# Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC (Text with EEA relevance), Annex II: List of traditional food preparation processes

Extent: E+W+S+N.I.

Chopping
Coating
Heating, cooking, baking, frying (up to 240 °C at atmospheric pressure) and pressure cooking (up to 120 °C)
Cooling
Cutting
Distillation/rectification
Drying
Emulsification
Evaporation
Extraction, incl. solvent extraction in accordance with Directive 88/344/EEC
Fermentation
Filtration
Grinding
Infusion
Maceration
Microbiological processes
Mixing
Peeling
Percolation
Pressing
Refrigeration/Freezing
Roasting/Grilling
Squeezing
Steeping

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Source: https://www.legislation.gov.uk/eur/2008/1334/annex/II (the official version)
Page: https://openlegislation.uk/eu-regulation-2008-1334/annex-II
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.