1. CODE OF PRACTICE
FOR THE COMPOSITION
AND LABELLING
OF FROMAGE FRAIS
1 Introduction
The UK dairy industry recognises the need to ensure that consumers, manufacturers
and retailers have a common understanding of the nature of the product “fromage
frais”, and its labelling. This is because fromage frais is not covered by specific
legislation on product composition and labelling in the UK, although it is controlled by
legislation in some other Member States, such as France. Therefore this code has
been developed to clearly define the term “fromage frais” in the UK.
The code reflects current manufacturing and regulatory practice. Its provisions are
above those required by the existing regulatory system and do not in any way alter
the law.
This Code of Practice has been produced by the PTF.
2 Definition
Fromage Frais is a soft unripened fresh cheese. It is made from milk or any
combination of milk and/or products obtained from milk which is coagulated and
fermented by starter cultures. Rennet or enzymes produced from micro-organisms
may be added to assist with the thickening. Before or after this it is drained/separated
to partially remove the whey or aqueous phase. Cream may be added depending on
the required fat content of the finished product. Other foodstuffs and ingredients, as
described in chapter 3, may be added. Also, other cultures, such as probiotics, may
be added post-separation. Further processing may take place post-separation, such
as aeration into fromage frais mousses.
The main characteristics of fromage frais are that:
• It is ready-to-eat shortly after production.
• The production process involves a draining/separation stage to partially
remove the whey and thicken the product.
• There are no specific cultures required for the production of fromage frais.
3 Composition
A minimum dry matter content of 10% (w/w) is required before the addition of other
non-dairy ingredients.
The addition of fat and protein not originating from milk is not allowed.
Sugars and other foodstuffs, including but not limited to, fruit, cereals, vegetables,
nuts, chocolate, sugars and flavourings, giving a specific flavour to the finished
product could be added up to a maximum of 30% (w/w) of the finished product.

2. Permitted stabilisers and thickeners may be used according to good manufacturing
practice and current legislation.
Other additives permitted by regulations may be used.
Vitamins and minerals may be added.
4 Labelling
The labelling of all fromage frais shall comply with all the statutory requirements and
in particular the Food Labelling Regulations 1996 and any amendments thereof. The
following provisions are additional to the statutory requirements.
Plain unsweetened fromage frais which contains no added ingredients, colour or
other additives may be described as ‘Natural fromage frais’.
The species of animal from which the milk originated shall be indicated if failure to do
this would mislead consumers.
Criteria for nutrition claims should be as laid down in EC Regulation 1924/2006 on
nutrition and health claims, with fromage frais defined as a solid. Consequently,
fromage frais described as “low fat” should contain not more than 3% fat, and that
described as “fat free” should contain not more than 0.5% fat.
5 List of Ingredients
The Food Labelling Regulations 1996 exempt fromage frais to which no ingredient
has been added other than lactic products, enzymes and micro-organism cultures
from the requirement to bear a list of ingredients. When any ingredient other than
lactic products, enzymes and micro-organism cultures has been added, it is
permitted to list only these added ingredients under a heading which must include the
words “Added Ingredients”. However, manufacturers may choose to provide a full list
of all ingredients.
6 General
Fromage frais used as an ingredient in other foods should comply with the
requirements of this Code of Practice.
This Code shall be reviewed from time to time, as necessary.
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