What are the new varieties of food-related products?

Announcement on Peach Gum and other 15 kinds of “Three New Foods” Date: 2023-10-07 Source: Food Safety Standards and Monitoring and Evaluation Department, No. 8, 2023
In accordance with the provisions of the Food Safety Law of the People’s Republic of China, the reviewing authority has organized experts to review and pass the safety assessment materials of 4 substances such as peach gum and other new food raw materials, 6 substances such as serine protease and other new food additives, and 5 substances such as C.I. Pigment Black 7 and other new food-related products. The announcement is hereby made. Attachment: Text of the Announcement of Peach Gum and 15 Other “Three New Foods” NHRC September 22, 2023

Text of the Announcement of 15 “Three New Foods” including Peach Gum Annex: New Food Ingredients (I) Peach Gum

Peach gum is made from the gelatinous material secreted by peach tree (Prunus persica (L.) Batsch), which belongs to the genus Prunus of the Rosaceae family, through the process of picking, sorting, drying, washing, drying and other processes. The main nutrients are dietary fiber, polysaccharide, water, protein and vitamins. Peach gum in China’s Hubei, Jiangsu and Zhejiang and other regions have a certain history of consumption, consumption is mainly made of soup, porridge, soup, desserts and so on. The recommended serving size of this product is ≤30g/day.
According to “Food Safety Law of the People’s Republic of China” and “new food ingredients safety review management approach”, the National Health and Health Commission commissioned the review body in accordance with the statutory procedures, the organization of experts to review the safety assessment of peach gum materials and through. The production and use of new food ingredients should be in line with the content of the announcement and the requirements of food safety-related regulations. In view of the lack of information on the safety of peach pectin in infants and young children, pregnant women and lactating women, from the principle of risk prevention, the above groups of people should not be consumed, labeling and instructions should be labeled with unsuitable groups and consumption limits. The food safety indicators of this raw material in accordance with the provisions of the announcement.

(II) Sasa beans in oil

The base plant of this product is Cyperusesculentus L. var. sativus Boeck.), native to Central Africa, widely planted in the Mediterranean region, introduced into China in the 1950s, and is currently planted in China’s Hebei, Gansu, Shandong and other regions. Declaration of the product oil beans for its underground tubers, the main nutrients for carbohydrates, fat, dietary fiber, water and vitamins and so on. Europe will be oil soybean as common food management; Canada that oil soybean milk has a history of food safety as food consumption.
According to the “Food Safety Law of the People’s Republic of China” and “Management Measures for the Review of the Safety of New Food Ingredients”, the National Health and Health Commission commissioned the review body in accordance with the statutory procedures, the organization of experts on the safety assessment of oilsa bean material review and adoption. The production and use of new food ingredients should be in line with the contents of the announcement and the requirements of food safety-related regulations. The food safety indicators of this raw material in accordance with China’s current national standards for food safety in the nuts and seeds of food.

(C) Streptomyces enterica subspecies lactis

Streptomyces enterica lactis subsp. enterica is mainly found in naturally fermented dairy products, cheese, sauerkraut, etc. The strain used in this product is derived from Streptomyces lactis. The strain used in this product is isolated from dairy products and has been included in the list of recommended biological agents on the EFSA QPS list, the “Catalogue of microbial species proven safe in fermented foods” in the Bulletin of the IDF 514/2022 and the Danish “Catalogue of Microbial Species Proven Safe in Fermented Foods” in the Danish “Foods for All”. “ and the Danish “Record of the List of Microbial Species for Use in Food”. This approval is included in the “List of strains that can be used in food”, and the scope of use includes the fermentation and processing of milk and dairy products, fruit and vegetable products, and cereal products, excluding baby food.
According to the “Food Safety Law of the People’s Republic of China” and “Management Measures for the Review of the Safety of New Food Ingredients”, the National Health and Health Commission commissioned the review body in accordance with the statutory procedures, and organized experts on the safety assessment of intestinal membranes Ming Streptomyces lactis subspecies of the material for review and adoption. The production and use of new food ingredients should be in accordance with the contents of the announcement and the requirements of food safety related regulations. When the national food safety standards for strain preparations for food processing are released, they shall be implemented in accordance with the standards for strain preparations for food processing.
(IV) Pyrroloquinoline quinone disodium salt

