The Agri-Food and Veterinary Authority of Singapore (AVA) has completed a review of the Food Regulations and proposes the following amendments:

a)  To allow the use of the following new food additives and ingredients:

i.  Beet red (INS 162) and Spirulina extract (INS 134) or cyanobacterial-phycocyanin (C-PC) extracted from Spirulina platensis, as permitted colouring matters in food under good manufacturing practice;

ii.  Beta-palmitin, for use in infant formula, at levels not exceeding 80% of the total fat content of infant formula;

iii.  L-theanine, a flavour enhancer, for use in brewed tea, soft drinks, chocolate, chocolate confectionery, and sugar confectionery, at levels not exceeding 1,000 ppm;

iv.  Sodium ferrous citrate, a nutrient supplement, for use in food as a source of iron;

v.  219 new enzymes for use in food under good manufacturing practice;

b)  To extend the use of the following existing food additives to additional food categories:

i.  Propionic acid (and its sodium, calcium and potassium salts) (INS 280, 281, 282 and 283) for use in the food categories "Hamburgers and similar products", "Meat, canned, cured, pickled, salted or smoked whether cooked or uncooked", and "Sausages, or sausage meat", at levels up to 2,500 ppm (as propionic acid);

ii.  Sulphur dioxide and sulphites (INS 220 - 228, 539) will be allowed in herbs and spices, at levels up to 150 ppm (calculated as sulphur dioxide), and in all types of flour, at levels up to 200 ppm (calculated as sulphur dioxide);

iii.  Quillaia extracts (Types I and II) (INS 999(i) and (ii)) for use in alcoholic beverages, up to a maximum level of 40 ppm (calculated as saponins) . The current maximum permitted level for quillaia extracts in soft drinks will be revised to 50 ppm (calculated as saponins);

iv.  Steviol glycosides (INS 960) for use in the following food categories:

 Food category                                      Maximum permitted level (ppm)

Dairy-based drinks (flavoured                200

 and/or fermented)

 Sauces, gravies and dressings,            350 (except for soybean sauces, and their mixes where up to 165 ppm is permitted)

 Seasoning and condiments                   30

 (excluding sauces)  

 Confectionery (including hard and         700

 soft candy, nougats, and marzipans)

 Cocoa and chocolate products              550

 Soybean-based beverages                    200

 Vegetable, nut and seed spreads          330

i.  Polyglycerol polyricinoleate (INS 476) for use as a permitted emulsifier/stabiliser in food, under good manufacturing practice;

c)  To allow the use of the following new health claim relating to barley beta-glucan for food complying with the prescribed criteria for use:

"Barley beta-glucans have been shown to lower/reduce blood cholesterol. High blood cholesterol is a risk factor in the development of coronary heart disease."

d)  To allow the net quantity of prepacked rice to be declared in grams, or kilograms, as appropriate;

e)  To establish a maximum limit of 0.2 ppm for inorganic arsenic in polished rice;

f)  To revise the maximum limit for lead in infant formula (as consumed) to 0.01 ppm;

g)  To delete the maximum residue limits (MRLs) for 11 pesticides: captafol, carbophenothion, chlordimeform (and its metabolites), crufomate, dioxathion, diphenyl, etrimfos, fenchlorphos, fensulphothion, formothion and mevinphos;

h)  To revise the specific gravity of sesame oil to 0.915 - 0.924 and the iodine value of sunflower seed oil to 118 - 141.