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REP 12/NFSDU Appendix IV 45APPENDIX IVGUIDELINES ON FORMULATED COMPLEMENTARY FOODS FOR OLDERINFANTS AND YOUNG CHILDREN(Step 5 <strong>of</strong> <strong>the</strong> procedure)1. PURPOSETo provide guidance on nutritional and technical aspects <strong>of</strong> <strong>the</strong> production <strong>of</strong> FormulatedComplementary Foods for older infants and young children as defined in Section 3.1, including:i. Formulation <strong>of</strong> such foods, based on <strong>the</strong> nutritional requirements <strong>of</strong> older infants and youngchildren;ii. Processing techniques;iii. Hygienic requirements;iv. Provisions for packaging;v. Provisions for labelling and instructions for use.2. SCOPEThe provisions <strong>of</strong> <strong>the</strong>se Guidelines apply to Formulated Complementary Foods for Older Infants andYoung Children as defined in Section 3.1 below and include but are not limited to porridgescontaining cereals, ready-to-use products and food-based home fortificants. Micronutrientsupplements, processed cereal based foods 1 , and canned baby foods 2 are not covered by <strong>the</strong>seGuidelines.These Guidelines should be used in accordance with <strong>the</strong> Global Strategy for Infants and Young ChildFeeding and World Health Assembly Resolution WHA54.2 (2001).3. DESCRIPTION3.1 Formulated Complementary Foods for Older Infants and Young Children means foods thatare suitable for use during <strong>the</strong> complementary feeding period. These foods are specifically formulatedwith appropriate nutritional quality to provide additional energy and nutrients to complement <strong>the</strong>family foods derived from <strong>the</strong> local diet by providing those nutrients which are ei<strong>the</strong>r lacking or arepresent in insufficient quantities.3.2 Older infants means persons from <strong>the</strong> age <strong>of</strong> 6 months and not more than 12 months <strong>of</strong> age.3.3 Young children means persons from <strong>the</strong> age <strong>of</strong> more than 12 months up to <strong>the</strong> age <strong>of</strong> threeyears (36 months).3.4 Complementary feeding period means <strong>the</strong> period when older infants and young childrentransition from exclusive feeding <strong>of</strong> breastmilk and/or breastmilk substitutes to eating <strong>the</strong> family diet 3 .123<strong>Codex</strong> Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981, rev. 1-2006)<strong>Codex</strong> Standard for Canned Baby Foods (CODEX STAN 73-1981)According to <strong>the</strong> WHO, 2002, Complementary Feeding, <strong>Report</strong> <strong>of</strong> <strong>the</strong> Global Consultation appropriate complementaryfeedings should start from <strong>the</strong> age <strong>of</strong> six months with continued breast feeding up to two years or beyond ; refer also toWHO 2003 Guiding Principles for Complementary feeding <strong>of</strong> <strong>the</strong> breastfed child, WHO 2005 Guiding principles forfeeding non-breastfed children 6-24 months <strong>of</strong> age.
REP 12/NFSDU Appendix IV 464. SUITABLE RAW MATERIALS AND INGREDIENTS4.1 Basic Raw Materials and IngredientsThe following raw materials, most <strong>of</strong> which are locally available, are suitable ingredients for <strong>the</strong>production <strong>of</strong> Formulated Complementary Foods for older infants and young children under <strong>the</strong>specified conditions given below:4.1.1 Cereals4.1.1.1 All milled cereals suitable for human consumption may be used provided that <strong>the</strong>y areprocessed in such a way as to reduce <strong>the</strong> fibre content, when necessary, and to decrease and, ifpossible, to eliminate anti-nutrients such as phytates, tannins or o<strong>the</strong>r phenolic materials, lectins,trypsin, and chymotrypsin inhibitors which can lower <strong>the</strong> protein quality and digestibility, amino acidbioavailability and mineral absorption. The use <strong>of</strong> appropriate enzymes may be considered to decreasefibre and anti-nutrients, if