consultation on draft food (amendment) regulations … · of countries such as australia, new...

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CONSULTATION ON DRAFT FOOD (AMENDMENT) REGULATIONS 2019 Aim The Agri-Food and Veterinary Authority (AVA) is seeking feedback from the food industry (local food manufacturers and importers, as well as interested parties) on the draft Food (Amendment) Regulations 2019, which are targeted to come into effect in the first quarter of 2019. Summary of amendments The draft Food (Amendment) Regulations 2019 contains trade facilitating measures, such as provisions for the use of new additives in food, extension of use of existing food additives, extension of use of a permitted health claim to a new food constituent, removal of copper from the list of incidental constituents and removal of the labelling requirement for eggs treated with mineral hydrocarbons. A new maximum limit for inorganic arsenic in husked rice will also be included in the Food Regulations. A detailed description of the proposed changes can be found in the ANNEX. The legal text of the amendments can be downloaded from AVA’s website at:

http://www.ava.gov.sg/legislation (select “Sale of Food Act”, then click on “Draft Food (Amendment) Regulations 2019)

Request for comments AVA invites views and comments on the draft Food (Amendment) Regulations 2019. All submissions should be clearly and concisely written, and should provide a reasoned explanation for any proposed revisions. Submissions should reach AVA no later than 6:00 p.m., 05 November 2018, through mail, or email, to the following addresses:

Mail: Regulatory Programmes Department Agri-Food and Veterinary Authority 52 Jurong Gateway Road #14-01

Singapore 608550 Tel: +(65) 6805 2931 or 6805 2910

Fax: +(65) 6334 1831

(Attention: Ms Leong Ai Ling / Mr Cheng Chee Seng)

Email: [email protected]; [email protected]

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ANNEX PROPOSED AMENDMENTS TO THE FOOD REGULATIONS

(A) TO ALLOW THE USE OF NEW ADDITIVES 1. 1,3-propanediol will be included under Regulation 22 as a permitted carrier solvent

for flavouring agents, for use under good manufacturing practice. 1,3-propanediol is generally recognised as safe (GRAS) for use as a carrier solvent for flavouring agents in the United States, and is also permitted as a flavouring agent in a number of countries such as Australia, New Zealand, Mexico, Brazil, Argentina, Chile, and Peru.

2. Four new salts of currently permitted amino acids (listed below) will be included under Part III of the Seventh Schedule of the Food Regulations. These amino acids have been approved for use in food in the major developed countries, including Japan, the European Union and the United States. The nomenclature for permitted amino acids will also include a prefix “L-” to align with the nomenclature used by the Codex Alimentarius Commission and major developed countries.

• L-Isoleucine monohydrochloride

• L-Leucine monohydrochloride

• L-Lysine monohydrochloride

• L-Lysine acetate

3. Seven new enzymes (listed below) will be permitted for use in food under good

manufacturing practice. These enzymes have a long history of usage by the food industry, and have been approved for use in food in several countries, including Australia, Brazil, Canada, China, Denmark, France, Japan, Mexico, New Zealand and the United States. In addition, the existing footnote for serine proteinase (EC 3.4.21.14) will be amended to specify that serine proteinase includes subtilisin (EC 3.4.21.62), to be in line with the classification of subtilisin in international scientific enzyme databases.

Enzyme EC Number

Production organism

Donor organism Donor gene

Alpha-acetolactate decarboxylase

4.1.1.5 Bacillus licheniformis

Bacillus brevis Alpha-acetolactate decarboxylase

Aqualysin 3.4.21.111 Bacillus

subtillis

Thermus aquaticus Aqualysin 1

Beta-amylase 3.2.1.2 Bacillus licheniformis

Bacillus flexus Beta-amylase

Beta-galactosidase (or lactase)


Bifidobacterium bifidum

Beta-galactosidase (or lactase)

Endo-1,4-beta-xylanase

3.2.1.8 Bacillus subtilis

Pseudoalteromonas haloplanktis

Endo-1,4-beta-xylanase

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Enzyme EC Number

Production organism

Donor organism Donor gene

Alpha-acetolactate decarboxylase


Bacillus brevis Alpha-acetolactate decarboxylase

Glucoamylase (or amyloglucosidase)

