,Chiles Ministry of Health (MINSAL) released a proposal to amend the Food Sanitary Regulations established under Supreme Decree No. 977/96. The proposed amendments aim to clarify product definitions, strengthen compositional requirements, and improve labeling transparency for certain meat products. The public consultation period is open until 26 February 2026.
One of the proposed changes involves the removal of the existing definition of pork-flavored ham from Article 305, with the content being integrated into Article 309, which governs cooked cured meat products. This restructuring is intended to consolidate regulatory provisions applicable to flavored and cured meat products within a single article.
The proposal further amends Article 309 by introducing revised naming and labeling rules for cooked cured meat products containing added starch. Where the starch content does not exceed 10% of the final product, the product must be marketed using the designation XX-flavored ham, such as Turkey breast-flavored ham or Pork-flavored ham. In these cases, manufacturers would be required to declare the percentage of meat content on the ingredient label, enhancing transparency for consumers. Additionally, the proposal specifies that products labeled as pork-flavored ham must meet defined compositional criteria, including a minimum protein content of 12% and a maximum total fat content of 5%.
In addition, the draft regulation proposes the introduction of a formal definition of minced meat in Article 275. Minced meat is defined as a mixture of meat pieces and fat that has undergone varying degrees of coarse chopping or grinding to the extent that the original anatomical structure is no longer recognizable. The definition allows for the use of meat from a single animal species or from mixed sources, including different anatomical parts and animal species. The proposal further clarifies product classification by stipulating that products in which muscle tissue predominates over adipose tissue shall be considered meat, whereas those in which adipose tissue predominates shall be considered fat. The proportion of muscle tissue to adipose tissue would be required to be declared on the product label or in the products technical documentation.
Overall, the proposed amendments seek to improve regulatory clarity, standardize product naming, and enhance labeling accuracy for meat products in the Chilean market. Stakeholders are invited to submit comments on the proposal by 26 February 2026.