Updated on 20 Jan. 2022
In 2021, the National Health Commission of the People's Republic of China (NHC) issued five announcements (No.9, 2020; No.2, 2021; No.5, 2021; No.6, 2021; No.9, 2021) for the approval of new food additives, with 35 new food additives (including expanded use) approved.
Besides, from websites of NHC and China National Center for Food Safety Risk Assessment (CFSA), in 2021, a total of 63 new food additives applications were accepted, and 49 new food additives (including expanded use) passed the technical evaluation and were issued for public comments.
CIRS Group will take you to the detailed information about the acceptance and approval of new food additives in China in 2021 as following.
1. List of new food additives application acceptance in 2021 (63 products)
In 2021, a total of 63 new food additives (including expanded use) applications were accepted by NHC. The acceptance numbers are all shown as "衛食添新申字", and no distinction between domestic and imported products.
Some new products, especially those that applied in the first half of the year have passed the technical review by CFSA and were issued for public comments. Besides, a few new products were officially approved in 2021.
No |
Acceptance Date |
Acceptance Code |
Name of New Food Additives |
1 |
2021-01-08 |
衛食添新申字(2021)第0001號 |
Glutaminase |
2 |
2021-01-08 |
衛食添新申字(2021)第0002號 |
Advantame |
3 |
2021-01-11 |
衛食添新申字(2021)第0003號 |
Beta-glucanase |
4 |
2021-01-20 |
衛食添新申字(2021)第0004號 |
Curdlan |
5 |
2021-01-20 |
衛食添新申字(2021)第0005號 |
Glutamine transaminase |
6 |
2021-01-25 |
衛食添新申字(2021)第0006號 |
Vegetable carbon black |
7 |
2021-01-25 |
衛食添新申字(2021)第0007號 |
Sucralose |
8 |
2021-03-03 |
衛食添新申字(2021)第0008號 |
Chili oleoresin |
9 |
2021-03-03 |
衛食添新申字(2021)第0009號 |
Paprika red |
10 |
2021-03-03 |
衛食添新申字(2021)第0010號 |
Paprika red |
11 |
2021-03-08 |
衛食添新申字(2021)第0011號 |
Potassium sorbate |
12 |
2021-03-15 |
衛食添新申字(2021)第0012號 |
Vegetable carbon black |
13 |
2021-03-18 |
衛食添新申字(2021)第0013號 |
Plant-derived recombinant human lactoferrin |
14 |
2021-03-19 |
衛食添新申字(2021)第0014號 |
Maltogenic amylase |
15 |
2021-03-22 |
衛食添新申字(2021)第0015號 |
Lipase |
16 |
2021-03-22 |
衛食添新申字(2021)第0016號 |
Lactases |
17 |
2021-03-26 |
衛食添新申字(2021)第0013號 |
Phospholipase A1 |
18 |
2021-04-12 |
衛食添新申字(2021)第0017號 |
Sucralose |
19 |
2021-05-17 |
衛食添新申字(2021)第0018號 |
Turmeric |
20 |
2021-05-27 |
衛食添新申字(2021)第0019號 |
Silicon dioxide |
21 |
2021-06-01 |
衛食添新申字(2021)第0020號 |
Quinoline yellow aluminum lake |
22 |
2021-06-02 |
衛食添新申字(2021)第0021號 |
Pulullan |
23 |
2021-06-04 |
衛食添新申字(2021)第0022號 |
Potassium acesulfame |
24 |
2021-06-04 |
衛食添新申字(2021)第0023號 |
Potassium acesulfame |
25 |
2021-06-16 |
衛食添新申字(2021)第0024號 |
Nisin |
