The implementation standards for various raw materials are as follows:
Novel food ingredients: The implementation standards are implemented in accordance with the relevant contents announced, and the health and safety indicators are implemented in accordance with relevant standards of China.
Local specialty foods: The implementation standards are implemented in accordance with local food safety standards, and national food safety standards are formulated and implemented according to national standards.
Ordinary food: The implementation standards are in accordance with the corresponding national standards, the national standards are not in accordance with local standards, the local standards are not implemented in accordance with the enterprise standards, and the health and safety indicators are implemented in accordance with relevant national standards.
What are the classification management materials based on the various materials that are terminated for review? With this in mind, the Foodmate Registration Department conducted a classified analysis of the list of raw materials that were terminated for review:
I. It is judged that the review is terminated and the management of new food materials is carried out.
It is substantially equivalent to the announced new food ingredients. According to the “Administrative Measures for the Safety Review of Novel Food Raw Materials”, the substantive equivalent refers to the species, source, biological characteristics, main ingredients, edible parts, and use of a newly declared food raw material and food or published new food raw materials. The quantity, scope of use and application population are the same, the process and quality requirements are basically the same, and they can be regarded as equally safe and have substantial equivalence.
II. It is judged to terminate the review, according to the local specialty food management situation
The health administrative departments of the people's governments of domestic provinces, autonomous regions, and municipalities directly under the Central Government have issued long-term food history and eating habits as food for local people, as proof of local specialty food management, such as Sanqihua and Sanqi stems and leaves. Implemented in accordance with the relevant provisions of Article 29 of the Food Safety Law. The health administrative departments of the people's governments of provinces, autonomous regions and municipalities directly under the Central Government may formulate and publish local food safety standards and report them to the health administrative department of the State Council for the record. After the establishment of national food safety standards, the local standards will be abolished. The term “long-term eating history” is used here instead of the traditional eating habits. It is unclear whether there is no detailed definition and explanation of the “long-term eating history” in the relevant regulations, whether it is different from the traditional eating habits.
I. It is judged that the review is terminated and the management of new food materials is carried out.
It is substantially equivalent to the announced new food ingredients. According to the “Administrative Measures for the Safety Review of Novel Food Raw Materials”, the substantive equivalent refers to the species, source, biological characteristics, main ingredients, edible parts, and use of a newly declared food raw material and food or published new food raw materials. The quantity, scope of use and application population are the same, the process and quality requirements are basically the same, and they can be regarded as equally safe and have substantial equivalence.
II. It is judged to terminate the review, according to the local specialty food management situation
The health administrative departments of the people's governments of domestic provinces, autonomous regions, and municipalities directly under the Central Government have issued long-term food history and eating habits as food for local people, as proof of local specialty food management, such as Sanqihua and Sanqi stems and leaves. Implemented in accordance with the relevant provisions of Article 29 of the Food Safety Law. The health administrative departments of the people's governments of provinces, autonomous regions and municipalities directly under the Central Government may formulate and publish local food safety standards and report them to the health administrative department of the State Council for the record. After the establishment of national food safety standards, the local standards will be abolished. The term “long-term eating history” is used here instead of the traditional eating habits. It is unclear whether there is no detailed definition and explanation of the “long-term eating history” in the relevant regulations, whether it is different from the traditional eating habits.
III. It is judged to terminate the review.
The situation of ordinary food management is more complicated, and the following are summarized:
1. There are national standards, such as soybean oligosaccharides;
2. has been announced as a common food, such as trehalose;
3. A cultivar of common food, such as sweet potato powder;
4. Relevant departments at the provincial level will issue local proofs of traditional eating habits or long-term eating history, such as black berry, forsythia leaf, rubber tree seed oil, sorrow grass (later renamed crocodile flower) [Note: According to "New The Measures for the Administration of the Safety Review of Food Raw Materials, the traditional eating habits, refers to the history of the production and management of certain foods in the provincial area for more than 30 years as a shaped or non-shaped packaged food, and is not included in the Pharmacopoeia of the People's Republic of China. Whether long-term eating history is different from traditional eating habits is still unclear];
The situation of ordinary food management is more complicated, and the following are summarized:
1. There are national standards, such as soybean oligosaccharides;
2. has been announced as a common food, such as trehalose;
3. A cultivar of common food, such as sweet potato powder;
4. Relevant departments at the provincial level will issue local proofs of traditional eating habits or long-term eating history, such as black berry, forsythia leaf, rubber tree seed oil, sorrow grass (later renamed crocodile flower) [Note: According to "New The Measures for the Administration of the Safety Review of Food Raw Materials, the traditional eating habits, refers to the history of the production and management of certain foods in the provincial area for more than 30 years as a shaped or non-shaped packaged food, and is not included in the Pharmacopoeia of the People's Republic of China. Whether long-term eating history is different from traditional eating habits is still unclear];
5. Substances prepared by enzymatic hydrolysis of edible foods using edible animal or vegetable protein as raw materials according to the Standards for the Use of Food Additives (GB2760-2011) (According to the Ministry of Health No. 7 of 2013) , such as elastin (also renamed salmon elastin peptide);
6. Edible raw materials are processed by simple, or traditional, or generally accepted processes (according to statistical analysis).
