Previous Page Table of Contents


LIST OF APPENDICES


APPENDIX I. LIST OF PARTICIPANTS
APPENDIX II. DRAFT TABLE OF CONDITIONS FOR NUTRIENT CONTENTS (Part B) (GUIDELINES FOR USE OF NUTRITION CLAIMS)
APPENDIX III. DRAFT TABLE OF CONDITIONS FOR NUTRIENT CONTENTS (Part B) DRAFT GUIDELINES FOR USE OF NUTRITION CLAIMS)
APPENDIX IV. PROPOSED DRAFT REVISED STANDARD FOR PROCESSED CEREAL-BASED FOODS FOR INFANTS AND YOUNG CHILDREN
APPENDIX V. PROPOSED DRAFT REVISED STANDARD FOR INFANT FORMULA (CODEX STAN 72-1981)

APPENDIX I. LIST OF PARTICIPANTS

LISTE DES PARTICIPANTS
LISTA DE PARTICIPANTES

CHAIRPERSON:

Dr. Rolf Grossklaus

PRÉSIDENT:

Direktor und Professor

PRESIDENTE:

Bundesinstitut für gesundheitlichen


Verbraucherschutz und Veterinärmedizin (BgVV)


P.O. Box 33 00 13


14191 Berlin, Germany


Phone: +49 (30) 84 12 - 32 30


Fax: +49 (30) 84 12 - 37 15


Email: r.grossklaus@bgvv.de


AUSTRALIA/AUSTRALIE

Ms. Janine Lewis
Principal Nutritionist
Australia New Zealand Food Authority
P.O. Box 71 86
Canberra Mail Centre, ACT 2610
Canberra, Australia
Tel.: +61 (2) 62 71 22 45
Fax: +61 (2) 62 71 22 78
Email: janine.lewis@anzfa.gov.au

AUSTRIA/AUTRICHE

Dr. Fritz Wagner
Stellv. Abteilungsleiter
Bundesministerium für Arbeit, Gesundheit und
Soziales
Abteilung VIII/B/11
Stubenring 1
1010 Wien, Austria
Tel.: +43 (1) 7 11 72 44 26
Fax: +43 (1) 71 17 28 44 26
Email: fritz.wagner@bmg.gv.at

BELGIUM/BELGIQUE/BELGICA

Albert d’Adesky
Conseiller général
Ministère de la Santé Publique
Boulevard Pachéco 19, bte 5
1010 Brussels, Belgium
Tel.: +32 (2) 2 10 48 59
Fax: +32 (2) 2 10 48 79

Paul Van Den Meerssche
Inspecteur des denrées alimentaires
Ministere de la Santé Publique
Boulevard Pachéco 19, bte 5
1010 Brussels, Belgium
Tel.: +32 (2) 2 10 48 33
Fax: +32 (2) 2 10 48 16
Email: Paul.VanDenMeerssche@health.fgov.be

J. Bontemps
Conseiller scientifique et nutritionnel
SPADEL
Rue Colonel Bourg 103
1030 Brussels, Belgium
Tel.: +32 (2) 7 02 38 11
Fax: +32 (2) 7 02 38 12

Patrick Coppens
Manager Legal Affairs
NUTRICIA
Rijksweg 64
2880 Bornem, Belgium
Tel.: +32 (3) 8 90 22 84
Fax: +32 (3) 8 90 23 29
Email: -

Michel Horn
Président
NAREDI
Rue de l’Association 50
1000 Brussels, Belgium
Tel.: +32 (2) 2 18 14 70
Fax: +32 (2) 2 19 73 42
Email: -

Guy Valkenborg
Secretary General
NAREDI
Rue de l’Association 50
1000 Brussels, Belgium
Tel.: +32 (2) 2 18 14 70
Fax: +32 (2) 2 19 73 42
Email: guyvalkenborg@eos.be

BOLIVIA/BOLIVIE

Oscar Lanza V.
Bolivian Codex Alimentarius Committee
P.O. Box 568
La Paz, Bolivia
Tel.: +5 91 (2) 22 29 87
Fax: +5 91 (2) 22 29 87
Email: aisbolol@ceibo.entelnet.bo

BRAZIL/BRÉSIL/BRASIL

Christovam O. Araujo
Minister
Brazilian Ministry of Foreign Affairs
Consulate General
Esplanade 11
13465 Berlin, Germany
Tel.: +49 (30) 4 45 - 91 21
Fax: +49 (30) 4 45 - 91 84
Email: araujo@brasilien.delhivl.de

Ricardo Gonçalves Coelho
Assessoria Técnica em Nutricaó
Ministry of Health
Escola de Nutricaó
Universidade Federal de Ouro Preto
Ouro Preto - MG 35400-000
Brasil
Tel.: +55 (34) 3 14 88 00 R 303
Fax: +55 (34) 3 14 89 10
Email: coelho@uniube.br

Marília Regini Nutti
Director
Brazilian Agriculture Research Coorporation
Ministry of Agriculture and Supply
Av. das Américas 29501 Guaratiba
Rio de Janeiro 23020-470, Brasil
Tel.: +55 (21) 4 10 13 50
Fax: +55 (21) 4 10 10 90
Email: marilia@ctaa.embrapa.br

Dra. Rose Mary Rodrigues
Assessoria Técnica Láctoes
Ministry of Agriculture and Supply
Milk and Milk Products
Esplanada dos Ministérios
Anexo Sala 440
Brasilia 70000-900, Brasil
Tel.: +55 (61) 3 67 - 20 23; 2 18 - 26 80
Fax: +55 (61) 2 18 - 26 80
Email: a.lima@agricultura.gov.br

CAMEROON/CAMEROUN/CAMERÚN

Hamadou
Chef Unité Formation du Programme National de
Vulgarisation Agricole (PNVA)
MINAGRI
DPA/PNVA
Yaoundé, Cameroon
Tel.: +2 37 31 67 02; 31 67 70
Fax: +2 37 31 84 17
Email: -

CANADA

Dr. Margaret Cheney
Chief
Nutrition Evaluation Division
Bureau of Nutritional Sciences
Health Canada
Sir Frederick Banting Building
LOCATOR # 2203 A
Tunney’s Pasture
Ottawa, Ontario K1A 0L2
Canada
Tel.: +1 (6 13) 9 57 03 52
Fax: +1 (6 13) 9 41 66 36
Email: margaret_cheney@hc-sc.gc.ca

Ms. Christina Zehaluk
Scientific Evaluator
Bureau of Nutritional Sciences
Health Canada
Sir Frederick Banting Building
Tunney’s Pasture
Ottawa, Ontario K1A 0L2, Canada
Tel.: +1 (6 13) 9 57 17 39
Fax: +1 (6 13) 9 41 66 36
Email: christina_zehaluk@hc-sc.gc.ca

Ms. Gail Ewan
Assistant Director, Nutrition
Communications to Health Professionals
Diary Farmers of Canada
1801 McGill College Avenue, Suite 1000
Montreal, Quebec H3A 2N4, Canada
Tel.: +1 (5 14) 2 84 - 10 92
Fax: +1 (5 14) 2 84 - 04 49
Email: -

Dr. Richard M. Black
Director
Scientific Regulatory Affairs
Nestlé Canada Inc.
25 Sheppard Avenue West
North York, Ontario M2N 6S8, Canada
Tel.: +1 (4 16) 2 18 28 22
Fax: +1 (4 16) 2 18 26 23
Email: richard.black@ca.nestle.com

Ms. Elisabeth Sterken
National Director
INFACT Canada
6 Trinity Square
Toronto, Ontario M5G 1B1, Canada
Tel.: +1 (4 16) 5 95 - 98 19
Fax: +1 (4 16) 5 91 - 93 55
Email: infact@ftn.net

CHINA/CHINE

Jia Lei
Director of the Center of Import Food Hygiene,
Supervision and Inspection of Beijing
National Enter and Exit Country Boundary
Inspection and Quarantine Administration of P.R.
China
20 North Street Hepingli
100013 Beijing, China
Tel.: +86 (10) 64 27 42 37
Fax: +86 (10) 64 22 18 73
Email: -

Zheng Jianhui
Lebensmittelkontrolleur, Doctor
Chinese National Health & Quarantine Bureau
116 Dongdu Road
361012 Xiamen, Fujian, China
Tel.: +86 (5 92) 6 01 00 48
Fax: +86 (5 92) 6 01 51 84
Email: -

CROATIA/CROATIE/CROACIA

Antoinette Kaic-Rak
Head of Human Nutrition Dept.
Croatian National Institute of Public Health
Rockefellerova 7
10000 Zagreb, Croatia
Tel.: +3 85 (1) 4 68 30 06
Fax: +3 85 (1) 4 68 30 07
Email: hzzjz.fp@zg.tel.hr

Elika Mesaros-Kanjski
Health Ecology Service
Institute of Public Health
Kresimirova 42a
51000 Rijeka, Croatia
Tel.: +3 85 (51) 3 33 - 8 88

CZECH REPUBLIC/
RÉPUBLIQUE TCHÈQUE/
REPUBLICA CHECA

Pavla Buresová, Mgr.
Methodologist for Food for Special Use
Czech Agricultural and Food Inspection
Kvetná 15
60300 Brno, Czech Republic
Tel.: +4 20 (5) 53 54 02 10
Fax: +4 20 (5) 43 54 02 18
Email: dundelova@czpi.cz

DENMARK/DANEMARK/DINAMARCA

Ms. Bente Koch
Scientific Advisor, M.Sc.
Danish Veterinary and Food Administration
Rolighedsvej 25
1958 Frederiksberg C, Denmark
Tel.: +45 33 95 61 72
Fax: +45 33 95 60 60
Email: bmk@vfd.dk

Ms. Ellen Trolle
Senior Research Nutritionist
Danish Veterinary and Food Administration
Mørkhøj Bygade 19
2860 Søborg, Denmark
Tel.: +45 33 95 64 21
Email: etr@vfd.dk

Ms. Laila Lundby
Food Scientist
Danish Dairy Board
Frederiks Allé 22
8000 Århus C, Denmark
Tel.: +45/87 31 21 99
Fax: +45/87 31 20 01
Email: llu@mejeri.dk

EGYPT/EGYPTE/EGIPTO

Prof. Dr. Salah Hussein Abo-Raiia
Cairo University
34 Taiba St., Mohandseen
Giza, Egypt
Tel.: +20 (2) 3 49 37 95
Email: -

FINLAND/FINLANDE/FINLANDIA

Ms. Kaija Hasunen
Government Counsellor
Ministry of Social Affairs and Health
P.O. Box 197
00531 Helsinki, Finland
Tel.: +3 58 (9) 1 60 40 35
Fax: +3 58 (9) 1 60 41 44
Email: kaija.hasunen@stm.vn.fi

Ms. Minna-Maija Väänänen
Planner
National Food Administration
P.O. Box 5
00531 Helsinki, Finland
Tel.: +3 58 (9) 77 26 76 30
Fax: +3 58 (9) 77 26 76 66
Email: minna-maija.vaananen@elintarvikevirasto.fi

Ms. Susanna Lohiniemi
Executive Director
Finnish Coeliac Society
Hammareninkatu 7
33100 Tampere, Finland
Tel.: +3 58 (3) 2 54 13 21
Fax: +3 58 (3) 2 54 13 50
Email: keliakia@sci.fi

FRANCE/FRANCIA

Dr. Dominique Baelde
Head of Delegation
DGCCRF - Ministère de l’Economie,
des finances et de l’industrie
Bureau D3 - Teledoc 251 -
75013 Paris, France
Tel.: +33 (1) 44 97 32 80
Fax: +33 (1) 44 97 05 27
Email: -

Jean-Francois Roche
Chargé de Mission du Codex
Ministère de l’Agriculture et de la pêche
251, rue de Vaugirard
75732 Paris Cedex 15, France
Tel.: +33 (1) 49 55 58 81
Fax: +33 (1) 49 55 59 48
Email: dgal.doc@wanadoo.fr

Mme. Françoise Costes
Chargée de missions scientifiques et règlementaires
ATLA (Association de la transformation laitière française)
34, rue de Saint Petersbourg
75382 Paris Cedex 08, France
Tel.: +33 (1) 49 70 72 69
Fax: +33 (1) 42 80 63 62
Email: -

