The National Institute of Quality (INACAL in Spanish) announces the approval of the update of the Peruvian Technical Standard “NTP-CODEX CAC/GL 8 (revised in 2025).” Guidelines on complementary food preparations for older infants and young children.

This standard provides guidance on the technical and nutritional aspects that should be considered in complementary food preparations intended for older infants (6 to 12 months) and young children (12 months to 3 years), applicable to the infant food industry, as well as to the nutrition and public health sectors.

Quality requirements and technical guidelines

Raw materials. Suitable ingredients must be used for the production of complementary food preparations for older infants and young children, such as cereals, legumes, flours and protein products from oilseeds, animal-derived foods, fats and oils; fruits and vegetables, among others, under the conditions specified by the NTP.

Ground cereals. They are suitable for human consumption, provided they are properly processed to reduce fiber, if necessary, and to decrease or eliminate antinutrients such as phytic acid, tannins, phenolic substances, and lectins, which can reduce the quality and digestibility of proteins, the bioavailability of amino acids, and the absorption of minerals.

Energy sources. It is recommended to combine cereals (which provide between 8% and 12% protein) with legumes rich in lysine (such as lentils, soybeans, and others), thus achieving higher nutritional quality proteins.

Legumes. Fresh or dried legumes, such as chickpeas, lentils, peas, cowpeas, beans, and soybeans, contain at least 20% protein by dry weight and must be properly processed to reduce antinutrients like phytic acid and lectins.

Fruits and vegetables. They are important sources of micronutrients and can be incorporated into complementary food preparations.

Incorporation of fats. Adding healthy fats and oils in small amounts increases energy intake and the amount of essential fatty acids. It is advisable that at least 20% of the energy comes from fats.

Pesticide residues. The products must be manufactured under good manufacturing practices. Pesticide residues must be eliminated or reduced to the minimum possible level when their total elimination is not technically feasible.

Packaging and nutritional labeling. Products must be packaged in containers that preserve their hygienic conditions and quality, including clear information about their nutritional value.