T.C.
TARIM ve KÖYÝÞLERÝ BAKANLIÐI
Koruma ve Kontrol Genel Müdürlüğü
Communiqué of Supplementary Foods for Infants and Young Children
Authorization Law: Turkish Food Codex
The Official Gazette: 02.09.2001-24511
Communication No : 2001/20
Objective
Article 1. The objective of this Communiqué is to determine the specifications of the processed cereal based foods and other infants and young children supplementary foods in order to provide the production, preparation, processing, preservation, storage, transportation and marketing of these foods with suitable techniques under hygienic conditions.
Scope
Article 2. This Communiqué covers the processed cereal based foods and other infants and young children supplementary foods that are used to feed infants and young children older than 4 months. It does not comprise infant formulae, follow on formulae, special foods and milk for infants and young children.
Legal Basis
Article 3. This Communiqué has been prepared in accordance with ‘the Turkish Food Codex Regulation’ published in Official Gazette, dated 16/11/1997, reiterated No 23172.
Definitions
Article 4. In this Communiqué:
a) Infant; means the age group between 0-12 months
b) Young children; means the age group between 12-36 months
c) Processed, cereal-based supplementary foods for infants and young children; basically means the supplementary foods that are prepared from one or more kinds of grounded cereals and/or legume seeds and/or starch root or stems; used as supplementary food for breast milk and infant formulae in feeding the babies older than 4-6 months; or used to accustomed to the infants with their daily diets in their elder ages.
d) Other supplementary foods for infants and young children; means the supplementary foods for infants and young children other than the processed, cereal-based supplementary foods.
Specifications of Product
Article 5. The specifications of the products covered in this Communiqué are given below:
a) The processed cereal based supplementary foods for infants and young children are divided into four groups:
1) Cereals which are or have to be reconstituted with milk or other appropriate nutritious liquids;
2) Cereals with an added high protein food which are or have to be reconstituted with water or other protein-free liquid;
3) Pastas or similar foods which are to be used after cooking in boiling water or other appropriate liquids;
4) Rusks and biscuits which are to be used either directly or after pulverisation, with the addition of water, milk or other suitable liquids.
b) The basic composition of the processed cereal based supplementary foods for infants and young children shall comply with ANNEX-1.
c) The basic composition of other supplementary foods for infants and young children shall comply with ANNEX-2.
d) The processed cereal based supplementary foods for infants and young children shall be manufactured from scientifically accepted ingredients for nutritional use of infants and young children.
e) Only the nutritional substances listed in ANNEX–3 may be added to the processed cereal based and other infants and young children supplementary foods.
f) The supplementary foods covered in this Communiqué shall not contain any substance in such quantity as to danger the health of infants and young children.
Additives
Article 6. The additives used in the supplementary foods covered in this Communiqué shall comply with the “Food Additives Section” of the Turkish Food Codex Regulation and with Annex 10 of the same Regulation. Additives that come from raw materials or other components and that are not covered in this section shall not exist in supplementary foods.
Flavourings
Article 7. Flavourings used in supplementary foods shall comply with Annex 4.
Contaminants
Article 8. Supplementary foods covered in this Communiqué shall be free from hormone and antibiotic residues and all active substances especially the pharmacological ones, which can be determined with standard analysis methods and shall comply with “Contaminants Section” of the Turkish Food Codex Regulation.
Hygiene
Article 9. Supplementary foods covered in this Communiqué shall comply with the microbiological properties given in ANNEX-5 as well as the “Hygiene Section” of the Turkish Food Codex Regulation.
Packing and Labeling – Marking
Article 10. The principles concerning the packing and marking of supplementary foods covered in this Communiqué are as follows :
a) All packages of the supplementary foods covered in this Communiqué shall comply with the “Packing section” of the Turkish Food Codex Regulation.
b) In addition to Section 9th of the Turkish Food Codex Regulation;
- The statement on the product label as to the appropriate age from which the product shall be used, regard being had to its composition, texture and properties. The stated age shall not be less than four months for any products.
- If the indicated age for consumption of the food is less than 6 months, the information whether the product includes gluten or not shall be indicated on the product label.
