Ministry of Health: Pure Milk and More than 20 Kinds of Foods Will Ban Additives

According to the "Principles for the Use of Flavors and Flavors for Food (Consultation Draft)" promulgated by the Ministry of Health on the 26th, all foods supplemented with flavorings and flavors will be marked in accordance with relevant national standards.

According to the person in charge of the Comprehensive Food Safety Coordination and Health Supervision Bureau of the Ministry of Health, all flavored products should be explicitly told to consumers so that consumers will not misunderstand the nature and quality of food.

Labels are an important aspect of the composition criteria. It is understood that in order to regulate the market, the Ministry of Health has formulated the "General Requirements for Food Flavor Labels" standard.

The Consultation Paper states that the use of flavorings in foods is to create, change or enhance flavors in foods. According to the statement of preparation of the draft, the reason for this is that most flavours have incomplete flavors and it is difficult to directly add foods to produce a typical full flavour.

In order to prevent the non-perfumery effect from being exerted in the name of flavouring, the Exposure Draft also stipulates that when a substance can be used as a flavour and can be used as a food additive of other categories, it must obtain additional approval in accordance with GB2760 Additives use hygienic standards to be used as other types of food additives.

According to the drafting statement of the draft, the list of foods that are not allowed to be added is stipulated selectively according to the regulations of Australia and other countries.

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Iodine content of salt is halved

The Ministry of Health announced the draft for “Iodized salt for edible salt” yesterday. The provisions for the average level of iodine in table salt have been reduced: the salt iodine fortification from 20mg/kg to 60mg/kg was modified to the average level of iodine in table salt was 20mg/kg to 30mg/kg. It is proposed that the allowable range of iodine content in edible salt is ±30% of the average iodine content.

The Opinion Draft stated that at present, the iodine content in salt is high, there are about 5 provinces in excess, and 16 provinces are larger than the appropriate level, including Beijing. Therefore, experts believe there is room for downward adjustment. According to reports, iodine excess can increase the risk of hyperthyroidism; can make the recessive thyroid autoimmune disease into a dominant disease; long-term iodine excess can increase the risk of hypothyroidism or subclinical hypoglycemia.

Do not add a list of foods:

Pure milk (full fat, partially skim, skim)

Original fermented milk (full fat, partially defatted, defatted)

Cream

Vegetable fat

Animal fats (lard, butter, fish oil and other animal fats)

Waterless butter

Anhydrous milk fat

fresh fruits

fresh vegetables

Frozen vegetables

Fresh edible fungi and algae

Frozen edible fungi and algae

Raw food

Rice

Self-raising flour

Dumplings

Cereal powder

Food starch

Fresh meat

Fresh water products

Fresh eggs

Sugar

honey

Salt and salt substitute products

Infant formula

Larger infant and toddler formulas (except where stipulated by regulations)

Packaged drinking water