This article provides a comprehensive overview of amendments to two commodity decrees that will come into effect on 1 January 2026 – Decree No. 376/2025 Coll.[1] , amending Decree No. 69/2016 Coll., on requirements for meat, meat products, fish and aquaculture products and products thereof, eggs and products thereof (hereinafter the “Decree on requirements for meat and eggs“), and Decree No. 377/2025 Coll.[2] , amending Decree No. 397/2016 Coll., on requirements for milk and milk products, frozen creams and edible fats and oils, as amended by Decree No. 274/2019 Coll. (hereinafter the “Decree on requirements for milk and fats“). Both amendments are a step towards harmonising Czech legislation with European Union law and reflect current scientific and technological developments in the food industry.
Changes around meat, meat products, fish and eggs implemented by the Decree on requirements for meat and eggs
Expansion and refinement of product definitions
The amendment provides a more precise definition of certain terms that were previously unspecified.
The range of frozen products that must be labelled “defrosted” has been expanded to increase consumer awareness of how the product has been handled. New definitions have also been introduced for dried meat, meat intended for meat products and semi-finished products, as well as for commercial sterility.
Changes for meat productsAnother change is the deviation from the provisions of the European regulation on maximum storage temperatures for packaged minced meat. If such a product is produced and marketed exclusively in the Czech Republic, it may be stored at up to +4 °C, which is a less stringent requirement than that set out in the general European standard. The exception considers the specifics of the domestic market and the technological processes of local producers.
A significant change has been made to the labelling of products containing less than 50% of a specific type of meat. They must now be labelled with a description such as “with chicken meat”; in such cases, names such as “chicken (product name)” may not be used. This is to prevent consumers from being misled about the actual composition of the product and to contribute to greater transparency in the market for meat and meat products.
A new condition has been introduced for long shelf-life meat products, according to which a processing method that does not promote the growth of the dangerous pathogen Listeria monocytogenes must be chosen. The amendment is in line with the Regulation on microbiological criteria for foodstuffs and significantly strengthens consumer health protection against the potential risk of listeriosis, a serious disease caused by contaminated food.
The amendment also expands the possibilities for classifying hams into the highest quality class and the selected-quality class. Products, in which the muscles have been technologically separated for the purpose of shaping the product, and not just whole-muscle hams, can now also be included in these categories.
Changes in the storage of eggs and the labelling of premium mayonnaise
The maximum temperature set for the storage of eggs has been increased from the original 18 °C to 24 °C. This adjustment applies to both class A and class B eggs, as well as eggs of species other than Gallus gallus (i.e. domestic chickens).
Finally, the amendment regulates the criteria for labelling mayonnaise. Products with a fat content of more than 70% can now be labelled as “premium mayonnaise”, which clearly distinguishes them from standard variants and allows consumers to make informed choices based on nutritional value.
Changes for milk, dairy products, frozen creams and edible fats implemented by the Decree on requirements for milk and fats
Detailed definition of fermented milk products
The amendment provides a comprehensive expansion of the definitions of fermented milk products. Specific types, such as acidophilus milk, kefir, kefir milk, sour cream and other specific products, are now defined in detail. Well-thought-out terminology eliminates possible ambiguities in product classification and improves legal certainty for both manufacturers and supervisory authorities.
Possibility of reducing the lactose content in condensed and dried milk
A practical innovation that will take effect later, on 14 June 2026, is the authorisation to reduce the lactose content by converting it to glucose and galactose in condensed and dried milk. Such a modification must be clearly indicated on the packaging with information on the lactose content. The change responds to the growing demand for low-lactose products and expands the options for people with lactose intolerance, even in the category of classic dairy products.
New rules for edible fats and oils
The range of values for the fat content in the dry matter of cheese and curd cheese continues to be specified in Annex 6 to the Decree on requirements for milk and fats. However, the amendment introduces an important clarification, according to which the product may contain a higher dry matter and fat content than declared on the packaging. This gives manufacturers a certain degree of flexibility and considers natural production tolerances that may arise because of the technological process.
According to the amendment, it will now be mandatory to indicate the type, group and subgroup of spreadable and mixed spreadable fats, to which these requirements did not previously apply. This tightening of the rules contributes to better consumer information and enables consumers to make informed purchasing decisions based on the exact contents of the product.
The decree on requirements for milk and fats now imposes an obligation to sell vegetable fats and oils separately from animal and milk fats. The aim is to prevent consumer deception and promote market transparency.
The amendment expands the categorisation of edible fats and oils to include newly defined products, specifically frying fat and oil and virgin oil. The new definitions correspond to the expanding range of products on the market and enable their proper classification and regulation in accordance with European standards.
Conclusion
Both decrees bring many changes for food businesses, which is why they establish a reasonable transition period for manufacturers and distributors to adapt to the new requirements. Products may be manufactured, labelled and placed on the market in accordance with the original wording of the decrees until 1 January 2027. In addition, products that have been placed on the market or labelled in accordance with the existing rules may be sold until stocks are exhausted. This two-stage transition period provides sufficient time to adapt production processes, reprint packaging and ensure full compliance with the new legislation without the need to dispose of existing stocks.
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[1] https://www.e-sbirka.cz/sb/2025/376/2026-01-01?zalozka=text
[2] https://www.e-sbirka.cz/sb/2025/377/2026-01-01?zalozka=text
Mgr. Jakub Málek, managing partner – malek@plegal.cz
Mgr. Kateřina Musilová, junior lawyer – musilova@plegal.cz
Tereza Hrudková, legal assistant – hrudkova@plegal.cz
4. 12. 2025