2021/2278
Import tariffs and tariff rate quotas explained
Description of import tariffs and quotas set by the EU and how they are managed, with links …
Explicatifs AGRINFO
Outre les résumés des nouveaux règlements et normes de l'UE, les rapports AGRINFO comprennent des aperçus qui aident à expliquer le contexte de ces changements, en particulier lorsque les utilisateurs demandent des informations supplémentaires (vous pouvez le faire via Ask AGRINFO). Parmi les exemples de sujets abordés figurent le "Green Deal", les contrôles officiels et le régime phytosanitaire de l'UE, ainsi que les règles relatives à l'irradiation des denrées alimentaires et aux plastiques à usage unique. Tous nos aperçus et explications sont répertoriés ci-dessous.
1151/2012
Geographical indications for agricultural products and foodstuffs explained
Summary of EU quality schemes providing legal protection for the use of geographical indications and GI application …
396/2005
EU pesticide regulations (maximum residue levels) explained
Explained: EU regulations governing pesticide maximum residue levels in food and feed and their implications for third …
1308/2013
EU Marketing standards explained
EU marketing standards, goals and impacts explained, with links to sector standards
2015/2283
Novel foods explained
Background information on the rules for bringing to the EU market novel foods, and foods traditionally eaten …
2002/46/EC
Food supplements explained
Background information on the rules on selling food supplements in the EU, including requirements regarding permitted ingredients, …
1935/2004
Food contact materials explained
A summary overview of the EU’s legal framework for food contact materials
2017/2403
Sustainable fisheries partnership agreements explained
Overview of the EU’s sustainable fisheries partnership agreements with non-EU countries
1169/2011
Nutrition labelling rules explained
Nutrition labelling rules explained
1881/2006
EU legislation on contaminants - maximum levels explained
Summary of the EU's legal framework, rationale and basic principles for maximum limits for contaminants in food