Thirty-five new international food standards were adopted during last week's 31st session of the Codex Alimentarius Commission, including guidelines on the use of flavorings and gluten-free products.
In the first recommendations on flavorings, Codex defined the term and advised that they be used minimally, and in regards to gluten-free products, the body dramatically reduced the approved level of gluten allowed.
Other dossiers adopted at the annual meeting in Geneva included labeling guidelines, advice on mycotoxins, a standard for tomatoes, and a code of practice for the processing and handling of quick frozen foods.
Codex food safety standards and risk analysis principles are developed using scientific advice from the UN's Food and Agriculture Organization and the World Health Organization.
The standards are recognized as international benchmarks and help governments establish their own food policies.
Source: FoodProductionDaily.com
Latest from Quality Assurance & Food Safety
- FDA Releases Produce Regulatory Program Standards
- Invest in People or Risk the System: Darin Detwiler and Catalyst Food Leaders on Building Real Food Safety Culture
- USDA Proposes Increasing Poultry, Pork Line Speeds
- FDA Releases New Traceability Rule Guidance
- TraceGains and iFoodDS Extend Strategic Alliance
- bioMérieux Launches New Platform for Spoiler Risk Management
- SafetyChain Receives SOC 2 Type 2 Certification
- Puratos Acquires Pennsylvania-Based Vör Foods