26 |
2021-06-28 |
衛食添新申字(2021)第0025號 |
Carbon dioxide |
27 |
2021-06-29 |
衛食添新申字(2021)第0026號 |
Lutein |
28 |
2021-07-02 |
衛食添新申字(2021)第0027號 |
Phospholipase A1 |
29 |
2021-07-02 |
衛食添新申字(2021)第0028號 |
2'-Fucosyllactose(2'-FL) (synthetic) |
30 |
2021-07-07 |
衛食添新申字(2021)第0029號 |
β-Amylase |
31 |
2021-07-07 |
衛食添新申字(2021)第0030號 |
Sodium sulfide pentahydrate |
32 |
2021-07-07 |
衛食添新申字(2021)第0031號 |
Pyrrolidinyl-[1,2e]-4H -2,4-dimethyl-1,3,5-dithiazine |
33 |
2021-07-07 |
衛食添新申字(2021)第0032號 |
Glutaminase |
34 |
2021-07-08 |
衛食添新申字(2021)第0033號 |
lnositol (Cyclohexanehexol) |
35 |
2021-07-12 |
衛食添新申字(2021)第0034號 |
D-ribose |
36 |
2021-08-10 |
衛食添新申字(2021)第0035號 |
Polyoxyethylene(20) Sorbitan Monooleate(Polysorbate 80) |
37 |
2021-08-23 |
衛食添新申字(2021)第0036號 |
Urea |
38 |
2021-08-27 |
衛食添新申字(2021)第0037號 |
|
39 |
2021-09-06 |
衛食添新申字(2021)第0038號 |
Monascus color |
40 |
2021-09-17 |
衛食添新申字(2021)第0039號 |
|
41 |
2021-09-17 |
衛食添新申字(2021)第0040號 |
β-glucanase |
42 |
2021-09-17 |
衛食添新申字(2021)第0041號 |
Trehalase |
43 |
2021-09-17 |
衛食添新申字(2021)第0042號 |
Vitamin K(Vitamin K2) |
44 |
2021-09-22 |
衛食添新申字(2021)第0043號 |
Sucralose |
45 |
2021-09-22 |
衛食添新申字(2021)第0044號 |
Tomato red |
46 |
2021-09-29 |
衛食添新申字(2021)第0045號 |
6S-5-methyltetrahydrofolate calcium |
47 |
2021-10-08 |
衛食添新申字(2021)第0046號 |
Tea polyphenol palmitate |
48 |
2021-10-13 |
衛食添新申字(2021)第0047號 |
Silicone modified polyether |
49 |
2021-10-18 |
衛食添新申字(2021)第0048號 |
2'-Fucosyllactose(2'-FL) |
50 |
2021-10-18 |
衛食添新申字(2021)第0049號 |
Lacto-N-Neotetraose |
51 |
2021-11-03 |
衛食添新申字(2021)第0050號 |
2'-Fucosyllactose(2'-FL) |
52 |
2021-11-03 |
衛食添新申字(2021)第0051號 |
N-acetylneuraminic acid |
53 |
2021-11-09 |
衛食添新申字(2021)第0052號 |
Glycose Oxidase |
54 |
2021-11-09 |
衛食添新申字(2021)第0053號 |
Lactase |
55 |
2021-11-11 |
衛食添新申字(2021)第0054號 |
Polydimethyl siloxane |
56 |
2021-11-16 |
衛食添新申字(2021)第0055號 |
L-Arginine Hydrochloride |
57 |
2021-11-16 |
衛食添新申字(2021)第0056號 |
L-Arginine- aspartic acid |
58 |
2021-11-16 |
衛食添新申字(2021)第0057號 |
L-Arginine |
59 |
2021-11-18 |
衛食添新申字(2021)第0058號 |
Vegetable carbon black |
60 |
2021-11-18 |
衛食添新申字(2021)第0059號 |
L-Alanine |
61 |
2021-12-15 |
衛食添新申字(2021)第0060號 |
Turmeric |
62 |
2021-12-29 |
衛食添新申字(2021)第0061號 |
Caffeine |
63 |
2021-12-30 |
衛食添新申字(2021)第0062號 |
Curdlan |
2. List of new food additives which passed the technical review and were issued for public comments in 2021 (49 products)
In 2021, 49 of new food additives passed the technical review of CFSA and were issued for public comments. These include 3 new nutrition enhancers, 1 new food flavor, 1 new food additive, 21 new enzymes and 23 existing food additives with expended use (including 1 nutrition enhancer, 4 processing aids and 18 food additives).
