Analysis of New Food Raw Material Applications in the First Half of 2025 in China

As of July 2, 2025, China’s National Health Commission (NHC) has issued a total of three announcements regarding “three new” food products (Announcements No. 1, No. 3, and No. 4 of 2025). These announcements approved a total of 51 products, including new food raw materials, new food additives, and food-related products. Among them, 12 were approved as new food raw materials: Stevia polyphenols, Lemon myrtle leaves, Maqui berry anthocyanins, Wheat polar lipids, Calcium β-hydroxy-β-methylbutyrate (CaHMB), Cherry blossom polyphenols, Rye pollen, D-allulose, Saccharomyces cerevisiae CNCM I-3799, Bifidobacterium animalis subsp. lactis BLa80, Bifidobacterium longum subsp. infantis LMG11588, Sodium hyaluronate (extraction method).

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In addition, according to the official websites of the NHC and the China National Center for Food Safety Risk Assessment (CFSA):

33 new food raw material applications were accepted;
8 draft proposals for new food raw materials were released for public comment;
6 substances had their technical review process terminated;
No administrative decisions were issued denying approval of any new food raw material.

Below is an overview of the acceptance and approval status of new food raw materials in China during the first half of 2025:

List of Accepted New Food Raw Materials

As of July 2, 2025, the NHC has publicly accepted 33 applications for new food raw materials (including 26 domestic and 7 imported products). The technical review status of each product is shown in the following table:

No	Date of acceptance	Filing number	Name	Review status
1	2025-01-06	衛食新申字(2025)第0001號	Plant sterols	2025-05-29 Extension notice
2	2025-01-17	衛食新申字(2025)第0002號	Krill oil	2025-05-29 Extension notice
3	2025-01-22	衛食新申字(2025)第0003號	Brown algae oligosaccharides	2025-02-21 Extension notice
4	2025-01-24	衛食新申字(2025)第0004號	Saussurea involucrata cell culture	2025-05-29 Extension notice
5	2025-01-24	衛食新申字(2025)第0005號	Ergothioneine	2025-05-29 Extension notice
6	2025-01-24	衛食新申字(2025)第0006號	L-theanine	2025-05-29 Extension notice
7	2025-02-05	衛食新申字(2025)第0007號	Sericin protein	2025-05-29 Extension notice
8	2025-02-06	衛食新申字(2025)第0008號	N-acetylneuraminic acid	2025-02-21 Extension notice
9	2025-02-06	衛食新申字(2025)第0009號	β-lactoglobulin (non-animal sourced)	2025-03-31 Extension notice
10	2025-02-07	衛食新申字(2025)第0010號	Fusarium venenatum protein	2025-02-21 Extension notice
11	2025-02-08	衛食新申字(2025)第0011號	Lactobacillus paracasei N1115	2025-03-31 Extension notice
12	2025-02-10	衛食新申字(2025)第0012號	L-ergothioneine	2025-05-29 Extension notice
13	2025-02-11	衛食新申字(2025)第0013號	Cyclocarya paliurus leaf extract	Not issued for public comments yet
14	2025-02-14	衛食新申字(2025)第0014號	Hericium erinaceus mycelium (strain BCRC 35669)	2025-03-31 Recommend not granting approval
15	2025-02-18	衛食新進申字(2025)第0001號	Bifidobacterium bifidum BGN4	2025-03-31 Extension notice
16	2025-03-03	衛食新申字(2025)第0015號	Green coffee bean extract	2025-03-31 Extension notice
17	2025-03-11	衛食新申字(2025)第0016號	Bifidobacterium longum subsp. infantis YLGB-1496	2025-03-31 Extension notice
18	2025-03-20	衛食新申字(2025)第0017號	L-α-glycerylphosphorylcholine	2025-03-31 Extension notice
19	2025-03-24	衛食新進申字(2025)第0002號	Proanthocyanidins	2025-03-31 Extension notice
20	2025-04-22	衛食新申字(2025)第0019號	Cyclocarya paliurus leaf extract	2025-05-29 Extension notice
21	2025-04-27	衛食新申字(2025)第0020號	Taurine-conjugated bile acids complex	2025-06-05 Recommend not granting approval
22	2025-05-09	衛食新申字(2025)第0021號	Bacillus subtilis natto VB205	2025-05-29 Extension notice
23	2025-05-21	衛食新申字(2025)第0022號	Fusarium venenatum TB01 strain fermented mycelial protein	2025-05-29 Extension notice
24	2025-05-21	衛食新申字(2025)第0023號	Vine tea polyphenols	2025-05-29 Extension notice
25	2025-05-22	衛食新進申字(2025)第0003號	Glucosyl hesperidin	2025-06-05 Extension notice
26	2025-05-23	衛食新進申字(2025)第0004號	Tuna anserine	2025-06-05 Extension notice
27	2025-05-23	衛食新申字(2025)第0024號	N-acetylneuraminic acid	2025-06-05 Extension notice
28	2025-05-23	衛食新申字(2025)第0025號	Chlorella protothecoides (yellow)	2025-06-05 Extension notice
29	2025-06-03	衛食新申字(2025)第0026號	Cyclocarya paliurus leaf extract	Not issued for public comments yet
30	2025-06-19	衛食新申字(2025)第0027號	Krill oil	Not issued for public comments yet
31	2025-06-24	衛食新進申字(2025)第0005號	Banana blossom	Not issued for public comments yet
32	2025-06-26	衛食新進申字(2025)第0006號	Streptococcus salivarius K12	Not issued for public comments yet
33	2025-06-26	衛食新進申字(2025)第0007號	Streptococcus salivarius M18	Not issued for public comments yet

