SAVIO ed altri: Norme per consentire l'uso dell'albume d'uovo nella preparazione degli insaccati

This procedure concerns a proposal to update food production standards to allow the use of egg white in the preparation of sausages. It aims to provide producers with more flexibility in ingredients to improve product consistency and quality. This change primarily affects the food processing industry and sausage manufacturers in Italy, potentially altering the ingredient lists and production methods for these products.