TAR Sentence Reveals the Truth: Grana Padano Contains Preservatives
A recent verdict by the Lazio Regional Administrative Court revealed an unexpected fact about Grana Padano Dop: lysozyme, an enzyme with bactericidal capabilities employed in its manufacturing, is formally categorized as a preservative. This decision comes after a lengthy legal battle between the Parmigiano Reggiano Consortium and the Ministry of Health, which began in 2018.
The core of the debate was the classification of lysozyme: the Parmesan Consortium contended that this enzyme should be deemed a preservation addition in all respects, rather than a simple technical adjuvant. However, the ministry had already established in one of its circulars that in the specific situation of Grana Padano Dop – a cheese that required at least nine months of maturation – lysozyme may be designated as a technical additive.
According to the TAR of Lazio, however, this view is not represented in community policy, which places a high priority on food safety. As a result of the verdict, lysozyme must be deemed a food additive under EU regulations when employed in the manufacturing of any cheese.
Parmigiano Reggiano, which by law does not utilize any sort of preservative, including lysozyme, stands out as a legitimately preservative-free cheese in this context. This judicial ruling underlines not just the Parmigiano Reggiano Consortium’s win, but also a subject of openness and candor for customers, who can now make better informed decisions about the items they bring to the table.
