Method of production claims on food labels
Annex 1 – Minimum processes
Examples of processes affecting the natural character of foods with a minimum of physical, chemical or biological changes
- Aeration
- Ageing
- Agglomeration (without chemical change or addition)
- Blending
- Centrifugation
- Chilling (including refrigerating and freezing)
- Chopping
- Churning
- CleaningFootnote 2
- Concentration (without chemical change)
- Cutting
- Deboning (manual)
- Defatting (without chemical change)
- Degerming
- Dissolving
- Drying, dehydration, desiccation, evaporation, freeze-drying
- Emulsifying (without synthetic chemical addition)
- Extrusion
- FermentationFootnote 2
- FilteringFootnote 2 and clarifying
- Fining, finishing (without chemical change)
- Flaking
- Flocculation (without chemical addition)
- Forming
- Fumigation
- Grating
- Grinding
- Heating (including baking, blanching, boiling, canning, cooking, frying, microwaving, pasteurizing, sterilizing, parboiling, roasting)
- Homogenization
- MaturationFootnote 2 (without chemical addition)
- Melting, thawing
- Milling
- Mixing, blending
- Packaging, canning
- Peeling (without chemical change)
- Pressing
- Puffing
- Reconstitution (without chemical addition)
- RipeningFootnote 2 (other than by chemical means)
- Separating (including screening, clarifying, centrifugation, decanting, extraction, filtering, shelling, trimming)
- Shredding
- Smoking (without direct chemical addition)
- Soaking
- Treatment with inert gases (nitrogen pack)
- Treatment with toxic gases (with no chemical change)
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