This report is the outcome of Objective 3 of the project “Database of processing techniques and processing factors compatible with the EFSA food classification and description system FoodEx 2” whose objective is to develop a database of validated processing factors, which is compatible with the EFSA food classification and description system FoodEx21. In the first part of the project, a compendium of representative processing techniques was elaborated, which serves as a standard description of all relevant processes and as a basis for validation of processing studies. In the second part, all relevant processes and raw and processed commodities were coded according to FoodEx2. In the third and last part of the project, all processing studies used by EFSA in their Conclusions and Reasoned Opinions issued until 30/06/2016 were re-evaluated according to uniform quality criteria and reported in a database.
Currently no harmonized list of processing factors is available within Europe and worldwide.
1FoodEx2 is a standardized food classification and description system for exposure assessment developed by EFSA. More information.