Mme. Marie-Odile Gailing
Directeur, Service Affaires scientifiques et règlementaires
Nestlé France
7, boulevard Pierre Carie, B.P. no 800 - Noisiel
77446 Marne le Vallée Cedex 02
France
Tel.: +33 (1) 60 53 20 40
Fax: +33 (1) 60 53 54 65
Email: Marie-Odile.Gailing@fr.nestle.com

Mme. Christine Guittard
Regulatory Affairs
Monsanto France
Elysées La Défense
7, Place du Dôme
92056 Paris La Défense Cedex
France
Tel.: +33 (1) 55 23 13 64
Fax: +33 (1) 55 23 13 65
Email: christine.guittard@monsanto.com

Mme. Brigitte Laurent
Responsable du Service Nutrition Dietétique
L’Alliance 7
194, rue de Rivoli
75015 Paris, France
Tel.: +33 (1) 44 77 85 85
Fax: +33 (1) 42 61 95 34
Email: blaurent@alliance7.com

Mme. Jolanta Leone
Responsable Réglementaire
Sté Bledina sa (ex. Diépal-na)
383, Rue Philippe Hèron - B.P. 432
69654 Villefranche-Sur-Saone
France
Tel.: +33 (4) 74 62 63 74
Fax: +33 (4) 74 62 64 88
Email: jleone@bledina.danone.com

Mme. Annie Loc´h
Responsable Réglementation
Groupe Danone
7, rue de Téhéran
75381 Paris Cedex 08, France
Tel.: +33 (1) 44 35 24 32
Fax: +33 (1) 44 35 24 45
Email: aloch@groupe.danone.com

Ambroise Martin
Professor
INSERM
INSERM U189 - BP 12
69921 Oullins Cedex
France
Tel.: +33 (4) 78 86 31 58
Fax: +33 (4) 78 50 71 52
Email: martin@lyon-sud.univ-lyon1.fr

Jean-Louis Ramet
Research and Scientific Manager
50, rue du Professeur Paul Sisley
69008 Lyon, France
Tel.: +33 (4) 78 01 29 61
Fax: +33 (1) 49 72 11 97
Email: milupa@club-internet.fr

Jean Rey
Prof. Dr. med.
Université Paris 5
42, Quai Henri IV
75004 Paris, France
Tel.: +33 (1) 55 55 07 73
Fax: +33 (1) 55 55 07 83
Email: -

GERMANY/ALLEMAGNE/ALEMANIA

Dr. Ulrich Barth
Referatsleiter
Bundesministerium für Gesundheit (BMG)
Am Propsthof 78a
53121 Bonn, Germany
Tel.: +49 (2 28) 9 U5341 - 41 20
Fax: +49 (2 28) 9 41 - 49 65
Email: -

Dr. Wolf Hölzel
Bundesministerium für Gesundheit (BMG)
Am Propsthof 78a
53121 Bonn, Germany
Tel.: +49 (2 28) 9 41 - 41 00
Fax: +49 (2 28) 9 41 - 49 41
Email: -

Michael Warburg
Oberregierungsrat
Bundesministerium für Gesundheit (BMG)
Am Propsthof 78a
53121 Bonn, Germany
Tel.: +49 (2 28) 9 41 - 41 21
Fax: +49 (2 28) 9 41 - 49 65
Email: -

J.-H. Kroke
Oberamtsrat
Bundeswirtschaftsministerium (BMWi)
Villemombler Straße 76
53123 Bonn, Germany
Tel.: +49 (2 28) 6 15 42 21
Fax: +49 (2 28) 6 15 27 65
Email: -

Dr. Angelika Domke
Wissenschaftliche Direktorin
Bundesinstitut für gesundheitlichen
Verbraucherschutz und Veterinärmedizin (BgVV)
P.O. Box 33 00 13
14191 Berlin, Germany
Tel.: +49 (30) 84 12 - 32 13
Fax: +49 (30) 84 12 - 37 15
Email: a.domke@bgvv.de

Prof. Dr. Gerhard Rechkemmer
Direktor und Professor
Bundesforschungsanstalt für Ernährung
Engesserstraße 20
76131 Karlsruhe
Germany
Tel.: +49 (72 47) 82 36 00
Fax: +49 (72 47) 2 28 20
Email: rechkemmer@bfe.fzk.de

Andreas W. Adelberger
Geschäftsführer
Aktionsgruppe Babynahrung e.V.
Untere Masch Straße 21
37073 Göttingen
Germany
Tel.: +49 (5 51) 53 10 34
Fax: +49 (5 51) 53 10 35
Email: actionbabyfood@oln.comlink.apc.org

Stefanie Bausch
Nestlé Deutschland AG
Lyoner Straße 23
60523 Frankfurt/Main
Germany
Tel.: +49 (69) 66 71 - 26 89
Fax: +49 (69) 66 71 34 40
Email: -

Sofia Beisel
Deutsche Zöliakie-Gesellschaft e.V.
Filderhauptstraße 61
70599 Stuttgart, Germany
Tel.: +49 (7 11) 45 45 14
Fax: +49 (7 11) 4 56 78 17
Email: -

Anne Dermühl
QM, Laborleiter
Hammermühle Diät GmbH
Hauptstraße 181
67489 Kirrweiler
Germany
Tel.: +49 (63 21) 95 89 - 0
Fax: +49 (63 21) 95 89 - 35
Email: hammer@kirr.de

Harald Dittmar
Bundesverband Deutscher
Industriehandelsunternehmen für
Arzneimittel, Reformwaren
und Körperpflegemittel e.V.
L 11, 20-22
68161 Mannheim
Germany
Tel.: +49 (6 21) 1 29 43 30
Fax: +49 (6 21) 15 24 66
Email: -

Brigitte Grothe
Consultant
Heidegängerweg 36
22149 Hamburg, Germany
Tel.: +49 (40) 67 37 87 25
Fax: +49 (40) 67 37 87 26
Email: -

Dr. Gerda Jost
Corporate & Regulatory Affairs
Milupa GmbH & Co. KG
Bahnstraße 14-30
61381 Friedrichsdorf
Germany
Tel.: +49 (61 72) 99 14 23
Fax: +49 (61 71) 99 12 44
Email: -

Beate Kettlitz
Amway GmbH
Benzstraße 11 a-c
82178 Puchheim
Germany
Tel.: +49 (89) 8 00 94 - 3 38
Fax: +49 (89) 8 00 94 - 3 13
Email: -

Dr. Gert Krabichler
Regulatory Affairs Manager
Hoffmann-LaRoche AG
79630 Grenzach-Wyhlen
Germany
Tel.: +49 (76 24) 14 22 50
Fax: +49 (76 24) 50 06
Email: gert.krabichler@roche.com

Dr. Elisabeth Luttermann-Semmer
Deutsche Gesellschaft für Ernährung e.V.
Leitung Referat Ernährungsberatung
Im Vogelsgesang 40
60488 Frankfurt am Main
Germany
Tel.: +49 (69) 97 68 03 - 0
Fax: +49 (69) 97 68 03 - 99
Email: -

Angelika Michel-Drees
Food Officer, Referentin für
Ernährung und LMRecht
Arbeitsgemeinschaft der
Verbraucherverbände e.V.
Heilsbachstraße 20
53123 Bonn, Germany
Tel.: +49 (2 21) 6 38 91 45
Fax: +49 (2 21) 64 42 58
Email: -

Angelika Mrohs
Geschäftsführerin
Bund für Lebensmittelrecht und
Lebensmittelkunde e.V.
Godesberger Allee 157
53175 Bonn, Germany
Tel.: +49 (2 28) 81 99 30
Fax: +49 (2 28) 37 50 69
Email: bll.brc@t-online.de

Bettina Muermann
Geschäftsführerin
Bund für Lebensmittelrecht und
Lebensmittelkunde e.V.
Godesberger Allee 157
53175 Bonn, Germany
Tel.: +49 (2 28) 81 99 30
Fax: +49 (2 28) 37 50 69
Email: bll.brc@t-online.de

Dr. Detlef J.G. Müller
Procter & Gamble European Service GmbH
Industriestraße 30-34k
65733 Eschborn/Ts.
Germany
Tel.: +49 (61 96) 89 - 43 98
Fax: +49 (61 96) 89 - 66 48
Email: muller.d@pg.com

Dr. Michael Packert
Südzucker AG Mannheim/Ochsenfurt
Forchheimer Straße 2
90425 Nürnberg
Germany
Tel.: +49 (9 11) 9 34 44 65
Fax: +49 (9 11) 9 34 45 60
Email: -

Dipl.-Ing. Norbert Pahne
Geschäftsführer
Verband der Reformwaren-Hersteller (VRH) e.V.
Postfach 22 45
61294 Bad Homburg v.d.H.
Germany
Tel.: +49 (61 72) 40 68 - 20
Fax: +49 (69 72) 40 68 - 99
Email: -

Dr. Norbert Sauerwald
Nestlé Deutschland AG
Lyoner Straße 23
60523 Frankfurt/Main
Germany
Tel.: +49 (69) 66 71 22 76
Fax: +49 (69) 66 71 34 40
Email: -

Dr. Karin Schiele
Lebensmittelchemikerin/
Ernährungswissenschaftlerin
CPC Deutschland GmbH
Knorrstraße 1
74074 Heilbronn, Germany
Tel.: +49 (71 31) 5 01 - 2 73
Fax: +49 (71 31) 5 01 - 7 03
Email: -

Dr. Ortrun Schneider
Peter Kölln Köllnflockenwerke
Postfach 6 29
25333 Elmshorn, Germany
Tel.: +49 (41 21) 64 80
Fax: +49 (41 21) 66 39
Email: -

Dr. Wolfgang Schubert
Leiter der Entwicklung
Humana-Milchunion eG
Postfach 1952
32046 Herford, Germany
Tel.: +49 (52 21) 18 13 27
Fax: +49 (52 21) 18 14 06
Email: -

Heinz Wenner
Hauptgeschäftsführer
Diätverband e.V.
Winkelsweg 2
53175 Bonn, Germany
Tel.: +49 (2 28) 3 08 51 10
Fax: +49 (2 28) 3 08 51 50
Email: -

GREECE/GRÈCE/GRECIA

Dr. Catherine Moraiti
Head of Dietetic Section
National Drug Organisation
284 Messogion Str.
15562 Athens, Greece
Tel.: +30 (1) 6 54 70 02
Fax: +30 (1) 6 54 70 02/6 54 55 35
Email: -

HUNGARY/HONGRIE/HUNGRIA

Dr. Marta Horacsek
Head of Department Food Registration
Inst. of Food Hygiene and Nutrition
Gyàli u 3/a
1097 Budapest, Hungary
Tel.: +36 (1) 2 15 - 41 30
Fax: +36 (1) 2 15 - 15 45

Dr. Elizabeth Ulveczki
National Medical Officer in National Medical Office
National Medical and Public Health Office
Gyáli ut 2-6
1097 Budapest, Hungary
Tel.: +36 (1) 2 15 53 20
Fax: +36 (1) 2 16 85 98
Email: -

INDIA/INDE

Mrs. Dr. Rekha Bhargava
Joint Secretary
Department of Women & Child Development
Ministry of Human Resources Development
Shastri Bhavan
110001 New Delhi, India
Tel.: +91 (11) 3 38 62 27
Fax: +91 (11) 3 38 18 00
Email: akg_1@hotmail.com

Dr. Sri Ram Khanna
Hony, Managing Trustee
Volountary Organisation in the Interest of Consumer
Education (VOICE)
F-71, Lajpat Nagar - II
110024 New Delhi, India
Tel.: +91 (11) 6 91 89 69, 6 31 53 75
Fax: +91 (11) 4 62 61 89
Email: srkhanna@giasdL01.vsnL.net.in

Mrs. Shashi Prabha Gupta
Technical Adviser
Food & Nutrition Bureau
Department of Women & Child Development
Ministry of Human Resource Development
Shastri Bhavan
110001 New Delhi, India
Tel.: +91 (11) 3 38 38 23
Fax: +91 (11) 3 38 18 00
Email: -

INDONESIA/INDONÉSIE

Syahril Sjahfiri
Konsul
Generalkonsulat der Republik
Indonesien in Berlin
Esplanade 9
13187 Berlin, Germany
Tel.: +49 (30) 4 45 92 10
Fax: +49 (30) 4 44 76 39
Email: -

