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South Korea Revises Food Code and Food Additive Code

  •   26 Jul 2019
  •    Lennie Tao
  •   630  Views
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    Takehome:

    • Liquid auxiliary food for children shall not be overheated during the production process.

    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.
    BeforeAfter
    Liquid auxiliary food for infants (under 3 years old) and children (from 3 to 6 years old) shall be sterilized.Liquid auxiliary food for infants: shall be sterilized to remove all bacteria

    Liquid auxiliary food for children: pathogenic microorganism shall be killed with techniques like pasteurization.

      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

    For more details, please contact contact@chemlinked.com for translation service.

    Reference Link

    MFDS Notice 2019-65
    MFDS Notice 2019-63
     

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    ChemLinked Editor

    Lennie has broad experience in the food sector, especially in dairy products and health food.

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