On 21 December Argentina opened for public consultation a proposal to reduce the maximum level of sodium in snack products.
According to the proposal the reduction would be the following:
- Snacks (made from potatoes, cereals, flours, or starches derived from cereals, roots and tubers, pulses and legumes): it will be reduced form 900 mg of sodium/ 100 g of product to 855 mg of sodium/ 100 g of product.
- Snack cookies (made from wheat or other flours or mixtures thereof, with or without bran): it will be reduced form 1,340 mg of sodium/ 100 g of product to 1,205 mg of sodium/ 100 g of product.
This proposal was developed by the National Advisory Commission for the Promotion of Sodium Intake Reduction after considering the results of the National Nutrition and Health Survey (ENNYS), which showed an increase in the consumption of snacks by children (3 times the one observed in the adult population).
????Comments will be received until 20 January.
In addition, other proposals have been shared for comments:
- Proposal to incorporate "sea salt" to Article 1264 bis of the Argentine Food Code.
- Proposal to incorporate Article 579 on dairy desserts and powdered dairy desserts to the Argentine Food Code.
- Proposal for the incorporation of Polyethylene glycol (INS 1521) to Article 1398 of the Argentine Food Code. The additive is being proposed for use in food supplements.
All these proposals will close on 20 January.
Reach out to us to know more about the food regulation in Latin America and the Caribbean.
5 January, 2022
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