04.04.2025 10:43
The Ministry of Agriculture and Forestry has announced a series of new regulations regarding the processes from the production of butter and clarified butter to their storage and marketing. According to the new rules, the salt content in butter cannot exceed 2%, and labels will provide more information about the product's content and usage conditions. On the other hand, the transportation and storage temperatures of the products cannot exceed 4 degrees.
The production, preservation, packaging, storage, transportation, and marketing of butter and clarified butter in accordance with the relevant techniques and hygiene standards are determined by the Turkish Food Codex Butter and Clarified Butter Regulation published in the Official Gazette by the Ministry of Agriculture and Forestry.
SALT CONTENT CANNOT EXCEED 2%
The new regulations emphasize that the milk and cream used in the production of butter and clarified butter must comply with the relevant hygiene rules. Additionally, details such as the salt content used in butter production and the types of additives in flavored butters have been clearly defined. One of the important rules highlighted is that the salt content in butter cannot exceed 2%, and no materials that could lead to imitation and adulteration should be used in flavored butters.
MORE INFORMATION WILL BE ON THE LABEL
The labels of butter and clarified butter will contain more information regarding the product's content and usage conditions. It will be mandatory for the labels to include specific warnings for butter without added salt, details about the materials used in flavored butters, and information about the type of milk based on animal species.
TRANSPORTATION AND STORAGE TEMPERATURES WILL NOT EXCEED 4 DEGREES
While it is stated that hygiene conditions must be strictly adhered to in the production of the products, it was noted that the transportation and storage temperatures should not exceed 4°C. Furthermore, the regulation also stated that the products should not exceed certain limits regarding contaminants and pesticide residues.
PUBLISHED IN THE OFFICIAL GAZETTE
To comply with the new regulations, food businesses operating before the date of publication of the regulation will be required to adhere to these rules by September 1, 2025. The provisions of the old regulation will remain in effect until this date. All these regulations came into force with the publication in the Official Gazette on April 4, 2025.