‘Aged, But Not Flavoured’ – A Legal Challenge for Whisky Production journal article Karola Krell Zbinden, Patrick Löchle European Food and Feed Law Review, Volume 18 (2023), Issue 4, Page 205 - 208 This article provides an analysis of the legal provisions for the production of whisky in the EU and in Switzerland. It examines whether the requirements for ‘maturation’ and the prohibition of ‘flavouring’ are distinctive enough and compatible with innovative processes in this field. Recent technological advancements and scientific knowledge have encouraged a reimagining of traditional whisky production. The law can be understood in a way that allows some flexibility when it comes to prohibited flavoring of whisky. This contrasts with the permitted maturation process, which is more clearly defined. However, there is little explicit guidance on restricting practices that are not allowed during the production of whisky. This analysis contemplates the extent to which novel techniques may align with the established legal standards, and openly explores whether these regulations serve as rigid constraints or as adaptable frameworks.
Switzerland ∙ Foodstuff under the Swiss Cross – The “Swissness” Challenge journal article Karola Krell Zbinden European Food and Feed Law Review, Volume 11 (2016), Issue 3, Page 238 - 239
‘Meat me in Italy’: The Italian Ban on Meat-Sounding Names and Cell-Cultured Meat Francesco Planchenstainer