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 From the Ministry of Food, Agriculture and Livestock:  
 
TURKISH FOOD CODEX COMMUNIQUÉ  ON ICED PRODUCTS  
(Draft  2017/….) 
 
FIRST CHAPTER  
Objective , Scope, Legal Base and Definitions  
 Objective  
 Article 1  - (1) The objective of this communiqué is to determine the specifications in 
order to provide the product ion, transport ation , stor age and market ing of the iced  products in 
conformity with the relevant technique and hygienically . 
 Scope  
 Article  2 - (1) This Communiqué  cover s the iced products.  
 Legal Base  
 Article  3 - (1) This communiqué  has been prepared on the basis of the Turkish Food 
Codex Regulation published in the Official Gazette dated  29/12/2011  and with the third  
reiterated number of 28157 . 
 Definitions  
 Article  4 - (1) The following terms used in  this Communiqué are defined as follows:  
 a) Iced products : Edible iced products and ice  mixtures,  
 b) Ice mixtures : The product prepared by using water, sugar and if necessary protein, 
vegetable oil and/or milk fat, flavouring  and seasoning  substances,  
 c) Edible iced products: The product containing milk and/or milk products, water, 
sugar, milk proteins, milk fat and/or vegetable oil and/or egg oil and if necessary ingredients 
such as flavourings  and seasoning  substances,  
 ç) Seasoning  substance: Edible  products such as fruits and vegetables and their juices, 
their concentrated juices , their purée, their pulp , and nuts  such as hazelnut, peanut, almond, 
walnut ; and herbs and herb preparations  such as cereals ; sugar products and honey, co ffee, 
cacao, chocolate, spices , 
 d) Tropical and/or special fruits: Fruits which have high and/or intensive density such 
as pineapple, banana, kiwi, mango, guava, passion fruit, soursop fruit, corossol, cherimoya,  
 e) Water: Drinking water in compliance with the conditions specified  in the 
Regulation on Water Intended for Human Consumption published in the Official Gazette 
dated  17/2/2005  and numbered 25730 , 
 f) Iced products, according to their ingredients and market ing; 
 1- Water ice : Iced product which is prepared by using water, sugar and if necessary 
flavourings  and seasoning  substances and of which dry matter is minimum  12% in weight,  
 2- Seasoned  ice: Iced product which complies with the  general definition of ice 
mixtures and contains at least 15% fruit in weight and of which dry matter is at least 12% in 
weight,  
 3- Sorbe: The product which complies with  the general definition of ice mixtures and 
contains at least 25% fruit and/or vegeta bles in weight and of which dry matter is at least 12% 
in weight,  
 4- Milky ice: The iced product which complies with the  general definition of edible 
iced products and contains at least 2,5% milk fat and at least 6% non-fat milk dry matter in 
weight and contains only milk protein,  
 5- Ice crème: The iced product which complies with  the general definition of edible 
iced products and contains at least 5% vegetable oil and/or milk fat and/or egg oil , and does 
not contain any pr otein other than  milk protein and of which milk protein content is at least 
2,2% in weight.  2 
 SECOND CHAPTER  
General Provisions  
 Product Specifications  
 Article 5 - (1) Specification s of the products  within the scope of this Communiqué  are 
given  below:  
 a) The products shall have  the charac teristic taste, odour and structure . 
 b) The mass of unit volume  of the products shall be at least 475 g/L.  
c) Other specifications  of the products within this Communiqué  are given in the 
Annex -1. 
 ç) Total number of specific microorganism stated in the Annex -2 of the Turkish Food 
Codex Communiqué  on Fermented Milk Products is not sought  in the iced products 
containing fermented milk products.  
 d) Probiotics, prebiotics, edible carbohydrates and  certain  foods such as starch and 
natural fibres  as a stabilizer can be added to the iced products in such an enough quantity  by 
technologically . 
 e) The iced products registered as geographical indication shall be submitted to market 
in accordance with the specifications  stated in geographical indication registry providing that 
they are not contrary to the provisions of the horizontal food codex . 
f) The sugar which will be used in the production of the products within this 
Communiqué  shall be comp lied with t he provisions of  the Turkish Food Codex Communiqué  
on Sugar published in the Official Gazette dated  23/8/2006  and the numbered 26268.  
 Food Additives  
 ARTICLE 6 – (1) The food additives used in the products within the scope of this 
Communiqué  shall comply with the provisions of  the Turkish Food Codex Regulation on 
Food Additives published in the Official Gazette dated  30/6/2013  and the numbered  28693 .  
(2) Colo urs shall not be used in the products in which seasoning  substances are not used in 
production.  
