GENEVA—The Codex Alimentarius Commission (CAC) adopted positive reforms for the food supplement sector, according to the International Alliance of Dietary/Food Supplement Associations (IADSA). Key issued recently addressed by highest decision-making body in Codex related to steviol glycosides, nutrient reference values (NRVs), genetically modified organisms (GMOs) and fish oils.
At its meeting earlier this month in Geneva, the CAC adopted firstly the “General Principles for Establishing Nutrient Reference Values (NRVs) of Vitamins and Minerals for the General Population" and “Compilation of Codex texts relevant to the Labeling of Foods Derived from Modern Biotechnology." The latter document was implemented following a decision from CAC’s food labeling committee to discontinue work on definitions and labeling conditions for GMOs following no agreement. The CAC developed the compilation of existing Codex texts instead.
Tthe CAC also endorsed the decision of its Codex Committee on Fats and Oils (CCFO) to develop a “Standard for Fish Oils," which will cover oil from fish and shellfish, and on the additives front, it agreed a maximum level for the use of steviol glycosides (INS 960) as an additive in food supplements, at the level of 2,500 mg/kg as proposed by IADSA. This level and use applies only to chewable food supplements.
“This week’s meeting has seen significant developments," said IADSA’s regulatory affairs director David Pineda Ereño. “We are pleased the CAC has accepted our scientific and technological justification for the retention of steviol glycosides, and in terms of nutrient reference values, the agreed text includes changes consistent with IADSA position. The decision to finalize the work on definitions and labeling for GMOs too ends years of discussion with some countries proposing process-based GMO labeling and others proposing GMOs to be declared on the label only when they are present in the final product."
The Codex Alimentarius Commission was created in 1963 by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program.
