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Inventory of nutrition and health industry regulations in the first half of 2020(1)

Views:1     Author:Site Editor     Publish Time: 2020-08-05      Origin:Site

    In July 2020, the State Administration for Market Regulation successively issued the "Main Points of Literature Review of Health Food and Health Function Formulas (Draft for Comment)" and the "Measures for Supervision and Administration of Food Labeling (Draft for Comment)" for another comment. With the standardization of supervision, it also brings more opportunities for the development of the nutrition and health industry. Here we have summarized the relevant regulations and policy standards of the nutrition and health industry at home and abroad in the first half of 2020, and we can also see the future industry development trends.


Foreign part

1. FDA approved konjac-derived glucomannan as a dietary fiber component

In January 2020, the U.S. Food and Drug Administration (FDA) recently announced that the glucomannan found in konjac root will be added to the U.S. definition of dietary fiber, and it is recommended to include 9 other types of dietary fiber definition In the list of indigestible carbohydrates, other ingredients include mixed plant cell wall fiber, arabinoxylan, alginate, inulin, high amylose, galacto-oligosaccharide, polydextrose, resistant maltodextrin/dextrin and anti- Starch 4 (RS4).

2. FDA updates CBD regulations

The U.S. Food and Drug Administration (FDA) released information on cannabidiol (CBD) in March. The regulations focus on key areas such as consumer education, collecting scientific evidence, and addressing products that violate current regulations. In the current complex CBD regulatory environment, the FDA made this update at the request of the U.S. Congress after requesting a budget of $5 million. The FDA is taking steps to provide stakeholders with a transparent way to communicate new information when CBD is available. Despite the FDA's efforts, the new report still seems unclear. The legal status of CBD has not changed immediately. This move has also caused a response from industry-oriented organizations.

3. Organic inulin from Jerusalem artichoke obtained FDA GRAS certification

In April 2020, the inulin derived from organic Jerusalem artichoke from Intrinsic Organics of the United States received a General Recognized Safe (GRAS) letter of no objection from the US Food and Drug Administration (FDA). Affirmed the safety of Jerusalem artichoke fiber used in food. It can be used as a bulking agent in 43 food categories, including infant foods, instant breakfast cereals and other foods.

4. The European Union approves the combination of Astragalus and Panax notoginseng extracts as new resource foods

In May 2020, the European Union Food Safety Administration (EFSA) Research and Evaluation Team issued opinions on the safety of AstraGin®, a plant raw material compounded with Astragalus and Panax notoginseng extract, as a Novel Food. Researchers from the EFSA New Resources Food and Food Allergens Group believe that it is safe to consume 0.5 milligrams (mg/kg bw) of AstraGin per kilogram of body weight per day.

 5. The EU expands the use of xylo-oligosaccharides

On July 2, 2020, the European Commission issued Regulation (EU) 2020/916, approving xylo-oligosaccharides as a new type of food for expansion. It also stipulates the maximum allowable addition amount of low-grade xylose in bread, snacks, beverages, yogurt, candy and other foods.

6. South Korea approves drone pupae as new food materials

On July 9, the Korean Ministry of Food and Drug Safety (MFDS) and the Rural Development Agency stated that drone pupae were recognized as new food materials. This time the food raw material was evaluated by the Rural Development Agency on the characteristics, nutritional properties, and toxicity of the drone pupae. The Ministry of Food and Drug Safety reviewed its safety and finally recognized it as an edible insect.


Company R&D department devote lots of  manpower and material to solve the problems on taste,clarity after  dissolving, effect and  so on.
It makes natural products more convenient to use in food and better service to people's health.

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