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The aim of the study was to analyze the existing regulations in the field of regional and traditional products in the new legislative requirements and demonstrate the importance of authenticity and reliability of regional and traditional foods, as well as the presentation of the factors affecting the protection of the authenticity of the food. Regional and traditional food has attracted considerable attention of both food producers and food consumers. Traditional food is an important part of the European cultural heritage. Production and sale of traditional food products can provide not only food with high nutritional value but can be an important factor in the economic development of many European regions. The existing rules on traditional and regional foods were not consistent and lacked the transparency of the EU solutions.


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