Ms. Devi Purwanti
Vizekonsulin
Generalkonsulat der Republik
Indonesien in Berlin
Esplanade 9
13187 Berlin, Germany
Tel.: +49 (30) 4 45 92 10
Fax: +49 (30) 4 44 76 39
Email: -

Mr. Yoesoef Fahroni
Head Sub-Directorate of Food Licency, MOH
Department of Health
Il Pereretakan Negara 23
Jakarta, Indonesia
Tel.: +62 (21) 4 24 17 81
Fax: +62 (21) 4 25 38 56
Email: -

ITALY/ITALIE/ITALIA

Dr.ssa Lucia Guidarelli
Dirigente Medico IIo Livello
Dipartimento Alimenti e Nutrizione e Sanità Publica
Veterinaria
Ufficio XII
Piazzale Marconi 25
00144 Roma, Italy
Tel.: +39 (6) 59 94 38 28
Fax: +39 (6) 59 94 32 55
Email: -

Dr.ssa Brunella Lo Turco
Secrétaire général du Comité National du Codex
Alimentarius
Ministère de l’Agriculture
Via XX Settembre, 20
00100 Roma, Italy
Tel.: +39 (6) 4 88 02 73
Fax: +39 (6) 4 88 02 73
Email: -

JAPAN/JAPON

Toshihiko Yunokawa, D.V.M.
Senior Veterinary Officer
Office of Health Policy on Newly Developed Foods
Environmental Health Bureau
Ministry of Health and Welfare
1-2-2 Kasumigaseki, Chiyoda-ku
100-45 Tokyo, Japan
Tel.: +81 (3) 35 95 - 23 27
Fax: +81 (3) 35 03 - 79 65
Email: TY-UJJ@mhw.go.jp

Noriya Nakajima
Chief, Inspection and Guidance Division
Pharmaceutical and Medical Safety Bureau
Ministry of Health and Welfare
Kasumigoseki 1-2-2, Chiyodadu
100-45 Tokyo, Japan
Tel.: +81 (3) 35 03 - 17 11 ex. 27 66
Fax: +81 (3) 35 03 - 10 43
Email: NN-ETA@mhw.go.jp

Hiroshi Ogino
Deputy Director
Division of Groceries, Oils and Fats
Ministry of Agriculture, Foresty and Fisheries
1-2-1 Kasumigaseki, Chiyoda-ku
100-8950 Tokyo, Japan
Tel.: +81 (3) 35 02 - 81 11
Fax: +81 (3) 35 02 - 05 14
Email: hirosi_ogino@nm.maff.go.jp

Hiroshi Tatsuguchi
Chief, Merchandise Science Division
Consumer Affairs Department
Tokyo Center for Quality Control and Consumer
Service, MAFF
4-4-7, Kounan, Minato-ku
108-0075 Tokyo, Japan
Tel.: +81 (3) 34 74 - 45 01
Fax: +81 (3) 34 58 - 14 61
Email: ghh03700@nifty.ne.jp

Hiroaki Hamano
Technical Adviser
Japan Food Hygiene Association
6-1, Jingumae 2-Chome, Shibuya-ku
150-0001 Tokyo, Japan
Tel.: +81 (3) 34 03 - 21 12
Fax: +81 (3) 34 78 - 00 59
Email: -

Hirotoshi Hayasawa
Technical Advisor
The Japanese National Committee of IDF
1-14-19 Kudan-Kita, Chiyoda-ku
102 Tokyo, Japan
Tel.: +81 (3) 32 64 - 37 31
Fax: +81 (3) 32 64 - 31 32
Email: -

Norimasa Hosoya, M.D., Ph.D.
Director General
Japan Health Food & Nutrition Food Association
6-1, Jingumae 2-Chome, Shibuya-ku
150-0001 Tokyo, Japan
Tel.: +81 (3) 54 10 - 82 31
Fax: +81 (3) 54 10 - 82 35
Email: jhnfa@st.alpha-web.or.jp

Tatuo Inaishi
Technical Advisor
The Japanese National Committee of IDF
1-14-19 Kudan-Kita, Chiyoda-ku
Tokyo, Japan
Tel.: +81 (3) 32 64 - 37 31
Fax: +81 (3) 73 64 - 37 32
Email: -

Tadashi Idota
Technical Advisor
The Japanese National Committee of IDF
1-14-19 Kudan-Kita, Chiyoda-ku
Tokyo, Japan
Tel.: +81 (3) 32 64 - 37 31
Fax: +81 (3) 73 64 - 37 32
Email: -

Motoki Jujo
Assistant Manager
The Japanese National Committee of IDF
25, rue Louis Le Grand
75002 Paris, France
Tel.: +33 (1) 47 42 47 72
Fax: +33 (1) 47 42 48 45
Email: snow.euro@dial.oleane.com

Hiroshi Tsuchita
Technical Advisor
The Japanese National Committee of IDF
1-14-19 Kudan-Kita, Chiyoda-ku
189 Higashimurayama, Tokyo
Japan
Tel.: +81 (3) 32 64 - 37 31
Fax: +81 (3) 73 64 - 37 32
Email: -

KOREA, REPUBLIC OF/
CORÉE, RÉPUBLIQUE DE/
COREA, REPÚBLICA DE

Tal Soo Lee
Chief, Division of Nutrition
Korea Food & Drug Administration
Division of Nutrition
Food Safety Evaluation Dep. KFDA
# 5 Nokbum-Dong, Eunpyung-Gu
122-704 Seoul, Republic of Korea
Tel.: +82 (2) 3 80 16 77
Fax: +82 (2) 3 82 48 92
Email: codexkorea@kfda.go.kr

Jaiok Kim
Executive Director
Citizen’s Alliance for Consumers Protection of Korea
Chongro-Gu, Sinmunro 2 ga
89-27 Pierson Bldg. 603
K.P.O. Box 411
Seoul, Republic of Korea
Tel.: +82 (2) 7 38 25 55
Fax: +82 (2) 7 36 55 14
Email: cacpk@chollian.dacom.co.kr

Hyun Jung Park
Researcher
Food Sanitation Council
Ministry of Health & Welfare
Codex Office
Korea Food & Drug Administration
# 5 Nokbum-Dong, Eunpyung-Gu
122-704 Seoul, Republic of Korea
Tel.: +82 (2) 3 80 - 15 64
Fax: +82 (2) 3 83 - 83 21
Email: codexkorea@kfda.go.kr

LAOS

Sivilay Naphayvong
Deputy Chief of Food Control Division
Food and Drug Department
Ministry of Health
Vientiane, Laos
Tel.: +8 56 (21) 21 40 13/14
Fax: +8 56 (21) 21 40 15
Email: -

MALAYSIA/MALAISIE/MALASIA

Dr. Tee E-Siong
Head, Division of Human Nutrition
Institute for Medical Research
Jalan Pahang
50588 Kuala Lumpur, Malaysia
Tel.: +60 (3) 2 98 67 04
Fax: +60 (3) 2 94 35 75/2 93 83 06
Email: teees@imr.gov.my

NETHERLANDS/PAYS-BAS/PAISES BAJOS

Mrs. S. Potting
Policy Officer, Food & Nutrition Department
Ministry of Health, Welfare and Sports
P.O. Box 5406
2280 HK Rijswijk, Netherlands
Tel.: +31 (70) 3 40 69 68
Fax: +31 (70) 3 40 55 54
Email: sm.potting@minvws.nl

F. Janssen
Food Chemist
Ministry of Health, Welfare and Sports
P.O. Box 5406
2280 HK Rijswijk, Netherlands
Tel.: +31 (5 75) 52 66 44
Fax: +31 (5 75) 52 46 07
Email: fwjanssen@wxs.nl

Gerrit M. Koornneef
Food Legislation Officer
General Commodity Board for Arable Products
P.O. Box 29739
2502 LS Den Haag, Netherlands
Tel.: +31 (70) 3 70 83 23
Fax: +31 (70) 3 70 84 44
Email: g.m.koornneef@hpa.agro.nl

A. Onneweer
Ministry of Agriculture, Nature Management and
Fisheries
P.O. Box 20401
2500 EK The Hague, Netherlands
Tel.: +31 (70) 37 04 36
Fax: +31 (70) 37 61 41
Email: a.f.onneweer@mkg.agro.nl

H.H.S. Roomans
Food Chemist
Ministry of WVS. I-W & V
Florijnruwe 111
6218 CA Maastricht, Netherlands
Tel.: +31 (43) 3 54 63 00
Fax: +31 (43) 3 43 73 85
Email: -

Dr. W.A. Roelfsema
Food Legislation Officer
Friesland Coberco Dairy Foods
P.O. Box 226
8901 MA Leeuwarden, Netherlands
Tel.: +31 (50) 2 99 26 68
Fax: +31 (50) 2 99 25 40
Email: -

Dr. Jaap Schrijver
Manager, Corporate Regulatory Affairs
Commission for Dutch Food and Agricultural
Industry
P.O. Box 1
2700 MA Zoetermeer, Netherlands
Tel.: +31 (79) 3 53 94 66
Fax: +31 (79) 3 53 90 50
Email: jaap.schrijver@numico.com

Mrs. T. van Ommeren
Programme Coordinator
Wemos
P.O. Box 1693
1000 BR Amsterdam, Netherlands
Tel.: +31 (2) 4 68 83 88
Fax: +31 (2) 4 68 60 08
Email: wemos@wemos.nl

NEW ZEALAND/
NOUVELLE-ZÉLANDE/
NUEVA ZELANDA

Elizabeth Aitken
Senior Advisor (Nutrition)
Ministry of Health
P.O. Box 5013
Wellington, New Zealand
Tel.: +64 (4) 4 96 24 25
Fax: +64 (4) 4 96 23 40
Email: elizabeth_aitken@moh.govt.nz

Ron Law
Executive Director
National Nutritional Foods Association of New
Zealand
P.O. Box 100538
North Shore City, New Zealand
Tel.: +64 (9) 8 32 47 73
Fax: +64 (9) 8 32 48 83
Email: ron.law@ait.ac.nz

NORWAY/NORVÈGE/NORUEGA

Ms. Turid Ose
Norwegian Food Control Authority
P.O. Box 8187 Dep.
0034 Oslo, Norway
Tel.: +47 22 24 66 50
Fax: +47 22 24 69 99
Email: turid.ose@srt.dep.telemax.no

Ms. Bente Mangschou
Norwegian Food Control Authority
P.O. Box 8187 Dep.
0034 Oslo, Norway
Tel.: +47 22 24 66 50
Fax: +47 22 24 69 99
Email: bente.mangschou@snt.dep.telemax.no

Ms. Bodil Blaker
National Nutrition Council
P.O. Box 8139 Dep.
0033 Oslo, Norway
Tel.: +47 22 24 90 61
Fax: +47 22 24 90 91
Email: bodil.blaker@se.dep.telemax.no

Ms. Gry Hay
National Nutrition Council
P.O. Box 8139 Dep.
0033 Oslo, Norway
Tel.: +47 22 85 13 34
Fax: +47 22 85 15 32
Email: gry.hay@basalmed.uio.no

Dag Viljen Poleszynski, MSc.
Jar helse- og miljøsentrum
Bjerkelundsvn. 8 b
1342 Jar, Norway
Tel.: +47 67 14 71 39
Fax: +47 67 14 88 26
Email: viljen@powertech.no

PERU/PÉROU

José Antonio Doig Alberdi
Generalkonsul
Generalkonsulat von Peru in Berlin
Schadowstraße 6
10117 Berlin, Germany
Tel.: +49 (30) 2 29 14 55
Fax: +49 (30) 2 29 28 57
Email: conper.berlin@t-online.de

Claudia Lozada de Schoof
Handelsbeauftragte
Generalkonsulat von Peru
Schadowstraße 6
10117 Berlin, Germany
Tel.: +49 (30) 2 29 14 55
Fax: +49 (30) 2 29 28 57
Email: conper.berlin@t-online.de

PHILIPPINES/FILIPINAS

Armando L. Comia
Third Secretary and Vice-Consul
Embassy of the Republic of the Philippines
Berlin Extension Office
Hohenzollerndamm 196
10717 Berlin, Germany
Tel.: +49 (30) 8 61 - 35 30; 8 61 - 92 18
Fax: +49 (30) 8 73 - 25 51
Email: berlineo@compuserve.com