3.2.1.3 Aspergillus niger

Gloeephyllum trabeum

Glucoamylase (or amyloglucosidase)

Phosphatidylinositol phospholipase C

3.1.4.11 Pseudomonas

fluorescens

Isolated from soil Phosphatidylinositol phospholipase C

4. 10 new food additives (listed below) will be permitted for use in food under good

manufacturing practice. With the exception of potassium caseinate, the safety of these additives has been established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and all have been assigned Acceptable Daily Intakes (ADIs) of “Not specified” or “Not limited”. The Codex Alimentarius Commission has adopted provisions for the use of eight of these additives in food under good manufacturing practice. Tamarind seed polysaccharide is currently being considered at Step 3 of the Codex process for inclusion in Table 3 of the Codex General Standard for Food Additives, while potassium caseinate is regarded to be an edible caseinate in the Codex Standard for Edible Casein Products (CODEX STAN 290-1995).

To be permitted as Emulsifiers/Stabilisers

(Sixth Schedule) To be permitted as General Purpose Food

Additives (Eighth Schedule)

1. Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolysed) (INS 469)

2. Ethyl hydroxyethyl cellulose (INS 467) 3. Potassium caseinate 4. Tamarind seed gum (INS 437)

1. Sodium fumarate (INS 365) 2. Polyvinylpyrrolidone, insoluble

(polyvinylpolypyrrolidone) (INS 1202) 3. Triammonium citrate (INS 380) 4. Cyclotetraglucose (INS 1504(i)) 5. Cyclotetraglucose syrup (INS 1504(ii)) 6. Magnesium hydroxide carbonate (INS

504(ii))

5. Paprika extract (INS 160c(ii)) (obtained by solvent extraction of the dried ground

fruit pods of paprika) will be listed as a permitted colouring matter under Part II of the Fifth Schedule. JECFA has published the purity criteria for paprika extract and established an ADI of 0 – 1.5 mg/kg bw for paprika extract. Paprika extract is also a permitted colouring matter in major developed countries such as Australia, New Zealand, the European Union and Japan.

6. Monk fruit extract (containing 20% to 90% w/w mogroside V) will be permitted for

use as a sweetening agent in food under good manufacturing practice. The additive has been permitted for use as a sweetener in Japan, the United States and China.

(B) TO EXTEND THE USE OF CURRENTLY APPROVED FOOD ADDITIVES IN

ADDITIONAL FOOD CATEGORIES 1. Propionic acid and its sodium and calcium salts are currently classified as Class II

chemical preservatives and permitted for use only in a few categories listed in the Fourth Schedule, up to the maximum levels specified therein. Potassium

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propionate, however, is not a permitted food additive under the Food Regulations. With the proposed amendments, propionic acid and its sodium, calcium and potassium salts (INS 280, 281, 282, 283) will be allowed for use in food as Class I chemical preservatives under good manufacturing practice. JECFA has established an ADI “Not limited” for propionic acid and its sodium, calcium and potassium salts, while the Codex Alimentarius Commission has adopted provisions for the use of propionic acid and its sodium, calcium and potassium salts in food under good manufacturing practice.

2. Dimethyl polysiloxane (INS 900a), a permitted anti-foaming agent, will be allowed

for use in four new food categories “Lactobacillus milk drinks or cultured milk drinks”, “Flavoured milk”, “Ready-to-drink coffee” and “Ready-to-drink tea”, at levels up to 10 ppm. Internationally, the use of dimethyl polysiloxane in one or more of these categories has been endorsed by the Codex Alimentarius Commission, and permitted in Australia, New Zealand, Canada, the European Union and the United States.

3. Butylated hydroxyanisole (INS 320) and butylated hydroxytoluene (INS 321), will

be allowed in a new food category “Breakfast cereals”, at levels up to 200 ppm and 100 ppm respectively, calculated on the fat or oil basis. Internationally, the use of butylated hydroxyanisole and butylated hydroxytoluene in breakfast cereals has been endorsed by the Codex Alimentarius Commission, and is also permitted in Canada and the United States.

