On January 23, 2025 , the Spanish Ministry of Agriculture , Fisheries and Food issued a consultation document to revise and abolish a number of food quality standards for soliciting public opinions . The feedback period is until February 12 , 2025 . Main content:

　　( 1 ) "Quality Standards for Natural Cider and Cider" - including clarification of decolorization and deodorization, the use of legally authorized fermentation agents, the methanol content is less than 200mg/L , but the methanol content of ice Cider should be less than 400mg/L ;

　　( 2 ) "Technology for the Processing, Circulation and Trade of Edible Fats (Animals, Plants and Anhydrous Compounds), Margarine, Mints and Fat Preparations - Sanitation Ordinance", modifying the definition of fat-like products made of edible fat, with the sale name "fat preparations", Articles 9 , 18 and 23 repealed;

　　( 3 ) The "Quality Standards for Vinegar" will add new ingredients, and the acidity must be indicated, followed by the " % " or " o " symbol. If the vinegar meets the minimum acidity specified in Article 8 ( c ), a difference of 0.2o is allowed, and for vinegar protected by the name of the protected origin ( DOP ) or protected geographical indication ( PGI ) 0.5o is allowed ;

　　( 4 ) "Meat Product Quality Standards", which will include "natural" and "handmade" and "turkey ham" as recognized names for use and disposal of " mortadella Bolonia ". The label of meat products is indicated as "natural", and the word "natural" can be indicated on the label if the meat derivative meets this standard. For sausages, only "natural viscera" defined in the decree can be used. The standard stipulates the conditions required to be met for marking "handmade";

　　5 ) Quality standards for edible olives, revise the ingredient list and other identification requirements, such as food names, should include the terms "olive" or "edible olives". For other forms of expression that are not specified in Article 6 , the descriptive product name shall be used;

　　( 6 ) "Bread Quality Standards", adding new categories of gluten-free bread, such as "ordinary gluten-free bread" and "special gluten-free bread";

　　( 7 ) The "Technical and Health Regulations on Preparation, Manufacturing, Circulation and Trade of Biscuits" cancels the maximum ash limit and stipulates the humidity of each processing type such as ordinary biscuits;

　　( 8 ) "Horchata de Chufa Processing and Sales Technical Hygiene Regulations", for the minimum sugar content of each type should be used as a reference for the minimum reduction of 30% as stipulated by applicable legislation. In any case, the minimum content of soluble solids expressed by hammer at 20 ° C should be 4.5/100 ;

( 9 ) Regulations on the abolition of sangria and other beverages derived from wines, aromatic wines and bitter sodas, as well as the portion of the Spanish Codex Alimentarius involving edible fat and beer.