Singapore Unveils the Amendment No.3 to Food Regulations 2020

On Aug. 27, 2020, Singapore Food Agency (SFA) issued the No.3 amendment to Food Regulation 2020, which will come into force on Aug. 31, 2020.

The revision involves the inclusion of new food additives, scope expansion of the existing food additives, and updates the current provisions to be in line with the international standards. Here are some key adjustments:

Allows the use of new food additives

• Soy leghemoglobin derived from genetically modified Pichia pastoris may be used in meat analogues, at a level not exceeding 0.45% (w/w).

• Ferrous bisglycinate is listed as the permitted compound source for supplementing Iron.

• Alpha, alpha-trehalase is permitted as enzyme derived from microbial sources and corresponding source and donor are specified

Scope expansion

The application scope of rosemary extract are expanded and corresponding usage amounts are specified

Requirement updates

• The standard for butter was updated so that it must contain not less than 80% (w/w) milk fat, not more than 16% (w/w) water, and not more than 2% non-fat milk solids (this item is newly added). Besides, starter cultures of harmless lactic acid producing bacteria, flavour producing bacteria (or both), and water are now allowed to be added in butter.

• The maximum amount of sweetening agent in hard candy, nougats and marzipans, and soft candy were adjusted. The latest requirements are shown as below:

Please click here for the details of the revision.