This product is made from Methylovorus glucosotrophus as fermentation strain, through fermentation, extraction, purification, crystallization, drying and other processes. Pyrroloquinoline quinone disodium salt is naturally found in many kinds of food such as milk, egg, spinach and so on. We have approved the synthetic method of pyrroloquinoline quinone disodium salt as a new food ingredient in 2022. Pyrroloquinoline quinone disodium salt is regulated as “Generally Recognized As Safe (GRAS)” in the United States, and can be used as an ingredient in energy drinks, sports drinks, electrolyte drinks and other food products; it is used in the European Union and Canada as a dietary supplement or natural health food. The recommended serving size of this product is ≤20 mg/day (i.e., the recommended serving size of pyrroloquinoline quinone disodium salt with 98% content is ≤20 mg/day, and those exceeding this content are converted according to the actual content).
In accordance with the provisions of the Food Safety Law and the Administrative Measures for the Review of the Safety of New Food Ingredients, the National Health and Health Commission entrusted the review body to organize experts to review and pass the safety assessment materials of pyrroloquinoline quinone disodium salt in accordance with the statutory procedures. The production and use of new food ingredients should be consistent with the content of the announcement and the requirements of food safety-related regulations. In view of the insufficient information on the safety of pyrroloquinoline quinone disodium salt in the population of infants and young children, pregnant women and lactating women, from the consideration of the principle of risk prevention, it is not suitable for consumption by the above mentioned groups, and the label and instructions should be labeled with the inappropriate groups and the consumption limit. The food safety index of this raw material is implemented according to the announcement.

New Food Additives I
New varieties of enzymes for food industry
(I) Serine Protease

1. Background Information. Serine protease from Bacillusli cheniformis has been applied as a new variety of enzyme preparation for food industry. The U.S. Food and Drug Administration (FDA), the French Food Safety Authority (FSA), the Danish Veterinary and Food Administration (DVFA), and the Food Standards Agency of Australia and New Zealand (FSANZ) have allowed its use as an enzyme preparation for the food industry.
2. Process necessity. As an enzyme preparation for food industry, this substance is mainly used to catalyze the hydrolysis of pancreatic curd protein. Its quality specification implements the National Standard for Food Safety Food Additives Enzyme Preparations for Food Industry (GB 1886.174).
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New varieties of enzyme preparations for food industry
(II) Magnesium Lactate
Chinese name: Magnesium lactate English name: Magnesium lactate Functional classification: food nutritional enhancer
Dosage and scope of use Magnesium lactate scope of use and dosage with GB 14880 “Food Safety National Standard for the Use of Food Nutritional Fortification” in the approved magnesium provisions.
Scope of Quality Specification Requirements This quality specification requirement applies to the food nutritional fortifier magnesium lactate made by reacting lactic acid and magnesium oxide (or magnesium carbonate).
1.Background. Magnesium as a food nutrient fortifier has been listed in the National Standard for Food Safety, Standard for the Use of Food Nutrient Fortification (GB 14880), which is permitted to be used in food categories such as prepared milk powder, beverages (except for the varieties involved in 14.01 and 14.06) and solid beverages. The magnesium lactate in this application is a compound source of magnesium, and its scope of use and dosage are consistent with the approved magnesium in GB 14880. The International Codex Alimentarius Commission, the U.S. Food and Drug Administration, the European Commission and others allow its use in food categories such as infant formula.
2. Process necessity. The substance is used as a food nutritional fortifier for prepared milk powder (food category 01.03.02), beverages (except for the varieties involved in 14.01 and 14.06) (food category 14.0) and solid beverages (food category 14.06) to fortify the magnesium content in food. Their quality specifications are in accordance with the relevant requirements of the announcement.

(III) 2′-Fucose-based lactose
Chinese name: 2′-fucose-based lactose English name: 2′-fucosyllactose, 2′-FL
Dosage and scope of use:
Quality specification requirements: this quality specification requirement applies to the nutritional fortification agent 2′-fucosyllactose based lactose produced by fermentation, purification, drying and other processes with lactose and other raw materials. 2′-fucosyllactose based lactose production bacteria should be evaluated for safety and meet the requirements of Appendix C.
appendix c information on the production bacteria used for the production of 2′-fucose-based lactose
1. Background information. 2′-Fucose-based lactose is applied for as a new food fortification agent. The U.S. Food and Drug Administration (FDA), the European Commission (EC), and the Food Standards Agency of Australia and New Zealand (FSANZ), among others, allow the use of 2′-fucose-based lactose in food categories such as infant formulas.
2. Process necessity. The substance is used as a food fortifier and is a major breast milk oligosaccharide in breast milk. Its quality specification is in accordance with the relevant requirements of the announcement.

(IV) Lactose-N-Neotetrasaccharide
Chinese name: Lacto-N-neotetraose English name: Lacto-N-neotetraose, LNnT
Dosage and scope of use:
Quality specification: This quality specification applies to Lacto-N-neotetraose, which is a nutrient fortification agent made from lactose and other raw materials through fermentation, purification, drying and other processes. Lacto-N-neotetrasaccharide production bacteria should be evaluated for safety and meet the requirements of Appendix D.
Appendix D Information on production bacteria used to produce lactulose-N-neotetrasaccharide
1. Background information. Lactulose-N-neotetrasaccharide is applied for as a new species of food fortification. The U.S. Food and Drug Administration, the European Commission, and the Food Standards Agency of Australia and New Zealand, among others, permit the use of lactulose-N-neotetrasaccharide in food categories such as infant formula.
2. Process necessity. The substance, as a food nutritional fortifier, is a major breast milk oligosaccharide in breast milk. Its quality specifications are in accordance with the relevant requirements of the announcement.