4. Nisin (INS 234) will be allowed for use under good manufacturing practice in “liquid egg analogues” as a preservative to control the growth of toxin-producing food pathogens such as Bacillus cereus and Clostridium botulinum. “Liquid egg analogues” are products comprised of plant-based proteins with various food additives, and are intended for use as substitutes to liquid egg products.

5. Benzoic acid (and its sodium and potassium salts) (INS 210, 211 and 212) and sorbic acid (and its sodium, potassium and calcium salts) (INS 200, 201, 202 and 203) will be allowed in two new food categories “Custard fillings and toppings (egg-based)” and “Fillings and toppings based on fat emulsion”, at levels up to 1000 ppm, when used singly. Internationally, the use of benzoates and sorbates in these two categories has been endorsed by the Codex Alimentarius Commission and permitted in Canada and the United States.

6. Steviol glycosides (INS 960a) will be allowed for use in 19 new food categories, up to maximum permitted levels ranging from 40 to 360 ppm, in line with the maximum levels adopted by the Codex Alimentarius Commission for similar food categories.

Food categories Maximum

permitted levels (ppm)

Edible ices (including sherbet and sorbet) 270

Dairy-based desserts and dessert mixes 330

Fat-based desserts and dessert mixes, excluding dairy-based dessert products

330

Fruit-based desserts and dessert mixes, including fruit flavoured water-based desserts

350

Cereal-based and starch-based desserts and dessert mixes 165

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Food categories Maximum

permitted levels (ppm)

Egg-based desserts and dessert mixes 330 Snacks: ready-to-eat, prepacked, dry, savoury starch products and coated nuts

170

Decorations, toppings (non-fruit) and sweet sauces 330

Candied fruit 40

Vegetables and seaweeds in vinegar, oil, brine, or soybean sauce 330

Canned or bottled (pasteurised) fruit 330

Fruit preparations (including pulp, purees and fruit toppings) 330

Fermented fruit products 115

Fruit fillings for pastries 330

Canned or bottled (pasteurised) or retort pouch vegetables and seaweeds

70

Fermented vegetable and seaweed products, excluding fermented soybean products

200

Jams, jellies and marmalades 360

Fruit-based spreads, excluding jams, jellies and marmalades 330

Drinks consisting of a mixture of a non-alcoholic drink and beer, cider, perry, spirits or wine

200

(C) MAXIMUM LIMITS FOR INCIDENTAL CONSTITUENTS IN FOOD

1. The maximum limits for copper in food categories listed under the Tenth Schedule will be deleted as copper will no longer be regulated as an incidental constituent in food. Internationally, copper is not regarded as a food safety contaminant by the Codex Alimentarius Commission. Copper is also not regulated as a contaminant in food in the major developed countries such as Australia, Canada, Japan, the European Union, New Zealand and the United States.

On the other hand, copper is regarded as a food quality contaminant in edible fats and oils by the Codex Alimentarius Commission, which has adopted maximum limits for copper for this food category. Therefore, the maximum limit of 0.1 ppm for copper in edible fats and oils (currently stipulated under the Tenth Schedule) will be retained and moved to Regulation 78 on edible fats and oils. Two additional limits for copper in different types of edible fats and oils will be included in the Food Regulations, to be in line with the maximum limits adopted by the Codex Alimentarius Commission for different types of edible fats and oils. In summary, the limits for copper in edible fats and oils are:

• 0.1 ppm, for refined fats and oils

• 0.4 ppm, for virgin fats and oils; and cold pressed fats and oils

• 0.4 ppm, for lard, rendered pork fat, premier jus (oleo stock) and dripping (edible tallow)

2. A maximum limit of 0.35 ppm for inorganic arsenic in husked rice will be included

in the Food Regulations, so as to better protect consumer health. This is in line with the limit adopted by the Codex Alimentarius Commission in 2016. The food industry (in particular the rice traders and retailers) have been consulted during a public consultation exercise from 31 July to 29 September 2017. Based on the feedback received, AVA noted that the food industry had no objection to the proposed maximum limit for inorganic arsenic in husked rice.

