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.

Related Articles

Business News

Natural ingredients key for Evonik's growth strategy

23 Aug 2017 --- With an expanding portfolio that includes omega 3 fatty acids and anthocyanin-rich extracts, global specialty chemicals company Evonik Industries is boldly expanding its presence in the Advanced Food Ingredients market. NutritionInsight spoke with Dr. Ludger Eilers, Director of Evonik Health Care’s Food Ingredient Segment, about this move as well as the company’s latest R&D projects and ingredients.

Nutrition & Health News

Plant-based diets associated with lower levels of plasma lipids by meta-analysis

23 Aug 2017 --- Consumption of vegetarian diets, particularly vegan diets, is associated with lower levels of plasma lipids, which could offer individuals and healthcare professionals an effective option for reducing the risk of heart disease or other chronic conditions. This is the finding of a review and meta-analysis by Dr. Yoko Yokoyama, Ms. Susan Levin and Dr. Neil Barnard.

Nutrition & Health News

"Silent" food product reformulation key to helping consumers buy fewer calories

23 Aug 2017 --- Without notifying consumers explicitly, supermarkets could help their customers consume fewer calories by making small changes to the recipes of own-brand food products to reduce the calories contained in the product. This is according to researchers at the University of Copenhagen, who say that so-called “silent” product reformulation may be a promising strategy to allow food retailers to contribute to lower calorie intake in the population.

Food Ingredients News

Nexira Fibregum receives FODMAP friendly certification

23 Aug 2017 --- Natural and organic ingredients company Nexira has announced that its Fibregum product has been certified FODMAP friendly in Australia. The company describes Fibregum as an “all-natural range, with a guaranteed minimum content of 90 percent dietary fibers.” Nexira notes that the FODMAP Friendly program is the only registered certification trademark in the world, making Fibregum’s certification big news for the company. The program’s laboratory tests the FODMAP levels in food and gives the certification to the ones low in FODMAP.

Nutrition & Health News

Adding oats to gluten-free diet is safe for celiac sufferers, study review suggests

23 Aug 2017 --- No evidence has been found by researchers that addition of oats to a gluten-free diet affects symptoms, histology, immunity or serologic features of patients with celiac disease. This is according to a systemic review and meta-analysis of clinical and observational studies.

More Articles
URL : http://www.nutritioninsight.com:80/news/Codex-Additives-Inclusions-Good-News-for-the-Dietary-Supplement-Sector-says-IADSA.html