New Year’s blockbuster! 159 types— the latest list of food ingredients.

Tuesday, February 4, 2025

Article 2391

Special reminder: All articles and images published on this official account are intended for internal communication purposes only, with the source and attribution clearly indicated in a prominent location. If any content involves copyright issues, or if the copyright holder does not wish to have their work featured on this platform, please contact us to request removal of your material.

As consumers’ demand for food diversity and innovation continues to grow, the development of novel food ingredients has become a key area of innovation for food companies. However, the compliant market launch of new ingredients requires submission of relevant applications and approval by the competent authorities. Novel food ingredient It refers to the following items that are not traditionally consumed in China: (1) animals, plants, and microorganisms; (2) components isolated from animals, plants, and microorganisms; (3) food ingredients whose original structure has been altered; and (4) other newly developed food raw materials. New food raw materials must possess the characteristics of food ingredients, meet applicable nutritional requirements, and be non‑toxic, harmless, and pose no acute, sub‑acute, chronic, or other potential hazards to human health. It is also worth noting that “traditional consumption practices” mean that a particular food has a history of at least 30 years within a provincial administrative region as either a standardized or non‑standardized packaged food product, and it has not been included in the Pharmacopoeia of the People’s Republic of China. As of December 2024, the National Health and Family Planning Commission has approved a total of 159 new food raw materials.

In 2008, 17 new food ingredients were added.

(1) On May 26, 2008, the Ministry of Health issued Announcement No. 12 of 2008 approving seven new food resources, including Lactobacillus acidophilus, thereby adding new food ingredients. Lactobacillus acidophilus, sodium hyaluronate, L-arabinose, xylooligosaccharides, lutein esters, short-stemmed Acanthopanax, aloe vera gel from Curaçao 。

(2) On September 9, 2008, the Ministry of Health issued Announcement No. 20 of 2008 approving new‑resource foods such as galactooligosaccharides, thereby adding new food ingredients. Galactooligosaccharides, Lactobacillus acidophilus (strain no. R0052), hydrolyzed egg yolk powder, Lactobacillus plantarum (strain no. 299v), phytostanol esters, Lactobacillus paracasei (strains no. GM080 and GMNL-33), Lactobacillus rhamnosus (strain no. R0011), isomaltulose, Lactobacillus plantarum (strain no. CGMCC NO.1258), pearl peptide powder 。

In 2009, 16 new food ingredients were added.

(1) On March 16, 2009, Announcement No. 3 of 2009 was issued, approving Cordyceps militaris as a novel food ingredient and adding it to the list of new food raw materials. Cordyceps militaris 。

(2) On March 25, 2009, Announcement No. 5 of 2009 was issued, approving inulin and polyfructose as novel food ingredients, thereby adding new food raw materials. Inulin, fructan 。

(3) On September 27, 2009, the Ministry of Health of the People’s Republic of China issued Announcement No. 12 of 2009, adding a new food ingredient to the list. Gamma-aminobutyric acid, colostrum alkaline protein, conjugated linoleic acid, conjugated linoleic acid glyceride, Lactobacillus plantarum (strain ST-III), eucommia seed oil 。

(4) On December 22, 2009, the Ministry of Health issued Announcement No. 18 of 2009, approving tea seed oil and six other items as novel food ingredients, thereby adding new food raw materials. Tea seed oil, fish oil and its extracts, earthworm protein, spirulina and its extracts, diglyceride oil, milk mineral salts, and milk alkaline protein.

In 2010, 17 new food ingredients were added.

(1) On March 9, 2010, Announcement No. 3 of 2010 was issued, approving seven items—including DHA algal oil and cottonseed oligosaccharides—as novel food ingredients, along with other relevant regulations, thereby adding new food raw materials. DHA algal oil, cottonseed oligosaccharides, phytosterols, phytosterol esters, arachidonic acid oil, white mustard, and millet oil 。

(2) On May 20, 2010, Announcement No. 9 of 2010 was issued, approving five items—including Golden Camellia and Xianmai Xuanfuhua (Xiaohei Yao)—as novel food ingredients, thereby adding new food raw materials. Camellia chrysantha, Inula britannica (small black herb), noni fruit pulp, yeast β‑glucan, and snow lotus culture.

(3) On October 21, 2010, Announcement No. 15 of 2010 was issued approving sucrose polyester, phosphatidylserine, and two other substances as novel food ingredients, thereby adding new food raw materials. Sucrose polyester, corn oligopeptide powder, phosphatidylserine 。

(4) On October 29, 2010, Announcement No. 17 of 2010 was issued approving Haematococcus pluvialis and other novel food resources, thereby adding new food ingredients. Haematococcus pluvialis, epigallocatechin gallate 。

In 2011, five new food ingredients were added.