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3. The maximum limit of 5 ppm of formaldehyde in smoked meat, smoked sausage and smoked fish (Regulations 63, 67 and 74 respectively) will be removed. Formaldehyde is ubiquitous in the environment and occurs naturally in many plant and animal species. It can also be introduced to smoked foods, as a component of smoke. Neither the Codex Alimentarius Commission nor food safety authorities in major developed countries such as Australia, Canada, Japan, the European Union, New Zealand and the United States have established maximum limits for formaldehyde in smoked foods. The removal of the maximum limit of 5 ppm for formaldehyde incidentally absorbed in smoked foods must not be interpreted to mean that AVA allows the direct addition of formaldehyde to food. Formaldehyde is not a permitted food additive and the use of formaldehyde in or on food is not permitted under the Food Regulations.

(D) REMOVAL OF LABELLING REQUIREMENT FOR SHELL EGGS TREATED WITH MINERAL HYDROCARBONS

The requirement for eggs treated with mineral hydrocarbons to be marked with the word “SEALED” on the shell will be removed. Internationally, the application of mineral oils to eggs is recognised as a common practice by the regulatory authorities in Australia, New Zealand, Canada and the United States, without a need for additional labelling requirement.

(E) EXTENSION OF PERMITTED HEALTH CLAIM

AVA has received an application from the industry to extend the health claim on blood cholesterol lowering effect (listed under Regulation 9A(3)), currently approved for barley beta-glucan, to oat beta-glucan. AVA’s Advisory Committee on Evaluation of Health Claims has assessed the information provided and concluded that the cause and effect of the health benefits through consumption of oat beta-glucan can be established. The criteria under which the health claim for oat beta-glucan can be made will be the same as for barley beta-glucan. The proposed amendments (highlighted in yellow) are as follows:

“9A(3) Barley beta-glucans / Oat beta-glucans have been shown to lower/reduce blood cholesterol. High blood cholesterol is a risk factor in the development of coronary heart disease.”

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No. S 000

SALE OF FOOD ACT

(CHAPTER 283)

FOOD (AMENDMENT)

REGULATIONS 2019

In exercise of the powers conferred by section 56(1) of the Sale of

Food Act, the Minister for National Development makes the

following Regulations:

Citation and commencement

1. These Regulations are the Food (Amendment) Regulations 2019

and come into operation on 2019.

Amendment of regulation 9A

2. Regulation 9A of the Food Regulations (Rg 1) is amended —

(a) by inserting, immediately after the word “beta-glucan” in

paragraph (3), the words “or oat beta-glucan”;

(b) by deleting the word “beta-glucans” in paragraph (3) and

substituting the words “beta-glucans/ Oat beta-glucans”;

(c) by inserting, immediately after the words “barley beta-

glucans” in paragraph (4)(b)(i), the words “or oat beta-

glucans (as the case may be)”; and

(d) by inserting, immediately after the words “barley beta-

glucan” in paragraph 4(b)(ii), the words “or oat beta-glucan

(as the case may be)”.

Amendment of regulation 16A

3. Regulation 16A(3) of the Food Regulations is amended —

(a) by deleting the word “and” at the end of sub-paragraph (c);

and

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(b) by deleting the full-stop at the end of sub-paragraph (d) and

substituting a semi-colon, and by inserting immediately

thereafter the following sub-paragraphs:

“(e) lactobacillus milk drinks or cultured milk drinks;

(f) flavoured milk;

(g) ready-to-drink coffee;

(h) ready-to-drink tea.”.

Amendment of regulation 18

4. Regulation 18 of the Food Regulations is amended by inserting,

immediately after paragraph (3A), the following paragraph:

“(3B) Monk fruit extract may be added to any food in

accordance with good manufacturing practice for food additives

as described in section 3.3 of the preamble of the Codex General

Standard for Food Additives (CODEX STAN 192-1995), if the

monk fruit extract contains —

(a) mogroside V of not less than 20% (w/w) and not more

than 90% (w/w);

(b) not more than 1 mg/kg lead;

(c) not more than 1 mg/kg arsenic;

(d) not more than 2% (w/w) ash; and

(e) not more than 6% (w/w) moisture.”.


5. Regulation 19(2) of the Food Regulations is amended —

(a) by deleting the words “or tartaric acid” in

sub-paragraph (a)(iii) and substituting the words “tartaric

acid, or propionic acid”; and

(b) by deleting sub-paragraph (b)(v).

