Regulatory & Scientific Affairs

Food safety and Quality

CAOBISCO and its members give the utmost importance to food safety.

The production, processing, distribution, retail, packaging and labelling of food stuffs are governed by numerous laws, regulations, codes of practice and guidance.

Overarching legal instruments and principles – like Regulation (EC)178/2002 laying down the General Principles and requirements of Food Law – have been developed at EU level to form the base of the existing EU food safety policy.

CAOBISCO interpretation aid on the definition of the primary ingredient


CAOBISCO company members comply with these regulations and are engaged to provide safe and quality products to consumers. Consumers’ trust is important to our industries. And that’s why they have put in place food safety and quality systems for their ingredients and products.

In addition CAOBISCO has developed a Guide to Good Hygiene Practices. It is an information tool based on the HACCP scheme, the latest European legislation and the most recent standards and certification schemes. It provides clear and harmonised references and examples of how companies can implement a preventive food safety scheme. It also includes information on food ingredients, food contact materials, allergens and process contaminants.

Health and Nutrition

The European chocolate, biscuit and confectionery industry is committed to providing a large variety of products for consumers to choose from according to their taste, age or lifestyle.

Improving the nutrition and health of Europeans is a major challenge for our society. Due to the influenced by a number of socio-economic and environmental factors, it is a multi-factorial issue and therefore, so must be the solutions. The industry recognises that it must act responsibly and work in partnership with national and European authorities, health organisations and civil society to address this.

There are a number of tools that the chocolate, biscuit and confectionery industries are implementing, from reformulation to food information, so as to respond to consumer demands and needs and help them to make balanced dietary choices.