Food Regulation_Newsletter from Global Foodmate_Vol.101_Newsletter_Newsletter

Food Regulation_Newsletter from Global Foodmate_Vol.101

Global Foodmate

03 Sep 2025

101
vol

09-03
2025


	The "Golden Anti-Aging Ingredient" – NMN: Mechanisms, Efficacy, and Global Regulatory Status
	The "Golden Anti-Aging Ingredient" – NMN: Mechanisms, Efficacy, and Global Regulatory Status
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	Revised Draft Overview: "National Food Safety Standard - General Rules for Sports Nutrition Foods"
	On August 1, 2025, the National Health Commission released the draft for comments on the "National Food Safety Standard - General Rules for Sports Nutrition Foods," hereinafter referred to as the Draft. This revision brings significant changes to the current version. Below, Global Foodmate will share the main modifications of the standard.
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	U.S. Notification: Analysis of Radioactive Cesium-137 Contamination Risk in Indonesian Shrimp imports
	On August 14, 2025, the U.S. Food and Drug Administration (FDA) issued import alert 99-51, placing a major Indonesian shrimp exporter on the Red List after its products were detected with the radioactive substance cesium-137 (Cs-137).
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	Australia and New Zealand propose to amend regulations on genetically modified food content
	On August 26, 2025, the Australian Government Federal Register of Legislation published Notice F2025L00988, titled "Food Standards (Proposal P1055—Definitions for Gene Technology and New Breeding Techniques) Amendment," proposing revisions to the content regarding genetically modified (GM) food in the Australia New Zealand Food Standards Code.
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	Revised Food Standards and Specifications in South Korea
	On August 26, 2025, the Ministry of Food and Drug Safety (MFDS) of South Korea issued Announcement No. 2025-56, revising the Food Standards and Specifications. The revisions take effect immediately upon issuance. The main contents include:
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	U.S. FDA Revises Regulations on Implied Health Claims
	This regulation updates the requirements for implied health claims to comply with modern nutritional science and dietary guidelines. The new standard no longer merely focuses on the total amount of fat, but places greater emphasis on a healthy diet pattern, including the types of food, fat types, and restrictions on sodium and added sugar intake. To use ""; "
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