Perú – INACAL approves technical standards for spirits such as anise and vodka

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The National Institute of Quality (INACA), an agency under the Ministry of Production, approved two Peruvian Technical Standards (NTP) to strengthen the quality, safety, and competitiveness of spirits such as anise and vodka, products with a growing presence in the national market and in the country’s beverage industry.

NTP 211.015.2008 (revised in 2025). ALCOHOLIC BEVERAGES. Anise or Anisette. Requirements. 3rd Edition.

The standard establishes definitions, requirements, testing methods, sampling, labeling, and packaging for the alcoholic beverage known as anise or anisette. Likewise, it specifies that the product must be presented as a crystalline liquid, free of particles or sediments, colorless, and with the characteristic aroma and flavor of anise, without any strange odors or flavors.

It also sets physicochemical parameters related to the alcoholic degree, which must be between 30% and 46% Alc. Vol. for dry anise; between 25% and 46% for semi-dry; and between 20% and 46% for sweet.

NTP 211.013.2025. ALCOHOLIC BEVERAGES. Vodka. Requirements. 5th Edition

This standard establishes definitions, requirements, sampling and analysis methods, as well as labeling and packaging criteria for vodka. It stipulates that the product must be presented as a transparent liquid, free of suspended particles or sediments, colorless, with characteristic neutral aroma and flavor, free of any strange odors or flavors.

Additionally, it establishes physicochemical requirements related to the alcoholic degree, which must be between 37.5% and 50% Alc. Vol.; as well as maximum limits for total acidity (2 mg/100 mL expressed as acetic acid) and methanol content (10 mg/100 mL) to ensure its safety.

Brazil – ANVISA holds the 12th Ordinary Public Meeting of the ANVISA Board of Directors

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The National Health Surveillance Agency of Brazil (Anvisa) held its 12th Ordinary Public Meeting of the Collegiate Board on Wednesday, July 8.

Update – Labeling

The directors also voted in favor of initiating a regulatory administrative process and a public consultation to modify the Collegiate Board Resolution (RDC) 727/2022. The objective is to address the requirements related to the quantitative declaration of ingredients, the use of technology for the transmission of information on food labels, and to review the regulations on the labeling of irradiated foods.

Likewise, regarding labeling, changes to the drug labeling regulations were approved. In addition to initiating regulatory administrative processes, the drafts of the RDC and the IN were approved to modify, respectively, RDC 768/2022 and IN 198/2022.

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Resolução da Diretoria Colegiada – RDC nº 727, de 01_07_2022Download

Argentina – Argentine Food Code – Incorporation of Monk Fruit Extract of Monk Fruit

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Thru Joint Resolution 3/2026, monk fruit extract was incorporated into the Argentine Food Code (AFC) as a sweetener, establishing quality parameters and contaminant limits.

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Perú – INACAL approves NTP 208.040:2026 “Cocoa and chocolate.” Good practices for harvesting and processing. 3rd Edition

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The National Institute of Quality (INACAL in Spanish), an agency under the Ministry of Production, approved the new edition of the Peruvian Technical Standard NTP 208.040:2026 “Cocoa and Chocolate.” Good practices for harvesting and processing. 3rd Edition”, a tool that will strengthen the quality, traceability, and safety of Peruvian cocoa, increasing its competitiveness in national and international markets.

The standard establishes technical guidelines for the stages of cultivation, harvesting, fermentation, drying, and storage of cocoa beans, aimed at ensuring uniform quality in accordance with international trade requirements. Likewise, it incorporates hygiene criteria for the product and the personnel involved in the production chain, as well as requirements for the identification and georeferencing of production areas, facilitating compliance with sustainability standards and responsible trade requested by destination markets.

Among the main provisions, the implementation of records for agricultural and post-harvest activities stands out; the harvesting of mature and healthy pods; the application of appropriate fermentation protocols for varieties such as chuncho cacao, Piura white, native, and others; as well as the control of drying and storage conditions (humidity and temperature) to preserve flavor and aroma characteristics; and the adoption of hygiene and safety measures aimed at preventing contamination risks.

Ecuador – ARCSA updates guidelines for technical and administrative inspection in processed food establishments and collective food services

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The National Agency for Regulation, Control, and Health Surveillance (ARCSA in Spanish) officially released version 4.0 of the external instruction with code IE-B.5.1.5-ALI-01, designed to regulate technical and administrative inspection in processed food establishments, collective food services, and tobacco products. This regulatory update replaces the previous guidelines and redefines the technical procedures applicable to post-sanitary surveillance, with an explicit focus on user understanding and the simplification of related administrative processes.

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