South Korea Revises Food Code and Food Additive Code

As revealed by MFDS Notice 2019-63 and 65, South Korea revised the standard and specification in food and food additives. Here're the main revisions.

Revision of Food Code (MFDS Notice 2019-65)

• Delete the total acidity specification in rice wine (Makgeoli), medicinal wine, etc. and sort out the wine classification system.

• Revise the manufacturing and processing standards for infant and children auxiliary food, since overheating during production results in nutrient loss.

Revision of Food Additive Code (MFDS Notice 2019-63)

• Expand the scope of manufacturing methods for natural flavors. Besides extracting and distilling, they can also be obtained from fermentation and enzyme treatment.

• Approve 114 synthetic flavors, such as acetic acid, acetovanillone and 3-(Acetylthio)-hexanal

• Increase food types which can use gold foil as food topping

• Sorbic acid, potassium sorbate and calcium sorbate can be used in making mayonnaise

• Specify the usage standard of six sulfites including sodium metabisulfite

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