2. Product Categories

Donuts with Toppings
Brazil

This section provides the regulatory definition of the food category in scope, or the appropriate food category for the product in scope. Additionally, it provides the food products that belong to this food category along with the definition and specific information on each of these types of food products.

2.1 Category Name & Definition

Category Name

Anvisa issued Resolution RDC N° 27/2010 [1] establishing the categories of foods and packaging exempted from sanitary registration. According to this resolution, donuts are under the general category of “Cereal products, starches, flours and mix of flours”. This classification is only for registration purposes and not for identity and quality requirements. 

On the other hand, in terms of additive regulation, according to Normative Instruction 211/2023. [2] donuts are classified under Category 7 “Bakery products and biscuits” Sub-category 7.3 “Confectionery products” Sub-category 7.3.2 “Cakes, pies, pastries and confectionery, with chemical leaven, whether or not filled, with or without filling, with or without topping, ready or semi-ready”

There are no specific identity and quality rules for donuts as these products are considered non-standardized foodstuffs [3].

Definition

There is no specific definition for the category but only for the specific products in accordance with Resolution RDC N° 711/2022 [4] which provides the sanitary requirements of starches, biscuits, whole grain cereals, processed cereals, bran, flours, whole grain flours, pasta, and bread established the following products and definitions:

1. Starch: starchy product extracted from edible parts of cereals, tubers, roots, or rhizomes.
2. Biscuit or cracker: product obtained by mixing flour, starch, or starch with other ingredients, subjected to kneading and baking processes, fermented or not, and may have different toppings, fillings, shapes, and textures.
3. Whole grain cereal: intact caryopsis of canary seed, amaranth, rice, wild rice, oats, rye, barley, fonio, Jo's tears, millet, maize, millet, quinoa, sorghum, teff, wheat, buckwheat and triticale or any split, cracked or flaked derivative, whose anatomical components - starchy endosperm, bran and germ - are present in the typical proportion occurring in the intact caryopsis, with losses of up to 2% of the grain being permitted.
4. Processed cereal: product obtained by rolling, laminating, rolling, puffing, flaking, extruding, pre-cooking, or by other technological processes considered safe for food production, and may have different coverage, shape, and texture.
5. Bran: product resulting from the processing of cereal grains or legumes, consisting mainly of husk and germ, and may contain parts of the endosperm.
6. Flour: product obtained from edible parts of one or more species of cereals, legumes, fruits, seeds, tubers, and rhizomes, by milling or other technological processes considered safe for food production.
7. Wholemeal flour: product resulting from the crushing or milling of intact caryopses of canary seed, amaranth, rice, wild rice, oats, rye, barley, fonio, Jo's tears, millet, maize, millet, quinoa, sorghum, teff, wheat, buckwheat and triticale, where the anatomical components - starchy endosperm, bran and germ - are present in the typical proportion occurring in the intact grain, with losses of up to 2% of the grain or 10% of the bran being permissible.
8. Pasta: product obtained from wheat flour (Triticum genus), from derivatives of durum wheat (Triticum durum L.), or from derivatives of other cereals, legumes, roots, or tubers, resulting from the process of kneading and mechanical mixing, without fermentation, and maybe dry, fresh, pre-cooked, instant or ready-to-eat, in different forms and fillings; and
9. Bread: product obtained from the baking process of flour added to liquid, fermented or not, and may have different toppings, fillings, formats, and textures. 

It is worth mentioning that, although the above-defined products are close to donuts, the rules described for them, are not applicable to donuts, as per the above-mentioned, donuts are non-standardized foodstuffs.

2.2 Product & Definition

There are no specific classification names and rules for donuts in the Brazilian regulation.

Definition

N/A

Specifications/Target Age

No provisions. However, considering that cereal-based foods for infants have their specific regulations, it is our best understanding that donuts shall be intended for people above 3 years old. 

Additional Information

Considering there is no specific regulation for donuts, these products shall comply with the specific provisions impacting the categories mentioned in Section 2.1 foreseen in the corresponding horizontal regulations.

2.3 References

1. Resolution RDC N° 27/2010 establishing the categories of foods and packaging exempted from sanitary registration

http://antigo.anvisa.gov.br/documents/10181/2718376/%285%29RDC_27_2010_COMP.pdf/517bb21b-c2cf-4788-ae72-6365aa831275 

2. Normative Instruction 211/2023. Establishes the technological functions, the maximum limits, and the conditions of use for food additives and technology adjuvants authorized for use in foodstuffs

http://antigo.anvisa.gov.br/documents/10181/6561857/IN_211_2023_.pdf/108ca468-25bb-4d32-9e6b-3d96e4858140#:~:text=Estabelece%20as%20fun%C3%A7%C3%B5es%20tecnol%C3%B3gicas%2C%20os,autorizados%20para%20uso%20em%20alimentos.

3. Law N° 986/1969 - Setting out basic standards on foods

http://www.planalto.gov.br/ccivil_03/decreto-lei/Del0986.htm

4. Resolution RDC N° 711/2022 - Provides for the sanitary requirements of starches, biscuits, whole grain cereals, processed cereals, bran, flours, integral flours, pasta, and breads

http://antigo.anvisa.gov.br/documents/10181/6482578/RDC_711_2022_.pdf/c739c4a9-6d94-424d-b27b-5ffed15474cf