Manufacture of other food products n.e.c.

This class includes the manufacture of food products edible within a maximum of three days after production:

• manufacture of soups and broths
• manufacture of perishable prepared foods, e.g.:
  • sandwiches
  • fresh (uncooked) pizza
• manufacture of quiche and croque-monsieur

This class also includes:

• manufacture of yeast
• manufacture of extracts and juices of meat, fish, crustaceans or molluscs
• manufacture of meat and cheese substitutes
• manufacture of egg products (e.g. egg albumin)
• manufacture of artificial concentrates
• processing of purchased natural honey
• production of semi-finished products for ice cream and pastries
• manufacture of pre-cooked instant soups and instant noodles
• manufacture of artificial honey and caramel
• manufacture of malt extracts and syrups
• manufacture of insect meal and other insect-based preparations

This class excludes:

• manufacture of perishable prepared foods of fruits and vegetables, see 10.39
• manufacture of tofu (bean curd), see 10.39
• manufacture of frozen pizza, see 10.85
• manufacture of spirits, beer, wine and soft drinks, see division 11
• production of plant-based milk substitutes (e.g. coconut, rice, almond, soya-based beverages), see 11.07
• manufacture of vitamins, see 21.10