POLAND/POLOGNE/POLONIA

Dr. Lucjan Szponar
Director
Head of National Food and Nutrition Institute
National Food and Nutrition Institute
61/63 Powsinska Street
02-903 Warsaw, Poland
Tel.: +48 (22) 42 21 71
Fax: +48 (22) 42 11 03
Email: -

Ms. Maria Kundzicz
Res. assistant
National Food and Nutrition Institute
Dept. of Food Hygiene and Nutrition
61/63 Powsinska Street
02-903 Warsaw, Poland
Tel.: +48 (22) 42 11 28
Fax: +48 (22) 42 11 28
Email: -

Dr. Grazyna Okolska
Head of Food Hygiene Laboratory
National Food and Nutrition Institute
61/63 Powsinska Street
02-903 Warsaw, Poland
Tel.: +48 (22) 42 11 28
Fax: +48 (22) 42 11 28
Email: instzyw@frodo.nask.org.pl

Ms. Agata Witkowska
Assistant
National Food and Nutrition Institute
Department of Nutritional Value of Food
61/63 Powsinska Street
02-903 Warsaw, Poland
Tel.: +48 (22) 42 05 71 ext. 130
Fax: +48 (22) 42 11 03/42 37 42
Email: awit@izz.waw.pl

PORTUGAL

Prof. Dr. Amorim Cruz
Investigator Principal do Instituto Nacional de Saúde
Dr. Ricardo Jorge
Instituto Nacional de Saúde
Avenida Padre Cruz
1699 Lisboa Codex, Portugal
Tel.: +35 1 (1) 7 51 93 08
Fax: +35 1 (1) 7 59 04 41
Email: -

Eng. António Cabrera
Assessor da FIPA
Food Federation
Avenida Antonio José Almeida 7-2o
Lisboa, Portugal
Tel.: +35 1 (1) 7 93 86 71
Fax: +35 1 (1) 7 93 85 37
Email: FIPA@mail.telepac.pt

ROMANIA/ROUMANIE/RUMANÍA

Daniela-Eugenia Cucu
Secretary of C.T. 94 - Food Chemistry
Romanian Standards Association
13, J.L. Calderón Street, Sector 2
70243 Bucharest, Romania
Tel.: +40 (1) 3 15 58 70
Fax: +40 (1) 2 10 08 33
Email: irs@kappa.ro

SLOVAK REPUBLIC/
RÉPUBLIQUE SLOVAQUE/
REPÚBLICA ESLOVACA

Igo Kajaba, M.D., CSc.
Vertreter der Slowakischen Republik
Delegationsleiter
Ministerium für Gesundheit
Klinik VÜV
Limbová No. 14
83337 Bratislava, Slovak Republic
Tel.: +42 (17) 43 79 - 500, - 571
Fax: +42 (17) 373 - 968
Email: -

Dr. Sc., Dipl. Ing. Alexander Szokolay
Scientific Adviser
State Institute of Public Health of the Slovak
Republic
Trnavska 52
82645 Bratislava, Slovak Republic
Tel.: +42 (17) 27 27 43
Fax: +42 (17) 27 26 41
Email: -

Iveta Trusková, M.D.
Head of the Hygiene of the Nutrition Department
State Institute of Public Health of the Slovak
Republic
Trnavska 52
82645 Bratislava, Slovak Republic
Tel.: +42 (17) 27 27 43
Fax: +42 (17) 27 26 41
Email: -

SOUTH AFRICA/
AFRIQUE DU SUD/
AFRICA DEL SUR

Mrs. Antoinette Booyzen
Assistant Director: Labelling
Directorate: Food Control
Department of Health
Private Bag X828
0001 Pretoria, South Africa
Tel.: +27 (12) 3 12 04 90
Fax: +27 (12) 3 26 43 74
Email: booyza@hltrsa2.pwv.gov.za

Mrs. Anne Pringle
Dietitian
Health Products Association
P.O. Box 2878
2060 Cramerview, South Africa
Tel.: +27 (11) 7 06 10 10
Fax: +27 (11) 7 06 79 38
Email: nutrition@sportron.co.za

SPAIN/ESPAGNE/ESPAÑA

D. José Ignacio Arranz Recio
Subdirector General de Higiene de los Alimentos
Dirección General de Salud Pública
Ministerio de Sanidad y Consumo
Paseo del Prado, 18-20
28071 Madrid, Spain
Tel.: +34 (91) 5 96 20 70
Fax: +34 (91) 5 96 44 09
Email: jarranz@msc.es

SWEDEN/SUÈDE/SUECIA

Mrs. Kerstin Jansson
Head of Section
Ministry of Agriculture
10333 Stockholm, Sweden
Tel.: +46 (8) 4 05 11 68
Fax: +46 (8) 20 64 96
Email: kerstin.jansson@agriculture.ministry.se

Dr. Ingrid Malmheden Yman
Ph.D., Senior Chemist
Chemistry Division 2
National Food Administration
Box 622
75126 Uppsala, Sweden
Tel.: +46 (18) 17 56 82
Fax: +46 (18) 10 58 48
Email: iyma@slv.se

Mrs. Jeanette Nilsson
Master of Laws/Legal Adviser
Swedish National Food Administration
Box 622
75126 Uppsala, Sweden
Tel.: +46 (18) 17 55 00
Fax: +46 (18) 10 58 48
Email: -

SWITZERLAND/SUISSE/SUIZA

Eva Zbinden
Attorney
Head of International Standards
Swiss Federal Office of Public Health
3003 Berne, Switzerland
Tel.: +41 (31) 3 22 95 72
Fax: +41 (31) 3 22 95 74
Email: eva.zbinden@bag.admin.ch

Irina Du Bois
Nestec Ltd.
1800 Vevey, Switzerland
Tel.: +41 (21) 9 24 22 61
Fax: +41 (21) 9 24 45 47
Email: irina-dubois@nestle.com

Dr. Marquard Imfeld
Head Reg. Affairs Nutrition
Novartis Nutrition AG
Monbijoustr. 118
3001 Berne, Switzerland
Tel.: +41 (31) 3 77 - 68 63
Fax: +41 (31) 3 77 - 63 48
Email: marquard.imfeld@nutrition.novartis.com

Simone König
F. Hoffmann-La Roche Ltd.
P.O. Box, 4070 Basel, Switzerland
Tel.: +41 (61) 6 88 84 30
Fax: +41 (61) 6 88 16 35
Email: simone.koenig@roche.com

Dr. Otto Raunhardt
F. Hoffmann-La Roche Ltd.
P.O. Box, 4070 Basel, Switzerland
Tel.: +41 (61) 6 88 75 33
Fax: +41 (61) 6 88 16 35
Email: otto.raunhardt@roche.com

THAILAND/THAILANDE/TAILANDIA

Prof. Vichai Tanphaichitr
Professor of Medicine
Mahidol University, Faculty of Medicine
Ramathibodi Hospital
Rama 6 Road
Bangkok 10400, Thailand
Tel.: +66 (2) 2 01 14 83
Fax: +66 (2) 2 01 14 83; 2 01 19 10
Email: ravtn@mahidol.ac.th

Mrs. Chantana Jutiteparak
Senior Expert in Food and Drug Standards
Food and Drug Administration
Ministry of Public Health
Nonthaburi 11000, Thailand
Tel.: +66 (2) 5 90 71 52; 5 91 84 47
Fax: +66 (2) 5 91 84 46
Email: chantana@fda.moph.go.th

Mrs. Natnapang Damrongsoontornchai
Consul
Royal Thai Consulate-General
Lepsiusstraße 64/66
12163 Berlin, Germany
Tel.: +49 (30) 7 91 22 68
Fax: +49 (30) 7 91 22 29
Email: Thaiber-qberlin.snafu.de

Ms. Chatsiri Pinmuangngam
Standards Officer
Thai Industrial Standards Institute (TISI)
Ministry of Industry
Rama 6 Street, Rajthewee
Bangkok 10400, Thailand
Tel.: +66 (2) 2 02 34 39; 2 02 34 41
Fax: +66 (2) 2 48 79 87
Email: chatsiri@tisi.go.th

Mr. Pornlert Virabalin
Consul (Commerce)
Royal Thai Consulate-General
14198 Berlin, Germany
Tel.: +49 (30) 8 05 00 31
Fax: +49 (30) 80 50 04 51
Email: -

UNITED KINGDOM/
ROYAUME-UNI/
REINO UNIDO

Mrs. Rosemary Hignett
Grade 6
Food Labelling and Standards Division
Ministry of Agriculture, Fisheries and Food
Ergon House c/o Nobel House
17 Smith Square
London SW1P 3JR, United Kingdom
Tel.: +44 (171) 2 38 62 81
Fax: +44 (171) 2 38 67 63
Email: -

Dr. Petra Clarke
Medical & Scientific Manager
Health Aspects of the Environment and Food
Division (Nutrition Unit)
Department of Health
Skipton House
80 London Road
London SE1 6LW, United Kingdom
Tel.: +44 (171) 8 81 63 51
Fax: +44 (171) 9 72 51 53
Email: -

Ms. Helen Lee
Senior Scientific Officer
Radiological Safety and Nutrition Division (Nutrition Unit)
Ministry of Agriculture, Fisheries and Food
Ergon House c/o Nobel House
17, Smith Square
London SW1P 3JR, United Kingdom
Tel.: +44 (171) 2 38 62 14
Fax: +44 (171) 2 38 63 30
Email: -

Bill Scriven
Grade 7
Radiological Safety and Nutrition Division (Nutrition Unit)
Ministry of Agriculture, Fisheries and Food
Ergon House c/o Nobel House
17, Smith Square
London SW1P 3JR, United Kingdom
Tel.: +44 (171) 2 38 57 00
Fax: +44 (171) 2 38 63 30
Email: -

Ms. Ruth Birt
Corporate & Regulatory Adviser c/o SHS International
100, Wayertree Blvd.
Liverpool L7 9PT, United Kingdom
Tel.: +44 (151) 2 28 19 92
Email: -

Prof. Paul Ciclitira
Gastroenterologist, Gastroenterology Unit
The Rayne Institute
St. Thomas Hospital
Lambeth Palace Road
London SE1 7EH, United Kingdom
Tel.: +44 (171) 9 28 92 92
Fax: +44 (171) 6 20 25 97
Email: -

UNITED STATES OF AMERICA/
ÉTATS UNIS D’AMÉRIQUE/
ESTADOS UNIDOS DE AMÉRICA

Dr. Elizabeth A. Yetley
Director
Office of Special Nutritionals, HFS-450
U.S. Food and Drug Administration
200 C Street, S.W.
Washington, DC 20204, USA
Tel.: +1 (202) 2 05 41 68
Fax: +1 (202) 2 05 52 95
Email: Eyetley@bangate.fda.gov

Dr. Christine Lewis
Special Assistant
Office of Special Nutritionals, HFS-450
U.S. Food and Drug Administration
200 C Street, S.W.
Washington, DC 20204, USA
Tel.: +1 (202) 2 05 41 68
Fax: +1 (202) 2 05 52 95
Email: CLewis1@bangate.fda.gov

Ms. Ellen Y. Matten
Staff Officer
U.S. Codex Office
Food Safety and Inspection Service
U.S. Department of Agriculture
Room 4861 - South Building
Washington, DC 20250-3700, USA
Tel.: +1 (202) 2 05 77 60
Fax: +1 (202) 7 20 31 57
Email: ellen.matten@usda.gov

John Hammell
International Advocates for Health Freedom
2411 Monroe Street, #2
Hollywood, FL 33020, USA
Email: -

Ms. Regina Hildwine
Director, Food Labelling and Standards
National Food Processors Association
1401 New York Ave, NW
Washington, DC 20005, USA
Tel.: +1 (202) 6 39 - 59 26
Fax: +1 (202) 6 39 - 59 32
Email: rhildwi@nfpa-food.org

Dr. L. Kenneth Hiller
Procter & Gamble Company
6071 Center Hill Ave.
Cincinnati, OH 45224, USA
Tel.: +1 (513) 6 34 - 24 95
Fax: +1 (513) 6 34 - 18 13
Email: hiller.lk@pg.com