- The available energy value expressed in kJ and kcal, and the protein, carbohydrate and lipid content, the average quantity of each mineral and of each vitamin, per 100 g or 100 ml of the product as sold and, where appropriate, as proposed for consumption shall be indicated on the label.
c) In addition to numerical information on vitamins and minerals, expressed a percentage of the reference values given therein, per 100g or 100 ml of the product as sold and, when appropriate is proposed for consumption, provided that the quantities present are at least equal to 15% of the nutritional reference values shown in Annex-6 shall be indicated on the label.
d) The storage conditions, instructions for preparation and use, information on storage under home conditions and maintenance after opening of the supplementing foods shall be indicated on the label and/or package.
Transportation and Storage
Article 11. During transportation and storage of supplementary foods covered in this Communiqué, the provisions specified in the “Transportation and Storage Section” of the Turkish Food Codex Regulation shall be complied with.
Sampling and Methods of Analysis
Article 12. During sampling of the supplementary foods covered in this Communiqué from the production line and the storage room, the provisions specified in the “Sampling and Analysis Methods Section” of the Turkish Food Codex Regulation shall be complied with. Samples shall be analyzed according to internationally adopted methods.
Special Provisions
Article 13. The special provisions to be obeyed in this Communiqué are as follows:
a) Foods that do not comply with the provisions of this Communiqué shall not be marketed or presented as infants and young children foods.
b) It is compulsory for a measuring spoon to be available in the package of powder supplementary foods and the amount of supplementary food involved in this spoon shall be indicated in grams.
Registration and Inspection
Article 14. The establishments producing and selling supplementary foods must comply with the provisions of this Communiqué during registration and authorisation, importation procedures, control and inspection. The establishments that do not obey these provisions shall be subject to legal procedures in accordance with the provisions of the Decree Law no. 560, dated 24.6.1995, on the Production, Consumption and Inspection of Foodstuffs.
Inspection
Article 15. The provisions of this Communiqué are inspected by the Ministry of Agriculture and Rural Affairs and the Ministry of Health in accordance with the Decree Law no. 560, dated 24.6.1995, on the Production, Consumption and Inspection of the Foodstuffs.
Provisional Article 1. Presently active establishments producing and selling the products covered in this Communiqué are obliged to obey the provisions of this Communiqué within 1 year.
Enforcement
Article 16. This Communiqué enters into force on the date of publication.
Execution
Article 17. The provisions of this Communiqué are executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.
ANNEX 1
BASIC COMPOSITION OF PROCESSED CEREAL BASED SUPPLEMENTARY FOODS FOR INFANTS AND YOUNG CHILDREN
The requirements concerning nutrients refer to the products ready for use marketed as such or reconstituted as instructed by the manufacturer.
1) Cereal Content
Processed cereal-based foods are prepared primarily from one or more milled cereals and/or starchy root products.
The amount of the cereal and/or starchy root shall not be less than 25% of the final mixture on a dry weight for weight basis.
2) Energy Density
Energy density of the processed cereal-based foods shall not be less than 0.8 kcal/g.
3) Protein
3.1. The protein content of the products mentioned in (a)2 and (a)4 of Article 5 shall not be exceed 1.3g/100 kJ (5.5g/100 kcal).
3.2. The amount of added protein to the products mentioned in (a)2 and (a)4 of Article 5 shall not be less than 0.48 g/100 kj (2 g/100 kcal).
3.3. Biscuits mentioned in (a)4 of Article 5 made with the addition of a high protein food, and presented as such, the added protein shall not be less than 0.36 g/100 kj (1.5g/100 kcal).
3.4. The chemical index of the added protein shall be equal to at least 80% of the reference protein (casein as defined in Annex 7) or the protein energy ratio (PER) of the protein in the mixture shall be equal to at least 70% of that of the reference value. In all cases, only permitted amount of amino acids shall be added to improve the nutritional value of the protein mixture, and only in the proportions necessary for that purpose.
