[Background]
Proposed Clarification of Allulose Manufacturing Conditions in Food Standards
Current Issue: Allulose, a food ingredient transitioned from temporary standards, is regulated to be manufactured using an 'enzymatic method.' However, the scope of microorganisms permitted for use in its manufacturing is not clearly defined, leading to difficulties in interpreting the regulation.
Proposed Solution: To clarify the manufacturing conditions for allulose, a new footnote will be established. This footnote will explain the current regulations by comprehensively considering past authoritative interpretations and scientific evidence, ensuring that the manufacturing conditions for allulose can be clearly understood.
[Main Points]
Establishment of a New Footnote for Allulose in Appendix 3 of the Food Code
(Footnote): The microorganisms or enzyme preparations that may be used in the manufacture of this ingredient shall be limited to the microorganisms used for manufacturing at the time of the ingredient's recognition, or those recognized as enzyme preparations under the Standards for Temporary Recognition of Food and Related Products (Notification of the Ministry of Food and Drug Safety).
