BOND — NACE 10 – Manufacture of Food Products and Animal Feeds | Public Tenders
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NACE Code

NACE 10 – Manufacture of Food Products and Animal Feeds | Public Tenders

NACE 10: food manufacturing in public tenders. CPV codes, contracting authorities and typical contract types for food supplies.

Definition: NACE 10 covers the processing of agricultural products into foodstuffs as well as the manufacture of animal feeds. The sector is one of the highest-volume supply segments in public procurement, particularly for institutional catering.

Legal basis: NACE Rev. 2 (Regulation (EC) No 1893/2006) · Last updated: April 2026

What does NACE 10 cover?

NACE 10 (Manufacture of food products and animal feeds) classifies businesses across the food processing chain — from slaughterhouses to bakeries — and is closely linked to public institutional catering.

GroupTitleTypical Goods
10.1Processing and preserving of meat and production of meat productsMeat and sausage products, frozen items
10.2Processing and preserving of fish, crustaceans and molluscsFish preserves, smoked products, frozen fish
10.3Processing and preserving of fruit and vegetablesCanned goods, frozen vegetables, juices
10.4Manufacture of vegetable and animal oils and fatsEdible oils, margarine, lard
10.5Manufacture of dairy productsMilk, yoghurt, cheese, butter
10.6Manufacture of grain mill products, starches and starch productsFlour, semolina, starch
10.7Manufacture of bakery and farinaceous productsBread, bakery products, pasta
10.8Manufacture of other food productsSpices, sugar, chocolate, soups
10.9Manufacture of prepared animal feedsAnimal feed, compound feed

Public tenders – food manufacturing

Food supplies to public institutions are among the most frequent procurement transactions in the public sector — from school kitchens to military hospitals.

Typical contract types:

  • Catering supplies for schools and nurseries: Fresh and frozen foodstuffs, organic produce
  • Catering and supply to hospitals: Diet meals, fresh meat, dairy products
  • Armed forces catering: Large-volume procurement of ready meals, preserves, dry foods
  • Prisons and correctional facilities: Staple foods in bulk quantities
  • Research institutions: Feeds for laboratory animal breeding
CPV CodeTitleApplication
15000000Food, beverages, tobacco and related productsGeneral food supplies
15100000Animal products, meat and meat productsMeat and sausage products
15300000Fruit, vegetables and related productsFresh and processed fruit/vegetables
15500000Dairy productsMilk, cheese, yoghurt
15600000Grain mill products, starches and starch productsFlour, semolina
15810000Bread products, fresh pastry goods and cakesBakery products for institutions

Contracting authorities

The principal contracting authorities for food supplies are:

  • Schools and childcare facilities: Daily catering supplies
  • Armed forces and military: Large quantities of long-life and fresh foods
  • Hospitals and care homes: Recurring supply contracts for fresh produce
  • Correctional facilities: Basic food supply
  • Universities and student services: Refectory procurement

FAQ

How are food tenders structured? Food contracts are typically split into product-group lots (e.g. Lot 1: meat, Lot 2: dairy, Lot 3: bakery). This enables smaller suppliers to participate. Framework agreements running for one to four years are standard.

Which quality certifications are required for food supplies? Frequently requested certifications include IFS Food, BRC or organic certifications, HACCP concepts and evidence of supply-chain transparency. Contracting authorities increasingly value regional origin and organic production.

Related NACE entries:

Last updated: April 2026 All information provided without warranty. For legally binding advice, please consult a law firm specialising in public procurement law.

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