Dairy UK and PTF launch codes of practice for cheese and cream standards

By Jim Cornall contact

- Last updated on GMT

The codes carry forward standards from UK regulations that will be revoked on December 13, 2018. Pic: ©Getty Images/Azure-Dragon
The codes carry forward standards from UK regulations that will be revoked on December 13, 2018. Pic: ©Getty Images/Azure-Dragon

Related tags: Cheese, Cream, Nutrition

Dairy UK and the Provision Trade Federation (PTF) have launched two new industry Codes of Practice on compositional standards for cheeses and creams.

The codes carry forward standards from UK regulations that will be revoked on December 13, 2018.

The new codes will provide a reference guide for industry once the current regulations have lapsed, and Dairy UK said they will ensure the quality of cheeses and creams produced in the UK remains high.

The Codes of Practice not only carry forward the provisions contained in UK law, but also include new standards on reduced fat and half fat options, reflecting consumer demand for such products.

Dr Judith Bryans, chief executive of Dairy UK said, “These Codes of Practice allow us to maintain our high standards and ensure a continuity in the rules on compositional standards. These codes will ultimately protect consumers in the UK, ensuring that the cheese and cream they buy continues to be of the highest quality.”

Andrew Kuyk CBE, director general of the PTF said, “The market for dairy is continuing to evolve. These codes give us the means to inform and reassure consumers as to the nature and quality of the products they are buying – as well as helping us to maintain the high standards they have come to expect of us.”

Definitions and requirements

The new cheese code​ includes descriptions of various British cheeses, a link to a list of approved additives, ingredient labeling requirements, and maximum water percentages.

The cream code​, defines the compositional standards for sour cream, sweet cream and crème fraiche.

It defines the various UK cream products, their composition, milk fat content, as well as permitted additives.