Mardi K. Mountford
Executive Director
International Formula Council
5775-G Peachtree-Dunwoody Rd.
Suite 500
Atlanta, GA 30342, USA
Tel.: +1 (404) 2 52 - 36 63
Fax: +1 (404) 2 52 - 07 74
Email: mmountford@assnhg.com

Charlene Rainey
CEO
Nutrition Network, Inc.
4199 Campus Drive
Suite 550
Irvine, CA 92612, USA
Tel.: +1 (949) 4 97 60 66
Fax: +1 (949) 4 97 89 91
Email: cjrainey@worldnet.att.net

Rita P. Raman
Professor of Pediatrics
University of Oklahoma, Health Sciences Center
P.O. Box 26901
Oklahoma City, OK 73190, USA
Tel.: +1 (405) 2 71 - 52 15
Fax: +1 (405) 2 71 - 12 36
Email: rita-raman@uokhsc.edu

Dr. Kathleen Reidy
Scientist, Scientific Nutrition Affairs
Nabisco, Inc.
200, DeForest Ave.
P.O. Box 1944
East Hannover, NJ 07936-1944, USA
Tel.: +1 (973) 5 03 - 35 20
Fax: +1 (973) 5 03 - 24 71
Email: reidyk@nabisco.com

Karl Riedel
Chair - International Committee
National Nutritional Foods Association
3931 MacArthur Blvd.
Suite 101
Newport Beach, CA 92600, USA
Tel.: +1 (714) 966 - 66 32
Email: nnfa@nnfa.org

Dr. Thomas A. Swinford
Director, Regulatory Affairs
Mead Johnson Nutritionals
2400 West Lloyd Expressway
Evansville, IN 47721, USA
Tel.: +1 (812) 429 - 50 32
Fax: +1 (812) 429 - 50 54
Email: tswinfor@usnotes.bms.com

URUGUAY

Dra. Gabriela Sierra del Cioppo
Deputy Director, General Direction, President of the
Technical Group on Foods Policies
Ministry of Health (M.O.H.)
18 de Julio de 1892 - 2o Piso - Of. 211
11200 Montevideo, Uruguay
Tel.: +598 (2) 4 00 39 61/4 09 03 49
Fax: +598 (2) 4 08 81 03
Email: Sanfer@Internet.com.uy

Dra. Martha Illa
Chaiman of the Sub-Committee on Nutrition and
Foods for Special Dietary Uses
Ministerio de Salud Pública
Departamento de Nutrición
18 de Julio de 1892 - 3o Piso - Anexo A
11200 Montevideo, Uruguay
Tel.: +598 (2) 4 00 90 22
Fax: +598 (2) 4 00 90 22
Email: milla@adinet.com.uy

VENEZUELA

Dr. Francisco Jiménez Martínez
Director General Sectorial de Controloría Sanitaria
Edificio Sur, Piso 3o, Oficina 324
Centro Simón Bolívar
El Silencio
Caracas, Venezuela
Tel.: +58 (2) 4 81 94 36
Fax: +58 (2) 4 81 80 98

INTERNATIONAL ORGANIZATIONS/
ORGANISATIONS INTERNATIONALES/
ORGANIZACIONES INTERNACIONALES

AAC - ASSOCIATION DES AMIDONNERIES
DE CÉRÉALES DE L’UNION EUROPÉENNE

Marcel Feys
AAC
1, Avenue de la Joyeuse Entrée, Bte 10
1040 Brussels, Belgium
Tel.: +32 (2) 2 30 20 31
Fax: +32 (2) 2 30 02 45
Email: aac.brussels@skynet.be

AESGP - ASSOCIATION EUROPÉENNE
DES SPÉCIALITÉS PHARMACEUTIQUES
GRAND PUBLIC

J. Lindberg
Legal Adviser
7, Avenue de Tervuren
1040 Brussels, Belgium
Tel.: +32 (2) 7 35 51 30
Fax: +32 (2) 7 35 52 22
Email: j.lindberg@aesgp.be

AOAC INTERNATIONAL

Margreet Lauwaars
Europe Representative
P.O. Box 153
6720 AD Bennekom, Netherlands
Tel.: +31 (318) 41 87 25
Fax: +31 (318) 41 83 59
Email: lauwaars@worldonline.nl

AOECS - ASSOCIATION OF EUROPEAN
CEALIAC SOCIETIES

Hertha Deutsch
Director
Anton Baumgartner-Straße 44/C5/2302
1230 Vienna, Austria
Tel.: +43 (1) 6 67 18 87
Fax: +43 (1) 66 71 88 74
Email: -

CI - CONSUMERS INTERNATIONAL

Ms. Karin Andresen
Head: Food & Testing
Forbrugerradet
P.O. Box 2188
1017 Copenhagen K, Denmark
Tel.: +45 (33) 1 36 - 311
Fax: +45 (33) 1 34 - 115
Email: ka@fbr.dk

Yousouf Jhugroo
Executive Director
Institute for Consumer Protection
Port Louis, Mauritius
Tel.: +2 (30) 2 10 44 33
Fax: +2 (30) 2 11 44 36
Email: icpmapbi@bow.intnet.mu

Ms. Diane McCrea
Consultant to Consumers’ Association, UK
17, Vernon Road
London N8 OQD, United Kingdom
Tel.: +44 (181) 889 - 44 26
Fax: +44 (181) 352 - 05 64
Email: diane@mccrea1.demon.co.uk

Mr. Narendra G. Wagle
Consumer Guidance Society of India
31 Radheshyam Apts., Juhu Lane
40 00 58 Port Andheri (West)-Bombay
India
Tel.: +91 (22) 2 62 16 12
Fax: +91 (22) 2 65 97 15
Email: cgsibom@bom4.vsnl.net.in

CIAA - CONFÉDÉRATION DES INDUSTRIES
AGRO-ALIMENTAIRES DE L’UE

Ms. Eva Hurt
Manager, Regulatory Affairs
Confederation of Food and Drink Industries of the
EU (CIAA)
43, Avenue des Arts
1050 Brussels, Belgium
Tel.: +32 (2) 5 14 11 11
Fax: +32 (2) 5 11 29 05
Email: e.hurt@ciaa.be

CISDA - CONFEDERATION OF INTERNATIONAL
SOFT DRINKS ASSOCIATIONS

Dr. Nino M. Binns
Nutrition Manager
Coca-Cola Greater Europe
1, Queen Caroline Street
London W6 9HQ, United Kingdom
Tel.: +44 (181) 237 3380
Fax: +44 (181) 237 3719
Email: nbinns@eur.ko.com

CRN - COUNCIL FOR RESPONSIBLE NUTRITION

Dr. John Hathcock
Director, Nutritional and Regulatory Science
1300 19th Street, N.W., Suite 310
Washington, DC 20036-1609, USA
Tel.: +1 (202) 8 72 14 88
Fax: +1 (202) 8 72 95 94
Email: hathcock@crnusa.org

Ray Maggio
Secretary of CRN
1300 19th Street, N.W., Suite 310
Washington, DC 20036-1609, USA
Tel.: +1 (202) 8 72 95 94
Fax: +1 (202) 8 72 95 94
Email: maggior@war.wyeth.com

EHPM - EUROPEAN FEDERATION OF
ASSOCIATIONS OF HEALTH PRODUCT
MANUFACTURERS

Simon Pettmann
Director of European Affairs
50, Rue de l’Association
1000 Brussels, Belgium
Tel.: +32 (2) 2 09 11 45
Fax: +32 (2) 2 23 30 64
Email: ehpm@eas.be

Dr. Derek Shrimpton
Scientific Adviser
Crangon Bucks Lane, Little Evensden
Cambridge CB3 7HL, United Kingdom
Tel.: +44 (1223) 26 40 51
Fax: +44 (1223) 26 42 05
Email: -

ENCA - EUROPEAN NETWORK OF
CHILDBIRTH ASSOCIATION

Brigitte Benkert
Scientific Advisor - Member of ENCA
Arbeitsgemeinschaft Freier Stillgruppen
Sandstraße 25
97199 Ochsenfurt, Germany
Tel.: +49 (9331) 33 94
Fax: +49 (9331) 2 05 85
Email: AFS.BENKERT@t-online.de

EUROPEAN UNION - EUROPEAN COMMISSION

Basil Mathioudakis
Principal Administrator
European Commission
Directorate General (DG) III
200, Rue de la Loi
1049 Brussels, Belgium
Tel.: +32 (2) 2 95 91 82
Fax: +32 (2) 2 95 17 35/2 96 09 51
Email: Basil.Mathioudakis@cec.be

Prof. Dr. Dr. h.c. Arpad Somogyi
Chef d’Unité
European Commission
B232 8/59
200, Rue de la Loi
1049 Brussels, Belgium
Tel.: +32 (2) 25 83 92
Fax: +32 (2) 2 99 62 97
Email: Arpad.Somogyi@dg24.cec.be

- COUNCIL OF THE EUROPEAN UNION

Paul Culley
Head of Unit
Secretariat of the Council of the European Union
170, Rue de la Loi
1048 Brussels, Belgium
Tel.: +32 (2) 2 85 61 97
Fax: +32 (2) 2 85 79 28
Email: dgb@consilium.eu.int

IBFAN - INTERNATIONAL BABY FOOD ACTION NETWORK

Titia Lekkerkerk
Project Staff Member
P.O. Box 1693
1000 BR Amsterdam, Netherlands
Tel.: +31 (20) 4 68 83 88
Fax: +31 (20) 4 68 60 08
Email: wemos@wemos.nl

Nancy-Jo Peck
Scientific Adviser
P.O. Box 157
1211 Geneva 19, Switzerland
Tel.: +41 (22) 7 98 91 64
Fax: +41 (22) 7 98 44 43
Email: philipec@iprolink.ch

Dra. Índah Suksmaningsih
Executive Secretary
Indonesian Consumers Organisation
Il Pancoran Barat VII/No. 7 Duren-Tiga
12760 Jakarta, Indonesia
Tel.: +62 (21) 7 98 10 50; 7 98 18 59
Fax: +62 (21) 7 98 10 38
Email: konsumen@rad.net.id

ICGMA - INTERNATIONAL COUNCIL
OF GROCERY MANUFACTURERS ASSOCIATIONS

Mark Mansour
Director, Global Regulatory Affairs
Kellogg Company
One Kellogg Square
Battle Creek, MI 49016-3599
USA
Tel.: +1 (616) 9 61 - 22 13
Fax: +1 (616) 9 61 - 32 76
Email: mark.mansour@kellogg.com

IDF - INTERNATIONAL DAIRY FEDERATION

Dr. Nils Roos
Wissenschaftlicher Oberrat
Institut für Physiologie und Biochemie der Ernährung
Bundesanstalt für Milchforschung
Hermann-Weigmann-Straße 1
24103 Kiel, Germany
Tel.: +49 (431) 6 09 24 78
Fax: +49 (431) 6 09 24 72
Email: roos@bafm.de

IFMA - INTERNATIONAL FEDERATION
OF MARGARINE ASSOCIATIONS

Gerhard Gnodtke
Geschäftsführer
Verband der Deutschen Margarineindustrie e.V.
Winkelsweg 2
53175 Bonn, Germany
Tel.: +49 (228) 37 20 23
Fax: +49 (228) 37 20 25
Email: -

Mrs. Inneke Herreman
Secretary General
168, Avenue de Tervuren
1150 Brussels, Belgium
Tel.: +32 (2) 7 72 33 53
Fax: +32 (2) 7 71 47 53
Email: imace.ifma@pophost.eunet.be

ILCA - INTERNATIONAL LACTATION
CONSULTANT ASSOCIATION

Elizabeth Hormann, Ed.M, IBCLC
Scientific Adviser, Lactation Consultant, Vice-
President for External Affairs
Neusser Straße 866
50737 Köln, Germany
Tel.: +49 (221) 74 50 67
Fax: +49 (221) 7 40 67 67
Email: elizhorman@aol.com

Maryse Lehners-Ahrendt, IBCLC
Scientific Adviser, Lactation Consultant, Initiativ
Liewensufank asbl
20 Rue de Contern
5955 Itzig, Luxembourg
Tel.: +(35.2) 36 05 98
Fax: +(35.2) 36 61 34
Email: maryse.lehners@ci.educ.lu