New Food Raw Materials Released for Public Comments by CFSA in the First Half of 2025 (8 in Total)

As of July 2, 2025, a total of eight new food raw materials had passed technical review by the Expert Review Committee and were released for public comments by CFSA in the first half of the year. The remaining four materials—D-allulose, Saccharomyces cerevisiae CNCM I-3799, Bifidobacterium animalis subsp. lactis BLa80, and Bifidobacterium longum subsp. infantis LMG 11588—have already been formally approved. For details, see Section 3 of this article. The relevant announcements are as follows:

Olive fruit polyphenols

Name	Olive fruit polyphenols
Basic information	Source: Oleaeuropaea L.
Production process	Made from the fruit of Oleaeuropaea L. as the raw material, it is processed through ethanol extraction, filtration, concentration, degreasing, drying, and pulverization.
Recommended level	≤600 mg/day (calculated based on a total polyphenol content of 10 g/100 g; for higher concentrations, the dosage should be adjusted proportionally to the actual content).
Note	1. Scope of use and maximum dosage: - dairy and dairy products: modified milk and flavored fermented milk (0.5 g/kg), modified milk powder calculated based on the reconstituted liquid mass, cheese, processed cheese, cheese products, and condensed milk calculated based on the multiplication factor of raw milk. - beverages: liquid beverages ≤50 mL packaging (5 g/kg), 51–500 mL packaging (0.5 g/kg), and solid beverages calculated based on the reconstituted liquid mass. - jelly: 8 g/kg. - cocoa products, chocolate, and chocolate products(including cocoa butter substitute products): 8 g/kg. - candy: 25 g/kg. - frozen desserts: 5 g/kg. - alcoholic beverages: 2.5 g/kg. - preserved fruits: 5 g/kg. 2. Infants, pregnant women, and lactating women should avoid consumption. Labels and instructions must clearly indicate the unsuitable populations and consumption limits. 3. Quality standards and food safety indicators refer to the appendix.

Lutein esters

Name	Lutein esters
Basic information	Source: Tagetes erecta L. Structure formula: CAS No.:547-17-1 Molecular formula: C72H116O4 relative molecular mass: 1045.71
Production process	Made from Tagetes erecta L. as the raw material, it is processed through dehydration and crushing, solvent extraction, low molecular weight alcohol purification and vacuum concentration.
Recommended level	≤ 36 mg/day (calculated based on Helenien content).
Note	1. Scope of use: bakery products, dairy products, beverages, ready-to-eat cereals, frozen beverages, condiments and confectionery, excluding foods for infants and young children. 2. The information related to Helenien in the original Ministry of Health Announcement No. 12 of 2008 is abolished. 3. Quality standards and food safety indicators refer to the appendix.

Camelina seed oil

Name	Camelina seed oil
Basic information	Source: seeds of Camelina sativa (L.) Crantz
Production process	Made from seeds of Camelina sativa (L.) Crantz, it is produced through processes such as screening, pressing, precipitation, and filtration.
Note	1.The scope of use does not include infant foods. 2.Food safety indicators shall comply with the current national food safety standards of China for vegetable oils and fats.

