The Americas

Argentina – ANMAT modifies Chapter IX “Farinaceous Foods – Cereals, Flours and Derivatives” of the Argentine Food Code (CAA) with regard to the definition of wafer

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The National Administration of Medicines, Food and Medical Technology (ANMAT in Spanish) and the Secretariat of Agriculture, Livestock and Fisheries, by means of Joint Resolution No 12/2025, amending Article 756 of Chapter IX “Farinaceous Foods – Cereals, Flours and Derivatives” of the Argentine Food Code (CAA) with regard to the definition of wafer.

ARTICLE 1. – Article 756 of the Argentine Food Code is hereby replaced and shall be worded as follows: “Article 756: The generic term ‘oblea’ refers to a product made from a dough consisting primarily of flour, starches (or mixtures thereof), and water, obtained by rapid heating between two metal sheets or in appropriate molds.”

ARTICLE 2.- Replace Article 760 of the Argentine Food Code, which shall be worded as follows: “Article 760: Under the generic designation ‘Galletitas, Bizcochos y productos similares’ (Cakes, Crackers, Biscuits, Barquillos, Vainillas, Amaretis, etc.), products obtained from doughs made with wheat flour or other flours authorized by this Code, with or without bran, and with or without the use of permitted chemical and/or biological agents, are understood.” These doughs can be shaped into various forms before baking and may incorporate processing aids, appropriate enzymes, and authorized additional ingredients, such as sweeteners, fats, fruits, spices, additives, among others.

Oblea documentDownload

Costa Rica – MEIC publishes draft Costa Rican Technical Regulation (RTCR) No 523:2025: Processed Foods and Beverages. Pure roasted coffee, whole bean or ground. Specifications and labeling

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The Ministry of the Economy, Industry and Trade (MEIC in Spanish) has published draft Costa Rican Technical Regulation (RTCR) No. 523:2025: Processed food and beverages. Pure roasted coffee, whole beans or ground. Specifications and Labelling.
The notified draft Technical Regulation establishes the mandatory quality and labelling specifications for pure roasted coffee, whole beans or ground, for human consumption. The Regulation applies to all pure roasted coffee, whole beans or ground, marketed in the national territory, whether produced domestically or imported, for human consumption.

Propuesta_RTCR_523-2025_Café_puro_en_grano_o_molido_Consulta_PúblicaDownload

Brazil – ANVISA modifies regulations on technological functions, maximum limits, and conditions of use for food additives and processing aids authorized in foods

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The National Health Surveillance Agency (ANVISA in Portuguese) has published Normative Instruction ANVISA No. 407/2025, which amends Normative Instruction No. 211 of March 1, 2023, establishing the technological functions, maximum limits, and conditions of use for food additives and processing aids authorized for use in food.

This Normative Instruction incorporates GMC/MERCOSUR Resolution No. 20 of October 9, 2025, into the national legal framework.

INSTRUÇÃO NORMATIVA ANVISA N° 407, DE 21 DE NOVEMBRO DE 2025 – INSTRUÇÃO NORMATIVA ANVISA N° 407, DE 21 DE NOVEMBRO DE 2025 – DOU – Imprensa NacionalDownload

Brazil – ANVISA will hold a virtual sectoral dialog on the guide for the classification and regulation of plant extracts and concentrates

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The National Health Surveillance Agency (ANVISA in Portuguese) announces that it will hold a sectoral dialog on December 9, from 2:00 p.m. to 4:00 p.m., to present and discuss the proposal for a “Guide on the Classification and Regulation of Plant Extracts and Concentrates Used in Food.” The meeting will be held virtually and is open to all interested parties, with no prior registration required.

To support the debate, ANVISA is making available a preliminary draft of the project, which includes guidelines on:

  • Criteria for defining and characterizing plant extracts and concentrates.
  • Distinction between selective and non-selective extraction/concentration processes.
  • Relevant aspects of the regulatory framework for food safety surveillance.
  • Applicable requirements and administrative procedures, according to the ingredient category.

guiaconcentradosvegetaispreliminarDownload

Chile – Ministry of Health proposes modifying the gluten level for certain foods

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The Ministry of Health announces a public consultation to amend Article 518 of the Food Sanitary Regulations. The purpose of the proposed amendment is to stipulate that, for foods that have undergone fermentation and/or protein hydrolysis processes or that contain hydrolyzed ingredients, the limit for using the term “gluten-free” will be 10 ppm.

The health authority deems it necessary to amend Article 518 of the RSA, since gluten in hydrolyzed and fermented foods can only be quantified using the competitive ELISA method, which measures gluten at levels of 10 mg/kg or higher. This technique will not accurately determine gluten levels below 10 mg/kg with acceptable precision, and it will be impossible to meet the requirements set forth in the article. And if the sandwich ELISA technique were applied to these foods, small peptides would not be detected and the gluten content would be underestimated.

Article 518 of the RSA, since gluten in hydrolyzed foods as well as in fermented foods Fermented foods can only be quantified using the competitive ELISA method, but this method it quantifies gluten from 10 mg/kg. This technique will not determine gluten with acceptable accuracy gluten levels below 10 mg/kg cannot be accurately determined, and it will be impossible to meet the established requirements. in the article. And if the sandwich ELISA technique were applied to these foods, small peptides would not be detected and the gluten content would be underestimated. Small-sized peptides will not be detected, and the gluten content will be underestimated.

Propuesta-y-fundamentos-CP-518Downlaod