| Code | Food manufacturing process | Raw material | Chapter | Food manufacturing process former title (a) |
|---|---|---|---|---|
| 01 | Processing of dairy products | Dairy products | – | – |
| 01.01 | Production of lactose‐reduced dairy products | Milk | 3.1 | Lactose degradation in milk and dairy products |
| 01.02 | Production of cheese | Milk | 3.2 | Cheese production and byproducts in milk and dairy processing |
| 01.03 | Production of fermented dairy products | Milk | 3.3 | Milk processing to improve fermented milk product properties |
| 01.04 | Production of flavouring preparation from dairy products | Cheese, cream, butter etc. | 3.4 | Manufacture of enzyme‐modified dairy ingredients |
| 01.05 | Production of modified milk proteins | Milk proteins | 3.5 | Whey processing |
| 02 | Processing of eggs and egg products | Eggs | 3.6 | Egg processing |
| 03 | Processing of meat and fish products | Meat and fish | – | – |
| 03.01 | Production of modified meat and fish products | Meat and fish | 3.7 | Processing of meat and fish products |
| 03.02 | Production of protein hydrolysates from meat and fish proteins | Meat and fish proteins | 3.8 | Protein extracts processing |
| 04 | Processing of cereals and other grains | Cereals | – | – |
| 04.01 | Production of flour | Cereals | 3.9 | Processing of grains for the production of flour |
| 04.02 | Production of starch and gluten fractions | Cereals | 3.10 | Grain treatment for the production of starch and gluten fractions |
| 04.03 | Production of baked products | Flour | 3.11 | Baking processes |
| 04.04 | Production of cereal‐based products other than baked | Flour | 3.12 | Cereal‐based processes |
| 04.05 | Production of brewed products | Cereals | 3.13 | Brewing processes |
| 04.06 | Production of glucose syrups and other starch hydrolysates | Starch | 3.14 | Starch processing for glucose syrup production and other starch hydrolysates |
| 04.07 | Production of distilled alcohol | Fermentable carbohydrates | 3.15 | Distilled alcohol production |
| 05 | Processing of fruits and vegetables | Fruit and vegetables | – | – |
| 05.01 | Production of juices | Fruit and vegetables | 3.16 | Fruit and vegetables juices production |
| 05.02 | Production of fruit and vegetable products other than juices | Fruit and vegetables | 3.17 | Fruit and vegetable processing for products other than juices |
| 05.03 | Production of wine and wine vinegar | Grapes | 3.18 | Wine production |
| 05.04 | Production of alcoholic beverages other than grape wine | Fruits | 3.19 | Fruit‐derived alcoholic beverage processing |
| 05.05 | Production of non‐wine vinegar | Fruits | 3.20 | Production of non‐wine vinegar |
| 06 | Processing of plant‐ and fungal‐derived products | Plant and fungal components | – | – |
| 06.01 | Production of refined and unrefined sugar | Sugar beets and sugar canes | 3.21 | Refined sugar production (molasses as a by‐product) |
| 06.02 | Production of edible oils from plant and algae | Plants and algae | 3.22 | Treatment of plant and algae for edible oil production |
| 06.03 | Production of green coffee beans by demucilation | Coffee cherries | 3.23 | Coffee bean demucilation |
| 06.04 | Production of coffee extracts | Demucilated coffee beans | 3.24 | Coffee processing |
| 06.05 | Production of coffee substitutes | Cereals, chicory, etc. | 3.25 | Coffee substitutes processing |
| 06.06 | Production of tea and other herbal and fruit infusions | Tea leaves or other plants | 3.26 | Tea processing as well as herbal and fruit infusions Processing |
| 06.07 | Production of plant extracts | Plants | 3.27 | Production of plant extracts |
| 06.08 | Production of plant‐based analogues of milk and milk products | Plant‐based raw materials | 3.28 | Plant processing for production of dairy analogues |
| 06.09 | Production of soy sauce | Soya | 3.29 | Production of soya sauce |
| 06.10 | Production of protein hydrolysates from plants and fungi | Plant and fungal proteins | 3.30 | Protein extracts processing |
| 07 | Processing of yeast and yeast products | Yeast | 3.31 | Yeast processing |
| 08 | Processing of fats and oils | Fats and oils | – | – |
| 08.01 | Production of refined edible fats and oils by degumming | Crude fats and oils | 3.32 | Degumming of fats and oils |
| 08.02 | Production of modified fats and oils by interesterification | Fats and oils | 3.33 | Fats and oils processing for interesterification |
| 08.03 | Production of free fatty acids by hydrolysis | Fats and oils | 3.34 | – |
| 08.04 | Production of flavour compounds by esterification | Fats and oils and alcohols | 3.35 | – |
| 08.05 | Production of modified lecithins | Lecithin | 3.36 | Modified lecithin production from egg |
| 09 | Processing of sugars | Mono‐, di‐ and oligo‐saccharides | – | – |
| 09.01 | Production of confectionery products and beverages | Sucrose, fructose, other saccharides | 3.37 | Confectionery processes |
| 09.02 | Production of oligosaccharides | Mono‐ to poly‐saccharides | 3.38 | Manufacture of indigestible oligosaccharides |
| 09.03 | Production of specialty carbohydrates (excluding oligosaccharides) | Mono‐, di‐ and oligo‐saccharides | 3.39 | Manufacture of speciality carbohydrates |
| 10 | Prevention of acrylamide formation in foods | Carbohydrate and asparagine containing foods | 3.40 | Acrylamide reduction |
(a)
These titles were used when EFSA launched open calls‐for‐data on the website.