Analysis of various situations of termination of review of new food ingredients

After the review of the new food ingredients is terminated, they are mainly classified into three categories for management: new food ingredients, local specialty foods, and ordinary foods.

The implementation standard requirements for various raw materials are as follows:

New food raw materials: the implementation standards are implemented in accordance with the relevant content that has been announced, and the health and safety indicators are implemented in accordance with the relevant standards of my country.

Local specialty foods: The implementation standards are implemented in accordance with local food safety standards, and national food safety standards will be implemented after national food safety standards have been formulated.

Ordinary food: the implementation standard is in accordance with the corresponding national standard according to the situation, the local standard if there is no national standard, the corporate standard if there is no local standard, and the health and safety indicators are implemented in accordance with the relevant standards of our country.

It is judged to terminate the examination, according to the situation of new food raw material management

It is substantially equivalent to the announced new food ingredients. According to the "Administrative Measures for the Safety Review of New Food Ingredients", the substance equivalent means that a newly declared food ingredient is equivalent to the food or the announced new food ingredient in species, source, biological characteristics, main ingredients, edible parts, and use The quantity, scope of use, and application population are the same, and the technology and quality requirements used are basically the same. It can be considered that they are equally safe and substantially equivalent.

Is judged to terminate the review, according to the situation of local characteristic food management

The health administration departments of the people's governments of the provinces, autonomous regions, and municipalities directly under the Central Government issued certificates for the long-term eating history and eating habits of local people as foods, such as notoginseng flowers and notoginseng stems and leaves. According to the relevant provisions of Article 29 of the Food Safety Law. The health administration 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 administration department of the State Council for the record. After the national food safety standard is formulated, the local standard will be abolished. “Long-term eating history” is used here instead of traditional eating habits. Since there is no detailed definition and explanation of “long-term eating history” in relevant laws and regulations, it is not clear whether it is different from traditional eating habits.

Is judged to terminate the examination, according to the situation of ordinary food management

In summary, there are the following:

1. Existing national standards, such as soybean oligosaccharides;

2. It has been announced as ordinary food, such as trehalose;

3. A cultivar of common food, such as calamari powder;

4. The relevant provincial department issued a certificate of local traditional eating habits and or long-term eating history, such as wolfberry black fruit, forsythia leaf, rubber tree seed oil, sorrel grass (later renamed Alligator mouth flower) [Note: According to the "New "Measures for the Administration of the Safety Review of Food Ingredients", traditional eating habits refer to a certain food that has a history of more than 30 years of production and operation as a fixed or non-designed packaged food in a provincial area, and it is not included in the Pharmacopoeia of the People's Republic of China. Whether the long-term eating history is different from the traditional eating habits is not clear];

5. Using edible animal or plant protein as raw materials, the substances made by enzymatic hydrolysis of food enzyme preparations permitted by the "Standards for the Use of Food Additives" (GB2760-2011) (according to the Ministry of Health Announcement No. 7 of 2013) , Such as elastin (also renamed bonito elastin peptide);

6. Edible raw materials are processed by simple, traditional, or generally recognized processes (according to statistical analysis).

This situation is more complicated, and these approved processes include:

(1) Simple water extraction such as mulberry leaf extract;

(2) White sugar caramelization such as caramel powder, caramel syrup;

(3) Physical separation treatment (filtration, membrane separation, centrifugation, ultrafiltration, pressing, grinding and precipitation, etc.) such as milk protein concentrate, milk phospholipids, star oil vine protein powder (later renamed as Miteng fruit protein), hawthorn fish oil, potato Extracts, etc.;

(4) Conventional enzymatic hydrolysis process, such as enzymatic hydrolysis of bone meal;

(5) Conventional fermentation process, such as whey fermentation product (powder, original liquid);

(6) Other simple processes, such as non-denatured type II collagen (also renamed cartilage powder containing type II collagen).

7. Others that have been terminated without explanation, such as buckwheat seedlings (also renamed tartary buckwheat seedlings) and oat seedlings.