Spirit of compromise on the Standard for processed cheese
The physical working group on processed cheese met in Brussels, 20–22 January 2015 and was attended by 24 member countries, 1 member organization and 2 observer organizations.
The draft standard for processed cheese had been discussed for over ten years but work was discontinued in 2010. It was decided to start new work on this in 2014.
Ms Gabriela Escobar the co-chair in the opening session said: "we noted the general view for compromise and flexibility".
Based on the preparatory work undertaken, the physical working group discussed the draft standard, mainly on issues relating to use of gelatine and starches and essential composition e.g. cheese content, and food additives.
Consensus on some aspects has been successfully reached and the draft standard will be submitted for circulation for comments at step 3.
At the heart of the Codex mandate are the core values of collaboration, inclusiveness, consensus building and transparency. Governmental and non-governmental, public and private organizations alike play a vital role in ensuring Codex texts are of the highest quality and based on sound science.
Codex would have little authority in the field of international standard setting if it did not welcome and acknowledge the valuable contributions made by observers. Expert technical bodies, industry and consumer associations
contribute to the standard-setting process in a spirit of openness, collaboration and transparency.
Intergovernmental organizations (IGOs) and international non-governmental organizations (NGOs) can apply for observer status in Codex in order to attend and put forward their views at every stage of the standard-setting process.
Current Codex Alimentarius Commission
Spirit of compromise on the Standard for processed cheese
The physical working group on processed cheese met in Brussels, 20–22 January 2015 and was attended by 24 member countries, 1 member organization and 2 observer organizations.
The draft standard for processed cheese had been discussed for over ten years but work was discontinued in 2010. It was decided to start new work on this in 2014.
Ms Gabriela Escobar the co-chair in the opening session said: "we noted the general view for compromise and flexibility".
Based on the preparatory work undertaken, the physical working group discussed the draft standard, mainly on issues relating to use of gelatine and starches and essential composition e.g. cheese content, and food additives.
Consensus on some aspects has been successfully reached and the draft standard will be submitted for circulation for comments at step 3.
Codex and Observer
around the world since ancient times.
We might not always know where it comes from,
but we expect it to be available, safe and of good quality.
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