,The Government of Japan has officially revised the Specifications and Standards for Foods and Food Additives under the Food Sanitation Act. Following a deliberation by the Committee on Food Additives the Ministry of Health, Labour and Welfare has introduced stricter usage standards for common preservatives and updated terminology for nutritional additives.
Key Updates
1. Updated Sulfite Usage Standards
The revision introduces a new residual limit for the following sulfite additives:
1.Potassium metabisulfite
2.Sodium hydrosulfite
3.Sodium metabisulfite
4.Sodium sulfite
5.Sulfur dioxide
A maximum residual level of 0.35 g/kg (expressed as sulfur dioxide) is now applicable to:
Non-alcoholic beverages derived from dealcoholized wine or prepared using grape juice (including concentrates)
Grape juice used in such beverages
Where multiple sulfites are used, the total combined residue must not exceed 0.35 g/kg.
2. Expanded Carry-Over Principle for Additives
The amendment clarifies that when foods containing sulfites are used as ingredients (intermediate foods), the additives are considered present in the final product.
This applies to sulfites used in foods such as:
Amanatto (dried candied beans)
Candied cherries (pitted, frosted, or in syrup)
Dijon mustard
Dried fruits (excluding raisins) and dried potatoes
Molasses, fruit wines, gelatin, and starch syrups
Frozen unheated crabs and prawns
Non-alcoholic beverages and grape juice preparations
Other processed foods including konjac powder, tapioca starch, simmered beans, and diluted fruit juices
These carry-over additives are considered present in all final foods except those explicitly listed as intermediate products, reinforcing stricter compliance requirements across the supply chain.
3. Reclassification of Zinc Gluconate
The scope of use for zinc gluconate has been updated to align with current regulatory categories:
Previous: Foods for the ill (under foods for special dietary uses)
Revised: Comprehensive nutrition food products
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