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
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