "minced meat doner".

The communiqué will also include restrictive provisions that will prevent the use of fillers such as starch, starch-containing substances, soy and soy products, used in meat products due to production technology and product composition, for purposes other than their intended purpose (such as increasing product weight).