This situation is more complicated and these recognized processes include:
(1) Simple water extraction such as mulberry leaf extract;
(2) White sugar coking such as caramel powder and caramel syrup;
(3) Physical separation treatment (filtration, membrane separation, centrifugation, ultrafiltration, pressing, grinding and precipitation, etc.) such as concentrated milk protein, milk phospholipid, star oil vine protein powder (later renamed to Meito fruit protein), salmon oil, potato Extract, etc.
(4) conventional enzymatic hydrolysis processes, such as enzymatic disintegration of bone powder;
(5) Conventional fermentation processes, such as whey ferment (powder, stock solution);
(6) Other simple techniques, such as non-denatured type II collagen (also renamed type II collagen cartilage powder).
7. Others did not explain why the reason was terminated, such as buckwheat seedlings (also renamed bitter buckwheat seedlings), oat seedlings.
6. Edible raw materials are processed by simple, or traditional, or generally accepted processes (according to statistical analysis).
This situation is more complicated and these recognized processes include:
(1) Simple water extraction such as mulberry leaf extract;
(2) White sugar coking such as caramel powder and caramel syrup;
(3) Physical separation treatment (filtration, membrane separation, centrifugation, ultrafiltration, pressing, grinding and precipitation, etc.) such as concentrated milk protein, milk phospholipid, star oil vine protein powder (later renamed to Meito fruit protein), salmon oil, potato Extract, etc.
(4) conventional enzymatic hydrolysis processes, such as enzymatic disintegration of bone powder;
(5) Conventional fermentation processes, such as whey ferment (powder, stock solution);
(6) Other simple techniques, such as non-denatured type II collagen (also renamed type II collagen cartilage powder).
7. Others did not explain why the reason was terminated, such as buckwheat seedlings (also renamed bitter buckwheat seedlings), oat seedlings.
Analysis of various conditions for the termination of review of new food ingredients
|
Management classification
|
Principle of recognition
|
Raw material example
|
Executive standard
|
|
Management according to new food ingredients
|
Substantially equivalent
|
L-arabinose
Chitooligosaccharide Krill oil fish oil Medium and long chain fatty acid structural oil |
Except for the different raw material processes that may be used, others shall be implemented in accordance with the relevant contents announced, and the health and safety indicators shall be implemented in accordance with relevant standards of China.
|
|
Local specialty food management
|
The health administrative department of the people's government of the province, autonomous region or municipality directly under the Central Government issues a long-term edible history and eating habits as a food for local people, as a proof of local specialty food management.
|
Sanqi Flower, Sanqi Stem
|
The provincial health administrative department issues a certificate with a long-term edible history in the local area. As a local specialty food management, it is implemented in accordance with the relevant provisions of Article 29 of the Food Safety Law.
|
|
Ordinary food management
|
National standard
|
Soy oligosaccharide
|
When there is a national standard, when used as a food material, it should be implemented in accordance with the relevant content of the national standard.
|
|
Announced as a ordinary food
|
Trehalose
|
Announced as ordinary food, in accordance with the announcement of the National Health and Family Planning Commission
|
|
|
a cultivar of ordinary food
|
Melon powder
|
According to species identification, it is a cultivar of common food, and the quality index is implemented according to the quality specifications of the enterprise.
|
|
|
Relevant departments at the provincial level issue local certificates of traditional eating habits and long-term eating history
|
Black fruit
Forsythia leaf Rubber tree seed oil |
Relevant departments at the provincial level have issued local certificates of traditional eating habits and long-term eating history, which can be used as ordinary food management. Health and safety indicators are implemented according to China's standards and local food safety standards.
|
|
|
The raw materials can be processed in a simple, or traditional, or generally accepted process.
|
Non-denatured type II collagen
Caramel powder, caramel syrup Potato extract Mulberry leaf extract Whey ferment Concentrated milk protein |
Edible raw materials are processed by simple, traditional or generally accepted processes and can be used as ordinary food production operations. The product quality indicators are implemented in accordance with the enterprise standards, and the health and safety indicators are implemented in accordance with relevant standards in China.
|
|
|
Substances prepared by enzymatic digestion of edible foods using edible animal or vegetable protein as raw materials according to the Food Consumption Edible Standard (GB2760-2011) (according to the Ministry of Health No. 7 of 2013)
|
Elastin
|
It is made by enzymatic hydrolysis of edible protein and can be used as a ordinary food production and management. The quality indicators are implemented in accordance with the product quality specifications of the enterprise, and the health safety indicators are implemented in accordance with relevant standards of China.
|
|
|
Others
|
Buckwheat seedlings,
oat seedlings
|