On 1 December 2022, the Ministry of Agriculture, Livestock and Fisheries of Argentina and the Ministry of Health of Argentina issued joint resolution 12/2022, amending the relevant standards of the Argentine Codex Alimentarius concerning enzymes in food and beverages. The main contents are as follows:

(1) Add enzymes that can be used as technical adjuvants in the food and beverage industry, including obtaining 157 carbohydrate enzymes and maltose α amylase from barley, Aspergillus Niger, etc.;

(2) Allow the use of enzymes as the following technical aids: Carbohydrase (used in the production of invert sugars by bakeries or other grain products, breweries), pectinase (used in the citrus juice, wine and vegetable juice industries), protease (used in the baking, brewing, cheese, meat and derivative industries), enzyme oxide reductase (used in the cheese industry, vegetable juice), lipase (used in the cheese industry), Phospholipase A2 (for egg yolks, whole eggs or their mixtures, breads (except French breads), breads and pastry products), phospholipase A1 (for the cheese industry), asparaginase (for the baking industry, cereal products, processed sweet potatoes and coffee), lactase (for the dairy industry).

The resolution will take effect from December 2, 2022.