History and background
The EUROGLACES Code for Edible Ices was designed in the 1990s as an industry code which defines sufficient standards to facilitate a common understanding of the various Edible Ices denominations marketed across the European Union.
The first edition, issued in 1996, sought to ensure fair competition for intra-Community trade by defining a set of reserved denominations, stipulating that the listed product denominations may be used when the corresponding compositional standards of this Code were met.
Through these provisions agreed by the members of EUROGLACES, the Code promotes consistent products to the consumer and provided appropriate and consistent translations for these category denominations, where local legislations would sometimes fail to provide this transparency for traded products between member states.
The Code has been used to good effect in helping Member States to arrive at national compositional requirements which are equivalent to those proposed by the Code.
In 2006, ten years after the first edition, the rising incidence of largely preventable diseases, such as obesity and diabetes, and the dietary/lifestyle recommendations on how to address these diseases prompted EUROGLACES to review the Code.
The resultant liberalisation of selected compositional standards enabled a wider range of product options to be offered to consumers who became increasingly aware of the influences of diet and physical activity on health and wish to make informed choices within the context of a balanced diet and active lifestyle.
The 2006 revision also updated the Code references to hygiene and microbiological criteria and provisions in order to reflect the new EU Regulations that came into force on January 1st, 2006.
In 2013, the general basic definition of Edible Ices has been updated according to progressive technological insights. The definition of Sorbet, which previously referred exclusively to the use of fruits, was reviewed in order to provide for a generic and overall applicable common denomination for all Sorbet formulations which go beyond the use of fruits.
The new Sorbet definition was built on the general principle of not misleading the consumer on the product content and allows for innovative recipes with sufficient quality criteria to discourage low quality formulations.
These revised definitions resulted
in the version 2013 of the Code.