Thru Joint Resolution 3/2026, monk fruit extract was incorporated into the Argentine Food Code (AFC) as a sweetener, establishing quality parameters and contaminant limits.
Month: July 2026
Perú – INACAL approves NTP 208.040:2026 “Cocoa and chocolate.” Good practices for harvesting and processing. 3rd Edition
The National Institute of Quality (INACAL in Spanish), an agency under the Ministry of Production, approved the new edition of the Peruvian Technical Standard NTP 208.040:2026 “Cocoa and Chocolate.” Good practices for harvesting and processing. 3rd Edition”, a tool that will strengthen the quality, traceability, and safety of Peruvian cocoa, increasing its competitiveness in national and international markets.
The standard establishes technical guidelines for the stages of cultivation, harvesting, fermentation, drying, and storage of cocoa beans, aimed at ensuring uniform quality in accordance with international trade requirements. Likewise, it incorporates hygiene criteria for the product and the personnel involved in the production chain, as well as requirements for the identification and georeferencing of production areas, facilitating compliance with sustainability standards and responsible trade requested by destination markets.
Among the main provisions, the implementation of records for agricultural and post-harvest activities stands out; the harvesting of mature and healthy pods; the application of appropriate fermentation protocols for varieties such as chuncho cacao, Piura white, native, and others; as well as the control of drying and storage conditions (humidity and temperature) to preserve flavor and aroma characteristics; and the adoption of hygiene and safety measures aimed at preventing contamination risks.
Ecuador – ARCSA updates guidelines for technical and administrative inspection in processed food establishments and collective food services
The National Agency for Regulation, Control, and Health Surveillance (ARCSA in Spanish) officially released version 4.0 of the external instruction with code IE-B.5.1.5-ALI-01, designed to regulate technical and administrative inspection in processed food establishments, collective food services, and tobacco products. This regulatory update replaces the previous guidelines and redefines the technical procedures applicable to post-sanitary surveillance, with an explicit focus on user understanding and the simplification of related administrative processes.
Brazil – New compendia of the Brazilian Pharmacopeia presented at the 16th International Meeting of World Pharmacopeias come into effect
On July 1, four new compendiums of the Brazilian Pharmacopeia came into effect. Approved by the Collegiate Board of the National Health Surveillance Agency (Anvisa) in May, the editions were presented at the XVI International Meeting of World Pharmacopeias, held from June 15 to 18 in Brasília.
The event commemorated the centenary of the Brazilian Pharmacopeia (from 1926 to 2026) and concluded the five-year term of its collegiate bodies (from 2021 to 2026).
Access the new compendiums:
- Brazilian Pharmacopeia, 8th edition
- Homeopathic Pharmacopeia, 4th edition
- National Formulary of the Brazilian Pharmacopeia, 3rd edition
- Herbal Medicine Formulary of the Brazilian Pharmacopeia, 3rd edition
Check out some of the highlights of the publications.
Peru – INACAL will boost the export of Peruvian Capsicum with new technical standards
The National Institute of Quality (INACAL in Spanish), an agency under the Ministry of Production, has established the Technical Subcommittee for Capsicum Standardization, a strategic initiative that will allow the development of Peruvian Technical Standards (NTP) to strengthen the competitiveness of the production chain of Capsicum products, which includes chili peppers, bell peppers, and their derivatives, one of the most dynamic sectors of Peruvian agro-export, whose exports reached US$ 365 million in 2025.
The new subcommittee will be composed of representatives from public entities, companies, guilds, academia, and specialists, who will develop standards and other technical aspects applicable to the entire Capsicum value chain, from raw material supply to final commercialization.
The Capsicum genus encompasses a wide diversity of chili peppers and bell peppers that distinguish Peru for its biodiversity and gastronomic richness. In addition to supplying the national market, these products constitute an important input for the food, pharmaceutical, cosmetic, and natural ingredients industries, generating employment, added value, and foreign exchange for the country.
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