IOCCC - INTERNATIONAL ORGANISATION
FOR COCOA, CHOCOLATE AND CONFECTIONERY

Maureen Edmondson
Mars Confectionery
Dundee Road
United Kingdom
Tel.: +44 (1) 7 53 51 47 91
Fax: +44 (1) 7 53 51 47 75
Email: -

ISDI - INTERNATIONAL SPECIAL
DIETARY FOODS INDUSTRIES

Dr. Andrée Bronner
Secretary General, ISDI
194, rue de Rivoli
75001 Paris, France
Tel.: +33 (1) 53 45 87 87
Fax: +33 (1) 53 45 87 80
Email: andree.bronner@wanadoo.fr

Dr. Jan Kruseman
Adviser, ISDI
194, rue de Rivoli
75001 Paris, France
Tel.: +33 (1) 53 45 87 87
Fax: +33 (1) 53 45 07 80
Email: -

Jocelyne Stevani
Assistante Scientifique, ISDI
194, rue de Rivoli
75001 Paris, France
Tel.: +33 (1) 53 45 87 87
Fax: +33 (1) 53 45 87 80
Email: j.stevani@wanadoo.fr

ITIC - INTERNATIONAL
TOXICOLOGY INFORMATION CENTRE

Gloria Brooks-Ray
Principal Adviser, Codex Alimentarius
Novigen Sciences, Inc.
P.O. Box 97
Mountain Lakes, NJ 07046, USA
Tel.: +1 (973) 3 34 - 46 52
Fax: +1 (973) 3 34 - 46 52
Email: gbr@novigensci.com

UNICEF

David Clark
Legal Officer, Nutrition Section
Nutrition Section (TA 24-36)
Three United Nations Plaza
New York, NY 10017, USA
Tel.: +1 (212) 8 24 63 72
Fax: +1 (212) 8 24 64 65
Email: dclark@unicef.org

WHO - WORLD HEALTH ORGANIZATION

James Akre
Technical Officer
Programme of Nutrition
World Health Organization
1211 Geneva 27, Switzerland
Tel.: +41 (22) 7 91 - 33 25
Fax: +41 (22) 7 91 - 41 56
Email: AKREJ@WHO.CH

CODEX SECRETARIAT

Dr. Jeronimas Maskeliunas
Food Standards Officer
Joint FAO/WHO Food Standards Programme
Via delle Terme di Caracalla
00100 Rome, Italy
Tel.: +39 (06) 5705 39 67
Fax: +39 (06) 5705 45 93
Email: Jeronimas.Maskeliunas@fao.org

Ms. Selma H. Doyran
Food Standards Officer
Joint FAO/WHO Food Standards Programme
Via delle Terme di Caracalla
00100 Rome, Italy
Tel.: +39 (06) 5705 58 26
Fax: +39 (06) 5705 45 93
Email: Selma.Doyran@fao.org

Yasuyuki Sahara
Food Standards Officer
Joint FAO/WHO Food Standards Programme
Via delle Terme di Caracalla
00100 Rome, Italy
Tel.: +39 (06) 5705 40 98
Fax: +39 (06) 5705 45 93
Email: saharay@who.ch

GERMAN SECRETARIAT

Ms. Dorothea Kunze
Bundesinstitut für gesundheitlichen
Verbraucherschutz und Veterinärmedizin (BgVV)
P.O. Box 33 00 13
14191 Berlin, Germany
Tel.: +49 (30) 84 12 - 48 11
Fax: +49 (30) 84 12 - 37 15
Email: d.kunze@bgvv.de

Dr. Rainer Ziegenhagen
Bundesinstitut für gesundheitlichen
Verbraucherschutz und Veterinärmedizin (BgVV)
P.O. Box 33 00 13
14191 Berlin, Germany
Tel.: +49 (30) 84 12 - 32 28
Fax: +49 (30) 84 12 - 37 15
Email: r.ziegenhagen@bgvv.de

APPENDIX II. DRAFT TABLE OF CONDITIONS FOR NUTRIENT CONTENTS (Part B) (GUIDELINES FOR USE OF NUTRITION CLAIMS)[20]

(At Step 8 of the Procedure)

COMPONENT

CLAIM

CONDITIONS

B.


NOT LESS THAN

Protein


Source

10% of NRV per 100 g (solids)
5% of NRV per 100 ml (liquids)
or 5% of NRV per 100 kcal
or 10% of NRV per serving

High

2 times the values for “source”

Vitamins and Minerals


Source

15% of NRV per 100 g (solids)
7.5% of NRV per 100 ml (liquids)
or 5% of NRV per 100 kcal
or 15% of NRV per serving

High

2 times the values for “source”

APPENDIX III. DRAFT TABLE OF CONDITIONS FOR NUTRIENT CONTENTS (Part B) DRAFT GUIDELINES FOR USE OF NUTRITION CLAIMS)

(At Step 6 of the Procedure)

COMPONENT

CLAIM

CONDITIONS

B.


NOT LESS THAN

Fibre


Source

3 g per 100 g or 1.5 g per 100 kcal
or per serving[21]

High

6 g per 100 g or 3 g per 100 kcal
or per serving

APPENDIX IV. PROPOSED DRAFT REVISED STANDARD FOR PROCESSED CEREAL-BASED FOODS FOR INFANTS AND YOUNG CHILDREN

(At Step 5 of the Procedure)

1. SCOPE

This standard covers processed cereal-based foods intended for feeding infants as a complement to breast milk or infant formula when, from the age of [4 to 6 months] onwards, breast feeding alone or infant formula is no longer sufficient to satisfy nutritional requirements and for feeding young children as part of their progressively diversified diet.

2. DESCRIPTION

Processed cereal-based foods are prepared primarily from one or more milled cereals and/or legumes (pulses) and/or starchy root or stem products which constitute at least 25% of the final mixture on a dry weight basis.

2.1. PRODUCT DEFINITIONS

Four categories are distinguished:

2.1.1 simple cereals which are or have to be reconstituted with milk or other appropriate nutritious liquids;

2.1.2 Cereals with an added high protein food which are or have to be reconstituted with water or other protein-free liquid

2.1.3 Pasta which are to be used after cooking in boiling water or other appropriate liquids;

2.1.4 Rusks and biscuits which are to be used either directly or, after pulverization, with the addition of water, milk or other suitable liquids.

2.2 OTHER DEFINITIONS

2.2.1 The term infant means a person not more than 12 months of age.

2.2.2 The term young children means persons from the age of more than 12 months up to the age of three years (36 months).

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 ESSENTIAL COMPOSITION

Dry cereal, rusk, biscuits and pasta are prepared primarily from one or more milled cereal products, such as wheat, rice, barley, oats, rye, maize, millet, sorghum and buckwheat and/or legumes (pulses) and/or starchy roots (such as arrow root, yam or cassava) or starchy stems and also, sesame, and soybean.

The requirements concerning energy and nutrients refer to the product ready for use as marketed or prepared according to the instructions of the manufacturer, unless otherwise specified.

3.2 ENERGY DENSITY

The energy density of cereal-based foods should not be less than 0.8 kcal/g (3.3 kJ/g).

3.3 PROTEIN

3.3.1 The chemical index of the added protein shall be equal to at least 80% of that of the reference protein (casein as defined in Annex 1) or the Protein Efficiency Ratio (PER) of the protein in the mixture shall be equal to at least 70% of that of the reference protein. In all cases, the addition of amino acids is permitted solely for the purpose of improving the nutritional value of the protein mixture, and only in the proportions necessary for that purpose. Only natural forms of L-amino acids should be used

3.3.2 For products mentioned in Sections 2.1.2 and 2.1.4, the protein content shall not exceed 1.3 g/100 kJ (5.5 g/100 kcal).

3.3.3 For products mentioned in Section 2.1.2 the added protein content shall not be less than 0.48 g/100 kJ (2 g/100 kcal).

3.3.4 For biscuits mentioned in Section 2.1.4 made with the addition of a high protein food, and presented as such, the added protein shall not be less than 0.36 g/100 kJ (1.5 g/100 kcal).]

3.4 Carbohydrates

3.4.1 If sucrose, fructose, glucose, glucose syrup or honey are added to products mentioned in Sections

2.1.1 and 2.1.4

3.4.2 If sucrose, fructose, glucose, glucose syrup or honey are added to products mentioned in Section

2.1.2

3.5 LIPIDS

3.5.1 For products mentioned in Section 2.1 the lipid content shall not exceed 1.1 g/100 kJ (4.5 g/100 kcal). If the lipid content exceeds 0.8 g/100 kJ (3.3 g/100 kcal):

3.6 MINERALS

3.6.1 The sodium content of the products described in Sections 2.1.1 to 2.1.4 of this Standard shall not exceed [100 mg/100 kcal] of the ready-to-eat product, except in the case of products intended for children over one year of age, where the sodium content shall not exceed [200 mg/100 kcal].

3.6.2 The calcium content shall not be less than 20 mg/100 kJ (80 mg/100 kcal) for products mentioned in Section 2.1.2.

3.6.3 The calcium content shall not be less than 12 mg/100 kJ (50 mg/100 kcal) for products mentioned in Section 2.1.4 containing milk.

3.7 VITAMINS

3.7.1 The amount of vitamin B1 (thiamin) shall not be less than [15 mg/100 kJ] [(60 mg/100 kcal)].

3.7.2 For products mentioned in 2.1.2, the amount of vitamin A and vitamin D expressed in mg/100 kcal shall be within the following limits:

vitamin A (mg retinol equivalents)

60 - 180

vitamin D

1 - 3


These limits are also applicable to other processed cereal-based foods when vitamin A or D are added.

3.7.3 Derogations to the maximum amounts for vitamin A referred to in 3.7.2 and the addition of vitamins and minerals for which specifications are not set above shall be in conformity with the legislation of the country in which the product is sold.

3.7.4 Vitamins and/or minerals added should be selected from the Advisory Lists ofMineral Salts and Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL 10-1979).

3.8 OPTIONAL INGREDIENTS

3.8.1 In addition to the ingredients listed under 3.1, other ingredients suitable for infants who are more than [four to six months of age] and for young children can be used.

3.8.2 Products containing honey or maple syrup should be processed in such a way as to destroy spores of Clostridium botulinum, if present.

3.8.3 Cocoa can be used only in products to be consumed after nine months of age, and at the maximum level of 1.5% m/m in the ready-to-eat product.

3.9 QUALITY FACTORS

3.9.1 All ingredients, including optional ingredients, shall be clean, safe, suitable and of good quality.

3.9.2 All processing and drying should be carried out in a manner that minimizes loss of nutritive value, particularly protein quality.

3.9.3 The moisture content of the products shall be governed by good manufacturing practice for the individual product categories and shall be at such a level that there is a minimum loss of nutritive value and at which microorganisms cannot multiply.

3.10 CONSISTENCY AND PARTICLE SIZE

3.10.1 When prepared according to the label directions for use, processed cereal-based foods should have a texture appropriate for the [spoon feeding] of infants or young children of the age for which the product is intended.

3.10.2 Rusks and biscuits may be used in the dry form so as to permit and encourage chewing or they may be used in a liquid form, by mixing with water or other suitable liquid, that would be similar in consistency to dry cereals.

3.11 SPECIFIC PROHIBITION

The product and its components shall not have been treated by ionizing radiation.

4. FOOD ADDITIVES

The following additives are permitted in the preparation of processed cereal-based foods for infants and children, as described in Section 2.1 of this Standard (in 100 g of product, on a dry weight basis unless otherwise indicated)

4.1

Emulsifiers


4.1.1

Lecithin

1.5 g

4.1.2

Mono- and diglycerides

1.5 g




4.2

pH Adjusting Agents


4.2.1

Sodium hydrogen carbonate

GMP, within the limits for sodium

4.2.2

Potassium hydrogen carbonate

Good manufacturing practice

4.2.3

Calcium carbonate


4.2.4

L(+) Lactic acid

1.5 g

4.2.5

Citric acid

2.5 g




4.3

Antioxidants


4.3.1

Mixed tocopherols concentrate

300 mg/kg fat, singly or in combination

4.3.2

Alpha-tocopherol


4.3.3

L-Ascorbyl palmitate

200 mg/kg fat




4.3.4

L-Ascorbic acid and its sodium

50 mg, expressed as ascorbic acid and


and potassium salts

within the limits for sodium




4.4

Flavours


4.4.1

Vanilla extract

GMP

4.4.2

Ethyl vanillin

7 mg/100g on an as consumed basis

4.4.3

Vanillin





4.5

Enzymes


4.5.1

Malt carbohydrases

GMP




4.6

Leavening Agents


4.6.1

Ammonium carbonate

Limited by GMP

4.6.2

Ammonium hydrogen carbonate



5. CONTAMINANTS

5.1 PESTICIDE RESIDUES

The product shall be prepared with special care under good manufacturing practices, so that residues of those pesticides which may be required in the production, storage or processing of the raw materials or the finished food ingredient do not remain, or, if technically unavoidable, are reduced to the maximum extent possible.