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6. Regulation 22(2) of the Food Regulations is amended by

inserting, immediately after the word “namely,”, the word “1,3-

propanediol,”.


7. Regulation 31 of the Food Regulations is amended —

(a) by deleting the words “, lead and copper” in paragraph (1)

and in the regulation heading and substituting in each case

the words “and lead”; and

(b) by inserting, immediately after paragraph (2A), the following

paragraph:

“(2B) A person must not import, sell, advertise,

manufacture, consign or deliver any husked rice

containing inorganic arsenic in excess of 0.35 ppm.”.



inserting, immediately after the word “products,”, the words “liquid

egg analogues,”.


9. Regulation 36(3) of the Food Regulations is amended by deleting

the words “, and which shall be marked with the word “SEALED” on

the shell” in sub-paragraph (f).



deleting the words “and may contain formaldehyde incidentally

absorbed in the processing in proportion not exceeding 5 ppm”.


11. Regulation 67 of the Food Regulations is amended by deleting

paragraph (2).

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12. Regulation 74 of the Food Regulations is amended by deleting

the words “and may contain formaldehyde incidentally absorbed in

processing in proportion not exceeding 5 ppm”.


13. Regulation 78 of the Food Regulations is amended by inserting,

immediately after paragraph (2), the following paragraph:

“(2A) Edible fats and oils must not contain copper in excess

of —

(a) 0.1 ppm in the case of refined fats and oils;

(b) 0.4 ppm in the case of virgin or cold-pressed fats and

oils; and

(c) 0.4 ppm in the case of lard, rendered pork fat, premier

jus (oleo stock) and dripping (edible tallow).”.

Amendment of Third Schedule

14. The Third Schedule to the Food Regulations is amended by

deleting the full-stop at the end of item (g) of the table in paragraph 1,

and by inserting immediately after thereafter the following item:

“

(h) Breakfast

cereals

Butylated

hydroxyanisole

(B.H.A.)

200 (on a

fat or oil

basis)

or

Butylated

hydroxytoluene

(B.H.T.)

100 (on a

fat or oil

basis)

”.

Amendment of Part I of Fourth Schedule

15. Part I of the Fourth Schedule to the Food Regulations is

amended —

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(a) by deleting column 5 (relating to “Propionic acid”) and its

corresponding entries;

(b) by deleting the item “Christmas pudding”;

(c) by inserting, immediately after the item “Crustaceans,

uncooked”, the following item and its corresponding entries

in the appropriate columns as shown:

“

1 2 3 4 6 7

Custard

fillings

and

toppings

(egg-

based)

1,000 1,000

”; and

(d) by inserting, immediately after the item “Fat spread”, the

following item and its corresponding entries in the

appropriate columns as shown:

“

1 2 3 4 6 7

Fillings

and

toppings

based on

fat

emulsion

1,000 1,000

”.

Amendment of Part II of Fifth Schedule

16. Part II of the Fifth Schedule to the Food Regulations is amended

by deleting the words “and lycopene” in paragraph 2(a) and

substituting the words “, lycopene and paprika extract”.

Amendment of Sixth Schedule

17. The Sixth Schedule to the Food Regulations is amended —

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(a) by deleting the words “and calcium” in the item “Caseinate,

sodium and calcium” and substituting the words “, calcium

and potassium”;

(b) by inserting, immediately after the word “sodium” in the item

“Cellulose, methyl, ethyl, methyl ethyl, hydroxy propyl and

hydroxy propyl methyl derivatives of; carboxy methyl

cellulose; croscarmellose sodium”, the

words “; enzymatically hydrolysed sodium carboxymethyl

cellulose (cellulose gum, enzymatically hydrolysed);”;

(c) by inserting, immediately after the item “Dioctyl sodium

sulphosuccinate;”, the following item:

“Ethyl hydroxyethyl cellulose;”; and

(d) by deleting the full-stop at the end of the item “Sorbitan

monostearate; sorbitan tristearate; sorbitan mono-palmitate;

sorbitan monolaurate; sorbitan mono-oleate” and

substituting a semi-colon, and by inserting immediately

thereafter the following item:

“Tamarind seed polysaccharide.”.

