On October 26, 2022,  GDFC (General Directorate Of Food And Control of Turkey) issued Notice No. 2022/13, setting out hygienic standards for ice cream. Main contents:

(1) Purpose and scope. The purpose is to ensure that the production, preparation, processing, transportation and storage of ice cream comply with relevant technical and sanitary standards;

(2) Definition. The definition of 8 related terms of flavoring and flavoring ice cream;

(3) Product features. The raw milk or dairy products contained shall comply with the Regulations of the Special Hygienic Rules for Animal Food and the relevant Codex Alimentarius; The volume increase rate of ice cream should be 100% at most; The proportion of fruits or vegetables should be at least 15%; Stone fruit (hazelnuts, peanuts, walnuts, pistachios, etc.) at least 5%; Fat ingredients other than milk fat shall not be added to the product; Do not contain alcohol or alcoholic products or collagen ingredients; Do not allow the use of spices and food ingredients with flavoring properties, vanilla flavor is allowed;

(4) Health requirements. In ice cream containing fermented milk products, the total number of colonies will not tested;

(5) Label. Ingredient content "should be marked on the label “XX% ", the name of the condiment used in flavored ice cream should be used together with the name of the product; If milk belonging to different animal species is mixed, the labels of these products should not contain images of species such as cows, sheep and goats; Product name shall not use cutting or similar expression;

(6) Transportation and storage. The temperature should be below -18°C. The maximum short-term temperature rise error is 3°C.

(7) Sampling and analysis methods. Sampling and analysis in accordance with the provisions of the Turkish Codex Alimentarius Regulations;

(8) Transition clause. Ice cream made before the announcement will be sold out by December 31, 2023 at the latest. 

The announcement shall take effect from the date of publication.