ZMUni Compliance Centre

On March 27, 2025, China's National Health Commission (NHC) and State Administration for Market Regulation (SAMR) jointly released the new national standard for food labeling - GB 7718-2025 General Standard for the Labeling of Prepackaged Food. This new standard will take effect on March 16, 2027. The release and revision history of GB 7718 GB 7718 - 2004 GB 7718 - 2011 Public consultation: 2018, 2019, 2024 (twice) GB 7718 - 2025   ZMUni Compliance Centre has distilled eight key points for global stakeholders as follows: 1. Mandatory labelling of eight major allergenic substances Eight types of allergenic substances (cereals containing gluten, crustaceans, fish,

  On March 27, 2025, China's National Health Commission (NHC) and the State Administration for Market Regulation (SAMR) jointly issued Announcement No. 2 of 2025, introducing 50 new national food safety standards and nine amendments. Among them, two key standards focus on food labeling: GB 7718-2025 National Food Safety Standard General Standard for the Labeling of Prepackaged Food and GB 28050-2025 National Food Safety Standard General Rules for Nutrition Labeling of Prepackaged Foods.   A day earlier, on March 26, 2025, SAMR officially released the Administrative Measures for Supervision of Food Labeling, further strengthening regulatory oversight. All three regulation and food standards are set

  On March 21, 2025, the National Center for Food Safety Risk Assessment (CFSA) issued a public consultation on four new food ingredients: Lutein esters, D-Psicose/D-Allulose, Bifidobacteriumanimalis subsp.lactis BLa80, and Bifidobacterium longum subsp. infantis LMG1158. The consultation period will end on April 20, 2025.     Proposed Approval of D-Allulose: Produced by Two Methods D-Allulose is a six-carbon ketose sugar that occurs naturally in small amounts in foods such as figs, kiwifruits, and wheat. The product under consideration, D-Allulose, is produced through two methods: microbial fermentation and enzymatic conversion.   Microbial fermentation: Glucose or sucrose is fermented by Escherichiacoli AS10, followed by purification,

As a natural pigment and antioxidant, anthocyanins enhance the color and nutritional value of food. This article explores their global regulatory status and highlights the importance of compliance for international market entry.   Anthocyanins: A Unique Dual-Function Ingredient Anthocyanins are a class of compounds formed by anthocyanidins and sugars through glycosidic bonds. Naturally abundant in plant flowers, fruits, stems, leaves, and roots, they give plants vibrant red, purple, and blue hues.     Typically extracted from fruits and vegetables, anthocyanins offer nutritional value. Their nature grants them a dual role—both as a food ingredient with health benefits and as a coloring agent classified

    On March 21, 2025, the China National Center for Food Safety Risk Assessment released a notice seeking public comments on eight new food additive varieties. Comments are welcome until April 20, 2025.   The details are as follows:   Category Name in EN Remark New varieties of enzyme preparation Aminopeptidase / Xylanase New varieties of food nutrition fortifier 3-fucosyllactose, 3-FL Lacto-N-tetraose, LNT Food additives ascorbyl palmitate (enzymatic methods) Expand usage scope 2’-fucosyllactose Add quality specification requirements Processing aids sulfuricacid Expand usage scope ethyl acetate     ZMUni Compliance Centre Reminder:   As a leading third-party compliance service provider in China,

    Recently, China has opened a public consultation on five national recommended standards related to health food raw materials, they include:   Health food raw materials: Fish Oil Health food raw materials: Spirulina Health food raw materials: Coenzyme Q10 Health food raw materials: broken Ganoderma lucidum spore powder Health food materials: Melatonin   The deadline for submitting comments is May 11.   On December 1, 2020, five ingredients, including Coenzyme Q10, Fish Oil, Spirulina, Melatonin and broken Ganoderma lucidum spore powder were officially included in the Health Food Raw Material Directory. This Directory outlines the technical requirements for these ingredients and was

  This article focuses on summarizing the regulatory developments related to food within China and internationally in February 2025, with an emphasis on updates in regulations concerning new food ingredients, food additives, feed additives, and special foods.     China Food Regulatory Updates    Three New Food On February 10, 2025, China's National Health Commission (NHC) issued Announcement No. 1 of 2025, approving five new food ingredients, eight new food additives varieties with two expanded usage scope. Category Name in EN Status Remark New Food Ingredients Steviapoly phenols Approved / Lemon myrtle leaf Maqui berry anthocyanins Wheat polar lipids Calcium β-hydroxy-β-methyl butyrate (CaHMB) New Food Additive Varieties Butylated hydroxytoluene food additive Phosphodiesterase I food

ZMUni Compliance Centre has successfully helped a novel food product pass safety evaluation with Brazil’s National Health Surveillance Agency (ANVISA), marking a strong start for 2025 under Brazil’s updated regulatory framework.     Navigating the New Challenges in Brazil's Novel Food Registration Process In Brazil, when a substance is classified as a novel food, applicants must submit a scientific and technical dossier to ANVISA for safety evaluation. The agency then determines whether the product can be authorized for market release.   Brazil’s regulatory landscape for novel foods has been continuously evolving. In late 2023, ANVISA officially introduced RDC 839/2023 Comprovação de segurança