Method of Production Claims
Annex 1 – Minimum Processes

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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 3
  • 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 3
  • FilteringFootnote 3 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 3 (without chemical addition)
  • Melting, thawing
  • Milling
  • Mixing, blending
  • Packaging, canning
  • Peeling (without chemical change)
  • Pressing
  • Puffing
  • Reconstitution (without chemical addition)
  • RipeningFootnote 3 (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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