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Many manufacturers, suppliers and customers of food ingredients and food products attended the specialised workshop on Food Ingredients: a New Paradigm of Requirements for Application Regulation, Conformity Assessment and Labelling. Review of Amendments No.2 to TRTS 029/2012 and Related Technical Regulations – 024/2011, 022/2011, 027/2012.

The workshop was organised by EXPOCENTRE AO in partnership with the Food Ingredients Producers Union (FIPU) within the 31st International Exhibition for Food, Beverages and Food Raw Materials – Prodexpo 2024.

The event was moderated by Polina Semenova, Executive Director at the Food Ingredients Producers Union.

The workshop covered a variety of topics, which, as President of the Food Ingredients Producers Union, Director at the Scientific Research Institute for Quality, Safety and Technology of the Specialised Food Products at Plekhanov Russian University of Economics Tatyana Savenkova noted, were shaped by the issues of interest to the audience. These topics included legislative changes and their specifics, new requirements for safety indicators, labelling and transportation of products, as well as an overview of changes in a number of related technical regulations. Our primary task is to remove technical barriers and create the conditions necessary to produce competitive products that can be exported, emphasised Tatyana Savenkova.

Oksana Kuznetsova, Director at the Gorbatov Centre for Food Systems Research of the Russian Academy of Sciences, Chair at the Technical Committee for Standardisation TC/ICT 154 “Food Additives, Flavourings, Food Salt”, spoke about why it is necessary to use the list of standards and how to use standards effectively. In her speech, she urged the audience to actively participate in the development of documentation to make the list of technical regulations of standards even more perfect.

Representatives of professional associations, relevant research institutes and industry companies took part in the discussion. The experts shared their experience in the area of conformity confirmation, good practices in the circulation and use of food ingredients, fulfilment of mandatory requirements for food products, presented an overview of changes in legislation, and considered other burning issues.

Press Service, EXPOCENTRE AO