1. TTB M 1334.01 (04/2010) International Meetings Update Mari Kirrane, TTB International Wine Technical Forum May 7, 2015 Prepared for the International Wine Technical Forum and presented for purposes of discussion. This is not an authoritative statement of agency policy or guidance.

2. Codex Alimentarius Codex Committee on Food Additives Codex Committee on Contaminants in Food Codex Committee on Food Labeling

3. The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program. The main purposes of this Program are protecting health of the consumers and ensuring fair trade practices in the food trade, and promoting coordination of all food standards work undertaken by international governmental and non-governmental organizations.

4. Governments – 186 Countries (including EU) International Government Organizations – 50 Organizations (including OIV) International Non-Governmental Organizations – 153 Organizations (including FIVS)

5. Committees 22 Committees – 10 general subject committees – 6 Commodity specific committees – 6 Regional coordinating committees Codex Alimentarius Commission

6. CCFA 47 th Session of CCFA held in Xi’an, China on March 20-27, 2015

7. General Standard for Food Additives 16 Food Categories Category 14: Beverages, excluding dairy 14.2: Alcohol beverages 14.2.3 Grape wine

8. 14.2.3 Dimethyl Dicarbonate Lysozyme Sorbates Sulfites

9. Table 3 additives Additives listed at GMP (ADI not specified) Acetic Acid, glacial – Acidity regulator, preservative Agar – Bulking agent, carrier, emulsifier, foaming agent, gelling agent, glazing agent, humectant, stabilizer, thickener

10. GMP vs. Numerical Use Level Acidity regulators Citric, lactic, malic, tartaric Fumaric Natural components of wine Confusion between max. use levels and residual levels in the wine

11. Next steps EWG acidity regulators, emulsifiers, stabilizers & thickeners in grape wine Look at multifuctional additives Evaluate other classes of additives

12. Note 161 “Subject to national legislation of the importing country aimed, in particular, at consistency with Section 3.2 of the Preamble.” 3.2 Justification for use of additives Currently attached to many sweetener and color provisions

13. Proposed New Notes To replace sugar wholly or partly, or in products where no sugar is added during manufacture. For use only in energy-reduced food or food with no added sugars as defined in CAC/GL 23-1997.

14. CCCF 9 h Session held in New Delhi, India, from March 16 -20, 2015. Proposed Maximum Levels for Lead in Selected Commodities Global Environmental Monitoring System - Food Contamination Monitoring and Assessment Program (GEMS/Food) database for lead levels

15. Lead Maximum Level The data analysis showed that 97.4% of grape samples contain lead levels below 0.1 mg/kg (LOD of analytical methods used). The plenary proposed to reduce the ML for berries and small fruits from current level of 0.2 mg/kg to 0.1 mg/kg. The committee agreed to forward the proposed draft ML the Commission for adoption.

16. OIV 46 member countries 12 observers Met April 13-25, 2015 in Paris, France

17. FIVS Global Trade Policy Conference, April 27-29, 2015 in Brussels, Belgium

18. WWTG Tbilisi, Georgia August 24-27, 2014 – Tbilisi Statement on Analytical Methodology and Regulatory Limits on Constituents and Potential Contaminants in Wine Brussels, Belgium April 30-May 1, 2015

19. Parties Argentina Australia Canada Chile Georgia New Zealand South Africa United States