The requirements of TR CU 029/2012 for food additives come into force on February 27

On the one hand, the new edition of TR CU 029/2012 tightens the requirements for micro-ingredients in food products, and on the other hand, it simplifies the labeling of food products. 

Market regulators of the EAEU and the Russian Federation have updated the list of substances that are added during the manufacturing process of products for technological purposes (to improve taste, aroma, extend shelf life, etc.). 19 positions were excluded from it and six new ones were added.

The list does not include such artificial preservatives as sodium sorbate and calcium sorbate, formic acid, red rice and canthaxanthin dyes, stevia sweetener and many others. But it contains new agents: for example, the low-toxic preservative ethyl auryl larginate and the safe stabilizer gum arabic, modified with octenyl succinic acid. The scope of application has been expanded for some food additives. In particular, the antioxidant dihydroquercetin is now approved for use in MEAT processing.

The updated regulations have simplified the rules for indicating modified starches when labeling: instead of a name that means nothing to the average consumer, it is enough to indicate its technological function (thickener).

Executive DIRECTOR of the Union of Food Ingredient Producers (SPI) Polina Semenova noted that the production of many food products is impossible without food additives. The use of each micro-ingredient is regulated. Their examination is carried out by specialists from the Federal Research Center for Nutrition, Biotechnology and Food Safety and Rospotrebnadzor . The amendments made to the regulations increase the level of confidence of conscientious producers in the safety of food products for the HEALTH of consumers.