Elderberry anthocyanins

Name	Elderberry anthocyanins
Basic information	Source: Sambucus nigra L.
Production process	Made from fruits of Sambucus nigra L., it is produced through processes such as enzymatic hydrolysis, pressing, membrane filtration, sterilization, and drying.
Recommend intake	< 3.2 g/day (calculated based on a total anthocyanin content of 10 g/100 g; if the actual content exceeds this level, the intake should be adjusted accordingly).
Note	1.Scope of use and maximum dosage: - dairy and dairy products: modified milk and flavored fermented milk (3.2 g/kg), modified milk powder calculated based on the reconstituted liquid mass, cheese, processed cheese, cheese products, and condensed milk calculated based on the multiplication factor of raw milk. - beverages: liquid beverages ≤50 mL packaging (32 g/kg), 51–500 mL packaging (3.2 g/kg), and solid beverages calculated based on the reconstituted liquid mass. - jelly: 56 g/kg. -cocoa products, chocolate, and chocolate products(including cocoa butter substitute products): 56 g/kg. - candy: 160 g/kg. - frozen desserts: 32 g/kg. - Baked goods: 16 g/kg. - alcoholic beverages: 16 g/kg. 2. Infants, pregnant women, and lactating women should avoid consumption. Labels and instructions must clearly indicate the unsuitable populations and consumption limits. 3. Quality standards and food safety indicators refer to the appendix.

New Food Raw Materials Approved in 2025 (12 in Total)

As of July 2, 2025, a total of 12 new food raw materials had been officially approved by NHC in 2025. Among them, rye pollen was previously approved as a new food raw material under Announcement No. 3 of 2023. However, due to evolving industry needs, the latest announcement adjusted the dietary fiber content requirements, rendering the original announcement invalid. Detailed approval information for each product is as follows:

Stevia polyphenols

Name	Stevia polyphenols
Basic information	Source: leaves of stevia polyphenols
Brief introduction of production process	Made from the leaves of stevia polyphenols through processes such as ethanol extraction, filtration, purification, concentration, and drying.
Recommended intake	≤500 mg/day
Other information	1. Scope of use and maximum use level: -Milk and dairy product: modified milk and flavored fermented milk 0.5 g/kg; modified milk powder is calculated based on the reconstituted liquid mass; cheese, processed cheese, cheese products, and condensed milk are calculated based on the multiple of raw milk. -Beverages: liquid beverages ≤50 mL packaging: 5 g/kg; 51-500 mL packaging: 0.5 g/kg; solid beverages are calculated based on the reconstituted liquid mass. -Jelly: 8 g/kg. -Cocoa products, chocolate, and chocolate products (including cocoa butter substitutes and products): 8 g/kg. -Candies: 25 g/kg. -Frozen desserts: 5 g/kg. -Alcoholic beverages: 2.5 g/kg. -Preserved fruits: 5 g/kg. 2. Not suitable for infants, pregnant women, and lactating women. Labels and instructions must indicate unsuitable populations and consumption limits. 3. Quality specifications and food safety indicators are listed in the appendix.

Lemon myrtle leaf

Name	Lemon myrtle leaf
Basic information	Source: leaves of Backhousia citriodora F. Muell.
Brief introduction of production process	Made from the leaves of Backhousia citriodora F. Muell. through processes such as picking, sorting, cleaning and drying.
Other information	1.Not suitable for infants, pregnant women, and lactating women. Labels and instructions must indicate unsuitable populations and consumption limits. 2.Food safety indicators are listed as follow.

Maqui berry anthocyanins

Name	Maqui berry anthocyanins
Basic information	Source: fruits of aristoteliachilensis
Brief introduction of production process	Made from the fruits of aristoteliachilensis through processes such as extraction, filtration, purification, concentration, and drying.
Recommended intake	≤900 mg/day
Other information	1. Scope of use and maximum use level: -Milk and dairy product: modified milk and flavored fermented milk 0.8 g/kg; modified milk powder is calculated based on the reconstituted liquid mass. -Beverages: liquid beverages ≤50 mL packaging: 8 g/kg; 51-500 mL packaging: 0.8 g/kg; solid beverages are calculated based on the reconstituted liquid mass. -Jelly: 14 g/kg. -Cocoa products, chocolate, and chocolate products (including cocoa butter substitutes and products): 14 g/kg. -Candies: 40 g/kg. -Frozen desserts: 8 g/kg. -Bakeed food: 4 g/kg. -Alcoholic beverages: 4 g/kg. 2. Not suitable for infants, pregnant women, and lactating women. Labels and instructions must indicate unsuitable populations and consumption limits. 3. Quality specifications and food safety indicators are listed in the appendix.

