The National Administration of Medicines, Food and Medical Technology (ANMAT in Spanish) and the Secretariat of Agriculture, Livestock and Fisheries have published a series of resolutions to update the Argentine Food Code (AFC):

Joint Resolution No 17/25 – Incorporation of Olive Leaves

Olive leaves are incorporated into the Argentine Food Code (CAA) for use in infusions.

The olive tree has been historically valued, and its antioxidant-rich leaves are now formally recognized for infusions. This inclusion ensures a framework of food safety and quality for this product.

Joint Resolution No 16/25 – Incorporation of pecan by-products

The Argentine Food Code (CAA) incorporates and updates the regulations on pecan nuts (Carya illinoinensis) and their derivatives: pecan nut paste, pecan nut flour, and pecan nut oil.

The pecan is a nut with high nutritional value. Its oil stands out as an important source of monounsaturated and polyunsaturated fatty acids, such as oleic and linoleic acids, known for their positive effects on cardiovascular health.

Joint Resolution No 14/25 – Incorporation of Preserved Capers

Canned caper leaves (Capparis spinosa) were incorporated into the Argentine Food Code.

By including this in the regulations, parameters are specified that guaranty the product’s quality, such as its characteristic flavor, aroma, and texture. Food safety and consumer transparency are strengthened, expanding the range of regulated foods for the benefit of the population.

Joint Resolution No 15/25 – Incorporation of Aguaribay leaves and fruits

The leaves and fruits of the aguaribay were incorporated into the CAA for use as a flavoring in alcoholic beverages.

This species, native to northeastern Argentina, has been used ancestrally by indigenous communities, and its inclusion in the CAA allows for the revaluation of traditional knowledge, promoting its application in foods under regulations that ensure quality, safety, and food security.

Joint Resolution No 13/25 – Inclusion of Virgin Palm Oil

Virgin Palm Oil is incorporated into the Argentine Food Code.

This oil is exclusively derived from the pulp of the palm fruit through mechanical processes, maintaining its quality and nutritional properties.