(1) On January 18, 2011, the Ministry of Health issued Announcement No. 1 of 2011 approving two new food resources, including winged fruit oil, thereby adding new food ingredients to the list. Wingnut oil, calcium β-hydroxy-β-methylbutyrate 。

(2) On March 22, 2011, Announcement No. 9 of 2011 was issued, approving yuanbao maple seed oil and peony seed oil as novel food ingredients, thereby adding these substances to the list of new food raw materials. Chinese Maple Seed Oil, Peony Seed Oil 。

(3) On May 18, 2011, Announcement No. 13 of 2011 was issued approving maca powder as a novel food ingredient, thereby adding it to the list of new food raw materials. Maca powder.

In 2012, eight new food ingredients were added.

(1) On January 20, 2012, Announcement No. 2 of 2012 was issued, approving oyster polysaccharide as a novel food ingredient, thereby adding it to the list of new food raw materials. Bivalve meat polysaccharide.

(2) On August 28, 2012, Announcement No. 16 of 2012 was issued, approving medium- and long-chain fatty acid edible oils and wheat oligopeptides as novel food ingredients, thereby adding new food raw materials. Medium- and long-chain fatty acid edible oil, wheat oligopeptides, resistant dextrin 。

(3) On August 29, 2012, Announcement No. 17 of 2012 was issued, approving ginseng (cultivated) as a novel food ingredient, thereby adding it to the list of new food raw materials. Ginseng (cultivated) 。

(4) On November 12, 2012, Announcement No. 19 of 2012 was issued approving four new food resources, including Chlorella protothecoides, thereby adding new food ingredients. Chlorella pyrenoidosa, Moringa leaves, Lindera leaves , Amendment (No. 15 of 2010) on the permitted intake levels of the novel food sucrose polyester.

In 2013, 18 new food ingredients were added.

(1) On January 4, 2013, Announcement No. 1 of 2013 was issued, approving seven new resource foods, including tea flower, thereby adding new food ingredients. Camellia flower, Maiteng fruit oil, Guangdong cordyceps fruiting body, Salicornia seed oil, Rhus chinensis fruit oil, açaí berry, and fermented mycelium of the leaf‑shaped layer fungus from tea‑sugarcane leaves. 。

(2) On October 30, 2013, Announcement No. 10 of 2013 was issued approving eight new food ingredients, including Euglena, thereby adding new food ingredients to the list. Euglena, Danfeng peony flower, long-stalked almond oil, Cyclocarya paliurus leaves, sodium fructose‑1,6‑bisphosphate, narrow‑basal‑veined fragrant tea plant, Chinese fringe tree fruit oil, oligomannose 。

(3) On December 24, 2013, Announcement No. 16 of 2013 was issued approving three new food ingredients, including Ampelopsis grossedentata leaves, thereby adding these new food ingredients to the list. Hedyotis diffusa leaf, krill oil, and Saccharomyces cerevisiae var. boulardii 。

In 2014, 22 new food ingredients were added.

(1) On April 16, 2014, Announcement No. 6 of 2014 was issued approving six new food ingredients, including chitosan oligosaccharide, thereby adding new food ingredients to the list. Chitosan oligosaccharide, Winterberry, Pediococcus acidilactici, Milk Thistle Seed Oil, Eucommia male flower, Pediococcus pentosaceus 。

(2) On May 30, 2014, Announcement No. 10 of 2014 was issued approving six new food ingredients, including tagatose, thereby adding new food ingredients to the list. Tagatose, psyllium husk, cordyceps, chia seeds, Lactobacillus reuteri, phytostanol esters 。

(3) On June 26, 2014, Announcement No. 12 of 2014 was issued approving Cytisus decumbens as a novel food ingredient, thereby adding it to the list of novel food ingredients. Threadleaf Broom 。

(4) On July 30, 2014, Announcement No. 15 of 2014 was issued, approving the use of theanine derived from tea as a novel food ingredient, thereby adding it to the list of novel food ingredients. Tea theanine 。

(5) On December 19, 2014, Announcement No. 20 of 2014 was issued approving nine new food ingredients, including tomato seed oil, thereby adding new food ingredients to the list. Tomato seed oil, loquat leaf, arabinogalactan, Hubei crabapple (tea crabapple) leaf, bamboo leaf flavonoids, oat β‑glucan, Lactobacillus sakei, Propionibacterium propionicum ; Amend the requirements regarding the source, intended use levels, and production processes for xylo-oligosaccharides as approved in Announcement No. 12 of 2008 issued by the former Ministry of Health.

In 2017, 10 new food ingredients were added.

On May 31, 2017, Announcement No. 7 of 2017 was issued regarding ten new food ingredients, including shea butter, adding these substances to the list of novel food ingredients. Shea butter, baobab fruit powder, cis‑15‑tetracosenoic acid, rice bran fatty alcohols, calcium β‑hydroxy‑β‑methylbutyrate, (3R,3′R)‑dihydroxy‑β‑carotene, N‑acetylneuraminic acid, aqueous extract of broccoli seeds, γ‑linolenic acid oil (derived from Mortierella alpina), Litsea pittosporifolia 。

In 2018, two new food ingredients were added.

