Class · NACE Rev. 2.1
10.89 — Manufacture of other food products n.e.c.
- Previous NACE Rev. 2 code
- 10.89
- Parent
- 10.8 — Manufacture of other food products
- Source
- Eurostat — NACE Rev. 2.1
- Last verified
- 2026-07-20
Includes
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
- 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
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
Rev. 2 mapping
Official correspondence: Eurostat NACE correspondence tables.
| Previous code | Previous label | Mapping | Type |
|---|---|---|---|
| 10.89 | Manufacture of other food products n.e.c. | NACE Rev. 2 class 10.89 is mapped to NACE Rev. 2.1 classes 10.89, 11.07 | 2:2 |