On November 11, 2020, the Department of Food Safety Standards, Risk Surveillance and Assessment under the National Health Commission (NHC) announced that 4 new food additives and 2 new additives used in food-contact articles have passed the safety evaluation, thereby permitting their use in China:
New food additives
- Food colorant extracted from red yeast rice
- Citric acid
- Sucralose
- Sodium hexametaphosphate (SHMP)
New additives used in food-contact articles
- Polyethylene
- Acrylic acid-1,3-butadiene-styrene polymer
On January 7, 2021, the NHC announced that 3 new food ingredients, 5 new food additives and 7 new additives used in food-contact articles have passed the safety evaluation and extended its product scope:
New food ingredients
- Cicada flower (Isaria cicadae Miq.)
- Fruiting bodies (artificial cultivation)
- Sodium hyaluronate
- Lactobacillus kefiranofaciens subsp. kefiranofaciens
New food additives
- β-amylase
- Nitrous oxide
- Vitamin K2 (synthetic)
- Dava gum
- Sodium alginate (also known as sodium alginate)
New additives used in food-contact articles
- 1,3,5-tris(2,2-dimethylpropionamide)benzene
- Iron oxide
- Magnesium hydroxide
- Magnesium aluminum hydroxide carbonate (hydrate)
- Polycyclooctene
- 1,3-Benzenedicarboxylic acid polymer with dimethyl 1,4-benzenedicarboxylate,2,2-dimethyl-1,3-propanediol and 1,2-ethanediol
- 1,4-Benzenedicarboxylic acid, 1,4-dimethyl ester, polymer with decanedioic acid, 2,2-dimethyl-1,3-propanediol and 1,2- ethanediol
By Jacky Li. Contact Cisema if you would like to learn more.
