The National Institute of Food and Nutrition (INAN in Spanish) published the public consultation on: Draft Resolution of the Ministry of Public Health and Social Welfare, which approves the MODIFICATION OF RESOLUTIONS GMC No. 53/98, 54/98, 07/06 AND 08/06 ON FOOD ADDITIVES and the MERCOSUR TECHNICAL REGULATION ON DEFINITIONS RELATED TO ALCOHOLIC BEVERAGES (EXCEPT FOR FERMENTED THOSE), THEIR RAW MATERIALS AND MANUFACTURING PROCESSES (REPEAL OF GMC RESOLUTION No. 77/94).

The National Health Surveillance Agency (ANVISA in Spanish) has published the consolidation of the standards for food additives and technological adjuvants authorized for use in food. The purpose of this consolidation is to facilitate the identification of authorized substances, with their respective conditions of use, by both the regulated sector and the control authorities.

The requirements and lists of food additives and processing aids authorized for use in foods are now included in two resolutions and one normative instruction:

Resolution of the Collegiate Council – DRC 778/2023, establishing the general principles, technological functions and conditions of use of food additives and food technology adjuvants.

Regulatory Instruction 211/2023, establishing the technological functions, maximum limits and conditions of use of food additives and food technology aids authorized for use in food.

Collegiate Council Resolution – RDC 779/2023, establishing chemical yeast food additives and biological yeast processing aids and yeast nutrients intended for use in bakery and biscuit products.