The corresponding decree was approved by the government today. According to a press release of the MAIA Ministry of Agriculture and Food Industry, the document establishes requirements for the quality of gluten-free bakery and pasta products, as well as frozen bakery semi-finished products. In addition, from now on, exclusively iodized salt will be used in the production of bakery products, which will prevent iodine deficiency in the diet of the population.
The document also provides new conditions for packaging, labeling and storage of bakery and pasta products, as well as auxiliary materials.
“Adoption of the updated requirements will contribute to the standardization of production practices, increase transparency for consumers and improve the competitiveness of domestic products – both in domestic and foreign markets,” said MAIA Minister Lyudmila Katlabuga.
All the approved changes were agreed upon with producers in the area and industry associations. The latter hope that the changes will not entail additional production costs, moreover – they will even facilitate their work.
