The Bureau of Standards Jamaica (BSJ) published two draft Standards:
- DJS 369: 2023 – Draft Jamaican Standard Methods of Test for Jerk Seasoning and Jerk Sauce.
- DJS 215: 2023 – Draft Jamaican Standard Specification for Jerk Seasoning and Jerk Sauce.
Brazil – ANVISA’s assessment of the food additive titanium dioxide
Brazilian Health Regulatory Agency (Anvisa in Portuguese) position is in accordance with the indication of the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), which also decided to re-evaluate the substance, based on the expanded data collection expected to be completed in 2024.
In this regard, the Agency included in the Regulatory Agenda 2021-2023 the re-evaluation of the authorization for the use of the additive titanium dioxide. The review process began with the publication of scientific reviews on the safety profile of additives. Despite conflicting scientific opinions, Anvisa considered it appropriate to initiate the review.
Since 2021, the Agency has not issued new authorizations for the use of titanium dioxide, while the issue is still under review.
Titanium dioxide is a food additive with coloring function, used in several countries and for decades without evidence of risk to human health. This additive has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in its various aspects on several occasions (1959, 1964, 1969, 1977, 1984, 1992 and 2002).
In the toxicological field, the Committee defined, in 1969, an “unlimited” Acceptable Daily Intake (ADI), a situation attributed to substances that, according to existing information, are of very low toxicity, especially those found in food constituents or that can be considered as normal food or metabolites (residues that remain after the body uses the useful part of food) in humans. Studies indicate that the substance is eliminated virtually entirely unchanged in the feces, with approximately 0.001% absorbed orally and available systemically.
Peru – INACAL approves series of Peruvian Technical Standards on food
The National Quality Institute (INACAL in Spanish), through Resolution N° 007-2023-INACAL/DN and N° 008-2023-INACAL/DN, approved a series of technical standards (NTP in Spanish) on foodstuffs.
- NTP 204.040:1987 (revisada el 2023) HARINA DE PESCADO. Envase y rotulado. 1ª Edición Reemplaza a la NTP 204.040:1987 (Revisada el lll2010).
- NTP 011.705:2010 (revisada el 2023) FRUTAS AMAZÓNICAS Y DERIVADOS. Plátano. Producción controlada. 1ª Edición Reemplaza a la NTP 011.705:2010 (revisada el 2015).
- NTP 011.702:2010 (revisada el 2023) FRUTAS AMAZÓNICAS Y DERIVADOS. Harina de pijuayo.Requisitos. 1ª Edición Reemplaza a la NTP 011.702:2010 (revisada el 2015).
- NTP 011.703:2010 (revisada el 2023) FRUTAS AMAZÓNICAS Y DERIVADOS. Pan de árbol. Requisitos. 1ª Edición Reemplaza a la NTP 011.703:2010 (revisada el 2015).
- NTP 011.704:2010 (revisada el 2023) FRUTAS AMAZÓNICAS Y DERIVADOS. Harina de pan de árbol. Requisitos. 1ª Edición Reemplaza a la NTP 011.704:2010 (revisada el 2015).
- NTP 011.808:2023 PAPA Y DERIVADOS. Puré de papa deshidratada. Requisitos. 1ª Edición
- NTP 104.108:2023 SACHA INCHI. Aceite de sacha inchi para uso cosmético. Especificaciones. 1ª Edición
- NTP 107.313:2023 CACAO Y CHOCOLATE. Determinación de acidez y pH del cacao durante la poscosecha. Método de rutina. 1ª Edición.
- NTP 125.004:2023 FRUTOS DE PALMERA. Buenas prácticas de manufactura para la producción de aceite de aguaje. 1ª Edición.
- NTP 204.035:2023 PESCADOS, MARISCOS Y PRODUCTOS DERIVADOS. Harina de pescado. Clasificación y requisitos. 2ª Edición Reemplaza a la NTP 204.035:1985 (Revisada el 2010).
- NTP 712.010:2023 GESTIÓN DE LA CALIDAD E INOCUIDAD ALIMENTARIA. Directrices de buenas prácticas de higiene para la prestación del servicio de alimentos y bebidas a domicilio. 1ª Edición.
- NTP 103.005:2023 REFRESCOS. Bebidas carbonatadas (Bebidas gaseosas). Requisitos. 1ª Edición.
- NTP 203.112:2023 REFRESCOS. Refrescos instantáneos. Requisitos. 2ª Edición Reemplaza a la NTP 203.112:2011 (revisada el 2016).
Article/Brazil – Promotion of ultra-processed foods in Brazil: combined use of claims and promotional features on packaging
OBJECTIVE: To assess the availability of different promotional strategies applied for UPF sales in Brazilian food retailers.
METHODS: Information available on food packaging was gathered from all packaged products sold in the five largest food retail chains in Brazil in 2017. UPF were identified using the NOVA food classification system. From this sample, data related to promotional characteristics, nutrition claims and health claims were collected and coded using the INFORMAS methodology. Additional claims referring to the Brazilian Dietary Guidelines were also collected.
RESULTS: This study evaluated the packaging of 2,238 UPF, of which 59.8% presented at least one promotional strategy. Almost one third denoted a simultaneous use of different promotional strategies in the same packaging. Nutrition claims were the most commonly found promotional strategy, followed by health claims and the use of characters. The food subgroups comprising the highest prevalence of promotional strategies on their labels were: noncaloric sweeteners (100.0%), breakfast cereals and granola bars (96.2%), juices, nectars and fruit-flavoured drinks (92.9%), other unsweetened beverages (92.9%), and other sweetened beverages (92.6%).
CONCLUSIONS: Considering the poor nutritional quality of UPF, the widespread presence of promotional features on their packaging highlights the need for marketing restrictions on this kind of product.
Ecuador – Ministry of Health adopts the NOVA food classification system
According to Agreement 34-2023 issued by the Ministry of Health, Ecuador has adopted the “Nova classification”, which regulates the presentation of consumer information in a clear, graphic and understandable manner.
understandable manner.
The new classification is divided into four categories:
- Unprocessed or minimally processed foods.
- Processed culinary ingredients.
- Processed foods.
- Ultra-processed foods.
infoAlimentario 