EU starch producers of wheat gluten do not use melamine to boost protein content
AAF is aware of the situation in North America where [...]
Role of the EU starch industry in the development of the EU starch-based chemistry sector
The EU starch industry has a role to play in the development of an EU starch-based chemistry
Nutrition labelling of products of the starch industry
Recommendation of the EU starch industry on how to deal with the nutrition labelling of foodstuffs of which starch products are ingredients.
Implementation of the Food, Drink and Milk BREF to the starch sector
Implementation of the Food, Drink and Milk BREF to the [...]
Production and sale of acid-hydrolysed wheat proteins intended for food
AAC position regarding the production and sale of acid-hydrolysed wheat proteins [...]
Towards a permanent exemption to “allergen labelling” of wheat based products
Communication on the “allergen labelling” of wheat-based maltodextrins, glucose syrups, [...]
AAC position on the gluten content of wheat starch for gluten-free foods
Hypersensitivity to foods and food ingredients is recognised today as [...]
Determination of gluten in foods
AAC position regarding the determination of gluten in foods: The Codex Alimentarius Commission adopted in 1981 a Standard for foods, which have been specially prepared to meet the dietary needs of persons intolerant to gluten. This "Codex Standard [...]
AAC’s opinion on the definition of dietary fibre
AAC's opinion on the definition of dietary fibre [...]