1) List of new food nutrition enhancers (3 products)
No |
Name |
Category number |
Food name/category |
Maximum level |
Approval Status (As of the end of 2021) |
1 |
2′-Fucosyllactose (synthetic) |
01.03.02 |
Modified milk powder (limited to milk powder for children) |
1.2 g/L (Count as the state of ready to eat, for powdery products, the level of use should be increased by times of brewing) |
Passed the technical review and issued public comments on 21st October, 2021 |
2 |
D-ribose |
13.05 |
Other special dietary foods except 13.01~13.04 (only for sports nutrition foods) |
≤33 g/kg |
|
14.04.02.01 |
beverages for special uses (only for sports drinks) |
≤8.0 g/kg (Count as the state of ready to drink) |
|||
3 |
lnositol (Cyclohexanehexol) |
01.03.02 |
Modified milk powder (limited to milk powder for children) |
210 mg/kg~250 mg/kg |
|
14.02.03 |
Fruit /vegetable juice(meat) beverages (including fermented products) |
60 mg/kg~120 mg/kg |
|||
14.04.02.02 |
Flavored drink |
60 mg/kg~120 mg/kg |
|||
13.0 |
Foods for special dietary uses |
Refer to relevant standards for special dietary foods |
2) List of new flavor (1 type)
No |
Name |
Function |
Category number |
Food name/category |
Maximum level (g/kg) |
Approval Status (As of the end of 2021) |
1 |
Thaumatin |
Flavoring |
— |
Used in various foods after being formulated into flavors (Except for the food category in Table B1 of GB 2760-2014) |
Appropriate level as required in production |
Passed the technical review and issued public comments on 12th April, 2021; 22th October,2021, officially approved by Announcement No.9 of 2021. |
3) List of new food enzymes (21 products)
No |
Name |
Source |
Donor |
Approval Status (As of the end of 2021) |
1 |
4-α-glucanotransferase |
Aeribacillus pallidus |
— |
Passed the technical review and issued public comments on 18th February,2021; 26th July,2021, officially approved by Announcement No.6 of 2021. |
2 |
Alpha-amylase |
Aspergillus niger |
Rhizomucor pusillus |
|
3 |
Polygalacturonase |
Trichoderma reesei |
Aspergillus tubingensis |
|
4 |
Pectin esterase |
Trichoderma reesei |
Aspergillus tubingensis |
|
5 |
Phosphoinositide Phospholipase C |
Bacillus licheniformis |
Pseudomonas sp. |
|
6 |
Phospholipase C |
Bacillus licheniformis |
Bacillus thuringiensis |
|
7 |
Xylanase |
Trichoderma reesei |
Thermopolyspora flexuosa |
|
8 |
Glucoamylase |
Aspergillus niger |
Gloeophyllum trabeum |
|
9 |
Lipase |
Trichoderma reesei |
Fusarium oxysporum |
|
10 |
Protease |
Anoxybacillus caldiproteolyticus |
— |
Passed the technical review and issued public comments on 12th April,2021 22th October,2021, officially approved by Announcement No.9 of 2021. |
11 |
Glutaminase |
Bacillus licheniformis |
Bacillus licheniformis |
|
12 |
Xylanase |
Trichoderma reesei |
Aspergillus niger var. tubingensis |
|
13 |
Phospholipase A1 |
Aspergillus oryzae |
Valsaria rubricosa |
Passed the technical review and issued public comments on 6th August,2021 |
14 |
Maltogenic amylase |
Bacillus licheniformis |
Geobacillus stearothermophilus |
|
15 |
Glucose oxidase |
Trichoderma reesei |
Penicillium amagasakiense |
|
16 |
Lipase |
Trichoderma reesei |
Aspergillus niger var. tubingensis |
|
17 |
β-fructofuranosidase |
Aspergillus fijiensis |
— |
Passed the technical review and issued public comments on 21st October, 2021 |
18 |
Lactase |
Bacillus subtilis |
Lactobacillus delbrueckii subsp. bulgaricus |
|
19 |
Phytase |
Aspergillus niger |
Aspergillus tubingensis |
|
20 |
Phospholipase A1 |
Aspergillus niger |
Talaromyces leycettanus |
Passed the technical review and issued public comments on 8th December,2021 |
21 |
Glucose oxidase |
Aspergillus niger |
Penicillium chrysogenum |
Note: The quality specification requirements of enzymes should meet the requirements of the "National Food Safety Standard, Food Additives and Enzyme" (GB 1886.174).
