Codex Additives Inclusions Good News for the Dietary Supplement Sector says IADSA

31 Aug 2012 --- The three additives will now be added to the Codex General Standard for Food Additives (GSFA) list, which sets down conditions for the use of permitted food additives in all foods.

31 Aug 2012 --- Codex Alimentarius’ decision to include Aspartame-Acesulfame Salt, Sorbates and Sucroglycerides in its official list of permitted food additives is a good move towards ensuring free trade for the dietary supplement sector, IADSA has said.

Commenting on the Codex Alimentarius Commission’s (CAC) official adoption of the three additives for use in food supplements, the International Alliance of Dietary Supplement Associations (IADSA) welcomed the approval of both Aspartame-Acesulfame Salt and Sorbates at a maximum level of 2,000 mg/kg, and Sucroglycerides at a maximum level of 2,500 mg/kg.

The three additives will now be added to the Codex General Standard for Food Additives (GSFA) list, which sets down conditions for the use of permitted food additives in all foods.

“We are pleased that these additives have been adopted at levels that are both safe for consumers and consistent with those widely used by the global food supplement industry,” said IADSA Chair Pete Zambetti. “Inclusion into the GSFA will encourage countries to change legislation that is not in conformity with these Codex standards. We support regulatory systems where the guidelines take into account the specific characteristics of our products, as this facilitates free trade and consumer access to safe and beneficial products.”

Codex Alimentarius is the global food standards setting body formed by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO). Its standards and guidelines serve as guidance for many of its 185 member countries in their development of regulations.

The Codex General Standard for Food Additives is regularly updated to include new provisions adopted by the Codex Alimentarius Commission.

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