Amendment of Part III of Seventh Schedule

18. Part III of the Seventh Schedule to the Food Regulations is

deleted and the following Part substituted therefor:

“PART III: AMINO ACIDS

L-Isoleucine

L-Isoleucine monohydrochloride

L-Leucine

L-Leucine monohydrochloride

L-Lysine

L-Lysine monohydrochloride

L-Lysine acetate

L-Methionine

L-Phenylalanine

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L-Threonine

L-Tryptophan

L-Valine”.

Amendment of Eighth Schedule

19. The Eighth Schedule to the Food Regulations is amended —

(a) by inserting, immediately after the item “Citric acid” in

Part 1, the following items:

“Cyclotetraglucose;

Cyclotetraglucose syrup;”;

(b) by inserting, immediately after the item “Magnesium

hydroxide” in Part 1, the following item:

“Magnesium hydroxide carbonate;”;

(c) by inserting, immediately after the item “Polyethylene

glycol” in Part 1, the following item:

“Polyvinylpyrrolidone, insoluble (polyvinylpolypyrrolidone);”;

(d) by inserting, immediately after the item “Sodium citrate” in

Part 1, the following item:

“Sodium fumarate;”;

(e) by inserting, immediately after the item “Trehalose” in

Part 1, the following item:

“Triammonium citrate;”;

(f) by deleting the item “Alpha-acetolactate decarboxylase” and

its corresponding entries under heading (C) of Part 2, and

substituting the following item and its corresponding entries

in the appropriate column as shown:

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“

Enzyme EC Number Production

organism

Donor

organism

Donor gene

Alpha-

acetolactate

decarboxylase

4.1.1.5 Bacillus

amyloliquefaciens

Bacillus

licheniformis

Bacillus

brevis

Alpha-

acetolactate

decarboxylase

Bacillus subtilis

Bacillus subtilis Bacillus

brevis

Alpha-

acetolactate

decarboxylase

”;

(g) by inserting, immediately below the item “Amylomaltase”

under heading (C) of Part 2, the following item and its

corresponding entries in the appropriate columns as shown:

“

Enzyme EC

Num

ber

Production

organism

Donor

organism

Donor gene

Aqualysin 1 3.4.21

.111

Bacillus subtilis Thermus

aquaticus

Aqualysin 1

”;

(h) by deleting the item “Beta-amylase” and its corresponding

entries under heading (C) of Part 2, and substituting the

following item and its corresponding entries in the

appropriate columns as shown:

“

Enzyme EC

Num

ber

Production

organism

Donor

organism

Donor gene

Beta-amylase 3.2.1.

2

Bacillus

amyloliquefaciens

Bacillus

licheniformis

Bacillus flexus Beta-amylase

Bacillus subtilis

”;

(i) by deleting the item “Beta-galactosidase (or lactase)” and its

corresponding entries under heading (C) of Part 2, and

substituting the following item and its corresponding entries

in the appropriate columns as shown:

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“

Enzyme EC

Num

ber

Production

organism

Donor

organism

Donor gene

Beta-

galactosidase

(or lactase)

3.2.1.

23

Aspergillus niger1

Aspergillus niger1 Aspergillus

oryzae

Beta-

galactosidase

(or lactase)

Aspergillus

oryzae

Bacillus circulans

ATCC 31382

Bacillus

licheniformis

Bifidobacteriu

m bifidum

Beta-

galactosidase

(or lactase)

Bacillus subtilis Bifidobacteriu

m bifidum

Beta-

galactosidase

(or lactase)

Kluyveromyces

lactis4

Kluyveromyces

marxianus5

Saccharomyces

sp.

”;

(j) by deleting the items “Endo-1,4-beta-xylanase” and

“Glucoamylase (or amyloglucosidase) and their

corresponding entries under heading (C) of Part 2, and

substituting the following items and their corresponding

entries in the appropriate columns as shown:

“

Enzyme EC

Num

ber

Production

organism

Donor

organism

Donor gene

Endo-1,4-

beta-

xylanase

3.2.1.