Wheat polar lipids

Name	Wheat polar lipids
Brief introduction of production process	Made from wheat flour through processes such as ethanol extraction, acetone precipitation, separation, drying and grinding.
Recommended intake	≤30 mg/day (calculated based on a digalactosyldiacylglycerol content of 40g/100g. If the content exceeds this amount, it will be converted according to the actual content.)
Other information	1. Scope of use and maximum use level: -Beverages: liquid beverages ≤50 mL packaging: 0.6 g/kg; 51-500 mL packaging: 0.06 g/kg; solid beverages are calculated based on the reconstituted liquid mass. 2. Not suitable for infants, pregnant women, and lactating women. Labels and instructions must indicate unsuitable populations and consumption limits. 3. Quality specifications and food safety indicators are listed in the appendix.

Calcium β-hydroxy-β-methyl butyrate (CaHMB)

Name	Maqui berry anthocyanins
Basic information	Structure: Molecular formua: C10H18O6Ca?H2O Molar mass: 292
Brief introduction of production process	Made from sodium hypochlorite, diacetone alcohol, hydrochloric acid, ethyl acetate, ethanol, and calcium hydroxide as the main raw materials, through processes such as oxidation synthesis, acidification, extraction, neutralization reaction, centrifugation, and drying.
Recommended intake	≤6 mg/day
Other information	1.Scope of use: beverages, milk and diary products, cocoa products, chocolate and chocolate products, candies, bakeed food, sports nutrition products, and FSMPs. 2.Not suitable for infants, pregnant women, and lactating women. Labels and instructions must indicate unsuitable populations and consumption limits. 3.Quality specifications and food safety indicators are listed as follow.

Sakura polyphenols

Name	Sakura polyphenols
Basic information	Source: flowers of Prunusserrulata var. lannesiana (Carrière) Makino
Brief introduction of production process	Made from the flowers of Prunusserrulata var. lannesiana (Carrière) Makino through processes such as ethanol extraction, filtration, purification, concentration, drying, and pulverization..
Recommended intake	≤350 mg/day
Other information	1.Scope of use and maximum use level: -Milk and dairy product: modified milk and flavored fermented milk 0.35 g/kg; modified milk powder is calculated based on the reconstituted liquid mass; cheese, processed cheese, cheese products, and condensed milk are calculated based on the multiple of raw milk. -Beverages: liquid beverages ≤50 mL packaging: 3.5 g/kg; 51-500 mL packaging: 0.35 g/kg; solid beverages are calculated based on the reconstituted liquid mass. -Jelly: 7 g/kg. -Cocoa products, chocolate, and chocolate products (including cocoa butter substitutes and products): 7 g/kg. -Candies: 20 g/kg. -Frozen desserts: 4 g/kg. -Alcoholic beverages: 1.5 g/kg. -Preserved fruits: 4 g/kg. 2. Not suitable for infants, pregnant women, and lactating women. Labels and instructions must indicate unsuitable populations and consumption limits. 3. Quality specifications and food safety indicators are listed in the appendix.

Rye pollen

Name	Rye pollen
Basic information	Source: Secale CerealeL.
Brief introduction of production process	Made from Secale CerealeL produced through a series of processes including pollen collection, drying, grinding, and sieving.
Recommended intake	≤1.5 g/day
Other information	1.Infants, young children, pregnant women, breastfeeding women, and individuals allergic to pollen should not consume this product. The label and instructions must indicate the groups for whom consumption is not recommended, as well as the intake limitations. 2.The information related to rye pollen in Announcement No. 3 of 2023 by the NHC has been rendered invalid. 3.Quality specifications and food safety standards are provided in the appendix.

D-allulose/D-psicose

Name	D-allulose/D-psicose
Basic information	Structure: CAS No.: 551-68-8 Molecular formua: C6H12O6 Molar mass:180.16
Brief introduction of production process	Method One involves using glucose or sucrose as raw materials, which are then fermented, purified, and dried using E. coli AS10. Method Two uses fructose as the raw material, which is catalyzed by the permitted D-psicose 3-epimerase, followed by processes of decolorization, separation, purification, and crystallization.
Recommended intake	≤ 20 g/day
Other information	1. Not suitable for infants, pregnant women, and lactating women. Labels and instructions must indicate unsuitable populations and consumption limits. 2. Quality specifications and food safety indicators are listed in the appendix.

