Day: 01/07/2025
Argentina – Modification of the Food Code to the denomination and classification of pasta or noodles
By means of Joint Resolution 35/2025, the Secretariat of Health Management and the Secretariat of Agriculture, Livestock and Fisheries modify articles 706 and 707 of the Argentine Food Code, regarding the denomination and classification of Pasta or Noodles.
ARTICLE 1.- Article 706 of the Argentine Food Code (CAA) is hereby replaced and shall be worded as follows: “Article 706: With the generic denomination of Pasta or Noodles, are understood the unfermented products of different forms, stuffed or not, obtained by the pasting, mechanical kneading and/or beating of semolinas, semolina or flours of wheat and its derivatives (Triticum vulgare or aestivum and/or Triticum durum and/or other species of Triticum), and/or flours or derivatives of other cereals, bran, buckwheat or buckwheat (Fagopyrum sagittatum Gibib), amaranth (Amaranthus cruentus L. , Amaranthus hipochondriacus L., Amaranthus caudatus L. and Amaranthus mantegazzianus Passer), quinoa (Chenopodium quinoa Willd) and of any other edible grains or seeds, legumes, roots and tubers, whether or not accompanied by spices and/or seeds, with potable water; with or without the addition of other food products of permitted use for this class of products, with or without the addition of additives authorized for these products in the present Code.”
ARTICLE 2. Substitute Article 707 of the Argentine Food Code, which shall be worded as follows: “Article 707: Pasta or Noodles shall be classified according to:
1- Elaboration process
2- Moisture content
3- Ingredients
Chile – 9 years after the implementation of the Food Labeling Law: its impact, according to CIAPEC INTA studies
June 27, 2025 marks nine years since the entry into force of Law 20.606 On Nutritional Composition of Food and its Advertising (known as the Labeling Law) in Chile, a pioneering policy worldwide that has been recognized for its comprehensive approach to improving food environments. Its implementation was developed in three phases (2016, 2018 and 2019), establishing progressively stricter limits for critical nutrients such as sugars, sodium, saturated fats and calories.
The Institute of Nutrition and Food Technology (INTA) of the University of Chile advised as an expert scientific body to legislators and the Ministry of Health in the drafting of the bill, its implementation and evaluation, through the Center for Research on Food Environments and Prevention of Chronic Diseases Associated with Nutrition (CIAPEC INTA). CIAPEC research shows a reduction in the purchase of ‘High in’ products, food reformulation and industry compliance.
This law has been recognized internationally as a pioneering and model policy in the promotion of healthy food environments. The Pan American Health Organization (PAHO) and the World Health Organization (WHO) have highlighted its comprehensive approach, which includes frontal warning labeling, restrictions on advertising aimed at children and limitations on the sale of unhealthy foods in schools. It has also inspired similar legislation in countries such as Mexico, Peru, Uruguay and Argentina.
The following are some of the impacts of the law, according to CIAPEC INTA studies.
“Decreases in purchases of energy, sodium, sugar, and saturated fat 3 years after implementation of the Chilean food labeling and marketing law: An interrupted time series análisis”, publicado en PLoS Med:
- Following the implementation of the law in its first stage, Chilean households decreased the consumption of ‘High in’ products for all categories, being 36.8% for sugars and 23% for energy/calories.
- Compared to 36 months prior to policy implementation, the Labeling Law led to decreases in critical nutrients during Phase 2 implementation, especially in foods and beverages high in these nutrients. These reductions were maintained or even intensified throughout the various phases of policy implementation.
“Changes in the critical nutrient content of packaged foods and beverages after the full implementation of the Chilean Food Labelling and Advertising Law: a repeated cross-sectional study”, publicado en BMC Med:
The proportion of foods requiring warning labeling was reduced: in 2016 71% of products ‘High in’ sodium, sugars or saturated fats, while in 2020, after implementation of the 2nd phase of the law, it dropped to 53%.
“Food Industry Compliance With the Display of Front-of-Package Warning Labels at the Final Phase (2020) of Chile’s Labeling and Advertising Law”, publicado en American Journal of Public Health
Following full implementation of the law, the food industry complied with front-of-package labeling, with the main message from the paper being that compliance with the use of front-of-package warning labels was high (93.6% for any ‘High In’ designation. About 62.5% of packaged foods and beverages displayed some FOPL (Front-of-Package Warning Label).
Brazil – New updated version of the Food Library published
The National Health Surveillance Agency (ANVISA in Portuguese) has published the updated version for June 2025 of the Food Library. The libraries are documents that gather all the standards in force for a given macro-topic, divided by themes. The objective is to facilitate access and understanding of the regulatory acquis to internal and external audiences, as well as to optimize the process of drafting and reviewing regulations.
Among the topics covered are:
- Food regulation and risk assessment.
- Food additives and contaminants.
- Labeling.
- Food supplements.
- Foods for special uses.
- Good Manufacturing Practices and Food Service.
- Sanitary control and inspection.
- Food imports.
Argentina – New ingredients and additives with glazing and anti-humectant/anti-surface wetting/anti-caking function allowed in dried fruits
By means of Joint Resolution 34/2025, the Secretariat of Health Management and the Secretariat of Agriculture, Livestock and Fisheries modified the Argentine Food Code to replace Article 916 bis, which allows the use of ingredients and additives with glazing and anti-humectant/anti-caking surface function in dried fruits. It authorizes the use of substances that are scientifically endorsed for use in the concentrations indicated. It allows the local industry to have access to greater opportunities to produce its products under safety standards, offering more attractive options without neglecting public health.
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