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Japan Updates Food Additives Analysis Methods

On December 24, 2024, Japan's Consumer Affairs Agency (CAA) issued an updated notification regarding the food additives analysis methods. The new methods will be effective from December 24, 2024; however, enterprises are allowed to continue following the previous standards until December 23, 2025.

Main changes:

  1. Specific Additives: The analysis methods for “Xylitol,” “D-Sorbitol,” and “D-Mannitol” have been removed from the previous regulations. New, detailed methods for these substances have been added in Appendix 1. Additionally, the analysis methods for Zinc Salts, Sodium Oleate and Beta-Carotene have been updated, as outlined in Appendix 3, Appendix 4, and Appendix 5.

  2. Common Acids and Their Salts: The regulations have removed the individual methods for "Citric Acid and Its Salts," "Succinic Acid and Its Salts," "Acetic Acid Glacial and Sodium Acetate," "DL-Tartaric Acid," "L-Tartaric Acid and Their Salts," "Lactic Acid and Its Salts," "Fumaric Acid and Monosodium Fumarate," and "DL-Malic Acid and Sodium DL-Malate." These have been consolidated into a single analytical method for "Citric Acid, Succinic Acid, Acetic Acid, Tartaric Acid, Lactic Acid, Fumaric Acid, Malic Acid and Those Salts," as detailed in Appendix 2.

These analysis methods apply to food additives and are designed to test their content and limits in food products. Food additives, depending on their intended use, may remain in the final product, be removed during the manufacturing process, or undergo changes within the food itself. Additionally, the form in which food additives exist in food can vary significantly from one additive to another. Manufacturers must adopt these new testing procedures to comply with the updated standards. Food businesses should familiarize themselves with the revised requirements and integrate them into their production and quality control processes.

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