Saccharomyces cerevisiae CNCM I-3799

Name

Saccharomyces cerevisiae CNCM I-3799

Other information

1. The strain is approved and included in the List of Microorganisms That Can Be Used in Food, with the exception that it is not permitted for use in infant and young children’s food.

2. The food safety indicators shall comply with the requirements of the National Food Safety Standard for Microbial Preparations Used in Food Processing (GB 31639).

Bifidobacterium animalis subsp.lactis BLa80

Name

Bifidobacterium animalis subsp.lactis BLa80

Other information

1. The strain is approved and included in the List of Microorganisms That Can Be Used in Food, with the exception that it is not permitted for use in infant and young children’s food.

2. The food safety indicators shall comply with the requirements of the National Food Safety Standard for Microbial Preparations Used in Food Processing (GB 31639). Cronobacter spp. must not be detected (per 100 g).

Bifidobacterium longum subsp. infantis LMG 11588

Name

Bifidobacterium longum subsp. infantis LMG11588

Other information

1. The strain is approved and included in the List of Microorganisms That Can Be Used in Food, with the exception that it is not permitted for use in infant and young children’s food.

Sodium hyaluronate (extract)

Name	Sodium hyaluronate (extract)
Basic information	Chicken comb from Gallus gallus domesticus
Brief introduction of production process	The product is manufactured from the combs of Gallus gallus domesticus through a series of processes including chopping, enzymatic hydrolysis, filtration, concentration, purification, drying, and milling.
Recommended intake	≤ 300 mg/day
Other information	1.Scope of use: Dairy and dairy products: 0.3 g/kg for formulated milk and flavored fermented milk; for milk powder and its formulated products, the amount is calculated based on the reconstituted liquid mass. Beverages: For liquid beverages packaged in containers of ≤50 mL, up to 3.0 g/kg; for packaging between 51 mL and 500 mL, up to 0.3 g/kg; for solid beverages, the amount is calculated based on the reconstituted liquid mass. Alcoholic beverages: 1.5 g/kg. Cocoa products, chocolate and chocolate products (including compound chocolate and related products) and confectionery: 4.5 g/kg. Frozen desserts: 3.0 g/kg. 2.Not suitable for infants, pregnant women, and lactating women. Labels and instructions must indicate unsuitable populations and consumption limits. 3.Quality specifications and food safety indicators are listed as follow.

Raw Materials Added to the Discontinued Review List in 2025 (6 in Total)

As of July 2, 2025, a total of six raw materials were newly added to the discontinued review list in the first half of the year. The list now includes 88 products in total.

Note: In general, when an applicant receives a determination of substantial equivalence, or when a material is managed as a regular food or a local specialty food, inclusion in the discontinued review list may be regarded as an alternative form of approval.

Pyrroloquinoline Quinone Disodium Salt

Product Name	Pyrroloquinoline Quinone Disodium Salt
Review Comments	This product is produced by fermentation using the strain Hyphomicrobium denitrificans JCSS230201, followed by filtration, purification, decolorization, crystallization, and drying. It is substantially equivalent to the pyrroloquinoline quinone disodium salt approved in Announcement No. 8 of 2023. Except for the production process, all other requirements shall follow the previously approved specifications.
Acceptance Date & Number	2024-07-02衛食新申字(2024) No. 0013

Pyrroloquinoline Quinone Disodium Salt

Product Name	Pyrroloquinoline Quinone Disodium Salt
Review Comments	This product is produced by fermentation using the strain Hyphomicrobium denitrificans MQ004-2, followed by filtration, purification, crystallization, and drying. It is substantially equivalent to the product approved in Announcement No. 8 of 2023, with all requirements—except for the production process—following the existing approved standard.
Acceptance Date & Number	2024-05-10衛食新申字(2024) No. 0006

Glutathione-Enriched Yeast (formerly Glutathione Yeast Powder)

