Required Quality Standards Food And Drinks | CIBILIA
WHAT ARE THE REQUIRED FOOD QUALITY STANDARDS FOR EACH FOOD AND DRINK CATEGORY?
CIBILIA Required Quality Standards:
The quality of the foods we sell is what matters the most to us. For this reason we ban hydrogenated fats, high-fructose corn syrup, artificial sweeteners and artificial preservatives commonly found in food. Please read below if you want to know what goes into the products you buy, our standards make it easy, because if it doesn't fit the requirements, we won't sell it.
we select only honey produced by individual beekeepers or by groups of beekeepers. Distinctive features: species of bees raised, meters above sea level, number of beehives.
our beer is produced by craft, small and micro breweries that do not use imported ingredients. We also do no allow craft beer made using glucose syrup, sugar or any other ingredient added to artificially increase the alcohol content.
Distinctive features: water source used for production, IBU (bitterness), origin of hops (EU / US / mixed), beer style, Plato degrees, EBC (color).
Wine - we carefully select our wines ensuring that the places of collection, processing and bottling are no more than 50 km apart from each other.
Distinctive features: type of wine grapes, vintage and origin.
Fortified wines - we accept on our portal only products that do not contain dyes, preservatives and unspecified natural flavours.
Extra Jams and Marmalades - We only sell low and/or no sugar extra jams and marmalades. In fact, our jams and marmalades do not contain more than 30% of added sugar and are produced only with locally sourced fruit yielded within a range of 50 Km from the location where the food gets processed.
Distinctive features: origin of raw materials (own production or third party production), altitude of the crops (meters above sea level).
Charcuterie - All cured meats you find here do not contain lactose, nitrates and nitrites, antioxidants or other chemicals. The meats used to make the products in this category must be locally sourced within 50Km from the location of the food maker.
Distinctive features: meat origin (livestock reared by the producer or by a third party).