NHC Newly Approved 3 New Food Raw Materials, 8 New Food Additives, and 3 Food-related Products

On November 27, 2025, National Health Commission of the People’s Republic of China (NHC) issued an announcement (No. 7 of 2025) for “Three New Foods” with 14 products approved, including three new food raw materials, eight new food additives, and three food-related products.

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Details are as follows:

1. New food raw materials (three types)

Mycoprotein from Fusarium venenatum

Name

Mycoprotein from Fusarium venenatum

Brief introduction of the production process

Produced using Fusarium venenatum strains A3/5 or TB01 as the production microorganism, through fermentation, nucleic acid removal, inactivation, and filtration processes.

Other information

1. Not suitable for infants, pregnant or breastfeeding women, and individuals allergic to edible fungi. The label and instructions must indicate the unsuitable populations.

2. Quality specifications and food safety indicators are provided in the appendix.

Elderberry anthocyanins

Name	Elderberry anthocyanins
Basic information	Source: Fruits of Sambucus nigra L.
Brief introduction of the production process	Made from the fruits of Sambucus nigra L. through processes such as enzymatic hydrolysis, pressing, membrane filtration, sterilization, and drying
Recommended intake	≤3.2 g/day
Other information	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: 60 g/kg. - frozen desserts: 32 g/kg. - alcoholic beverages: 16 g/kg. - preserved fruits: 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.

Olive fruit polyphenols

Name	Olive fruit polyphenols
Basic information	Source: Fruits of Oleaeuropaea L.
Brief introduction of the production process	Made from the fruits of Oleaeuropaea L. through processes such as ethanol extraction, filtration, concentration, defatting, drying, and grinding.
Recommended intake	≤600mg/day
Other information	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.

2. New food additives (eight types)

New food enzymes

No.	Enzyme	Source	Donor
1	Branching enzyme	Bacillus subtilis	Rhodothermus obamensis

The quality specifications for enzymes used in the food industry shall comply with the provisions outlined in the National Food Safety Standard for Food Additives – Enzymes for Food Industry (GB 1886.174).

New food nutrition enhancers

Name: β-Alanine

Quality specifications: These quality specifications apply to β-alanine used as a food nutrient fortifier, produced by fermentation using glucose and yeast powder as raw materials, or using glucose, ammonia water, magnesium sulfate, and acrylic acid as raw materials. The production strains of β-alanine shall undergo a safety assessment and comply with the requirements specified in Appendix D.

Food Category Number	Source	Dosage level
13.05	Special dietary foods other than 13.01–13.04 (limited to sports nutrition foods only)	2-4 g / day

^ais the donor of α-1, 2-fucosyltransferase

Food nutrition enhancers with expanded scope

Name	CAS number	Range of application	Use level
(6S)-5-Methyl tetrahydrofolate, Glucosamine salt	13.05	Other special dietary foods, excluding 13.01 to 13.04 (limited to sports nutrition foods only)	Calculated as folic acid, the requirements for folic acid shall comply with those specified in the National Food Safety Standard – General Rules for Sports Nutrition Foods (GB 24154).
Calcium (6S)-5-methyltetrahydrofolate	06.03.01	Wheat flour	Calculated as folic acid, the requirements for folic acid used in wheat flour shall comply with those specified in the National Food Safety Standard – Standard for the Use of Food Nutrient Enhancers (GB 14880).

Food additives with supplementary quality specification

Enzymatically produced steviol glycosides

Name	Source	Donor
Enzymatically produced steviol glycosides	Escherichia coli K-12	Arabidopsisthaliana, Stevia rebaudianaBertoni, Solanum lycopersicum

Quality specifications: The quality specifications for this substance shall be implemented in accordance with Announcement No. 2, 2024, of the National Health Commission [except for the production strain information in Appendix A used for the production of enzymatically produced steviol glycosides. The production strain information for this new food additive is provided in the table below.

Steviol glycosides from fermentation

Name	Food Category Number	Food Name	Maximum (g/kg)	Remark
Steviol glycosides from fermentation	The scope of use and usage levels shall comply with the provisions for approved steviol glycosides as specified in the National Food Safety Standard – Standard for the Use of Food Additives (GB 2760) and relevant announcements. It may be used alone or in combination with steviol glycosides or enzymatically produced steviol glycosides.			Calculated as steviol equivalents

Quality specifications: These quality specifications apply to steviol glycosides from fermentation used as a food additive, produced from glucose via fermentation, followed by inactivation, resin treatment, concentration, crystallization, and drying. The production strains of steviol glycosides from fermentation shall undergo a safety assessment and comply with the requirements specified in Appendix A.

2’-fucosyllactose, 2’-FL

Application scope, usage level and specifications: The application scope and specification for 2'-Fucosyllactose shall follow the Notice No. 8 of 2023 issued by the National Health Commission (except for the information on the production strains used for 2'-Fucosyllactose production in Appendix C). The information on the production strains for this new nutrition enhancer is provided in the table below.

Nutrition enhancer	Source	Donor
2’-fucosyllactose	Corynebacterium glutamicum ATCC13032	Corynebacterium spp.

Calcium carbonate (Calcified Lithothamnion tophiforme source)

Quality specifications: These quality specifications apply to calcium carbonate (algae-derived) used as a food nutrient fortifier, produced from a specific variety of algae (Lithothamnion tophiforme). The algae are harvested from the seabed, then cleaned and screened, followed by sterilization in water containing H?O? at 75?°C for 1 hour. The material is subsequently dried, subjected to magnetic separation, ground, and sieved.

New food-related products (three types)

Food contact additives with expanded scope

Name	CAS number	Range of application	Maximum level
Barium sulfate	7727-43-7	Plastic: PLA	30
Talc	14807-96-6	Plastic: PHA	25
Pentaerythritol tetrakis(3-(3,5-di-tert-butyl-4- hydroxyphenyl)propionate)	6683-19-8	Plastic: PVDF	3

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