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- FDA Taiwan Publishes Restrictions and Labelling of Genetically Modified E.Coli in Food Ingredients
FDA Taiwan Publishes Restrictions and Labelling of Genetically Modified E.Coli in Food Ingredients
Posted By: Benoit Gruber
On December 16, 2020, the Republic of China issued “Restrictions and labelling of food raw materials produced by fermentation of genetically modified E.Coli (Escherichia Coli) BL21 (DE3) 1540 strains 2'- algal saccharides (2' fucosyllactose)”.
These provisions are made in accordance with the provisions of Article 15 (2) and Article 22 (1) (10) of the Food Safety and Health Administration Law.
- This provision is set at 2'-algal saccharide-based lactose (2'-fucosyllactose) for genetically modified E.Coli (Escherichia Coli) BL21 (DE3) after fermentation of the strain.
The resulting sequestration is sterilely filtered to remove fermented strains and their biomass.
- Process includes purification steps such as cation and anion exchange layering, concentration, activated carbon treatment, electrodialysis and filtration.
- End results contains no traces of genetically modified microorganisms and their transgene fragments.
- 2'- Algae-based lactose concentrate is sprayed and dried to make 2'- algae-based lactose powder.
- 2 -Algae-based lactose for use in food raw materials, should comply with the following provisions:
- Limited to infant formula, larger infant formula aids and milk powder or similar products intended for children under seven years of age.
- Use a limit of 1.2 grams / litre, using ready-to-eat or label-indicated status of food supply as a basis for calculation.
- The label declaration must carry the following instructions- "This product is produced by the use of genetically modified microorganisms" or "this product is produced by genetically modified microorganisms, but ultimately do not contain genetically modified microorganisms and their transgenes".
- The final product which has been manufactured, processed or marketed, shall be exempted from marking the source of its production information.