According to the directory, in order to call a product “traditional” it needs to be produced in the same way for at least 30 years.
A labeling directory has been prepared by Turkey’s Food, Agriculture and Livestock Ministry that explains the definitions and prohibitions that can be used on food labels. This is done in a bid to minimize deceptive labels that mislead consumers.
According to the directory, the words “real” and “genuine” cannot be used on food labels, images of butter cannot be used for margarines and if an image of a vegetable or fruit is used on the label of a food which is made completely out of flavors, a stamp saying the product is aromatized must be issued on the package. Also, if “milk and its derivatives” are not used in making an edible ice mixed food, cow images cannot be used on these foods’ labels. It also states that while “Homemade” statement cannot be used for any processed food, statements like “with a homemade taste” or “with the touch of a mother’s hand” can be used. For pastry’s dough the word “handmade” cannot be used if grape leaves are stuffed with rice through a machine. It can be used if the dough is not kneaded by hand but is rolled thin by hand. Furthermore, words like genuine ice cream and words like “farm-type yoghurt”, “village yoghurt” or “farm yoghurt” cannot be used to define factory-produced yoghurt strains. Explanations for words like pure honey and real fruit/fruity have been provided. The statements which explain foods’ specific characteristics like its taste and cooking methods, such as “Mexican Chicken” or “Edirne Fried Liver,” can be used in the labels.
Labels like “Fresh” can be used for products that are genuinely fresh and can be used for non-pasteurized beer and fresh fruit salads, which are made with fresh fruits and fresh milk goods that have a very short shelf life. For pasteurized milk, the label ““pasteurized fresh drinking milk” can be used but for any UHT or sterilized milk the word “fresh” cannot be used. Additionally, words “fresh cheese” must be used for “Quark” and the usage of soy sauce for Turkish type ravioli must be stated with capital letters.
Apart from it, in order to call a product “traditional” it needs to be produced in the same way for at least 30 years. Lastly, when a food includes more than 2 percent trans-fat, the nutrition notification about its existence is obligatory.
