Food

Draft Food (Amendment No. X) Regulations 2020. Language(s): English. Number of pages: 8

The SFA has completed a review of the Food Regulations and proposes the following amendments:

1. To allow the use of new food additives:

1. The following new types of steviol glycosides as permitted sweetening agents. These will be accorded the same provisions currently allowed for steviol glycosides extracted from stevia leaves (Stevia rebaudiana Bertoni) in the Thirteenth Schedule of the Food Regulations:

• Rebaudioside A from multiple gene donors expressed in Yarrowia lipolytica

• Rebaudioside M produced by enzymatic modification of Rebaudioside A extracted from Stevia leaf, using the enzymes UDP-glucosyltransferase (EC 2.4.1.17) and sucrose synthase (EC 2.4.1.13), produced by genetically modified strains of Escherichia coli K-12 W311

• Rebaudioside M produced by enzymatic conversion of purified Stevia leaf extract, using the enzymes UDP-glucosyltransferase (EC 2.4.1.17) and sucrose synthase (EC 2.4.1.13), produced by genetically modified strains of Pichia pastoris

1. Soy leghemoglobin derived from genetically modified Pichia pastoris for use in meat analogues, up to a level of 0.45% (w/w)

2. Lutein esters from Tagetes erecta (INS 161b(iii)) as a permitted colouring matter, for use in food under good manufacturing practice

3. Ferrous bisglycinate as a permitted form of iron for addition to food

4. Sorbitol syrup (INS 420(ii)) for use in food under good manufacturing practice

5. The following new enzyme for use in food under good manufacturing practice:

Enzyme EC Number Production organism Donor organism Donor gene

Alpha, 3.2.1.28 Trichoderma longibrachiatum Trichoderma longibrachiatum Alpha

alpha-trehalase alpha-trehalase

b) To extend the use of existing food additives:

1. A total of nine new provisions for rosemary extract (INS 392) (italicised and underlined in the table below) to be included in the Third Schedule of the Food Regulations. In connection with the amendments, all provisions for rosemary extract (both new and existing) will be consolidated into a new table in the Third Schedule:

Specified Food Parts per million (expressed as sum of carnosol and carnosic acid)

(a)   Dehydrated meat 150

(b)   Dried sausages100

(c)   Edible vegetable oils and fats, excluding olive oil50

(d)   Fish oil and algal oil50

(e)   Lard, beef fat, poultry fat, sheep fat and porcine fat 50

(f)   Processed meat other than dried sausages:

       (i) with a fat content of 10% or less15(on a fat or oil basis)

       (ii) with a fat content of more than 10%150(on a fat or oil basis)

(g)   Processed nuts, including coated nuts and nut mixtures200(on a fat or oil basis)

(h)   Sauces, gravies and dressings, and their mixes100(on a fat or oil basis)

(i)   Snacks - potato, cereal, flour or starch based 50(on a fat or oil basis)

(from roots and tubers, pulses and legumes)

(j)   Vegetable, nut and seed spreads200(on a fat or oil basis)

1. (ii) Benzoates (referring to benzoic acid and its sodium and potassium salts (INS 210, 211 and 212)) and sorbates (sorbic acid and its sodium, potassium and calcium salts (INS 200, 201, 202 and 203)), for use in non-fruit fillings, at levels up to 1500 ppm and 1000 ppm respectively, when either benzoates or sorbates are used as the sole preservative. In connection with this new provision, the existing food category name of "Decorations, icings and frostings" in the Fourth Schedule will be amended to "Decorations (icings and frostings), non-fruit fillings and toppings, and sweet sauces".

2. (iii) Revision of the maximum permitted levels for acesulfame potassium (INS 950) and sucralose (INS 955) in various types of confectionery:

Acesulfame-K Sucralose

Hard candy 500 1800

(except for microsweets and breath-freshening mints, (except for microsweets and breath-freshening mints,

where up to 2500 ppm is permitted) where up to 2500 ppm is permitted)

Nougats and marzipans 1000 1800

Soft candy 1000 1800

(except for microsweets and breath-freshening mints, (except for microsweets and breath-freshening mints,

where up to 2000 ppm is permitted) where up to 3000 ppm is permitted)

1. Revision of the standard for butter in Regulation 116, with respect to the product definition, raw materials, permitted ingredients and composition, to be in line with the Codex Standard for Butter (CODEX STAN 279-1971).

2. Amendment to the name of an existing food additive, from "Hydrogenated glucose syrup (maltitol and maltitol-based products)", to "Maltitol" and "Maltitol syrup (hydrogenated glucose syrup)". (e) Deletion of Regulation 204(2) which specifies the geographical origin of Scotch Whisky