The Ministry of Health has published CIRCULAR MS-DRPIRS-UVC-001-2026 on the consistency between the Free Sale Certificate (FSC) and the country of origin in food sanitary registrations.
It states that:
The sanitary records of food that have presented a CLV corresponding to the country of origin must ensure that the imports of the product are carried out. effectively from that country. The Ministry of Health, in exercising its powers of surveillance, control, and inspection, may verify that there is correspondence between the issuing country of the CLV and the country from which the importation is carried out.
The nationalist congresswoman from the Valle department, Carolina Flores, presented the Front Labeling Law project with the aim of ensuring that the Honduran population knows for certain the nutritional information of food products.
Front labeling is a warning, based on scientific evidence, and shows the nutrient profiles established by the Pan American Health Organization, making it an effective measure to clearly, visibly, and understandably inform about the content of critical nutrients.
The objective of the law is to guaranty the right to health and adequate and responsible nutrition thru the promotion of healthy eating, providing simple and understandable nutritional information on packaged foods and beverages to promote assertive and active decision-making, and to safeguard consumer rights, states the project.
The Ministry of Health, thru Ministerial Resolution No. 388-2026-MINSA, proposes a draft Supreme Decree that modifies Article 119 of the Regulation on Surveillance and Sanitary Control of Food and Beverages, approved by Supreme Decree. The modification focuses on establishing that materials and containers intended to come into contact with food and beverages for human consumption that are manufactured, imported, and marketed within the national territory must comply with the sanitary conditions and requirements set by the Ministry of Health. The materials and containers are as follows:
Plastic materials.
Recycled plastic materials.
Papers, cardboards, and cellulose materials.
Glass and ceramics.
Metals and alloys.
Varnishes, lacquers, enamels, adhesives, and coatings.
Combinations of the materials listed above, such as multilayers for flexible packaging, cardboard for beverages, among others
Materials of the adhesives and inks used in packaging to be in contact with food.
Other materials and packaging established by the Ministry of Health through a Ministerial Resolution.
The requirements for the issuance of enabling titles related to materials and containers intended to come into contact with food and beverages for human consumption are established by the Ministry of Health.
The National Institute of Quality (INACAL in Spanish) announces the approval of the update of the Peruvian Technical Standard “NTP-CODEX CAC/GL 8 (revised in 2025).” Guidelines on complementary food preparations for older infants and young children.
This standard provides guidance on the technical and nutritional aspects that should be considered in complementary food preparations intended for older infants (6 to 12 months) and young children (12 months to 3 years), applicable to the infant food industry, as well as to the nutrition and public health sectors.
Quality requirements and technical guidelines
Raw materials. Suitable ingredients must be used for the production of complementary food preparations for older infants and young children, such as cereals, legumes, flours and protein products from oilseeds, animal-derived foods, fats and oils; fruits and vegetables, among others, under the conditions specified by the NTP.
Ground cereals. They are suitable for human consumption, provided they are properly processed to reduce fiber, if necessary, and to decrease or eliminate antinutrients such as phytic acid, tannins, phenolic substances, and lectins, which can reduce the quality and digestibility of proteins, the bioavailability of amino acids, and the absorption of minerals.
Energy sources. It is recommended to combine cereals (which provide between 8% and 12% protein) with legumes rich in lysine (such as lentils, soybeans, and others), thus achieving higher nutritional quality proteins.
Legumes. Fresh or dried legumes, such as chickpeas, lentils, peas, cowpeas, beans, and soybeans, contain at least 20% protein by dry weight and must be properly processed to reduce antinutrients like phytic acid and lectins.
Fruits and vegetables. They are important sources of micronutrients and can be incorporated into complementary food preparations.
Incorporation of fats. Adding healthy fats and oils in small amounts increases energy intake and the amount of essential fatty acids. It is advisable that at least 20% of the energy comes from fats.
Pesticide residues. The products must be manufactured under good manufacturing practices. Pesticide residues must be eliminated or reduced to the minimum possible level when their total elimination is not technically feasible.
Packaging and nutritional labeling. Products must be packaged in containers that preserve their hygienic conditions and quality, including clear information about their nutritional value.
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