3. Compositional Aspects
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3. Compositional Aspects
- 2 Mins to read
- DarkLight
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Coffee-on-the-go
Brazil
This section provides the compositional requirements for the food category and/or food products in scope and information on permitted nutrients, ingredients, and additives.
3.1 Composition Requirements
Category
Please refer to Section 3.1 of the "General Foods" guidebook for Brazil.
Product
Same as "Category" above.
3.2 Raw Material Requirements
Category
The raw material requirements for prepared foods must comply with those for General Foods (Section 3.2 of the "General Foods" guidebook of Brazil).
Additionally, for coffee preparations, as part of the GMP rules, raw materials used must be in accordance with the rules established for every raw material.
With the ingredient listing provided for coffee beverages, the main ingredients are common food raw materials such as coffee, milk, cream, syrup, etc. Examples of the specific regulations/rules for some raw materials:
- Coffee: Ordinance SDA Nº 570/2022 [1] establishes the official classification standard for roasted coffee; and Resolution RDC N° 716/2022 [2] provides for the sanitary requirements of coffee, barley, teas, yerba mate, spices, seasonings, and sauces.
- Milk: Normative Instruction N° 76/2018 [3] that provides for the Technical Regulations establishing the identity and quality characteristics for raw refrigerated milk, pasteurized milk and pasteurized milk type A; Ordinance MAPA N° 370/1997 [4] establishing the Technical Regulation on the Identity and Quality of UHT Milk (UHT); and Normative Instruction N° 26/2007 [5] establishing the Technical Regulation on the Identity and Quality of Flavoured Milk.
- Cream: Normative Instruction N° 23/2012 [6] establishing the Technical Regulation for the Identity and Quality of Cream.
- Syrups: Resolution RDC N° 723/2022 [7] providing for the sanitary requirements of sugar, invert liquid sugar, confectionary sugar, table sweetener, candy, candy, cocoa powder, soluble cocoa, chocolate, white chocolate, chewing gum, cocoa butter, cocoa mass, molasses, and rapadura.
Product
Same as "Category" above.
3.3 Fortification
Category
Not applicable to food preparations.
Product
Same as "Category" above.
3.4 Other Permitted Ingredients
Category
Not applicable to food preparations, however, their raw materials/ingredients must be legally authorized in Brazil.
Product
Same as "Category" above.
3.5 Permitted Additives
Category
Not applicable to food preparations. This is applicable only for raw materials, as described in Section 3.5 of the "General Foods" guidebook for Brazil.
Product
Same as "Category" above.
3.6 Permitted Flavors and Colors
Category
Not applicable to food preparations. This is applicable only for raw materials, as described in Section 3.2 - Raw material requirements - of the "General Foods" guidebook for Brazil.
Flavorings and colors used in industrialized raw materials such as syrups/sauces/flavors must comply with the "Permitted Flavors and Colors" for General Foods (Section 3.6 of the "General Foods" guidebook of Brazil).
Product
Same as "Category" above.
3.7 Permitted Processing Aids
Category
Not applicable to food preparations. This is applicable only for raw materials, as described in Section 3.5 of the "General Foods" guidebook for Brazil.
Product
Same as "Category" above.
3.8 Additional Notes
None.
3.9 References
1. Ordinance SDA Nº 570/2022 – Establishing the official classification standard for roasted coffee
https://www.in.gov.br/en/web/dou/-/portaria-sda-n-570-de-9-de-maio-de-2022-398971389
2. Resolution RDC N° 716/2022 – Providing for the sanitary requirements of coffee, barley, teas, yerba mate, spices, seasonings, and sauces
3. Normative Instruction N° 76/2018 – Providing for the Technical Regulations establishing the identity and quality characteristics for raw refrigerated milk, pasteurized milk and pasteurized milk type A (and its amendments)
4. Ordinance MAPA N° 370/1997 – Establishing the Technical Regulation on the Identity and Quality of UHT Milk (UHT)
5. Normative Instruction N° 26/2007 – Establishing the Technical Regulation on the Identity and Quality of Flavoured Milk
6. Normative Instruction N° 23/2012 – Establishing the Technical Regulation for the Identity and Quality of Cream
7. Resolution RDC N° 723/2022 – Providing for the sanitary requirements of sugar, invert liquid sugar, confectionary sugar, table sweetener, candy, candy, cocoa powder, soluble cocoa, chocolate, white chocolate, chewing gum, cocoa butter, cocoa mass, molasses, and rapadura
http://antigo.anvisa.gov.br/documents/10181/2718376/RDC_723_2022_.pdf/7284c430-ea3e-462b-a309-5987857018f9
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