Turkey has recently issued an Amending Regulation to the Turkish Food Codex on Food Additives. This move aims to harmonize Turkey’s national legal framework with European Commission (EU) regulations, introducing new requirements on composition and purity standards that seafood processing exporters need to pay particular attention to.

The new regulation was published in Official Gazette No. 33141 on January 18, 2026. It focuses on revising technical specifications and purity criteria for several key additive groups commonly used in the food industry, including seafood processing.

Key changes include:

Revisions to purity criteria for preservatives: Common preservatives such as Sorbic Acid (E 200), Potassium Sorbate (E 202), and Propyl Gallate (E 310) have been amended in terms of definitions and purity specifications. These additives are frequently used in processed products (sauces, jellies, etc.) to prevent mold growth and preserve products.

Tightened purity criteria for nitrogen-containing additives: The new regulation revises purity standards, including limits on loss on drying for Nitrites (E 249–250) and Nitrates (E 251–252).

Removal of an additive: Stearyl Tartrate (E 483) has been officially removed from the list of permitted food additives in Turkey. This substance has mainly been used as an emulsifier in bakery and battered products to blend fats and water, while improving structure and dough handling properties. Enterprises must promptly review product formulations to ensure this additive is no longer used in exported goods.

Updates to the cellulose group: Cellulose-based additives (E 460 to E 469), including cellulose and modified cellulose commonly used as stabilizers, thickeners, and emulsifiers in value-added food products, have also been revised in terms of definitions and purity requirements.

Addition of newly permitted additives: The regulation establishes technical specifications for newly authorized additives, including acidity regulators such as Buffered Vinegar (E 267), Trimagnesium Dicitrate (E 345(i)), and the sweetener Steviol Glycosides (E 960b).

Turkey’s alignment with EU Regulation No. 231/2012 indicates that the market is applying increasingly stringent food safety controls equivalent to European standards.

Enterprises currently exporting or planning to export seafood products to Turkey (and the EU) should note the following:

Proactively review the list of additives in use, with particular attention to eliminating E 483.

Work with additive suppliers to ensure that raw material batches (such as Potassium Sorbate and Sorbic Acid) comply with updated purity standards and heavy metal limits.

Update product quality dossiers in accordance with the new regulation to avoid risks of customs rejection or compliance warnings upon arrival at port.

Source: VASEP