The products covered by the provisions of the Standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission.

5.2 OTHER CONTAMINANTS

The product shall be free from residues of hormones, antibiotics as determined by means of agreed methods of analysis and practically free from other contaminants, especially pharmacologically active substances.

6. HYGIENE

6.1 It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1 1969, Rev. 3, 1997), and the Recommended International Code of Hygienic Practice for Foods for Infants and Children (CAC/RCP 21-1979).

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from microorganisms in amounts which may represent a hazard to health;

(b) shall be free from parasites which may represent a hazard to health; and

(c) shall not contain any substance originating from microorganisms in amount which may represent a hazard to health.

7. PACKAGING

7.1 The product shall be packed in containers which will safeguard the hygienic and other qualities of the food.

7.2 The containers, including packaging material, shall be made only of substances which are safe and suitable for their intended use. Where the Codex Alimentarius Commission has established a standard for any such substance used as packaging material, that standard shall apply.

8. LABELLING

In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985 (Rev. 1-1991), Codex Alimentarius Volume 1), the following specific provisions apply:

Any indication required in the labelling should be made in the appropriate language of the country in which the product is sold.

8.1 THE NAME OF THE FOOD

The name of the food shall be “Dry Cereal for Infants (and/or Young Children)”, “Rusks for Infants (and/or Young Children)” or “Biscuits (or “Milk Biscuits”) for Infants (and/or Young Children)” or “Pasta for Infants (and/or Young Children)”, or any appropriate designation indicating the true nature of the food, in accordance with national legislation.

8.2 LIST OF INGREDIENTS

8.2.1 A complete list of ingredients shall be declared on the label in descending order of proportion except that in the case of added vitamins and minerals, these shall be arranged as separate groups for vitamins and minerals, respectively, and within these groups the vitamins and minerals need not be listed in descending order of proportion.

8.2.2 The specific name shall be declared for ingredients and food additives. In addition, appropriate class names for these ingredients and additives may be included on the label.

8.3 DECLARATION OF NUTRITIVE VALUE

8.3.1 The declaration of nutrition information shall contain the following information in the following order:

(a) the energy value, expressed in calories (kcal) or kilojoules (kJ), and the amount of protein, carbohydrate and fat expressed in grammes (g) per 100 g of the food as sold, and where appropriate, as per specified quantity of the food as suggested for consumption;

(b) in addition to any other nutritional information required by national legislation, the total quantity in the final product of each vitamin and mineral added according to Section 3.2.2 shall be declared per 100 g as well as according to the serving size of the food suggested for consumption;

(c) the average quantity of the vitamins and minerals when their declaration is not covered by the provisions of section 8.3.1 (b) expressed in numerical form per 100 g or 100 ml of the product as sold and were appropriate per specified quantity of the foods as suggested for consumption.

8.4 DATEMARKING AND STORAGE INSTRUCTIONS

8.4.1 The date of minimum durability (preceded by the words “best before”) shall be declared by the day, month and year in uncoded numerical sequence except that for products with a shelf-life of more than three months, the month and year will suffice. The month may be indicated by letters in those countries where such use will not confuse the consumer. In the case of products requiring a declaration of month and year only, and the shelf-life of the product is valid to the end of a given year, the expression “end (stated year)” may be used as an alternative.

8.4.2 In addition to the date, any special conditions for the storage of the food shall be indicated if the validity of the date depends thereon.

8.4.3 Where practicable, storage instructions shall be in close proximity to the date marking.

8.5 INFORMATION FOR USE

8.5.1 Directions as to the preparation and use of the food, and its storage and keeping before and after the container has been opened, shall appear on the label or on the accompanying leaflet.

8.5.2 For products covered by 2.1.1, directions on the label shall state “Milk or formula but no water shall be used for dilution or mixing” or an equivalent statement.

8.5.3 The presence or absence of gluten should be indicated on the label, if the intended age of use is below [six months].

[8.5.4 The label shall indicate clearly from which age the product is intended for use. The label shall clearly state that the product is not recommended for use below 4 to 6 months. In addition, the label shall include a statement indicating that the decision when precisely to begin complementary feeding should be made in consultation with a health worker, based on the infant specific growth and development needs. Additional requirements in this respect may be made in accordance with the legislation of the country in which the product is sold.]

8.6 ADDITIONAL REQUIREMENTS

The products covered by this standard are [not] breast-milk substitutes and shall [not] be presented as such.

9. METHODS OF ANALYSIS AND SAMPLING

See Codex Alimentarius Volume 13.

APPENDIX V. PROPOSED DRAFT REVISED STANDARD FOR INFANT FORMULA (CODEX STAN 72-1981)

(At Step 3 of the Procedure)

1. SCOPE

1.1 This standard applies to infant formula in liquid or powdered form intended for use, where necessary, as a substitute for human milk in meeting the normal nutritional requirements of healthy infants. The provisions in this standard are also intended for infants with special nutritional requirements, except for certain provisions which must be modified to meet those special requirements.

1.2 The standard contains compositional, quality and safety requirements to ensure a safe and nutritionally adequate product.

1.3 The application of the Standard should take into consideration the recommendations given to countries under the International Code of Marketing of Breast-milk Substitutes [and relevantWorld Health Assembly Resolutions].

2. DESCRIPTION

2.1 PRODUCT DEFINITIONS

2.1.1 Infant formula, when in liquid form, may be used either directly or diluted with safe, potable, and previously boiled water before feeding, as appropriate. In powdered form it requires safe, potable, and previously boiled water for preparation.

2.1.2 Infant formula shall be nutritionally adequate to promote normal growth and development when used in accordance with its directions for use [and to satisfy by itself the nutritional requirements of infants during the first four to six months of life].

2.1.3 Infant formula is so processed by physical means only and so packaged as to prevent spoilage and contamination under all normal conditions of handling, storage and distribution in the country where the product is sold.

2.2 OTHER DEFINITIONS

2.2.1 The term infant means a person not more than 12 months of age.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 ESSENTIAL COMPOSITION

3.1.1 Infant formula is a product based on milk of cows or other animals and/or other edible constituents of animal, including fish, or plant origin, which have been proved to be suitable for infant feeding.

3.1.2 Infant formula shall contain per 100 kilocalories (or 100 kilojoules) of intake, the following minimum and maximum levels of vitamins, minerals in an available form, choline, protein, fat and fatty acid, carbohydrates and energy:

1 N.S. = Not specified
2 Or per g polyunsaturated fatty acids, expressed as linoleic acid.
3 The Ca: P ratio shall be not less than 1.2 and not more than [2.0].
4 In formula manufactured from soya proteins, alone or in a mixture with cow’s milk protein



Amounts per 100 kilocalories

Amounts per 100 kJ

Minimum

Maximum

Minimum

Maximum

(a) Vitamins





Vitamin A*

60 mg

180 mg

14 mg

43 mg

Vitamin D

40 I.U. or 1 mg

100 I.U. or 2.5 mg

10 I.U. or 0.25mg

25 I.U. or 0.63 mg

Vitamin E
(a-tocopherol equivalent TE)

0.5 mg/g linoleic acid[22], but in no case less than 0.5 mg/100 kcal

N.S.[23]

0.5 mg/g linoleic acid[24] but in no case less than 0.1 mg/100 kJ

N.S.[25]

Ascorbic Acid (Vitamin C)

8 mg

N.S.[26]

1.9 mg

N.S. [27]

Thiamine (Vitamin B1)

40 mg

N.S. [28]

10 mg

N.S. [29]

Riboflavin (Vitamin B2)

60 mg

N.S. [30]

14 mg

N.S. [31]

Niacin, niacin equivalents

0.8 mg

N.S. [32]

0.2 mg

N.S. [33]

Vitamin B6

15 mg/g protein but in no case less than 35 mg/100 kcal

N.S. [34]

15 mg/g protein but in no case less than9 mg/100 kJ

N.S. [35]

Folic acid

4 mg

N.S. [36]

1 mg

N.S. [37]

Pantothenic acid

300 mg

N.S. [38]

70 mg

N.S. [39]

Vitamin B12

0.10 mg

N.S. [40]

0.025 mg

N.S. [41]

Vitamin K1

4 mg

N.S. [42]

1 mg

N.S. [43]

Biotin (Vitamin H)

1.5 mg

N.S. [44]

0.4 mg

N.S. [45]

(b) Minerals





Sodium (Na)

20 mg

60 mg

5 mg

15 mg

Potassium (K)

60 mg

145 mg

15 mg

35 mg

Chloride (CI)

50 mg

125 mg

12 mg

29 mg

Calcium (Ca)[46]

50 mg

N.S. [47]

12 mg

N.S. [48]

Phosphorus (P) [49]

25 mg

90 m

6 mg

22 mg

Magnesium (Mg)

5 mg

15 mg

1.2 mg

3.6 mg

Iron (Fe)

0.5 mg

1.5 mg

0.12 mg

0.36 mg

Iron (Fe)[50]

1 mg

2 mg

0.25 mg

0.5 mg

Iodine (I)

5 µg

N.S. [51]

1.2 µg

N.S. [52]

Copper (Cu)

20 µg

80 µg

4.8 µg

19 µg

Zinc (Zn)

0.5 mg

1.5 mg

0.12 mg

0.6 mg

Zinc (Zn) [53]

0.75 mg

2.4 mg

0.18 mg

0.6 mg

Manganese (Mn)

5 µg

N.S. [54]

1.2 µg

N.S. [55]

Selenium (Se)

N.S. [56]

3 µg

N.S. [57]

0.7 µg

(c) Choline

N.S. [58]

N.S. [59]

1.7 mg

N.S. [60]

* Expressed as retinol equivalent
(d) Protein
(i) Protein content = nitrogen content x 6.38 for cow’s milk proteins and their partial hydrolysates.

Protein content = nitrogen content x 6.25 for soya protein isolates and their partial hydrolysates.

The “chemical index” shall mean the lowest of the ratios between the quantity of each essential amino acid of the test protein and the quantity of each corresponding amino acid of the reference protein (breast milk, as defined in Annex 1).

(ii) The product shall contain protein at a level of not less than 1.8 g/100 kcal (0.45 g/100 kJ) and not more than 3 g/100 kcal (0.7 g/100 kJ)

For an equal energy value, the formula must contain an available quantity each essential and semi-essential amino acid at least equal to that contained in the reference protein (breast milk, as defined in Annex 1); nevertheless, for calculation purposes, the concentration of methionine and cystine may be added together.

[The minimum value set for quality and the maximum for quantity of the protein may be modified by national authorities according to their own regulations and/or local conditions.]

(iii) Isolated amino acids may be added to Infant Formula only to improve its nutritional value for infants. Essential amino acids may be added to improve protein quality, only in amounts necessary for that purpose. Only natural forms of L-amino acids shall be used.

(e) Fat and Fatty Acid

The product shall contain:

- linoleic acid (in the form of triglycerides) at a level of not less than 300 mg/100 kcal (or 70 mg/100 kJ) and not more than 1200 mg/100 kcal (285 mg/100 kJ);

- fat at a level not less than 4.4 g/100 kcal (1.05 g/100 kJ) and not more than 6.5 g/100 kcal (1.5 g/100 kJ);

- the alpha-linolenic acid content shall not be less than 50 mg/100 kcal (12 mg/100 kJ);

- the linoleic/alpha-linolenic acid ratio shall not be less than 5 nor greater than 15;

- the trans fatty acid content shall not exceed 4% of the total fat content;

- the erucic acid content shall not exceed 1% of the total fat content;

(f) Carbohydrates

The product shall contain carbohydrates at a level of not less than 7 g/100kcal (1.7 g/100 kJ) and not more than 14 g/100kcal (3.4 g/100 kJ).

