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