 Flavourings  and ingredients with flavouring  properties  
 MADDE 7  - (1) Flavourings  and ingredients with flavouring  properties used in the 
products within the scope of this Communiqué  shall comply with the provisions of the 
Turkish Food Codex on Flavourings  and Ingredients with Flavouring  Properties published in 
the Official Gazette dated  29/12/2011  and with the third reiterated number  28157 .  
 (2) The flavourings of  milk and milk products shall not be  used in the products within 
this communiqué . 
 Contaminants  
 ARTICLE 8 - (1) The contaminant  levels  in the products within  the scope of  this 
Communiqué  shall comply with the provisions of the Turkish Food Codex Regulation on 
Contaminants published in the Official Gazette dated  29/12/2011  and with the third reiterated 
number 28157 . 
 Pesticide residues  
 ARTICLE 9 - (1) The a mounts  of the pesticide residues in the products within  the 
scope of  this Communiqué  shall comply with the provisions of the Turkish Food Codex 
Regulation on Maximum Residue Limits of Pesticides published in the Official Gazette dated  
25/11/2016  and nu mbered 29899 . 
 Tolerance levels of veterinary drugs  
 ARTICLE  10 - (1) The residue amounts  of veterinary drugs which can be found in 
the products within this Communiqué  shall comply with the provisions of the Turkish Food 
Codex Regulation on Classification and Maximum Residue Limits of Pharmacologically 
Active Substances in Foodstuffs of Animal Origin published in the Official Gazette dated  
7/3/2017  and nu mbered 30000 . 3 
  Hygiene  
 ARTICLE  11 - (1) The products covered by  this Communiqué  shall comply with 
the provisions of the Regulation on Food Hygiene published in the Official Gazette dated  
17/12/2011  and numbered 28145 , the provisions of the Regulation on Specific Hygiene Rules 
for Food of Animal Origin  published in the Official Gazette dated  27/12/2011 and numbered 
28155  and the Turkish Food Codex Regulation on Microbiological Criteria published in the 
Official Gazette dated  29/12/2011  and with the third reiterated number 28157 . 
 Packaging  
 ARTICLE 12 - (1) The packages of the products within the scope of this 
Communiqué  shall comply with the provisions of the Turkish Food Codex Regulation on 
Materials and Articles in Contact with Food published in the Official Gazette dated  
29/12/2011  and with the third reiterated number 28157 .  
 Labelling  
 ARTICLE  13 - (1) The products within the scope of this Communiqué  shall comply 
with the provisions of the Turkish Food Codex Regulation on Food Labelling and Inform ation 
of Consumers published in the Official Gazette dated  26/1/2017  and numbered 29960 .  
In addition to these rules : 
 a) Seasoning  substance and flavouring  used in season ed products shall be given  with 
product name. In addition to this rule , the exceptional rules are given  below.   
1) If any seasoning  substance is used other then  the seasoning  substances given  in the 
Annex -1, the name of seasoning  substance shall be used together with the name of product.  
 2) If the  amount of seasoning  used in season ed products is at the minimum  value or 
above the minimum  value determined in this communiqué , the name of seasoning  substance 
shall be used together with product name.  
3) ) In the products in which seasoning  substance and flavouring  are used together;  if 
the amount of seasoning is below the minimum value  determined in this communiqué , the 
name of flavouring  used shall be used together with product name.  
 4) If the flavouring  is used additionally by providing that  the amount of seasoning 
used in season ed iced products is at the minimum value determined  in this communiqué , it is 
not obligatory to state name of the flavouring  in the product name.  
 Nutrition  and Health Claims  
 ARTICLE  14 - (1) Nutrition  and health claims in the product  within  the scope of  this 
Communiqué  shall comply with the provisions of the Turkish Food Codex Regulation on 
Nutrition  and Health Claims  published in the Official Gazette dated  26/1/2017  and number ed 
29960 . 
Transportation and Storage  
 ARTICLE  15 - (1) Transport ation  and stor age of  the products within  the scope of  this 
Communiqué  shall comply with the provisions of the Turkish Food Codex Regulation related 
to transport ation  and stor age of  foods. In addition to these gerneral rules, t he additional rules 
are given below:  
 a) The product t emperature shall be max  -18 C during transport ation , stor age and 
marketing  to the consumer . 
 Sampling and Analysis M ethods  
 ARTICLE  16 - (1) Sampling from the products within the scope of  this Communiqué  
and their analyses shall comply with the provisions of the Turkish Food Codex Regulation.  
 Vitamins, Minerals and Certain Other Substances  
 ARTICLE  17 - (1) Regarding the addition of vitamins, minerals and certain other 
substances which will be used in the production of the products within  the scope of  this 
Communiqué , it shall comply with the provisions of the Turkish Food Codex Regulation on 4 
 Addition of Vitamins, Minerals and Certain Other Substances to Foods published in the 
Official Gazette dated  7/3/2017  and numbered 30000 .   