Product Name	Glutathione-Enriched Yeast
Review Comments	This product is derived from Saccharomyces cerevisiae via culturing, fermentation, enzymatic hydrolysis, optional centrifugation, and drying. Its main components include protein and glutathione, along with fats, amino acids, and minerals. It shall comply with the standard GB/T 20886.2—2021 (Yeast Product Quality Requirements – Part 2: Processed Yeast Products).
Acceptance Date & Number	2024-07-19衛食新申字(2024) No.0015

Lianghe Yunnan Gleditsia

Product Name	Lianghe Yunnan Gleditsia
Review Comments	As this product is traditionally consumed in certain local regions, it shall be managed in accordance with Article 29 of the Food Safety Law, and the review is terminated.
Acceptance Date & Number	2024-11-21衛食新申字(2024) No. 0021

N-Acetylneuraminic Acid

Product Name	N-Acetylneuraminic Acid
Review Comments	This product is produced using the strain Escherichia coli SAIS107 (derived from E. coli BL21 (DE3); donor organisms include Pisum sativum, E. coli, and Campylobacter jejuni). It is made through fermentation with food-grade glucose and glycerol, followed by filtration, sterilization, and purification. The product is substantially equivalent to the N-acetylneuraminic acid approved in Announcement No. 7 of 2017, and thus the review is terminated. All relevant requirements of the previously approved product apply.
Acceptance Date & Number	2025-02-06衛食新申字(2025) No. 0008

Jujube Leaf (formerly Red Jujube Leaf)

Product Name	Jujube Leaf
Review Comments	This product is derived from the leaves of Ziziphus jujuba Mill. (family Rhamnaceae). It contains carbohydrates, proteins, fats, and at least 1.0% total flavonoids. It has a long history of consumption across many Chinese provinces. The review is terminated, and the product may be used as a food ingredient—for infusion or as an ingredient in beverages. Food safety limits must be met, including:Lead (Pb) ≤ 5.0 mg/kg
Acceptance Date & Number	2024-11-26衛食新申字(2024) No. 0022

Insight from CIRS

In the first half of 2025, the number of accepted and approved new food raw material applications has already matched that of the entire year of 2024. As of July 2, 33 new food raw materials had been accepted—exceeding the total of 30 for all of 2024. At the same time, NHC officially approved 51 “Three New Food” products, including 12 new food raw materials, comparable to the full-year approval total for 2024. This reflects growing enthusiasm among enterprises, with increasing competition in strategic market layout for new food raw materials. Meanwhile, approval efficiency is also accelerating. For instance, Peach Leaf Extract and Cherry Blossom Polyphenols were approved in just nine months.

Emerging application trends: focus on plant extracts and edible microorganisms. Based on the lists of accepted, consulted, and approved applications, it is evident that functional extracts derived from plants and edible microbial strains are drawing heightened interest. Examples include Stevia polyphenols, polar wheat lipids, Maqui berry anthocyanins, Saccharomyces cerevisiae CNCM I-3799, and strains added to the List of Microorganisms Permitted in Infant and Young Children Foods, such as Bifidobacterium animalis subsp. lactis BLa80 and Bifidobacterium longum subsp. infantis LMG 11588. These innovations support the development of functional and diversified health foods, contributing to the advancement of the broader wellness industry.

D-Allulose officially approved – The first new food raw material involving genetically modified microorganisms. In September 2024, China issued the “Requirements for Safety Evaluation Dossiers of Genetically Modified Microorganisms for Food Processing (Trial)”, opening the application pathway for “Three New Food” products involving genetically modified microorganisms (GMMs). On July 2, D-Allulose became the first publicly announced and approved new food raw material in China whose production process involves GMMs, marking a milestone in the application of synthetic biology in the food sector.

This approval sets a precedent for the application of synthetic biology in food innovation, highlighting a key trend to watch for enterprises.

With years of experience in “Three New Food” applications and multiple successful cases, CIRS Group—as the agent for this D-Allulose application—offers extensive practical expertise. We welcome industry stakeholders to contact us for consultation on new food raw material applications.

About CIRS Group

Established in 2012, the Food Business Division of CIRS Group has helped over 1,000 domestic and international food companies achieve one-stop compliance solutions. CIRS offers a full range of regulatory services covering novel food applications, synthetic biology-derived foods, U.S. GRAS notice, EU novel food application, health food registration, and food for special medical purposes (FSMP).

Our food services in China include but not limited to:

If you need any assistance or have any questions, please get in touch with us via service@cirs-group.com.

Note: There may be omissions and errors in the data and statistics. The data in this article is for reference only, please refer to the official information published by government departments.