On January 17, 2021, the Mexican National Committee for Regulatory Improvement (CONAMER) proposed to revise the national standard technical specifications for yogurt and fermented dairy products (NOM-223-SCFI/SAGARPA-2018), and the feedback period was 60 days. The main revisions include:

(1) Specifies the classification and nomenclature of yogurt and fermented dairy products, their physicochemical and microbiological specifications, and commercial information that must be met by domestic or foreign-made products sold in Mexico;

(2) Terms and definitions;

(3) Divided into yogurt, products containing fermented milk, products based on fermented milk, fermented milk imitations, and fermented products of plant raw materials;

(4) Products marked with the word "lactose-free", the maximum amount of lactose is 10g/L; Casein in yogurt must account for at least 80% of milk protein; products based on fermented milk must have at least 1.1% m/m of milk protein;

(5) Product label information must meet corresponding standards;

(6) Conformity assessment procedure in which the product owner certifies compliance with this official Mexican standard in a documented declaration of conformity, originating in the country or imported for consumption.