New GOST standards for children's kefir and cottage cheese will come into force in 2028

Rosstandart has approved new GOST standards for kefir and cottage cheese for baby food, which will become effective on January 1, 2028. This was announced on July 31 in the department.

"The standard not only updated control methods, product identification indicators, labeling requirements and the list of acceptable raw materials, but also expanded the scope of application by including requirements for kefir enriched with vitamins, probiotics and prebiotics and trace elements in GOST," Rosstandart told TASS.

It is noted that the new standard for kefir will apply to products for young children, including nutrition for infants from eight months as complementary foods, as well as products for preschool and school-age children.

The document updates the requirements for quality control, product identification, labeling, and raw materials used. In addition, GOST standards have been included for kefir with vitamin supplements, probiotics, prebiotics and trace elements, as well as for products with fruit and berry fillers.

Some changes have affected the GOST for children's cottage cheese. It expanded the list of acceptable raw materials and established standards for fortified products and cottage cheese with fruit and berry additives.

Rosstandart clarified that the composition of enriched cottage cheese can include dietary fiber, vitamin complexes, probiotic microorganisms, prebiotics, as well as micro- and macronutrients necessary for the development of the body. In addition to the composition, the updated standard sets new requirements for physico-chemical parameters, acceptance, packaging and labeling of products.

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On the same day, Rosstandart announced that a new GOST for boiled and pasteurized meat pates for children over three years old would begin to operate in Russia on September 1. The new standard allows the use of nutmeg and coriander in the composition of pates. However, these ingredients were not previously recommended. It is also allowed to have a slightly pronounced aroma of parsley, celery, allspice and onion.