Author: infoAlimentario

Argentina – ANMAT modifies the quality and purity parameters for black, white, green, and allspice peppers

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The National Administration of Medicines, Food and Medical Technology (ANMAT in Spanish) and the Secretariat of Agriculture, Livestock and Fisheries, thru Joint Resolution No 5/2025, amend Articles 1234 and 1235 of the Food Code to incorporate and modify the products commonly referred to as “peppers.”

Among the main new features are:

Update of Articles 1234 and 1235, which redefine the quality and purity parameters for black, white, green, and allspice peppers.

Incorporation of new articles (1235 bis and 1237 bis) recognizing red or cayenne pepper and Sichuan pepper, and establishing their composition and labeling requirements.

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Argentina – ANMAT incorporates chia gum as a source of soluble dietary fiber

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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.

GOMA DE CHÍA documentDownload

Argentina – ANMAT continues to modernize the food control and import regime

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The National Administration of Medicines, Food and Medical Technology (ANMAT in Spanish) has published Decree No. 790/2025, which amends Decree No. 1812/92 and supplements Decree No. 35/25, which introduced changes to the historic Decree No. 2126/71.

The new Annex III of Decree 2126/71 will include countries with which Argentina maintains health cooperation or economic integration treaties, in addition to those already recognized as subject to high international surveillance.

In this way, the new decree promotes a series of structural transformations in the food control system:

  • Simplification of procedures: Procedures for packaged food products intended for direct sale to the public are optimized, in line with the changes already introduced by Decree 35/25. Reforms are also being promoted by SENASA.
  • International recognition: The validity of health certificates issued by high-surveillance countries, such as the United States, Canada, the European Union, Japan, and Australia, among others, which had already been introduced by Decree 35/25, is reaffirmed.
  • Reduced processing times: Inspection and release times for goods are shortened, thanks to the import authorization and notification system interoperating with the Customs Revenue and Control Agency (ARCA) thru the Single Window for Foreign Trade (VUCE).

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Argentina – ANMAT incorporates ferric glycinate and ferrous glycinate as ingredients in dietary supplements and fortified foods

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The National Administration of Medicines, Food and Medical Technology (ANMAT) and the Secretariat of Agriculture, Livestock and Fisheries have published Joint Resolution 8/2025, which amends Article 1.417 of the Argentine Food Code (CAA) to:

22 – Ferrous Glycinate
Identification and purity as established in the FCC, USP, and other pharmacopeias.
Use: as an ingredient in dietary supplements and fortified foods.

23 – Ferrous Glycinate
Identification and purity as established in the FCC, USP, and other pharmacopeias.
Use: as an ingredient in dietary supplements and fortified foods.

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Argentina – ANMAT has modified the Food Code for sake

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The National Administration of Medicines, Food and Medical Technology (ANMAT) and the Secretariat of Agriculture, Livestock and Fisheries have published Joint Resolution 9/2025, which amends Article 1084 of “CHAPTER XIII FERMENTED BEVERAGES” concerning sake.

ARTICLE 1.- Article 1084 quater is hereby incorporated into Chapter XIII – Fermented Beverages – of the Argentine Food Code, and shall be worded as follows: “Article 1084 quater: Sake is defined as the alcoholic beverage obtained by the alcoholic fermentation of rice must—optionally polished, soaked, cooked, and stabilized—saccharified by Aspergillus oryzae and the yeast Saccharomyces cerevisiae, or by their enzymes, with an alcohol content of 12 to 26 % vol. at 20°C and a pH between 4.2 and 4.7, with a maximum methanol content of 300 mg per 100 mL of anhydrous alcohol.

The drink will be called “Sake.”

When flavorings are added, it shall be called “Flavored Sake with (…)”, completing the sentence with the name of the flavoring used.

If the product is pasteurized, the word “pasteurized” must be included on the label after the product name.

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