(g) Energy content

The energy content of the product shall not be less than 60 kcal/100 ml (250 kJ/100 ml) and not more than 75 kcal/100 ml (315 kJ/100 ml).

3.2 OPTIONAL INGREDIENTS

3.2.1 In addition to the vitamins and minerals listed under 3.1.2 (a), (b) and (c), other nutrients may be added when required in order to provide nutrients ordinarily found in human milk and to ensure that the formulation is suitable as the sole source of nutrients of the infan0t.

3.2.2 The usefulness and safety of these nutrients shall be scientifically shown.

3.2.3 When any of these nutrients is added, the formula shall contain significant amounts of these nutrients, based on levels in human milk.

3.2.4 Only L (+) lactic acid producing cultures may be used.

3.3 VITAMIN COMPOUNDS ANDMINERAL SALTS

3.3.1 Vitamins and minerals added in accordance with Sections 3.1.2 (a, b, c, d) and 3.2.1 should be selected from the Advisory Lists of Mineral Salts and Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL 10-1979).

3.4 CONSISTENCY AND PARTICLE SIZE

When prepared according to the label directions for use, the product shall be free of lumps and of large coarse particles and suitable for being fed through a soft rubber or plastic teat.

3.5 PURITY REQUIREMENTS

All ingredients shall be clean, of good quality, safe and suitable for ingestion by infants. They shall conform with their normal quality requirements, such as colour, flavour and odour.

3.6 SPECIFIC PROHIBITION

The product and its components shall not have been treated by ionizing radiation.

4. FOOD ADDITIVES

The following additives are permitted in the preparation of Infant Formula, as described in

Section 1 of this Standard, and with the restrictions stated below:

[ Maximum level in 100 ml of the ready-to-drink product

4.1

THICKENING AGENTS


4.1.1

Guar gum

0.1 g in all types of infant formula

4.1.2

Locust bean gum[61]

0.1 g in all types of infant formula

4.1.3

Distarch phosphate

0.5 g singly or in combination in soy- based infant

4.1.4

Acetylated distarch

formulae only


phosphate


4.1.5

Phosphated distarch



phosphate


4.1.6

Hydroxypropyl starch

2.5 g singly or in combination in hydrolyzed



protein and/or amino acid acid-based infant



formulae only

4.1.7

Carrageenan

0.03 g in regular, milk- and soy- based liquid



infant formulae only



0.1 g in hydrolyzed protein and/or amino acid-



based liquid infant formulae only

4.2

EMULSIFIERS





4.2.1

Lecithin

0.5 g in all types of infant formulae

4.2.3

Mono- and diglycerides

0.4 g in all types of infant formulae

4.3

PH-ADJUSTING AGENTS





4.3.1

Sodium hydroxide

Limited by good manufacturing practice and

4.3.2

Sodium hydrogen

within the limits for sodium and potassium in


carbonate

Section 3.1.2 (c) in all types of infant formulae

4.3.3

Sodium carbonate


4.3.4

Potassium hydroxide


4.3.5

Potassium hydrogen



carbonate


4.3.6

Potassium carbonate





4.3.7

Calcium hydroxide

Limited by good manufacturing practice in all

4.3.8

Sodium citrate

types of infant formula

4.3.9

Potassium citrate


4.3.10

L(+) Lactic acid


4.3.12

Citric acid


4.4

ANTIOXIDANTS





4.4.1

Mixed tocopherols

1 mg in all types of infant formulae


concentrate


4.4.2

L-Ascorbyl palmitate



]

4.5 CARRY-OVER OF FOOD ADDITIVES

No food additives shall be present as a result of carry-over from raw materials and other ingredients with the exception:

(a) of the food additives listed under Sections 4.1 to 4.4 of this standard within the limits of the maximum levels stipulated in this standard; and

(b) of the carrier substances mentioned in the Advisory List of Vitamin Compounds for Use in Foods for Infants and Children within the limits of the maximum levels stipulated in that List.

5. CONTAMINANTS

5.1 PESTICIDE RESIDUES

The product shall be prepared with special care under good manufacturing practices, so that residues of those pesticides which may be required in the production, storage or processing of the raw materials or the finished food ingredient do not remain, or, if technically unavoidable, are reduced to the maximum extent possible.

5.2 OTHER CONTAMINANTS

[The product shall be free from residues of hormones and antibiotics, as determined by means of agreed methods of analysis, and practically free from other contaminants, especially pharmacologically active substances].

6. HYGIENE

6.1 It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1 1969, Rev. 3, 1997), and the Recommended International Code of Hygienic Practice for Foods for Infants and Children (CAC/RCP 21-1979).

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

(a) shall be free from microorganisms in amounts which may represent a hazard to health;

(b) shall be free from parasites which may represent a hazard to health; and

(c) shall not contain any substance originating from microorganisms in amount which may represent a hazard to health.

7. PACKAGING

7.1 The product shall be packed in containers which will safeguard the hygienic and other qualities of the food. When in liquid form, the product shall be packed in hermetically sealed containers; nitrogen and carbon dioxide may be used as packing media.

7.2 The containers, including packaging materials, shall be made only of substances which are safe and suitable for their intended uses. Where the Codex Alimentarius Commission has established a standard for any such substance used as packaging materials, that standard shall apply.

8. FILL OF CONTAINER

In the case of products in ready-to-eat form, the fill of container shall be:

(i) not less than 80% v/v for products weighing less than 150 g (5 oz.);
(ii) not less than 85% v/v for products in the weight range 150-250 g (5-8 oz.); and
(iii) not less than 90% v/v for products weighing more than 250 g (8 oz.)
of the water capacity of the container. The water capacity of the container is the volume of distilled water at 20o C which the sealed container will hold completely filled.

9. LABELLING

In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985 (Rev. 1-1991) Codex Alimentarius Volume 1), the following specific provisions apply:

9.1 THE NAME OF THE FOOD

The text of the label and all other information accompanying the product shall be written in the appropriate language.

9.1.1 The name of the product shall be either “Infant Formula” or any appropriate designation indicating the true nature of the product, in accordance with national usage.

9.1.2 The sources of protein in the product shall be clearly shown on the label.

9.1.3 If 90% or more of the protein is derived from whole or skim milk, as such or with minor modification, the product may be labelled “Infant Formula Based on Cow’s Milk”.

9.1.4 A product which contains neither milk or any milk derivative [may] be labelled “contains no milk or milk products” or an equivalent phrase.

9.1.5 A product intended for infants with special nutritional requirements shall be labelled to show clearly the special requirement for which the formula is to be used and the dietary property or properties on which this is based. [No health claims shall be made regarding the dietary properties of the product.]

9.1.6 [Products containing not less than 0.5 mg Iron (Fe)/100 kilocalories shall be labelled “Infant Formula with added Iron”].

or

[Products containing less than 0.5 mg Iron (Fe)/100 kcal shall be labelled with a statement to the effect that when the product is given to infants over the age of four months, their total iron requirements must be met from other additional sources.]

9.2 LIST OF INGREDIENTS

9.2.1 A complete list of ingredients shall be declared on the label in descending order of proportion except that in the case of added vitamins and added minerals, these ingredients shall be arranged as separate groups for vitamins and minerals, respectively, and within these groups the vitamins and minerals need not be listed in descending order of proportion.

9.2.2 The specific name shall be declared for ingredients of animal or plant origin and for food additives. In addition, appropriate class names for these ingredients and additives may be included on the label.

9.3 DECLARATION OF NUTRITIVE VALUE

The declaration of nutrition information shall contain the following information in the following order:

(a) the amount of energy, expressed in kilocalories (kcal) and/or kilojoules (kJ), and the number of grammes of protein, carbohydrate and fat per 100 grammes of the food as sold as well as per 100 millilitre of the food ready for use, when prepared according to the instructions on the label.

(b) the total quantity of each vitamin, mineral, choline and any optional ingredient as listed in paragraphs 3.1.2 an 3.2 of this Standard per 100 grammes of the food as sold as well as per 100 millilitre of the food ready for use, when prepared according to the instructions on the label. In addition, the declaration per 100 kilocalories (or per 100 kilojoules) is permitted.

9.4 DATEMARKING AND STORAGE INSTRUCTIONS

9.4.1 The date of minimum durability (preceded by the words “best before”) shall be declared by the day, month and year in uncoded numerical sequence except that for products with a shelf-life of more than three months, the month and year will suffice. The month may be indicated by letters in those countries where such use will not confuse the consumer.

In the case of products requiring a declaration of month and year only, and the shelf-life of the product is valid to the end of a given year, the expression “end (stated year)” may be used as an alternative.

9.4.2 In addition to the date, any special conditions for the storage of the food shall be indicated if the validity of the date depends thereon.

Where practicable, storage instructions shall be in close proximity to the date marking.

9.5 INFORMATION FOR USE

9.5.1 Directions as to the preparation and use of the food, and its storage and keeping after the container has been opened shall appear on the label or on the accompanying leaflet.

9.5.2 Information that infants [over six months of age] should receive supplemental foods in addition to the formula shall appear on the label.

9.6 ADDITIONAL LABELLING REQUIREMENTS

[9.6.1 Labels should not discourage breast feeding. Each container label shall have a clear, conspicuous and easily readable message which includes the following points: a) the words “important notice” or their equivalent; b) a statement of the superiority of breast-feeding [or: the statement: Breast milk is the best food for your baby, it protects against diarrhoea and other illnesses]; c) a statement that the product should only be used on advice of a health worker as to the need for its use and the proper method of use; d) instructions for appropriate preparation; and e) a warning against the health hazards of inappropriate preparation.

9.6.2 The label shall have no pictures of infants nor any other picture or text which idealizes the use of infant formula. The label may have graphics illustrating the method of preparation of the product.]

9.6.3 The terms “humanized”, “maternalized” or other similar terms shall not be used.

10. METHODS OF ANALYSIS AND SAMPLING

See Codex Alimentarius Volume 13.

ANNEX 1

Essential and semi-essential amino acids in breast milk

For the purpose of this Standard the essential and semi-essential amino acids in breast milk, expressed in mg per 100 kJ and 100 kcal, are the following:


per 100 kJ

per 100 kcal

Arginine

25

107

Cystine

11

44

Histidine

12

47

Isoleucine

20

83

Leucine

40

167

Lysine

28

119

Methionine

6

23

Phenylalanine

18

75

Threonine

18

77

Tryptophan

7

31

Tyrosine

20

85

Valine

24

99


[20] Serving size to be determined at national level.
[21] Serving size to be determined at national level
[22] Or per g polyunsaturated fatty acids, expressed as linoleic acid.
[23] N.S. = Not specified
[24] Or per g polyunsaturated fatty acids, expressed as linoleic acid.
[25] N.S. = Not specified
[26] N.S. = Not specified
[27] N.S. = Not specified
[28] N.S. = Not specified
[29] N.S. = Not specified
[30] N.S. = Not specified
[31] N.S. = Not specified
[32] N.S. = Not specified
[33] N.S. = Not specified
[34] N.S. = Not specified
[35] N.S. = Not specified
[36] N.S. = Not specified
[37] N.S. = Not specified
[38] N.S. = Not specified
[39] N.S. = Not specified
[40] N.S. = Not specified
[41] N.S. = Not specified
[42] N.S. = Not specified
[43] N.S. = Not specified
[44] N.S. = Not specified
[45] N.S. = Not specified
[46] The Ca: P ratio shall be not less than 1.2 and not more than [2.0].
[47] N.S. = Not specified
[48] N.S. = Not specified
[49] The Ca: P ratio shall be not less than 1.2 and not more than [2.0].
[50] In formula manufactured from soya proteins, alone or in a mixture with cow’s milk protein
[51] N.S. = Not specified
[52] N.S. = Not specified
[53] In formula manufactured from soya proteins, alone or in a mixture with cow’s milk protein
[54] N.S. = Not specified
[55] N.S. = Not specified
[56] N.S. = Not specified
[57] N.S. = Not specified
[58] N.S. = Not specified
[59] N.S. = Not specified
[60] N.S. = Not specified
[61] Temporarily endorsed.

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