Food labeling Archive

Listeria in the Food Service Industry: New Requirements in Force Since 1 July 2026

31. August 2026

Food labeling, Foodstuffs Act, HACCP, Hygiene, Microbiology, News, Quality assurance

Since 1 July 2026, stricter requirements regarding Listeria monocytogenes in certain ready-to-eat foods have applied in the EU. Switzerland has also incorporated the corresponding regulation into the Swiss Hygiene Ordinance (HyV; SR 817.024.1). This issue is also relevant for restaurants, hotels, caterers, and institutional food service operations—especially when ready-to-eat meals are purchased, prepared, stored under…

Allergen Labelling 2025 – Obligations, Risks and Practical Solutions

11. August 2025

Alcomo App, Food labeling, Foodstuffs Act, HACCP, News, Quality assurance

Providing accurate information on allergens is not only a legal obligation in the food industry but also an essential requirement for consumer protection and trust. In Switzerland, Germany, and across the EU, clear regulations apply to both pre-packaged and non-prepackaged (loose) foods. These rules affect restaurants as well as bakeries, pastry shops, confectioneries, butcheries, dairies,…

Virgin olive oil – quality, labeling and what it really contains

1. May 2025

Food labeling, Foodstuffs Act, News, Quality assurance

Virgin olive oil – often referred to as the “liquid gold” of the Mediterranean – is one of the most popular edible oils today. But what does the name actually mean, what should you look out for – and why is it so healthy? What does “virgin” mean for olive oil? The term “virgin” (lat.…

Traceability

8. September 2024

Food labeling, Foodstuffs Act, HACCP, Hygiene, News, Product hygiene, Quality assurance

Food business operators must ensure that the food they place on the market is traceable. Traceability concerns the entire supply chain from production and processing to sale. Food must therefore be labeled throughout its entire life cycle, be it with a batch number or another identification feature that enables it to be traced. This is…

DAS LEBENSMITTELGESETZ 2017 – Überblick über wichtige Neuerungen

7. June 2017

Food labeling, Foodstuffs Act, HACCP, Microbiology, News, Quality assurance

Am 1. Mai 2017 hat das Schweizer Lebensmittelgesetz geändert. Hauptgründe und -ziele der Revision waren die Anpassung an das EU-Recht, der Abbau bestehender Handelshemmnisse, der Abbau bürokratischer Hürden und die Förderung der Innovationskraft der Lebensmittelwirtschaft. Im Folgenden listen wir 11 Neuerungen kurz und knapp, teils mit Beispielen auf: 1. Wegfall von Grenz- und Toleranzwerten – Einführung des Höchstwertprinzip: Bedeutung: Es existiert…

Listeria in the Food Service Industry: New Requirements in Force Since 1 July 2026

Allergen Labelling 2025 – Obligations, Risks and Practical Solutions

Virgin olive oil – quality, labeling and what it really contains

Traceability

DAS LEBENSMITTELGESETZ 2017 – Überblick über wichtige Neuerungen

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