South Korea Revises Food Additive Code

On March 18, 2025, the South Korea Ministry of Food and Drug Safety announced amendments to the Food Additive Code. The amendments took immediate effect, except for those related to Steviol Glycosides, Sulfur Dioxide, and Sulfur, which will be enforced starting January 1, 2026.  Key amendments are summarized below:

Revision of Compositional Specifications for Steviol Glycosides

Currently, Steviol Glycosides produced through extraction methods have a slight bitterness and astringency. To improve taste profiles, the updated Food Additive Code allows the production of Steviol Glycosides using bio-conversion technology. The production process involves treating the extract or its purified form from the dried leaves of Stevia rebaudiana Bertoni with glucosyltransferase and sucrose synthase enzymes, followed by separation and purification using methods such as adsorption resin treatment and recrystallization, and then drying to obtain the final product. If genetically modified microorganisms are used in production, prior approval is required, and the final product must be free of enzymes and related production strains (including genetic materials). (specified in Section II.4 Steviol Glycosides(스테비올배당체))

Additionally, the identification methods for Steviol Glycosides have been removed, and the quantification methods have been revised.

Establishment of Compositional Specifications for Sulfur Dioxide and Its Raw Material, Sulfur

While Sulfur Dioxide is currently permitted to be used as a bleaching agent, preservative, or antioxidant in products like dried fruits and vegetables, the existing Food Additive Code lacks detailed specifications for this substance.

To ensure the safety of foods containing Sulfur Dioxide, new specifications have been established for both Sulfur Dioxide (specified in Section II.4 Sulfur Dioxide (무수아황산)) and its raw material, Sulfur (specified in Annex 3 Sulfur (유황)), in line with international standards. Notably, the specifications of Sulfur Dioxide also apply to Sulfur Dioxide in liquid form when filled in high-pressure gas containers. However, if Sulfur is combusted according to Annex 3 and the gas is immediately used in food manufacturing, the ingredient specifications of Sulfur Dioxide may not apply.

Addition of Ethanol as a Solvent for Xanthan Gum and Gellan Gum Production

Previously, only isopropyl alcohol was permitted as a manufacturing solvent for Xanthan Gum and Gellan Gum. The revised Food Additive Code now permits the use of ethanol as a solvent in the production of Xanthan Gum and Gellan Gum, in accordance with international standards. (specified in Section II.4 Xanthan Gum(잔탄검) and Section II.4 Gellan Gum (젤란검))

Improvement of Test Methods

Test methods for Invertase and Ferulic Acid are improved to enhance analytical clarity and accuracy. (specified in Section II.4 Invertase (인베르타아제) and Section II.4 Ferulic Acid (페룰린산))