Month: August 2023

Peru – INACAL approves series of Peruvian Technical Standards on food

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The National Quality Institute (INACAL in Spanish), through Resolution N° 007-2023-INACAL/DN and N° 008-2023-INACAL/DN, approved a series of technical standards (NTP in Spanish) on foodstuffs.

  • NTP 204.040:1987 (revisada el 2023) HARINA DE PESCADO. Envase y rotulado. 1ª Edición Reemplaza a la NTP 204.040:1987 (Revisada el lll2010).
  • NTP 011.705:2010 (revisada el 2023) FRUTAS AMAZÓNICAS Y DERIVADOS. Plátano. Producción controlada. 1ª Edición Reemplaza a la NTP 011.705:2010 (revisada el 2015).
  • NTP 011.702:2010 (revisada el 2023) FRUTAS AMAZÓNICAS Y DERIVADOS. Harina de pijuayo.Requisitos. 1ª Edición Reemplaza a la NTP 011.702:2010 (revisada el 2015).
  • NTP 011.703:2010 (revisada el 2023) FRUTAS AMAZÓNICAS Y DERIVADOS. Pan de árbol. Requisitos. 1ª Edición Reemplaza a la NTP 011.703:2010 (revisada el 2015).
  • NTP 011.704:2010 (revisada el 2023) FRUTAS AMAZÓNICAS Y DERIVADOS. Harina de pan de árbol. Requisitos. 1ª Edición Reemplaza a la NTP 011.704:2010 (revisada el 2015).
  • NTP 011.808:2023 PAPA Y DERIVADOS. Puré de papa deshidratada. Requisitos. 1ª Edición
  • NTP 104.108:2023 SACHA INCHI. Aceite de sacha inchi para uso cosmético. Especificaciones. 1ª Edición
  • NTP 107.313:2023 CACAO Y CHOCOLATE. Determinación de acidez y pH del cacao durante la poscosecha. Método de rutina. 1ª Edición.
  • NTP 125.004:2023 FRUTOS DE PALMERA. Buenas prácticas de manufactura para la producción de aceite de aguaje. 1ª Edición.
  • NTP 204.035:2023 PESCADOS, MARISCOS Y PRODUCTOS DERIVADOS. Harina de pescado. Clasificación y requisitos. 2ª Edición Reemplaza a la NTP 204.035:1985 (Revisada el 2010).
  • NTP 712.010:2023 GESTIÓN DE LA CALIDAD E INOCUIDAD ALIMENTARIA. Directrices de buenas prácticas de higiene para la prestación del servicio de alimentos y bebidas a domicilio. 1ª Edición.
  • NTP 103.005:2023 REFRESCOS. Bebidas carbonatadas (Bebidas gaseosas). Requisitos. 1ª Edición.
  • NTP 203.112:2023 REFRESCOS. Refrescos instantáneos. Requisitos. 2ª Edición Reemplaza a la NTP 203.112:2011 (revisada el 2016).

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Article/Brazil – Promotion of ultra-processed foods in Brazil: combined use of claims and promotional features on packaging

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OBJECTIVE: To assess the availability of different promotional strategies applied for UPF sales in Brazilian food retailers.

METHODS: Information available on food packaging was gathered from all packaged products sold in the five largest food retail chains in Brazil in 2017. UPF were identified using the NOVA food classification system. From this sample, data related to promotional characteristics, nutrition claims and health claims were collected and coded using the INFORMAS methodology. Additional claims referring to the Brazilian Dietary Guidelines were also collected.

RESULTS: This study evaluated the packaging of 2,238 UPF, of which 59.8% presented at least one promotional strategy. Almost one third denoted a simultaneous use of different promotional strategies in the same packaging. Nutrition claims were the most commonly found promotional strategy, followed by health claims and the use of characters. The food subgroups comprising the highest prevalence of promotional strategies on their labels were: noncaloric sweeteners (100.0%), breakfast cereals and granola bars (96.2%), juices, nectars and fruit-flavoured drinks (92.9%), other unsweetened beverages (92.9%), and other sweetened beverages (92.6%).

CONCLUSIONS: Considering the poor nutritional quality of UPF, the widespread presence of promotional features on their packaging highlights the need for marketing restrictions on this kind of product.

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Ecuador – Ministry of Health adopts the NOVA food classification system

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According to Agreement 34-2023 issued by the Ministry of Health, Ecuador has adopted the “Nova classification”, which regulates the presentation of consumer information in a clear, graphic and understandable manner.
understandable manner.

The new classification is divided into four categories:

  1. Unprocessed or minimally processed foods.
  2. Processed culinary ingredients.
  3. Processed foods.
  4. Ultra-processed foods.

For further information, you can access the original source in Spanish

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Argentina – Draft resolution on the use of healht claims in food advertising and approval requirements for the granting of the National Food Product Registration

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The National Administration of Medicines, Food and Medical Technology (ANMAT in Spanish) published a project (ANMAT-ALI-DPS 001-00) on the use of health claims for use in advertising and for the purpose of being submitted to the competent health authority prior to the granting of the National Registry of Food Products (RNPA in Spanish).

Health claims may not be used:

  • Formulas for infants and children up to THIRTY SIX (36) months of age, which shall be subject to those established by the regulations in force and the guidelines of the International Code of Breast Milk Substitutes.
  • Foods for Specific Medical Purposes, which are formulated to satisfy special needs and shall be subject to the regulations in force.
  • Analcoholic packaged foods and beverages containing at least one warning seal as established by the as established by Law No. 27.642, Decree No. 151/22 and ANMAT Provision No. 6924/22.
  • Alcoholic beverages, which shall be subject to the provisions of the regulations in force.

For further information, you can access the original source in Spanish

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Argentina – Draft amendment to include hydrolyzed collagen as an ingredient in dietary supplements

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The Spanish National Food Commission (CONAL in Spanish) published a draft amendment to the Food Code (file EX-2020-45899023) to include hydrolyzed collagen as an authorized ingredient with a physiological role in dietary supplements.

Article 1. Replace Article 1417 of the Argentine Food Code, which shall read as follows
Article 1417: The ingredients/ingredients with a physiological role in dietary supplements: “Article 1417: The ingredients/products listed below shall respond to the characteristics established in each case:

14- HYDROLYZED COLLAGEN
Hydrolyzed collagen is understood as the concentrated, dry by-product subjected to hydrolysis processes such that it does not hydrolysis processes such that it does not present gel-forming properties in aqueous solution; obtained from the following raw materials: cartilages from the following raw materials: cartilage, tendons, bones, pieces of leather, fascia, aponeurosis and fish products. fishery products. The product must comply with the same requirements and processing conditions, as well as the residue limits for collagen as defined in this article.

Use: as an ingredient for use in dietary supplements.

For further information, you can access the original source in Spanish
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