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Does the new quality standard for bread applicable in Spain affect the additives used in the bakery sector?

The quality standard for bread approved by Royal Decree 308/2019, of 25 April, comes into force in Spain on July 1, and brings the country’s legislation into line with the new regulations that are already applicable to the production of bread and similar products in the European Union.

Article 11 refers to the ingredients of bread and similar products, ranging from raw materials to the additives used, and does not include any new provisions about the application of natamycin or other additives in this basic consumer food sector.