The National Administration of Drugs, Food, and Medical Technology (ANMAT in Spanish) has announced new amendments to the Argentine Food Code, related to: Mycotoxin Limits (Article 156 of the CAA): – – —

• Mycotoxin limits are incorporated into Article 156 for certain food categories. Mycotoxins are toxic compounds produced by certain types of fungi that grow in various foods under specific conditions. They are heat-stable and resistant, persist during the milling, washing, and processing of food products, and can enter the food chain directly. Joint Resolution No. 15/2025 of the Secretariat of Health Management and the Secretariat of Agriculture, Livestock, and Fisheries.

• Additive Labeling (Chapter V of the CAA): The criteria between the Food Code and Mercosur regulations regarding the labeling of additives are harmonized. Joint Resolution No. 16/2025 of the Secretariat of Health Management and the Secretariat of Agriculture, Livestock, and Fisheries.

• Cider and Incorporation of Pear Cider (Article 1085 of the CAA): The articles on the definition, characteristics, and labeling of apple cider, as well as products made with cider, are updated. Cider obtained exclusively from pear must is incorporated into the Argentine Food Code, and sparkling ciders, musts, and added products are classified. In addition, the definition and physical and chemical characterization of pear cider are incorporated. Joint Resolution No. 17/2025 of the Secretariat of Health Management and the Secretariat of Agriculture, Livestock, and Fisheries.