Argentina Revises Food Code With New Rules for Additives and Labeling Standards

On June 27, 2025, Argentina’s Secretariat of Health Management and Secretariat of Agriculture, Livestock, and Fisheries issued Resolutions 33/2025, 34/2025, and 35/2025, introducing significant updates to the Argentine Food Code (CAA). These changes, effective immediately, aim to modernize regulations for food labeling, additives, and production processes.

Key updates include:

1. Additives for Dried Fruits: The new rules allow the surface treatment of dried fruits, including plums, with substances like sorbic acid (INS 200) or potassium sorbate (INS 202), limiting residual content to 100 mg/kg for whole fruits and 1,000 mg/kg for softened fruits. Other permitted additives include glucose syrups, high oleic sunflower oil, and rice flour, with specific concentration limits. The outdated Article 911 has been repealed.

2. Dietary Supplement Labeling: The revised Article 235 prohibits claims about medicinal or therapeutic properties on dietary supplements unless authorized by national health authorities. Labels must include nutritional content, instructions for use, and warnings in bold uppercase letters, such as “Do not use during pregnancy or in children unless specified” and “Consult your doctor or nutritionist.” Supplements with caffeine must state “Contains caffeine” on the label, while those for children cannot feature images or text encouraging misuse.

3. Pasta Production Standards: Updates to Article 706 redefine pasta, allowing the addition of vegetables, eggs, and other ingredients. Dry pasta must have a moisture content of ≤13%, while fresh pasta is capped at ≤35%. Egg pasta must meet a minimum cholesterol content of 0.04%, with transparent labeling such as “Egg Pasta with Spinach”. Ingredient lists must separately disclose dough and filling components, and contaminant limits, including deoxynivalenol (1000 μg/kg), have been established.

These changes aim to enhance food safety, align with international standards, and meet evolving consumer demands.