4) Carbohydrates
4.1. If sucrose, glucose, glucose syrup or honey are added to products mentioned in (a)1 and (a)4 of Article 5:
- The amount of carbohydrate from these sources shall not exceed 1.8 g/100 kj (7.5g/100kcal).
- The amount of added fructose shall not exceed 0.9 g/100 kj (3.75 g/100 kcal)
4.2. If sucrose, glucose, glucose syrup or honey are added to the products mentioned in (a)2 of Article 5:
- The amount of added carbohydrate from these sources shall not exceed 1.2g/100kj (5g/100 kcal).
- The amount of added fructose should not exceed 0.6 g/100 kj (2.5 g/100 kcal).
5) Fat
5.1. The amount of fat in the products stated in (a)1 and (a)4 of Article 5 shall not be more than 0.8 g/100 kj (3.3 g/100 kcal).
5.2. The amount of fat in products mentioned in (a)2 of Article 5 shall not be more than 1.1g/100kj (4.5g/100kcal). If the amount of fat is more than 0.8g/100kj (3.3g/100kcal), then:
a- The amount of lauric acid shall not be more than the 15% of total amount fat.
b- The amount of myristic acid shall not be more than 15% of total amount fat.
c- The amount of linoleic acid (in the form of glycerid=linoleats) shall not be less than 70mg/100kj (300mg/100kcal) and shall not be more than 285mg/100kj (1200mg/100kcal).
6) Minerals
6.1. Sodium
6.1.1. Sodium salts can only be added to processed cereal-based foods for technological purposes.
6.1.2. The sodium content of processed cereal-based foods shall not be exceed 25mg/100kj (100mg/100kcal).
6.2. Calcium
6.2.1. The amount of calcium in the products mentioned in (a)2 of Article 5 shall not be less than 20mg/100kj (80mg/100kcal).
6.2.2. The amount of calcium in the products mentioned in (a)4 of Article 5, manufactured with the addition of milk (biscuits with milk) and presented as such, shall not be less than 12mg/100kj (50mg/100kcal).
7) Vitamins
7.1. Amount of thiamine (vitamin B1) in processed cereal-based foods shall not be less than 25µg/100kj (100µg/100kcal).
7.2. Products mentioned in (a)2 of Article 5 shall comply with the following limits:
| per 100kj | per 100kcal | |||
| minimum | maximum | minimum | maximum | |
| Vitamin A (µg RE)* | 14 | 43 | 60 | 180 |
| Vitamin D (µg)** | 0.25 | 0.75 | 1 | 3 |
* RE=all trans-retinol equivalents
** In the form of colecalcipherol, 10µg=400i.u. Vitamin D
These limits are also applicable to the other cereal-based processed foods to which vitamins A and D are added.
ANNEX 2
ESSENTIAL COMPOSITION OF OTHER SUPPLEMENTARY FOODS FOR INFANTS AND YOUNG CHILDREN
The requirements concerning nutrients refer to the products ready for use marketed as such or reconstituted as instructed by the manufacturer.
1. Protein
1.1. If meat, poultry, fish, offal or other traditional source of protein are the only ingredient mentioned in the name of the product, then:
- meat, poultry, fish, offal or other traditional source of protein, in total, shall not be less than the 40% by weight of the total product.
- each meat, poultry, fish, offal or other traditional source of protein shall constituted not less than 25% by weight, of total named protein sources,
- The total amount of protein from named sources shall not be less than 1.7g/100kj (7g/100kcal)
1.2. If meat, poultry, fish, offal or other traditional source of protein, singularly or in combination, are mentioned first in the name of the product, whether or not the product is presented as a meal, then:
- meat, poultry, fish, offal or other traditional source of protein, in total, shall constitute not less than the 10% by weight of the total product.
- each of meat, poultry, fish, offal or other traditional source of protein shall constitute not less than 25% of total protein sources.
- The total amount of protein from named sources shall not be less than 1.0g/100kj (4.0g/100kcal).
1.3. If meat, poultry, fish, offal or other traditional source of protein, singularly or combination, are mentioned but not first in the name of the product, whether or not the product is presented as a meal, then:
- meat, poultry, fish, offal or other traditional source of protein, in total, shall constitute not less than 8% by weight of the total product.
