Are there any tools and aids on correctly categorizing foods to determine which category they fall under and which additives are allowed to be used?
I'm looking at an entirely new group of products and while I was familiar with categorizing products I dealt with before, these ones are more of a composite deal. I imagine that the EU wants me to determine this based on the main component of the product.
So if I'm breading noodles to make a "bamihap", I can use the carry over for some ingredients (as long as they don't have a function in the final product - how do you determine that effectively?), but colors are not allowed under carry-over rules. They need to be allowed in the final product at the right level.
Initially, I considered 15.1. The product is a savory snack with wheat flour as a main ingredient, but we freeze it after production so even though it's cooked, it's not technically ready-to-eat. So now I'm assuming I need to apply 06.5 Noodles.
Similar snacks using cheese and meat are even harder to determine because they main categories for those are so restrictive.
The guidance document is of no help when it comes to fried snacks. Recommendations or insights from someone with some more experience on the matter than me would be appreciated.
