In view of the development of the edible salt market, particularly the emergence of new types of salt such as low-sodium and seasoning salt, technological difficulties linked to the iodization of fleur de sel and coarse salt and the implementation of the decisions of the Ministry of Health to establish as a widespread practice the iodization of salt used as an ingredient in locally produced or imported food products, it was considered necessary to revise the existing regulations.
The main objectives of this draft Decree are as follows:
- Define certain categories of salt placed on the market, such as salt intended for industry, seasoning salt, low-sodium salt, fleur de sel and coarse salt;
- Establish the specific requirements for fleur de sel and coarse salt;
- Provide for the mandatory iodization of salt intended both for direct sale to the consumer and for the food industry, with the exception of fleur de sel and coarse salt;
- Provide for the mandatory iodization of edible salt used as an ingredient in imported processed food products;
- Eliminate the requirement concerning the indication of iodine content on labelling;
- Clearly lay out the labelling and packaging requirements for edible salt;
- Set out in the Annex to the notified draft Decree the model of the logo indicating iodized salt.
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