Author: infoAlimentario

Mexico – The government announces a change in the deadline for the second phase and updates the commencement of the third phase as stipulated in the Second Transitional Provision of the Amendment to the Official Mexican Standard NOM-051-SCFI/SSA1-2010

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Through NOTIFICATION – Addendum G/TBT/N/MEX/178/Add.18 to the World Trade Organization, the government announces an amendment to the Agreement that extends the deadline for the second phase and updates the commencement of the third phase as established in the Second Transitional Provision of the Modification to the Official Mexican Standard NOM-051-SCFI/SSA1-2010, General Specifications for labeling of prepackaged non-alcoholic food and beverages – Commercial and health information, published on April 5, 2010, and published on March 27, 2020.

The deadline for the second phase is extended, and the start of the third phase is updated as established in the Second Transitional Provision of the Modification to the Official Mexican Standard NOM-051-SCFI/SSA1-2010, General Specifications for labeling of prepackaged non-alcoholic food and beverages – Commercial and health information, published on April 5, 2010, and published on March 27, 2020; to read as follows:

SECOND.
For the calculation and evaluation of the values and profiles related to the complementary nutritional information, THREE distinct PHASES will be progressively established, the last of which will be verified starting January 1, 2028, namely:

FIRST PHASE. …

SECOND PHASE.
From October 1, 2023, to December 31, 2027 (4 YEARS and 3 MONTHS), the calculation and evaluation of the complementary nutritional information will be carried out with the following criteria and values:

  1. and 2….

THIRD PHASE.
Starting January 1, 2028, the calculation and evaluation of the complementary nutritional information will be conducted by fully applying the provisions contained in subsections 4.5.3, as well as Table 6 of the modification to the standard regarding Nutritional Profiles.

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Peru – INACAL approves a set of Peruvian technical standards for food

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The National Institute of Quality (INACAL in Spanish) has approved a set of Peruvian Technical Standards (NTP) in the food sector through Directoral Resolution No 018-2025-INACAL/DN:

  • NTP 011.106:2016 (revised in 2025). VEGETABLES. Green pea. Requirements.
    This standard defines the terminology, classification, and requirements for green peas (Pisum sativum L.) for fresh marketing. Use: agriculture, agro-industry, and quality control entities.
  • NTP 205.059:2015 (revised in 2025) GRAINS AND LEGUMES. Requirements.
    This standard outlines the characteristics that the product made from a mix of precooked oat flakes and quinoa must meet for human consumption. Use: food industry, agro-industry of Andean grains, and quality and safety control.
  • NTP 205.065:2015 (revised in 2025) GRAINS AND LEGUMES. Oat flour. Requirements.
    This standard specifies the requirements for oat flour intended for human consumption. Use: food industry, cereal processing, and quality and safety control.
  • NTP 205.067:2015 (revised in 2025). GRAINS AND LEGUMES. Precooked oat flour with quinoa.
    This standard defines the characteristics of flour made from oats and quinoa (minimum 10% quinoa), intended for human consumption. Use: food industry, agro-industry of Andean grains, and quality control laboratories.
  • NTP 100.102:2016 (revised in 2025) FOOD ADDITIVES. Colorants. Definitions and classification.
    This standard establishes the definition and classification of food additives used as colorants. Use: food industry, food processing, and safety authorities.
  • NTP 209.702:2017 (revised in 2025) FOOD ADDITIVES. Preservatives. Definitions and classification.
    This standard defines and classifies food additives used as preservatives. Use: food industry, food preservation, and safety control entities.
  • NTP 209.704:2017 (revised in 2025) FOOD ADDITIVES. Flavorings. Definitions.
    This standard establishes the definitions of flavorings.
  • NTP 209.168:1999 (revised in 2025) HONEY. Definitions, requirements, and labeling.
    It sets the quality, packaging, and labeling standards for honey intended for human consumption.
    Use: beekeeping, food industry, and control entities.
  • NTP 206.005:1976 (revised in 2025). Egg bread.
    It defines the definitions and requirements for egg bread for human consumption.
    Use: baking industry, small and medium enterprises, and food quality control entities.
  • NTP 206.016:1981 (revised in 2025). COOKIES. Determination of peroxides.
    It establishes the method for determining peroxides as an indicator of quality and preservation in cookies.
    Use: cookie industry, baking, and safety control.
  • NTP 204.054:2011 (revised in 2025). CANNED FISH PRODUCTS.
    It sets the sanitary and quality characteristics that canned Peruvian anchovy or sardine (Engraulis ringens Jenkyns) must have.
    Use: fishing industry, canning, and sanitary control.

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El Salavador – MINSAL has published the draft Technical Standard for the Authorization of Labeling and Sanitary Registration of Breast Milk Substitutes

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The Ministry of Health (MINSAL in Spanish) has published the draft Technical Standard for the Authorization of Labeling and Sanitary Registration of Breast Milk Substitutes.

The draft regulation establishes the technical provisions for the authorization of labeling and sanitary registration of breast milk substitutes, administered to girls and boys under six months of age and up to thirty-six months of age, as well as the monitoring and supervision of these products.
They are subject to compliance with this Technical Standard, all natural persons
or legal entities that manufacture, market, distribute, or import substitutes for breast milk maternal.
Specialized metabolic formulas are excluded.

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El Salvador – OSARTEC notifies new regulations on Food Additives Covering 9 Food Categories

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The Salvadoran Technical Regulation Organization (OSARTEC) has announced the inclusion of food additives in the list of permitted food additives as per RTCA 67.04.54:18 “Processed Foods and Beverages. Food Additives”.

In accordance with Resolution No. 494-2024 (COMIECO-CIX) dated December 6, 2024 (published in Official Gazette No. 1, Volume No. 446 on January 3, 2025), the inclusion of additives for the following food categories has been approved:

(02.0) Fats, oils, and fat emulsions.
(04.1.2.4) Canned or jarred fruits (pasteurized).
(04.2.2.4) Vegetables (including mushrooms and fungi, roots and tubers, legumes and pulses, and aloe vera) and seaweeds in cans or jars (pasteurized) or in sterilization bags.
(07.0) Bakery products.
(07.1.1) Breads and rolls.
(07.1.2) Crackers, excluding sweet crackers.
(08.0) Meat and meat products, including poultry and game: this category encompasses all types of meat products, poultry, and game, whether whole or cut, fresh.
(12.0) Salts, spices, soups, sauces, salads, protein products.
(13.1.3) Preparations for specific medicinal uses intended for infants.
(15.0) Ready-to-eat snacks.

The included additives are part of Annex A (Regulatory) “List of Permitted Food Additives” of RTCA 67.04.54:18; this regulation aims to establish the food additives and their maximum permitted doses across various food categories.

The effective date of Resolution No. 494-2024 is August 6, 2025.
Registrants who must update their labels as a result of the inclusion of food additives in the aforementioned resolution will have a period of twelve (12) months from its effective date to exhaust their inventories.

Argentina – Quality specifications for natural mineral water are amended in the Argentine Food Code

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The Ministry of Health Quality and the Ministry of Food, Bioeconomy, and Regional Development have issued Joint Resolution 22/2021, which amends articles 982, 983, and 985 regarding the quality specifications for public supply drinking water, household use drinking water, bottled drinking water, and natural mineral water.

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