EN 13188:2000
(Main)Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking
Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking
This European standard specifies definitions, requirements and marking for vinegar (product made from liquids of agricultural origin).
Essig - Erzeugnis aus Flüssigkeiten landwirtschaftlicher Herkunft - Definitionen, Anforderungen, Kennzeichnung
Diese Europäische Norm legt Definitionen, Anforderungen sowie die Kennzeichnung von Essig (Erzeugnis aus Flüssigkeiten landwirtschaftlicher Herkunft) fest.
Vinaigre - Produit fabriqué à partir de liquides d'origine agricole -Définitions, prescriptions, marquage
Cette Norme européenne établit des définitions, des prescriptions et le marquage du vinaigre (produit fabriqué à partir de liquides d'origine agricole).
Kis - Proizvod iz tekočin kmetijskega izvora - Definicije, zahteve, označevanje
General Information
Relations
Overview
EN 13188:2000 is a European standard developed by CEN that defines the specifications for vinegar produced from liquids of agricultural origin. The standard establishes clear definitions, quality requirements, and guidelines for marking vinegar products to ensure consistency, safety, and transparency across the European market. This standard is relevant to producers, distributors, and regulators involved in the manufacturing and commercial handling of vinegar.
Key Topics
Definitions
The standard provides precise definitions for vinegar as a food product made from the fermentation of agricultural liquids. It clarifies product classification based on raw materials and processing methods.Quality Requirements
EN 13188:2000 specifies essential quality criteria that vinegar products must meet, including purity, acidity levels, and absence of harmful substances. These requirements help maintain consumer safety and product integrity.Marking and Labeling
The standard outlines mandatory marking information such as product name, origin, and key characteristics. Proper labeling ensures consumer awareness and supports traceability in the food supply chain.
Applications
Food Industry
Vinegar producers use this standard to guide product formulation, processing, and packaging to comply with regulatory demands and market expectations.Quality Assurance
Manufacturers and quality control laboratories apply EN 13188:2000 to verify product conformity, ensuring vinegar meets defined safety and quality standards before reaching consumers.Regulatory Compliance
Authorities utilize this standard to enforce labeling requirements and product safety rules, facilitating trade and consumer protection within the EU.Consumer Information
Clear marking requirements provide consumers with reliable information about vinegar origin, composition, and quality, aiding informed purchase decisions.
Related Standards
- EN 1185 - Specification for wine vinegar
- EN 12866 - Determination of acidity in vinegar and other products
- Codex Alimentarius Standards - International food standards for vinegar products
- ISO 22000 - Food safety management related to vinegar production
- Regulation (EU) No 1169/2011 - Food information to consumers, including labeling requirements
EN 13188:2000 plays a crucial role in harmonizing vinegar production criteria and labeling across Europe, promoting product safety, consumer confidence, and fair trade. Adherence to this standard supports the quality and transparency of vinegar products made from agricultural liquids.
Frequently Asked Questions
EN 13188:2000 is a standard published by the European Committee for Standardization (CEN). Its full title is "Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking". This standard covers: This European standard specifies definitions, requirements and marking for vinegar (product made from liquids of agricultural origin).
This European standard specifies definitions, requirements and marking for vinegar (product made from liquids of agricultural origin).
EN 13188:2000 is classified under the following ICS (International Classification for Standards) categories: 01.040.67 - Food technology (Vocabularies); 67.220.10 - Spices and condiments. The ICS classification helps identify the subject area and facilitates finding related standards.
EN 13188:2000 has the following relationships with other standards: It is inter standard links to EN 13188:2000/AC:2002; is excused to EN 13189:2000. Understanding these relationships helps ensure you are using the most current and applicable version of the standard.
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Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Essig - Erzeugnis aus Flüssigkeiten landwirtschaftlicher Herkunft - Definitionen, Anforderungen, KennzeichnungVinaigre - Produit fabriqué a partir de liquides d'origine agricole -Définitions, prescriptions, marquageVinegar - Product made from liquids of agricultural origin - Definitions, requirements, m
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