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.