8

Aspergillus niger1


niger1

Endo-1,4-beta-

xylanase

Aspergillus niger1 Rasamsonia

emersonii6

Endo-1,4-beta-

xylanase

Aspergillus

oryzae

Aspergillus

oryzae

Aspergillus

aculeatus

Endo-1,4-beta-

xylanase

Aspergillus

oryzae

Humicola

lanuginosa10

Endo-1,4-beta-

xylanase

10

Bacillus

amyloliquefaciens

Bacillus

licheniformis

Bacillus

licheniformis

Endo-1,4-beta-

xylanase

Bacillus subtilis

Bacillus subtilis Bacillus

subtilis

Endo-1,4-beta-

xylanase

Bacillus subtilis Pseudoalterom

onas

haloplanktis

Endo-1,4-beta-

xylanase

Disporotrichum

dimorphosphoru

m

Humicola

insolens

Rasamsonia

emersonii6

Trichoderma

longibrachiatum3

Trichoderma

longibrachiatum3

Aspergillus

niger1

Endo-1,4-beta-

xylanase

Trichoderma

longibrachiatum3

Aspergillus

tubingensis

Endo-1,4-beta-

xylanase

Trichoderma

longibrachiatum3

Thermopolysp

ora flexuosa11

Endo-1,4-beta-

xylanase

Glucoamylas

e (or

amyloglucosi

dase)

3.2.1.

3

Aspergillus niger1


niger1

Glucoamylase

(or

amyloglucosid

ase)

Aspergillus niger1 Gloeephyllum

trabeum

Glucoamylase

(or

amyloglucosid

ase)

Aspergillus niger1 Penicillum

oxalicum

Glucoamylase

(or

amyloglucosid

ase)

Aspergillus niger1 Talaromyces

emersonii

Glucoamylase

(or

amyloglucosid

ase)

Aspergillus niger1 Trametes

cingulata

Glucoamylase

(or

amyloglucosid

ase)

Aspergillus

oryzae

Rhizopus delemar

Rhizopus niveus

11

Rhizopus oryzae

Trichoderma

longibrachiatum3

Trichoderma

longibrachiatu

m3

Glucoamylase

(or

amyloglucosid

ase)

”;

(k) by inserting, immediately below the item “Peroxidase” under

heading (C) of Part 2, the following item and its

corresponding entries in the appropriate columns as shown:

“

Enzyme EC

Num

ber

Production

organism

Donor

organism

Donor gene

Phosphatidyl

inositol

phospholipas

e C

3.1.4.

11

Pseudomonas

fluorescens

Isolated from

soil

Phosphatidylin

ositol

phospholipase

C

”; and

(l) by inserting, immediately after the words “oryzin

(EC 3.4.21.63)” in footnote 17 under heading (C) of Part 2,

the words “and subtilisin (EC 3.4.21.62)”.

Amendment of Tenth Schedule

20. The Tenth Schedule to the Food Regulations is amended —

(a) by deleting the words “, third and fourth” in the first

paragraph and substituting the words “and third”; and

(b) by deleting the column relating to “Copper (Cu)” and its

corresponding entries.

Amendment of Thirteenth Schedule

21. The Thirteenth Schedule to the Food Regulations is

amended —

(a) by inserting, corresponding to the item “Dairy-based desserts

and dessert mixes”, the following entry in the appropriate

column as shown:

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“

1 2 3 4 5 6

Dairy-based

desserts and

dessert mixes

330

”;

(b) by inserting, corresponding to the item “Fat-based desserts

and dessert mixes, excluding dairy-based dessert products”,

the following entry in the appropriate column as shown:

“

1 2 3 4 5 6

Fat-based

desserts and

dessert mixes,

excluding

dairy-based

dessert

products

330

”;

(c) by inserting, corresponding to the item “Fruit-based desserts

and dessert mixes, including fruit-flavoured water-based

desserts”, the following entry in the appropriate column as

shown:

“

1 2 3 4 5 6

Fruit-based

desserts and

dessert mixes,

including fruit-

flavoured

water-based

desserts

350

”;

(d) by inserting, corresponding to the item “Cereal-based and

starch-based desserts and dessert mixes”, the following entry


13

“

1 2 3 4 5 6

Cereal-based

and starch-

based desserts

and dessert

mixes

165

”;

(e) by inserting, corresponding to the item “Egg-based desserts

and dessert mixes”, the following entry in the appropriate

column as shown:

“

1 2 3 4 5 6

Egg-based

desserts and

dessert mixes

330

”;

(f) by inserting, corresponding to the item “Edible ices

(including sherbet and sorbet)”, the following entry in the

appropriate column as shown:

“

1 2 3 4 5 6

Edible ices

(including

sherbet and

sorbet)

270

”;

(g) by inserting, corresponding to the item “Candied fruit”, the

following entry in the appropriate column as shown:

“

1 2 3 4 5 6

Candied fruit 40

”;

14

(h) by inserting, corresponding to the item “Vegetables and

seaweeds in vinegar, oil, brine, or soybean sauce”, the


“

1 2 3 4 5 6

Vegetables

and seaweeds

in vinegar, oil,

brine, or

soybean sauce

330

”;

(i) by inserting, corresponding to the item “Canned or bottled

(pasteurised) fruit”, the following entry in the appropriate

column as shown:

“

1 2 3 4 5 6

Canned or

bottled

(pasteurised)

fruit

330

”;

(j) by inserting, corresponding to the item “Fruit preparations

(including pulp, purees and fruit toppings)”, the following

entry in the appropriate column as shown:

“

1 2 3 4 5 6

Fruit

preparations

(including

pulp, purees

and fruit

toppings)

330

”;

(k) by inserting, corresponding to the item “Fermented fruit

products”, the following entry in the appropriate column as

shown:

15

“

1 2 3 4 5 6

Fermented

fruit products

115

”;

(l) by inserting, corresponding to the item “Fruit fillings for

pastries”, the following entry in the appropriate column as

shown:

“

1 2 3 4 5 6

Fruit fillings

for pastries

330

”;

(m) by inserting, corresponding to the item “Canned or bottled

(pasteurised) or retort pouch vegetables and seaweeds”, the


“

1 2 3 4 5 6

Canned or

bottled

(pasteurised)

or retort pouch

vegetables and

seaweeds

70

”;

(n) by inserting, corresponding to the item “Fermented vegetable

and seaweed products, excluding fermented soybean

products”, the following entry in the appropriate column as

shown:

“

1 2 3 4 5 6

Fermented

vegetable and

seaweed

products,

excluding

fermented

200

16

soybean

products

”;

(o) by inserting, corresponding to the item “Jams, jellies and

marmalades”, the following entry in the appropriate column

as shown:

“

1 2 3 4 5 6

Jams, jellies

and

marmalades

360

”;

(p) by inserting, corresponding to the item “Fruit-based spreads,

excluding jams, jellies and marmalades”, the following entry


“

1 2 3 4 5 6

Fruit-based

spreads,

excluding

jams, jellies

and

marmalades

330

”;

(q) by inserting, corresponding to the item “Decorations,

toppings (non-fruit) and sweet sauces”, the following entry


“

1 2 3 4 5 6

Decorations,

toppings (non-

fruit) and

sweet sauces

330

”;

(r) by inserting, corresponding to the item “Drinks consisting of

a mixture of a non-alcoholic drink and beer, cider, perry,

17

spirits or wine”, the following entry in the appropriate

column as shown:

“

1 2 3 4 5 6

Drinks

consisting of a

mixture of a

non-alcoholic

drink and beer,

cider, perry,

spirits or wine

200

”; and

(s) by inserting, corresponding to the item “Snacks: ready-to-eat,

prepacked, dry, savoury starch products and coated nuts”, the


“

1 2 3 4 5 6

Snacks: ready-

to-eat,

prepacked,

dry, savoury

starch products

and coated

nuts

170

”. [G.N. Nos. S 515/2006; S 195/2011;

S 175/2012; S 444/2012; S 493/2013;

S 816/2014; S 49/2016; S 152/2017;

S 302/2017; S 146/2018]

Made on 2019.

OW FOONG PHENG

Permanent Secretary,

Ministry of National Development,

Singapore.

[Please insert your ref no; AG/LEGIS/SL/283/2015/1 Vol. 3]

18

(To be presented to Parliament under section 56(4) of the Sale

of Food Act).

Note 1:FJH/Food(Amdt)Regs2019/v01.04/4.9.18

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