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Codex Alimentarius adopted The Codex General Standard for the Use of Dairy Terms (GSUDT) in 1999 corresponding to its mandate to ensure the correct use of dairy terms intended for milk and milk products to ensure fair practices in the food trade and to protect consumers from being confused or misled by the use of dairy ...

Codex standards are used worldwide to harmonize national food safety regulations and are recognized in the WTO Agreement on the Application of Sanitary and Phytosanitary (SPS) Measures as the international reference point for food safety.

The Codex Alimentarius is a collection of internationally adopted food standards and related texts presented in a uniform manner. These food standards and related texts aim at protecting consumers' health and ensuring fair practices in the food trade.

Codex Alimentarius adopted The Codex General Standard for the Use of Dairy Terms (GSUDT) in 1999 corresponding to its mandate to ensure the correct use of dairy terms intended for milk and milk products to ensure fair practices in the food trade and to protect consumers from being confused or misled by the use of dairy ...

In addition to standards for specific foods, the Codex Alimentarius contains general standards covering matters such as food labeling, food hygiene, food additives and pesticide residues, and procedures for assessing the safety of foods derived from modern biotechnology.

The "Codex General Standard for Food Additives" (GSFA, Codex STAN 192-1995) sets forth the conditions under which permitted food additives may be used in all foods, whether or not they have previously been standardized by Codex.

ing to Codex Alimentarius [2], the anhydrous milkfat should contain no less than 99.8% (m/m) milkfat and not more than 0.1% (m/m) moisture. The maximum free fatty acids and peroxide value are lower than 0.3% (m/m as oleic acid) and 0.3 (milli-equivalents of oxygen/kg fat), respectively.

The new official Codex standard is now called, “The Codex Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten.” This standard includes “gluten-free foods” and “foods specially processed to reduce gluten to a level above 20 up to 100 mg/kg.” Milligrams per kilogram is equivalent to parts per ...