Lithuania's Cream Industry No. 3D-676 Order Will Disrupt the Industry!

On the important date of September 24, 2024, the Lithuanian Ministry of Agriculture officially issued the order Nr.3D-676, which marks a profound change in the Lithuanian butter and cream products industry. At the heart of the order is a comprehensive and detailed revision of the quality requirements for cream and its products (in accordance with the Customs Cooperation Council classification codes, CN codes 0401 and 0403), which is scheduled to enter into force the next day, September 25. This decision not only demonstrates the high priority the Lithuanian government attaches to food safety, but also demonstrates its strong determination to enhance the competitiveness of the domestic dairy industry.

Clear definition of the scope of application

First, the order clearly defines its scope of application, that is, it covers all cream and its products, including but not limited to traditional cream, processed cream, sour cream and other types of products. This definition not only provides consumers with a clearer understanding of the product, but also provides a unified law enforcement basis for the regulatory authorities to ensure that every cream product circulating on the market can be subject to the same supervision and inspection.

Strict control of raw material standards

In particular, the new order imposes stricter requirements on the raw materials used to make cream and cream products. These raw materials must fully comply with current regulatory standards and must have food safety and quality approval documents issued by an authoritative authority. This regulation fundamentally guarantees the raw material quality of cream products and provides consumers with safer and more reliable food choices. At the same time, it also prompts production enterprises to pay more attention to the selection and procurement of raw materials, and promotes the optimization and upgrading of the entire industrial chain.

Rational use of dairy additives

In terms of the use of additives, the new order also gives clear regulations. For dairy products made from milk or whey containing at least 35% milk protein, the addition of thickening agents or stabilizers is allowed within a reasonable range, but the maximum use limit is strictly limited to 20g/kg. This regulation not only ensures the taste and stability of the product, but also avoids the health risks that may be caused by excessive addition. In addition, it encourages companies to reduce the use of additives through technological innovation and process improvements, further enhancing the natural degree and health value of products.

The refinement and perfection of label regulations

In terms of labeling provisions, the new order has also been comprehensively refined and improved. Sour cream and its products are required to clearly label the fermentation strain information used, which not only helps consumers understand the production process and flavor characteristics of the product, but also helps the regulatory authorities to more accurately monitor the quality and safety of the product. At the same time, cream and cream products produced from restored milk must be clearly labeled with the words "restored cream" to distinguish them from other types of products. In addition, the product label should also indicate the heat treatment method used and the fat content (expressed as a mass percentage). These regulations not only enhance the transparency and traceability of products, but also provide consumers with more comprehensive and accurate product information.

More about Lithuania Nr. 3 d - the details of the order 676 and implementation effect, please visit the website: https://www.e-tar.lt/portal/lt/legalAct/c2a777f07a6711efabdbb4a1fc8b0b63.