 
 Plants, Mushrooms, Algae, Lichens and Their Preparations used in Foods  
 ARTICLE 18 - (1) The p lants, mushrooms, algae, lichens and their preparations 
which will be used in the products within  the scope of  this communiqué  shall comply with the 
provisions of the Turkish Food Regulation on Plants, Mushrooms, Algae, Lichens and Their 
Preparations Used in Foods published in the Official Gazette dated  ……. a nd numbered 
………  
 Coccidiostats and Histomonostats Residues  
 ARTICLE  19 - (1) The a mounts of coccidiostats and histomonostats in the products 
within  the scope of  this Communiqué  shall comply with the provisions of the Turkish Food 
Codex Regulation on Maximum Levels of Coccidiostats and Histomonostats in Foodstuffs of 
Animal O rigin Resulting from  the Unavoidable Carry -Over of These Substances in Non -
Target Feed published in the Official Gazette dated  8/2/2015  and numbered  29261 . 
 Notification  to European Union   
ARTICLE  20 - (1) This Communiqué  has been notified to the European Union 
Commission in accordance with the provisions of the Regulation on the Notification  of the 
Technical Legislation and Standards between  Turkey and the European Union published in 
the Official Gazette dated  3/4/2002  and numbered 24714 . 
 
THIRD CHAPTER  
Miscellaneous and Final Provisions  
 Administrative Sanction  
 ARTICLE  21 - (1) The a dministrative sanction shall be applied for those who act 
against this Communiqué , according to the relevant  articles of the Law on Veterinary 
Services, Plant Health, Food and Feed dated 11/6/2010  and numbered  5996 . 
 Repealed communiqué  
 ARTICLE  22 - (1) Turkish Food Codex Communiqué  on Edible Iced Products 
(Communiqué  No: 2005/43) published in the Official Gazette dated  7/10/2005 and numbered 
25959  has been repealed . 
 Conformity Obligation  
 PROVISIONAL ARTICLE 1 - (1) The food operators who have carried on business 
before the publication of this Communiqué  shall comply with the provisions of this 
communiqué  until 31/12/2019. The foods which have been labelled or submitted to market 
before 31/12/2019 can be available in the market till the end of shelf life.  
 (2) Food operators who carry on business within the scope of this Communiqué  shall 
comply with the pr ovisions of the Turkish Food Codex Communiqué  on Edible Iced Products 
(Communiqué  No: 2005/43) published in the Official Gazette dated  7/10/2005 and numbered  
25959 on until they fulfil  the provisions of this Communiqué . 
 Entry into force  
 Article 23 - (1) This Communiqué  shall enter into force on its publication date.  
 Execution   
 ARTICLE  24 - (1) The provisions of this Communiqué  shall be execu ted by the 
Minister of F ood, Agriculture and Live stock.  
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Annex -1 (Specifications  of Product ) 
 Ice Cream  Season ed 
Ice Sorbe t Water Ice  Milky Ice  
Dry matter  (in weight  %)  Minimum  
%12 Minimum  
%12 Minimum  
%12  
Milk fat  (in weight  %)     Minimum  
%2,5  
Non fat  milk dry matter  (in weight  %)     Minimum  
%6 
Content of milk protein  (in weight  %) Minimum  
%2,2      
Vegetable oil and/or milk fat and/or 
egg oil (in weight %)  Minimum  
%5     Seasoning  Substance  Fruit Amount  (in weight  %) Minimum  
%6 Minimum  
%15 Minimum  
%25  Minimum  
%6 
Vegetable Amount  (except 
from high flavour  and 
consistent ) (in weight  %)  Minimum  
%4 Minimum  
%15 Minimum  
%25  Minimum  
%4 
Amount of citrus fruits such as 
lemon, mandarin, orange and 
grapefruit (in weight %)  Minimum  
%4 Minimum  
%10 Minimum  
%15  Minimum  
%4 
Amount of fruits which contain 
titratable acidity in terms of 
citric acid in 2,5% and fruit 
juice mixture (in weight %)  Minimum  
%4 Minimum  
%10 Minimum  
%15  Minimum  
%4 
Amount of fruits in fruits ices 
including tropical and special 
fruit (in weight %)  Minimum  
%4 Minimum  
%10 Minimum  
%15  Minimum  
%4 
- Amount of vegetables with 
high flavouring  and consistent 
Celery, winter squash, chill and 
green pepper, turnip, radish (in 
weight %)  Minimum  
%4 Minimum  
%10  Minimum  
%10  Minimum  
%4 
Amount of nuts (in weight %)  Minimum  
%5 Minimum  
%5 Minimum  
%7 Minimum  
%5 Minimum  
%5