Information Center

17 Nov,2023

Nine additional Chinese medicinal materials have been designated as substances with both medicinal and food uses.

Nine additional Chinese medicinal materials have been designated as having both food and medicinal properties. Codonopsis pilosula, Cistanche deserticola, Dendrobium officinale, American ginseng, Astragalus membranaceus, Ganoderma lucidum, Ophiopogon japonicus, Gastrodia elata, and Eucommia ulmoides leaves.

04 Sep,2023

Second Notice Regarding the Convening of the “Food Sugar Reduction Summit Forum (2023)” and the 2023 Industry Annual Meetings of the Sweetener Professional Committee and the Functional Sugar Ingredients Professional Committee

The first “Food Sugar Reduction Summit,” hosted by our association, was successfully held in 2021. Attending domestic and international experts, scholars, and industry leaders delivered specialized presentations and engaged in discussions on the pressing topic of sugar reduction in food. Topics included the current status and development trends of sugar reduction both at home and abroad, the production, R&D, and innovation of upstream raw and auxiliary materials such as functional sugars and sweeteners, as well as finished products, and relevant regulations and standards. The successful convening of the conference played a positive role in fostering in-depth exchanges and promoting the healthy development of the industry, earning widespread recognition and support from colleagues across the sector. Accordingly, our association has decided to continue hosting the “Food Sugar Reduction Summit” in 2023.

29 May,2023

[National Health Commission] Food products that are produced and marketed must not contain Chinese medicinal materials; substances listed in the Pharmacopoeia may be used as food ingredients only if they have been included in the Catalogue of Substances Used as Both Food and Medicine.

Dear Representative: Our Commission attaches great importance to your proposal, “Suggestions on Strengthening Research and Standardized Management of Food‑Medicine Dual‑Use Substances,” and has included it in the scope of key proposals for 2022. The Food Division of our Commission specially invited you, Academician Xiao Peigen, as well as experts from the State Administration for Market Regulation, the National Administration of Traditional Chinese Medicine, the National Center for Food Safety Risk Assessment, the Institute of Medicinal Plant Development of the Chinese Academy of Medical Sciences, and the Center for Chinese Medicinal Resources of the China Academy of Traditional Chinese Medicine, to convene a special symposium. At the symposium, we listened to the views and suggestions of relevant departments, institutions, and experts.

31 Mar,2023

Natural pigments—bringing everything back to its original, authentic essence.

When it comes to food, we’re all “gluttons,” for most of us judge whether a dish is delicious primarily by its appearance. As the ancients put it when evaluating cuisine, “color, aroma, and taste” must all be present—and among these, color takes pride of place. Even today, color remains a key marketing tool in the marketplace; brightly colored products are especially appealing to children, which has turned children’s goods—such as candy—into hotspots for the overuse of artificial food dyes.

14 Jul,2018

Plant-derived carbon black is not the same as plant-based activated carbon; let’s set the record straight about plant carbon black.

The scope of the National Food Safety Standard “Food Additive Vegetable Carbon Black” (GB 28308-2012), issued on April 25, 2012 and effective June 25, 2012, stipulates that this standard applies to vegetable carbon black—a food additive produced by carbonization and refining from plant-based raw materials.

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