Stricter rules in the Hungarian Food Book

As of 21 July 2016 rules for meat products and certain prepared meats changed in the Hungarian Food Book (Codex Alimentarius). New definitions have been introduced and old ones have been modified. The maximum salt content of products was reduced, in some cases fat and water content too, while in the case of certain product groups the minimum protein and meat content increased. In cold cuts the new minimum meat content is 50 percent. For instance the minimum meat content of Bologna and wiener increased from 40 percent to 51 percent. In liver patés and spreads the minimum liver content grew from 12 percent to 25 percent. Another change is that the name of the livestock or poultry has to be indicated in the product’s name if at least 70 percent of its meat content comes from the given animal.