4) List of new food additive (1 type)
No |
Name |
Function |
Category number |
Food name/category |
Maximum level (g/kg) |
Approval Status (As of the end of 2021) |
1 |
Quinoline yellow aluminum lake |
Colorant |
05.03 |
Coatings for candy and chocolate products(only for candy) |
0.3 (Measured as quinoline yellow) |
Passed the technical review and issued public comments on 21st October, 2021 |
5) List of food nutrition enhancer with expanded scope (1 type)
No |
Name |
Category number |
Food name/category |
Maximum level |
Approval Status (As of the end of 2021) |
1 |
Vitamin K (Vitamin K2) |
01.03.02 |
Modified milk powder(Milk powder for children, pregnant and puerpera are excluded) |
340 μg/kg ~680 μg/kg |
Passed the technical review and issued public comments on 21st October, 2021 |
13.03 |
Formula foods for special medical purposes (excepted for those mentioned in 13.01) |
Refer to the regulation of vitamin K1 in GB 29922 |
6) List of processing aids with expanded scope (4 products)
No |
Name |
Function |
Usage scope |
Approval Status (As of the end of 2021) |
1 |
White oil (liquid paraffin) |
Release agent, lubricating agent |
Processing technology of fresh yeast products(The maximum level is 1.5g /kg) |
Passed the technical review and issued public comments on 28th May,2021 |
2 |
White mineral oil(liquid paraffin) |
Release agent, lubricating agent |
Processing technology of fresh yeast products (The maximum level is 0.1 g /kg) |
Passed the technical review and issued public comments on 6th August,2021 |
3 |
Polyacrylamide |
Flocculating agents |
Processing technology of salt |
Passed the technical review and issued public comments on 21st October, 2021 |
4 |
Polydimethyl siloxane |
Antifoaming agents |
Yeast processing products production and processing technology (The maximum level is 0.1 g /kg, measured as polydimethyl siloxane) |
Passed the technical review and issued public comments on 8th December,2021 |
7) List of food additives with expanded scope (18 products)
No |
Name |
Function |
Category number |
Food name/ category |
Maximum level (g/kg) |
Approval Status (As of the end of 2021) |
1 |
Sucralose |
Sweetener |
08.03.01 |
Sauced meat products |
0.35 |
Passed the technical review and issued public comments on |
2 |
Advantame |
Sweetener |
14.04 |
Carbonated drinks |
0.006 |
Passed the technical review and issued public comments on 12th April,2021; Except for No.3, other products were officially approved by Announcement No. 9 of 2021 (22nd October,2021) |
3 |
Glutamine transaminase |
Stabilizer and coagulator |
01.02.02 |
Flavored fermented milk |
0.3 |
|
01.06.01 |
Unripened cheese |
|||||
4 |
Curdlan |
Stabilizer,coagulator and thickener |
08.02.01 |
Conditioned meat products (raw meat with added ingredients) |
Appropriate level as required in production |
|
14.06.03 |
instant coffee |
|||||
16.03 |
collagen casing |
|||||
5 |
Paprika red |
Colorant |
08.02.01 |
Conditioned meat products (raw meat with added ingredients) |
Appropriate level as required in production |
|
6 |
Sucrose fatty acid esters |
Emulsifier |
01.05.01 |
Light cream |
2.5 |
|
7 |
Paprika red |
Colorant |
16.07 |
Other (only for Konjac gel processing) |
Appropriate level as required in production |
Passed the technical review and issued public comments on 28th May,2021; 22nd October,2021, officially approved by Announcement No. 9 of 2021 |
8 |
Chili oleoresin |
Flavor enhancer, colorant |
16.07 |
Other (only for Konjac gel processing) |
Appropriate level as required in production |
|
9 |
Silicon dioxide |
Anti-caking agent |
04.04.03 |
Other soy products (only for soy protein powder or modulated soy protein powder) |
15.0 |
Passed the technical review and issued public comments on 6th August,2021 |
10 |
Carbon dioxide |
Other |
01.02.02 |
Flavored fermented milk |
Appropriate level as required in production |
|
11 |
Turmeric |
Colorant |
06.03.02.04 |
Batter (Such as batter containing fish and poultry), coating flour, powder used for food frying |
0.25(Measured as curcumin) |
|
12 |
Nisin |
Preservative |
04.04.01.03.02 |
Pot-stewed semi-dried tofu |
0.5 |
|
13 |
