The National Health Surveillance Agency (ANVISA in Portuguese) has published Regulatory Instruction No. 369/2025, which amends Regulatory Instruction No. 211 of March 1, 2023, establishing the technological functions, maximum limits and conditions of use of food additives and technological adjuvants authorized for use in food.

The document Draft Resolution No. 01/25 “Amendment of GMC Resolutions Nos. 50/97, 53/98, 51/00, 08/06, and 09/07 on Food Additives” is available in the “Related Documents” section at the end of this page. Interested institutions and individuals can submit contributions or proposals through the public consultation option.

The contributions received will be submitted to the technical specialists who participated in the discussion and preparation of the document. If deemed relevant, these contributions will be taken into account to consolidate the country’s position within SGT No. 3, where they will be discussed with representatives of the other States Parties. In accordance with the procedures established in GMC Resolution No. 45/17, if a consensus is reached, the final draft will be submitted to the Common Market Group (GMC) for consideration and eventually approved by said decision-making body for subsequent incorporation into national law.
It is worth noting that on May 12, 2025, Draft Resolution No. 01/25 was notified to the World Trade Organization (WTO) Committee on Technical Barriers to Trade, pursuant to Notification G/TBT/N/URY/104.
Therefore, proposals from other WTO Members outside MERCOSUR are scheduled to be received until July 11, 2025, i.e., for 60 days from the date of notification.

The National Administration of Drugs, Food, and Medical Technology (ANMAT in Spanish) has announced new amendments to the Argentine Food Code, related to: Mycotoxin Limits (Article 156 of the CAA): – – —

• Mycotoxin limits are incorporated into Article 156 for certain food categories. Mycotoxins are toxic compounds produced by certain types of fungi that grow in various foods under specific conditions. They are heat-stable and resistant, persist during the milling, washing, and processing of food products, and can enter the food chain directly. Joint Resolution No. 15/2025 of the Secretariat of Health Management and the Secretariat of Agriculture, Livestock, and Fisheries.

• Additive Labeling (Chapter V of the CAA): The criteria between the Food Code and Mercosur regulations regarding the labeling of additives are harmonized. Joint Resolution No. 16/2025 of the Secretariat of Health Management and the Secretariat of Agriculture, Livestock, and Fisheries.

• Cider and Incorporation of Pear Cider (Article 1085 of the CAA): The articles on the definition, characteristics, and labeling of apple cider, as well as products made with cider, are updated. Cider obtained exclusively from pear must is incorporated into the Argentine Food Code, and sparkling ciders, musts, and added products are classified. In addition, the definition and physical and chemical characterization of pear cider are incorporated. Joint Resolution No. 17/2025 of the Secretariat of Health Management and the Secretariat of Agriculture, Livestock, and Fisheries.