(v) Calcium Lactate

1. Background information. Calcium lactate as acidity regulator, antioxidant, emulsifier, stabilizer and coagulant, thickener has been included in the “National Standard for Food Safety Standard for the Use of Food Additives” (GB 2760), allowed to be used in the processing of fruits, confectionery, solid beverages, puffed food and other food categories, the application for expansion of the use of the scope of vegetables used for preserved (food category 04.02.02.03), canned vegetables ( Food Category 04.02.02.04). The International Codex Alimentarius Commission, the U.S. Food and Drug Administration, and the European Commission allow it to be used as a thickener and acidity regulator for processed vegetables and canned vegetables. According to the results of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) assessment, the ADI for this substance is “not specified”.
2. Process Necessity. The substance is used as a stabilizer and coagulant, acidity regulator in pickled vegetables (food category 04.02.02.03), canned vegetables (food category 04.02.02.04) to improve product stability. Its quality specifications implement the National Food Safety Standards for Food Additives Calcium Lactate (GB 1886.21).

(F) Sanzan gum

1.Background information. NHSC Notice No. 4 of 2020 approves the new food additive species of Sansan gum as a thickener, stabilizer and coagulant for meat enemas, fruit and vegetable juices (syrups) beverages, and plant protein beverages in the food category. This application expands the scope of use for prepared milk (food category 01.01.03), complex protein drinks (food category 14.03.03) and flavored drinks (food category 14.08).
2. Process Necessity. The substance is used as a thickener, stabilizer and coagulant in prepared milk (food category 01.01.03), compound protein beverages (food category 14.03.03) and flavored beverages (food category 14.08) to improve product stability. Its quality specifications are implemented in NHMRC Announcement No. 4 of 2020.

New Varieties of Food-Related Products I
Expanded use of additives for food contact materials and products

(i) C.I. Pigment Black 7; Carbon Black

1.Background. The substance is black powder at room temperature, insoluble in water. The Standard for the Use of Additives for Food Contact Materials and Products of the National Standard for Food Safety (GB 9685-2016) has approved the substance as an additive for use in rubber, paints and coatings, paper and cardboard, inks, and a wide range of plastic materials and products, such as polyethylene (PE), polypropylene (PP), polystyrene (PS), and others. This application extends the scope of use to polyether ether ketone (PEEK) plastic materials and products. The U.S. Food and Drug Administration, the European Commission, the Ministry of Health, Labor and Welfare of Japan, and MERCOSUR all allow the substance to be used in plastic materials and products for food contact.
2. Process necessity. The substance is a commonly used black pigment with good color strength.

(ii) Copolymers of acrylamide with methacryloyloxyethyltrimethylammonium chloride, itaconic acid and N,N’-methylenebisacrylamide

1.Background. The substance is water soluble and is clear to amber in the aqueous state. The substance has been approved for use as an additive in paper and paperboard materials and products for food contact at a maximum use level of 1% in NHPA Announcement No. 1 of 2023, and this application expands its maximum use level to 1.5%. Both the U.S. Food and Drug Administration and the German Federal Institute for Risk Assessment (BGR) allow the substance to be used in food contact paper and paperboard materials and products.
2. Process Necessity. The substance is used as a dry strength agent in food contact paper and paperboard materials and products to enhance the strength of paper, increase the retention properties of fibers and fillers, etc. as well as the water filtration properties of pulp.

(III) Tributyl 2-(vinyloxy)-1,2,3-propanetricarboxylate

1.Background. The substance is a colorless viscous liquid at room temperature. GB 9685-2016 has approved the substance for use as an additive in plastic materials and products, and this application extends its use to inks for food contact materials and products. The European Printing Ink Association (EPA), Swiss Federal Food and Drug Administration (SFDA) and German Federal Ministry of Food and Agriculture (Bundesministerium für Wiederaufbau und Wirtschaftsforschung, BMWF) have allowed the substance to be used in inks for food contact materials and products.
2. Process necessity. The substance is used as an additive in inks for food contact materials and products to enhance the thermoplasticity and water resistance of the inks.
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New Resin Varieties for Food Contact Materials and Products (IV) Polymer of 1,4-Benzenedicarboxylic Acid with Sebacic Acid and 1,2-Ethylene Glycol

1.Background. The substance is a milky white solid at room temperature and is insoluble in water. Both the U.S. Food and Drug Administration and the European Commission allow the substance to be used in paints and coatings for food contact.
2. Process Necessity. The substance is used in the surface coating of polyethylene terephthalate (PET) film materials, and has good heat resistance and chemical resistance.

(v) Reaction products of polymers of methacrylic acid with butyl methacrylate, ethyl acrylate, and methyl methacrylate, and polymers of hydroquinone with 4,4-methylenebis(2,6-dimethylphenol) and chloromethyl epoxide with N,N-dimethylethanolamine

1.Background. The substance is insoluble in water, appears in a milky liquid state when dispersed in water, and is also virtually insoluble in most organic solvents. The U.S. Food and Drug Administration and the European Commission allow the substance to be used in food contact paints and coatings.
2. Process Necessity. The substance