Regulation (EC) No 1334/2008 ANNEX II

List of traditional food preparation processes

ANNEX IISupplementary provisions

ANNEX II List of traditional food preparation processes Chopping Coating Heating, cooking, baking, frying (up to 240 °C at atmospheric pressure) and pressure cooking (up to 120 °C) Cooling Cutting Distillation/rectification Drying Emulsification Evaporation Extraction, incl. solvent extraction in accordance with Directive 88/344/EEC Fermentation Filtration Grinding Infusion Maceration Microbiological processes Mixing Peeling Percolation Pressing Refrigeration/Freezing Roasting/Grilling Squeezing Steeping

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Other provisions in Regulation (EC) No 1334/2008

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CitationANNEX II of Regulation (EC) No 1334/2008 (LawPlayer, data as of 2026-07-04)

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