Food safety

Food safety and integrity are a priority for consumers, governments and food manufacturers alike. ISDI supports regulatory frameworks that ensure the appropriate safety of special dietary foods, including compliance with:

• Food safety and hygiene legislation
• Controls on contaminants
• Requirements for food contact materials
• Science‑based risk assessment and risk management

ISDI contributes technical expertise and scientific data to support informed decision‑making at Codex Alimentarius and other global, regional and national bodies.

Hygiene and quality

Strict hygiene and quality practices are essential to ensure microbial safety and product consistency, particularly for powdered products intended for infants and young children.

ISDI recognises the importance of:

• Good hygienic practices during manufacturing, handling and use
• Application of Codex Codes of Hygienic Practice and relevant WHO guidance
• Robust quality assurance systems across production and healthcare settings

Clear guidance on preparation, handling and storage also plays a key role in ensuring safe use by consumers and healthcare professionals.

Food ingredients

The safety and quality of food ingredients used in special dietary foods are carefully assessed and scientifically documented. Ingredients are selected to be optimal for their intended purpose and to support the nutritional needs of specific population groups, including infants, young children and patients.

ISDI supports the use of ingredients that are:

• Evaluated using sound scientific principles
• Appropriate for the target population
• Compliant with applicable regulatory and safety requirements

Food additives

Food additives play a role in ensuring the safety, quality, stability and acceptability of special dietary foods. Their use is subject to strict safety evaluation and regulatory approval before being permitted for vulnerable populations.

ISDI supports the principles that:

• The safety of each additive must be demonstrated for its intended use
• Use levels should be limited to what is technologically necessary
• International evaluations, including those by JECFA, the Joint FAO/WHO Expert Committee on Food Additives, underpin regulatory decisions

Technological progress has enabled the reduction of additive use in many products, while maintaining safety and quality.