The National Administration of Medicines, Food and Medical Technology (ANMAT) and the Secretariat of Agriculture, Livestock and Fisheries, thru Joint Resolution No 7/2025, amend Article 1.417 of the Food Code to include chia gum or chia mucilage as a source of soluble dietary fiber.

ARTICLE 1.- The following paragraph 24 is added to Article 1417 of the Argentine Food Code, to read as follows:
“24- Chia gum or chia mucilage”
Exuded hydrocolloid obtained after hydrating chia seeds (Salvia hispanica L.).
Qualitative and quantitative composition: Translucent gum with a viscous consistency, odorless, colorless, and tasteless. Soluble in cold or hot water and insoluble in alcohol.