Sucralose |
Sweetener |
04.04.01.05 |
New soy products (puffed soy protein food, soybean meat, etc.) |
0.4 |
|
14 |
Vegetable carbon black |
Colorant |
01.02.02 |
Flavored fermented milk |
5.0 |
|
04.01.02.05 |
Jam |
|||||
15 |
Magnesium chloride |
Flavoring agent |
06.07 |
Instant rice and flour products |
Appropriate level as required in production |
Passed the technical review and issued public comments on 21st October,2021 |
6.08 |
Frozen rice and flour products |
|||||
12.10 |
Compound condiment |
|||||
16 |
Lutein |
Colorant |
01.01.03 |
Modified milk |
0.05 |
|
01.02.02 |
Flavored fermented milk |
|||||
17 |
Tomato red |
Colorant |
09.02.03 |
Frozen surimi and its products (including fish balls, etc.) |
0.08(Measured as Lycopene) |
Passed the technical review and issued public comments on 8th December,2021 |
09.04 |
Cooked aquatic products (Can be directly consumed) |
|||||
18 |
Sucralose |
Sweetener |
01.06.04 |
Processed cheese |
0.2 |
3. List of approved new food additives in 2021(35 products)
In 2021, 35 new food additives were approved by NHC, which include 1 new food nutrition enhancer, 1 new processing aid, 1 new food flavor, 18 new food enzymes, 14 existing food additives with expanded scope(including 1 existing food nutrition enhancer and 2 existing processing aids)
Due to applications for the same product is accepted more frequently and the lack of clear information on the scope of use, the information on some approved products is missing. CIRS summarized relevant information below:
1) List of approved new food nutrition enhancer (1 type)
No |
Name |
Category number |
Food Name/ category |
Maximum level (g/kg) |
---|---|---|---|---|
1 |
Vitamin K2 (Synthetic method) |
01.03.02 |
Modified milk powder(limited to milk powder for children) |
420 μg/kg–750 μg/kg |
Modified milk powder (limited to milk powder for pregnant and puerpera) |
340 μg/kg–680 μg/kg |
2) List of approved new processing aid (1 type)
No |
Name |
Function |
Usage scope |
---|---|---|---|
1 |
Nitrous oxide |
Propellant, Foaming agent |
01.05 Processing of cream (light cream) and similar products; 02.02 Processing of water-oily fat emulsified products (vegetable milk only); Processing of fat emulsified products other than 02.02, including mixed or flavored fat emulsified products (vegetable cream only) |
3) List of new flavor (1 type)
No |
Name |
Function |
Category number |
Food name/category |
Maximum level (g/kg) |
1 |
Thaumatin |
Flavoring |
— |
Used in various foods after being formulated into flavors (Except for the food category in Table B1 of GB 2760-2014) |
Appropriate level as required in production |
4) List of approved new food enzymes (18 products)
No |
Name |
Source |
Donor |
1 |
Beta-amylase |
Bacillus licheniformis |
Bacillus flexus |
2 |
Alpha-amylase |
Bacillus licheniformis |
Cytophaga sp. |
3 |
Protease |
Bacillus subtilis |
Thermus Aquaticus |
4 |
Lactase |
Bacillus subtilis |
Bifidobacterium bifidum |
5 |
Protease |
Bacillus subtilis |
Bacillus amyloliquefaciens |
6 |
Phosphoinositide phospholipase C |
Pseudomonas fluorescens |
Microorganisms encoding the phosphoinositolipase C gene isolated from soil |
7 |
4-α-glucanotransferase |
Aeribacillus pallidus |
— |
8 |
α-amylase |
Aspergillus niger |
Rhizomucor pusillus |
9 |
Polygalacturonase |
Trichoderma reesei |
Aspergillus tubingensis |
10 |
Pectinesterase |
Trichoderma reesei |
Aspergillus tubingensis |
11 |
Phosphoinositide Phospholipase C |
Bacillus licheniformis |
Pseudomonas sp. |
12 |
Phospholipase C |
Bacillus licheniformis |
Bacillus thuringiensis |
13 |
Xylanas |
Trichoderma reesei |
Thermopolyspora flexuosa |
14 |
Glucoamylase |
Aspergillus niger |
Gloeophyllum trabeum |
15 |
Lipase |
Trichoderma reesei |
Fusarium oxysporum |
16 |
Protease |
Anoxybacillus caldiproteolyticus |
— |
17 |
Glutaminase |
Bacillus licheniformis |
Bacillus licheniformis |
18 |
Xylanase |
Trichoderma reesei |
Aspergillus niger var. tubingensis |
Note: The requirements on quality specification of enzymes should meet the requirements of the "National Food Safety Standard, Food Additives and Enzyme" (GB 1886.174).
