,"The National Health Commission of China has officially approved three new food ingredients, detailing production methods, safety specifications, and consumption guidelines for public and industry awareness. The newly approved ingredients are:
1. Mycoprotein from Fusarium venenatum
Chinese Name: 威尼斯镰刀菌蛋白
Production: Produced using Fusarium venenatum strains A3/5 or TB01 via fermentation, nucleic acid removal, inactivation, and filtration processes.
Safety Notes: Not suitable for infants, pregnant or lactating women, or individuals allergic to fungi. Packaging and labels must indicate unsuitable populations.
Specifications:
Protein content ≥ 50 g/100 g (dry basis)
Moisture ≤ 80% (wet) / 10% (dry)
Heavy metals: Pb ≤ 0.1 mg/kg, Cd ≤ 0.1 mg/kg, Hg ≤ 0.05 mg/kg, As ≤ 0.1 mg/kg
Microbial Limits: Total plate count ≤ 10,000 CFU/g, absence of Salmonella, Staphylococcus aureus, and Fusarium venenatum in 25 g sample.
Detection: Includes specific PCR-based method for Fusarium venenatum verification.
2. Elderberry Anthocyanins
Chinese Name: 接骨木莓花色苷
Source: Extracted from the fruits of Sambucus nigra L.
Production: Enzymatic digestion, pressing, membrane filtration, sterilization, and drying.
Recommended Intake: ≤ 3.2 g/day (based on 10 g/100 g total anthocyanins).
Usage: Allowed in dairy products, beverages, jellies, chocolates, confectionery, frozen desserts, baked goods, and alcoholic beverages within specified limits.
Safety Notes: Not for infants, pregnant, or lactating women; labels must indicate unsuitable populations and consumption limits.
Specifications:
Total anthocyanins ≥ 10 g/100 g
Moisture ≤ 7%
Heavy metals: Pb ≤ 0.5 mg/kg, Cd ≤ 0.1 mg/kg, Hg ≤ 0.1 mg/kg, As ≤ 0.5 mg/kg
Microbial Limits: Total plate count ≤ 3,000 CFU/g, Salmonella and Staphylococcus aureus absent.
3. Olive Fruit Polyphenols
Chinese Name: 油橄榄果多酚
Source: Extracted from fruits of Olea europaea L.
Production: Ethanol extraction, filtration, concentration, defatting, drying, and pulverization.
Recommended Intake: ≤ 600 mg/day (based on 10 g/100 g total polyphenols).
Usage: Permitted in dairy products, beverages, jellies, chocolate products, confectionery, frozen desserts, alcoholic beverages, and preserved fruits within defined limits.
Safety Notes: Not for infants, pregnant, or lactating women; labels must indicate unsuitable populations and intake limits.
Specifications:
Total polyphenols ≥ 10 g/100 g
Rutin content ≥ 2%
Moisture ≤ 5%
Heavy metals: Pb ≤ 0.5 mg/kg, As ≤ 0.5 mg/kg
Aflatoxin B1 ≤ 5 μg/kg
Microbial Limits: Total plate count ≤ 10,000 CFU/g, Salmonella and Staphylococcus aureus absent.
Testing Methods: Total polyphenols measured by spectrophotometry; rutin content by HPLC.
These approvals establish clear safety, quality, and consumption standards for the three ingredients, providing the food industry with guidance on permissible applications in food products while ensuring public health protection."
Consumer News Region