needed.4.1.1.2 Besides carbohydrates (mainly consisting <strong>of</strong> starch) cereals contain a significant quantity <strong>of</strong>protein (8-12%) but are limiting in <strong>the</strong> amino acid lysine. Combining cereals with legumes and/orpulses, which are higher in lysine, can compensate for <strong>the</strong> limiting level in cereals.4.1.2 Legumes and Pulses4.1.2.1 Legumes and pulses, such as chick peas, lentils, peas, cowpeas, mungo beans, green gram,kidney beans and soya, containing at least 20% protein on a dry weight basis.4.1.2.2 On <strong>the</strong> whole, legumes and pulses are deficient in L-methionine. Depending on <strong>the</strong> nature <strong>of</strong><strong>the</strong> o<strong>the</strong>r ingredients in <strong>the</strong> formulation, <strong>the</strong> addition <strong>of</strong> L-methionine may be desirable in order toimprove <strong>the</strong> nutritional value <strong>of</strong> <strong>the</strong> product.4.1.2.3 Legumes and pulses must be appropriately processed to reduce, as much as possible, <strong>the</strong> antinutritionalfactors normally present, such as phytates, lectins (haemagglutenins), trypsin andchymotrypsin inhibitors. When phytoestrogen containing legumes and pulses such as soya are addedas an ingredient, products with low levels <strong>of</strong> phytoestrogens should be used.Lectins can be reduced by moist heat treatment; Trypsin inhibitor activity may be reduced to acceptable levels by heating to high temperaturesor by prolonged boiling.Phytate can be reduced enzymatically or by soaking or fermentation. Phytoestrogens can be reduced by fermentation.4.1.2.4 Field beans or faba beans (Viciafaba L.) should not be used in <strong>the</strong> formulation <strong>of</strong>complementary food for older infants and young children because <strong>of</strong> <strong>the</strong> danger <strong>of</strong> favism. Heattreatment does not completely inactivate <strong>the</strong> toxic components (vicine and co-vicine).4.1.3 Oil Seed Flours and Oil Seed Protein Products4.1.3.1 Flours, protein concentrates and protein isolates <strong>of</strong> oil seeds are acceptable if manufactured toappropriate specifications 4567 which assure sufficient reduction <strong>of</strong> anti-nutritional factors andundesirable toxic substances such as trypsin and chymotrypsin inhibitors and gossypol. Such seedsmay include4567The following Guidelines were elaborated by <strong>the</strong> FAO/WHO/UNICEF Protein and Energy Advisory Group:PAG Guidelines No 2: Preparation <strong>of</strong> Food Quality Ground FlourPAG Guidelines No 4: Preparation <strong>of</strong> Edible Cotton Seed Protein ConcentratesPAG Guidelines No 5: Guideline for Heat Processed Soy Grits and Flours<strong>Codex</strong> standard for Vegetable Protein Products (<strong>Codex</strong> STAN 174-1989)<strong>Codex</strong> standard for Soy Protein Products (<strong>Codex</strong> STAN 175-1989)<strong>Codex</strong> standard for Wheat Protein (<strong>Codex</strong> STAN 163-1987)
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Page 11 and 12: REP 12/NFSDU 6PRINCIPLES FOR THE DE
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Page 19 and 20: REP 12/NFSDU 149.Packaging120. An a
Page 21 and 22: REP 12/NFSDU 16SUMMARY STATUS OF WO
Page 23 and 24: REP 12/NFSDU Appendix I 18Mrs Maria
Page 25 and 26: REP 12/NFSDU Appendix I 20Mr Hongmi
Page 27 and 28: REP 12/NFSDU Appendix I 22Ariane Va
Page 29 and 30: REP 12/NFSDU Appendix I 24Ms Yvonne
Page 31 and 32: REP 12/NFSDU Appendix I 26Pr<strong
Page 33 and 34: REP 12/NFSDU Appendix I 28NEPAL / N
Page 35 and 36: REP 12/NFSDU Appendix I 30Dr Chang
Page 37 and 38: REP 12/NFSDU Appendix I 32Mrs Krist
Page 39 and 40: REP 12/NFSDU Appendix I 34Ms Nancy
Page 41 and 42: REP 12/NFSDU Appendix I 36Pr<strong
Page 43 and 44: REP 12/NFSDU Appendix I 38Mrs Isabe
Page 45 and 46: REP 12/NFSDU Appendix I 40Mrs Nynke
Page 47 and 48: REP 12/NFSDU Appendix I 42CODEX SEC
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Page 53 and 54: REP 12/NFSDU Appendix IV 48manufact
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