5) List of approved food nutrition enhancers with expanded scope (1 type)
No |
Name |
Category number |
Food Name/ category |
Maximum level (g/kg) |
---|---|---|---|---|
1 |
6S-5-methyltetrahydrofolate calcium |
13.05 |
Other special dietary foods except 13.01~13.04 (only for nutritional supplements for pregnant, lactating women and sports nutrition foods) |
The usage should comply with the relevant requirements in GB 31601-2015 and GB24154-2015 |
6) List of approved food additives with expanded scope (11 products)
No |
Name |
Function |
Category number |
Food Name/ category |
Maximum level (g/kg) |
1 |
Gum ghatti |
Emulsifier |
13.05 |
Other food for special dietary use (only for foods for special medical purpose of for people over 10 years old) |
3.0 |
2 |
Sodium alginate (SA) |
Stabilizer |
13.05 |
Other food for special dietary use (only for foods for special medical purpose of 13 months -10 years old) |
1.0 (Products suitable for children aged 13-36months) |
Appropriate level as required in production (Products suitable for people aged 37 months to 10 years) |
|||||
3 |
Silicon dioxide |
Anti-caking agentt |
04.04.03 |
Other soy products (only for bean curd powder) |
15.0 |
4 |
Tomato red |
Colorant |
05.02.02 |
Other candy except for Gum-based candy |
0.25 |
12.10.02 |
Semi-solid blended condiment |
0.125 |
|||
5 |
Curdlan |
Thickener |
04.01.02.05 |
Jam |
Appropriate level as required in production |
04.04.01.05 |
New bean curd product (puffed soy protein food, soybean meat, etc.) |
||||
06.05.02.04 |
Starch-based snack |
||||
16.07 |
Other (only for Konjac gel product) |
||||
6 |
Tamarind polysaccharide gum |
thickener |
04.01.02.05 |
Jam |
5.0 |
04.01.02.08.05 |
Fruitcake |
20.0 |
|||
14.02.03 |
Fruit/vegetable juice (puree) beverage |
3.0 (Count as the state of ready to drink, for solid beverage, the level of use should be increased by times of dilution) |
|||
7 |
Advantame |
Sweetener |
14.04 |
Carbonated beverage |
0.006(Count as the state of ready to drink) |
8 |
Curdlan |
Stabilizer, coagulator and thickener |
08.02.01 |
Conditioning meat products (raw meat with conditioning materials) |
Appropriate level as required in production |
14.06.03 |
Instant coffee |
||||
16.03 |
Collagen casings |
||||
9 |
Paprika red |
Colorant |
08.02.01 |
Conditioning meat products (raw meat with conditioning materials) |
Appropriate level as required in production |
16.07 |
Other food (only for product of Konjac gel) |
Appropriate level as required in production |
|||
10 |
Chili oleoresin |
Flavor enhancer, colorant |
16.07 |
Other food (only for product of Konjac gel) |
Appropriate level as required in production |
11 |
Sucrose fatty acid esters |
Emulsifier |
01.05.01 |
Cream |
2.5 |
7)List of approved processing aids with expanded scope (2 products)
No |
Name |
Function |
Usage scope |
---|---|---|---|
1 |
Butane |
propellant |
Processing technology of spray release oil for bakery food |
2 |
Phosphoric acid(wet-process) |
Nutrients for refining, degumming and fermentation |
Oil processing technology, fermentation technology |
Summary
There are three main stages of applying for a new food additive: Firstly, NHC accepts the application. Secondly, CFSA runs a technical review and issue public comments. Finally, if everything goes well, NHC will approve the application. Generally, it will take approximately 1 year to apply for a new food additive. While if the application is about expending usage scope, the timeline may be shorter.
Compared with 2020, the number of products accepted in 2021 decreased by 10, and products issued for public comments increased by 22, of which new food enzymes accounted for 53.1%. Meanwhile, based on the analysis on the application approval of new food additives in 2020&2021, it can be seen that the new varieties are mainly enzymes and nutrition enhancers, the number of products with expanded scope are still large. This also reflects the rapid growth on these two kinds of products with the rapid development of bioengineering technology and technological innovation industry.
In the past, the NHC only accepted the applications for new food enzymes derived from genetically modified microorganism, but at the beginning of 2021, they allowed the application of new varieties of genetically modified microorganism food additives (GMM food additive). This means that enterprises can currently submit applications for additives or enzymes products produced through genetically modified technology. Up to now, many products have submitted the application and are waiting for technical review. If you have any needs or questions about the GMM food additive, please contact us at service@jianzaoshiwang.cn.
Note: There may be omissions and errors in the data statistics process because of the change of the official website. The data in this article is for reference only. Please refer to the official information published by the government.