- each of meat, poultry, fish, offal or other traditional source of protein shall constitute not less than 25% by weight of total named protein sources,
- The total amount of protein from named sources shall not be less than 0.5g/100kj (2.2g/100kcal).
- The total amount of protein amount in the product from all sources shall not be less than 0.7g/100kj (3g/100kcal).
1.4. If the product is presented as a meal but does not mentioned meat, poultry, fish, offal or other traditional protein source on its label:
- The total protein amount in the product from all sources shall not be less than 0.7g/100kj (3.0g/100kcal).
1.5. The addition of amino acids is permitted solely for the purpose of improving the nutritional value of the protein mixture and only in the proportions necessary for that purpose.
2. Carbohydrates
Total quantity of carbohydrate in fruit and vegetable juices and nectars, fruit mashes and desserts or puddings shall be within following limits:
- 10g/100ml in vegetable juices and vegetable-based beverages
- 15g/100ml in fruit juices, nectars and fruit-based beverages
- 20g/100ml in fruit mashes
- 25g/100g in desserts and puddings
- 5g/100g other non-milk based beverages.
3. Fat
3.1. For the products mentioned in 1.1 of this annex: if meat and cheese are the only ingredients or are mentioned first in the name of the product, then:
- The total amount of fat from all sources shall not be more than 1.4g/100kj (6.0g/100kcal).
3.2. For all other products:
- Total amount of fat from all sources shall not be more than 1.1g/100kj (4.5g/100kcal).
4. Sodium
4.1. Sodium content of the final product shall be between 48mg/100kj (200mg/100kcal) and 200mg/100g. However, if the cheese, is the only ingredient in the name of product, the sodium content of the product shall not be more than 70mg/100kj (300mg/100kcal).
4.2. Sodium salts shall be added to fruit based products, desserts or puddings except for technological purposes.
5. Vitamins
Vitamin C
In fruit juice, nectar or vegetable juice, the final content of Vitamin C in the product shall be either or not less than 6.0 mg/100kj (25mg/100kcal) or not less than 25mg/100g
Vitamin A
In a fruit juice, the final content of Vitamin A in the product shall be not less than 25µgRE*/100kj(100µgRE/100kcal)
Vitamin A shall not be added to other baby food.
Vitamin D
Vitamin D shall not be added to baby food.
*RE=all trans-retinol equivalents
ANNEX 3
NUTRITIONAL SUBSTANCES
Vitamins
| Vitamin | Vitamin formulation |
| Vitamin A | Rethynil acetate Rethynil palmitate Beta-caroten Retinol |
| Vitamin D | Vitamin D2 (ergocalcipherol) Vitamin D3 (kolecalcipherol) |
| Vitamin B1 | Thiamin hydrochloride Thiamin mononitrate |
| Vitamin B2 | Riboflavin Riboflavin-5-phosphate, sodium |
| Niacin | Nicotinamide Nicotinic acid |
| Vitamin B6 | Pyridoxine hydrochloride Pridoxine-5’-phosphate Pyridoxine dipalmitate |
| Pholate | Folic acid |
| Panthotenic acid | D-panthotenate, calcium D-panthotenate, sodium Dexpanthenol |
| Vitamin B12 | Cyanocobalamin Hydroxocobalamin |
| Biotin | D-biotin |
| Vitamin C | L-ascorbic acid Sodium L-ascorbate Calcium L-ascorbate 6-palmythile-L-ascorbic acid (ascorbile palmitate) |
| Vitamin E | D-alpha tochopherol DL-alpha tochopherol D-alpha tochopherol acetate DL-alpha tochopherol acetate |
