On May 20, 2026, the China National Center for Food Safety Risk Assessment (CFSA) issued six new food additives for public comment. Comments are welcome before June 20, 2026. Details are as follows:
New food nutrition enhancers (one type)
Lacto-N-tetraose, LNT
The use levels, scope of use, and quality specifications of lacto-N-tetraose shall be implemented in accordance with the draft requirements for the new food nutrition fortifier lacto-N-tetraose set out in the Public Consultation on Four New Food Additives Including Lipase issued by China's CFSA (except for the information on the production strain used for manufacturing lacto-N-tetraose in Appendix C). The information on the production strain for this new nutrition fortifier is shown in the table below.
|
Name |
Source |
Donor |
|---|---|---|
|
Lacto-N-tetraose |
Escherichia coli K-12 DH1 MDO |
Neisseriaspp. and Helicobacter spp. |
Food additives with expanded application scope and use level (two types)
|
Name |
Function |
Food category |
Food name |
Maximum level (g/kg) |
|---|---|---|---|---|
|
Ascorbyl Palmitate (Enzymatic) |
Antioxidant |
04.05.02 |
Processed nuts and seeds |
0.2 |
|
07.02 |
Pastries and cakes |
0.2 |
||
|
07.03 |
Biscuits |
0.2 |
||
|
12.10 |
Compound seasonings |
0.2 |
||
|
16.06 |
Puff/extruded foods |
0.2 |
||
|
Neotame |
Sweetener |
06.07 |
Instant rice and flour products (limited to seasoned flour products) |
0.2 |
Food nutrition enhancer with expanded application scope (one type)
|
Name |
Food category |
Food name |
Use level |
|---|---|---|---|
|
Casein Phosphopeptides |
01.03.02 |
Formulated milk powder |
≤12.8 g/kg |
|
13.05 |
Other special dietary foods excluding categories 13.01–13.05 (limited to sports nutrition foods) |
≤200 mg/day |
Food additives with expanded specification requirements (2 types)
Food additive thaumatin (fermentation process)
These quality specification requirements apply to the food additive thaumatin (fermentation process), which is produced using glycerol and other raw materials through fermentation, purification, drying, and other processing steps. The production strain used for thaumatin (fermentation process) shall have undergone a safety assessment and comply with the requirements specified in Appendix C.
Food nutrition enhancer galacto-oligosaccharides
These quality specification requirements apply to the food nutrition enhancer galacto-oligosaccharides produced using lactose as the raw material. The β-galactosidase produced by Neobacillus kokaensis M3-1 catalyzes the hydrolysis of galactosidic bonds, converting lactose into galactose and glucose. At the same time, through transgalactosylation activity, the released galactosyl groups are transferred to lactose molecules, thereby generating galacto-oligosaccharides. All other requirements shall comply with the provisions of the National Food Safety Standard for Food Nutrition Enhancer Galacto-oligosaccharides (GB 1903.27).
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