On 29 July 2024, the Sri Lanka Bureau of Standards issued a circular to revise and formulate a number of food standards. Some specific contents are:

(1) Amend the "Cocoa based Confectionery Standard", specifically to add maltodextrin to the list of optional ingredients;

(2) Amend the "Standard for Edible Plant Proteins", specifically to add yeast extract, corn starch and maltodextrin to the list of optional ingredients;

(3) Revise the "Chocolate Product Standard", specifically to add the requirement that the chocolate component content in mixed chocolate products is not less than 60%;

(4) Formulate the "Wheat Bread Standard", which specifies the classification, definition, sensory and physical and chemical requirements of small bread products, the use of raw materials and food additives (such as propionic acid and its sodium salt, potassium salt, calcium salt when used alone or in combination with the maximum amount of 3000mg/kg), health standards, sampling and inspection methods;

(5) Formulate a number of food detection methods such as the determination of phthalate content in edible vegetable oil.

The comment period for these draft standards is up until September 26, 2024.