| Vitamin K | Phylocuinone (Phytomenadion) |
2. Mineral substances
| Mineral substances | Allowed salts |
| Calcium (Ca) | Calcium carbonate Calcium chloride Calcium salts of citric acid Calcium gluconate Calcium lactate Calcium salts of orthophosphoric acid Calcium hydroxide Calcium oxide |
| Magnesium (Mg) | Magnesium carbonate Magnesium chloride Magnesium salts of citric acid Magnesium sulfate Magnesium gluconate Magnesium glycerophosphate Magnesium lactate Magnesium salts of orthophosphoric acid Magnesium hydroxide Magnesium oxide |
| Iron (Fe) | Ferrous citrate Ferrous gluconate Ferrous lactate Ferrous sulphate Ferric ammonium nitrate Ferrous fumarate Ferric diphosphate (Ferric pyrophosphate) Sodium ferric diphosphate Ferrous carbonate Elemental iron (carbonyl+electrolytic+hydrogen-Reduced) |
| Copper (Cu) | Cupric citrate Cupric gluconate Cupric sulfate Cupric-lysine complex Cupric carbonate |
| Iodine (I) | Potassium iodide Sodium iodide Potassium iodate Sodium iodate |
| Zinc (Zn) | Zinc acetate Zinc chloride Zinc lactate Zinc sulphate Zinc citrate Zinc gluconate Zinc oxide |
| Manganese (Mn) | Manganese carbonate Manganese chloride Manganese citrate Manganese sulphate Manganese gluconate Manganese glycerophosphate |
| Potassium (K) | Potassium chloride Potassium salts of citric acid Potassium gluconate Potassium lactate Potassium glycerophosphate |
3. Aminoacids
L-argynine and its hydrochloride
L-cystine and its hydrochloride
L-hystidine and its hydrochloride
L-isoleucine and its hydrochloride
L-leucine and its hydrochloride
L-lysine and its hydrochloride
L-cysteine and its hydrochloride
L-methyonine
L-phenylalanine
L-treonine
L-tryptophane
L-tyrosine
L-valine
Others
Choline
Choline chloride
Choline citrate
Choline bitartarate
Inositol
L-carnitine and its hydrochloride
ANNEX 4
FLAVOURINGS TO BE USED IN SUPPLEMENTARY FOODS FOR INFANTS AND YOUNG CHILDREN
| Name of flavourings | Maximum |
| Vanilla extract | GMP |
| Ethyl vanillin | 7mg/100g consumption basis |
| Vanillin | 7mg/100g consumption basis |
ANNEX 5
MICROBIOLOGICAL SPECIFICATIONS for INFANT and YOUNG CHILDREN SUPPLEMENTARY FOODS
| Specifications | Follow-on formulae as powdered |
| Total mesophilic aerobic bacteria (cfu*/g) | 10 |
| Coliform (cfu/g) | 20 |
| E.coli (cfu/g) | not to be found |
| Salmonella (cfu/25g) | not to be found |
| Bacilius cereus (cfu/g) | 102 |
| Staphylococcus aureus | not to be found |
| Mold, yeast (cfu/g) | 102 |
| Clostridium perfringens | not to be found |
*cfu = colony forming unit
ANNEX 6
NUTRITIONAL REFERENCE VALUES FOR INFANTS AND YOUNG CHILDREN
| Vitamin A (µg) | 400 |
| Vitamin D (µg) | 10 |
| Vitamin C (mg) | 25 |
| Thiamine (mg) | 0,5 |
| Riboflavin (mg) | 0,8 |
| Niacin equivalents (mg) | 9 |
| Vitamin B6 (mg) | 0,7 |
| Folate (µg) | 100 |
| Vitamin B12 (µg) | 0,7 |
| Calcium (mg) | 400 |
| Iron (mg) | 6 |
| Zinc (mg) | 4 |
| Iodine (µg) | 70 |
| Selenium (µg) | 10 |
| Copper (mg) | 0,4 |
ANNEX 7
AMINOACID COMPOSITION OF CASEINE
| Caseine (g/100g protein) | |
| Argynine | 3,7 |
| Cystine | 0,3 |
| Hystidine | 2,9 |
| Isoleucine | 5,4 |
| Leucine | 9,5 |
| Lycine | 8,1 |
| Methyonine | 2,8 |
| Phenylalanine | 5,2 |
| Treonine | 4,7 |
| Tryptophane | 1,6 |
| Tyrocine | 5,8 |
| Valine | 6,7 |