China’s CFSA Collects Public Comment on Three New Food Raw Materials

Name

Lemon myrtle leaf

Basic information

Source: Leaves of Backhousia citriodora F. Muell.

Brief description of the production process

Made from leaves of Backhousia citriodora F. Muell. through processes including harvesting, sorting, washing, and drying.

Other information

1. The labels and instructions shall bear a statement indicating that they should not be consumed by infants, pregnant women and breastfeeding women, along with information on the unsuitable population;

2. Food safety parameters shall comply with the following requirements:

Lead (Pb), mg/kg

≤

1.0

Cadmium (Cd), mg/kg

≤

0.5

Arsenic (As), mg/kg

≤

0.5

Name

Maqui Berry anthocyanins

Basic information

Source: Aristotelia chilensis

Brief description of the production process

Made from the fruits of Aristotelia chilensis through processes including aqueous extraction, filtration, purification, concentration, and drying.

Recommended intake

≤ 900 mg/day (expressed as a total anthocyanin content of 35 g/100 g; for amounts exceeding this content, calculate based on the actual content)

Other information

Scope of use and maximum levels:

Milk and milk products (0.8 g/kg for modified milk and flavored fermented milk, milk powder and the formulated products are converted according to the mass of liquid after preparation); beverages (0.8 g/kg for liquid beverages, solid beverages are converted according to the mass of liquid after preparation); jelly, cocoa products, chocolates and chocolate products, including chocolate and chocolate products with cocoa butter substitute (14 g/kg); candy (40 g/kg); frozen beverages (8 g/kg); bakery foods (4 g/kg); alcoholic beverages (4 g/kg);

The labels and instructions shall bear a statement indicating that they should not be consumed by infants, pregnant women and breastfeeding women, along with information on the unsuitable population and consumption limits; and

See the Appendix for specifications and food safety parameters.

Name

Wheat polar lipids

Brief description of the production process

Made from wheat flour through processes including ethanol extraction, acetone precipitation, separation, drying, and crushing.

Recommended intake

≤ 30 mg/day (expressed as a Digalactosyl diglyceride content of 40 g/100 g; for amounts exceeding this content, calculate based on the actual content)

Other information

Scope of use and maximum levels:

Beverages (0.1 g/kg for liquid beverages, solid beverages are converted according to the mass of liquid after preparation);

The labels and instructions shall bear a statement indicating that they should not be consumed by infants, pregnant women and breastfeeding women, along with information on the unsuitable population and consumption limits; and

See the Appendix for specifications and food safety parameters.