On September 26, 2018, Announcement No. 10 of 2018 was issued regarding two new food ingredients, including black chokeberry fruit, thereby adding these substances to the list of novel food ingredients. Black-fruited Rowan, spherical Nostoc (Gexianmi) 。

In 2019, three new food ingredients were added.

On May 29, 2019, Announcement No. 2 of 2019 was issued regarding 24 “three‑new foods,” including Lactobacillus curvatus, adding new food ingredients. Lactobacillus curvatus,明日叶, loquat flower 。

In 2020, seven new food ingredients were added.

(1) On May 20, 2020, Announcement No. 4 of 2020 was issued, approving Lactobacillus helveticus R0052 and 52 other “three‑new foods,” thereby adding new food ingredients. Lactobacillus helveticus RO052, Bifidobacterium bifidum R0071, Bifidobacterium infantis R0033, and Herba Siegesbeckiae 。

(2) On January 7, 2021, Announcement No. 9 of 2020 was issued regarding 15 “three‑new” food ingredients, including the fruiting body of Cordyceps cicadae (artificially cultivated), thereby adding new food ingredients to the list. Cordyceps militaris fruiting body, sodium hyaluronate, Lactobacillus equolifaciens subsp. equolifaciens 。

In 2021, five new food ingredients were added.

(1) On April 25, 2021, Announcement No. 5 of 2021 was issued, approving six “novel foods,” including β-1,3/α-1,3-glucan, and adding these substances as new food ingredients. β-1,3/α-1,3-glucan, dihydroquercetin, Lactobacillus rhamnosus MP108, Schizochytrium sp. 。

(2) On October 22, 2021, an announcement was issued regarding 15 “novel foods,” including leaf‑eating grass, adding new food ingredients. Leaf-eating grass 。

In 2022, five new food ingredients were added.

(1) On March 3, 2022, Announcement No. 1 of 2022 was issued regarding 32 “novel foods,” including Guanshan cherry blossoms, adding new food ingredients. Guanshan Cherry Blossom, Sodium Pyrroloquinoline Quinone Dihydrate 。

(2) On May 23, 2022, Announcement No. 2 of 2022 was issued regarding 36 “novel foods,” including Chlamydomonas reinhardtii, adding new food ingredients. Rhodomonas salina, sugarcane polyphenols, and Bifidobacterium longum subsp. longum BB536.

In 2023, 12 new food ingredients were added.

(1) On March 2, 2023, Announcement No. 1 of 2023 was issued regarding 28 “three‑new foods,” including Leuconostoc mesenteroides, adding new food ingredients. Leuconostoc mesenteroides.

(2) On May 6, 2023, Announcement No. 3 of 2023 was issued regarding 14 “novel foods,” including blueberry anthocyanins, adding new food ingredients. Blueberry anthocyanins, rye pollen 。

(3) On August 1, 2023, Announcement No. 5 of 2023 was issued regarding eight “novel foods,” including the seed kernels of Xanthoceras sorbifolia, thereby adding new food ingredients to the list. Wen Guan Fruit Kernel, Wen Guan Fruit Leaf 。

(4) On October 7, 2023, Announcement No. 8 of 2023 was issued regarding 15 “novel foods,” including peach gum, adding new food ingredients. Taojiao, Leuconostoc mesenteroides subsp. cremoris, Cyperus esculentus, disodium pyrroloquinoline quinone (fermentation method) 。

(5) On December 1, 2023, Announcement No. 10 of 2023 was issued, approving nine “novel foods,” including Paraguayan holly leaves (yerba mate leaves), as new food ingredients. Paraguayan holly leaves (yerba mate), catechins, yeast protein 。

In 2024, 12 new food ingredients were added.

(1) On March 13, 2024, Announcement No. 2 of 2024 was issued regarding 23 “three‑new foods,” including Dendrobium protocorms, adding new food ingredients. Dendrobium protocorms, (3R,3′S)-dihydroxy-β-carotene, Pichia kudriavzevii, Bacillus subtilis DE111, and L-α-glycerylphosphorylcholine; the scope of use for the novel food ingredient Leuconostoc mesenteroides is expanded to include whipped cream, cream (butter), and anhydrous cream (anhydrous butter). 。

(2) On August 5, 2024, Announcement No. 3 of 2024 was issued regarding eight “three‑new foods,” including arabinoxylan, adding new food ingredients. Arabinoxylan, Bifidobacterium longum subsp. infantis M-63, N-acetylglucosamine 。

(3) On October 10, 2024, Announcement No. 5 of 2024 was issued regarding 12 “novel foods,” including Schizochytrium oil, adding new food ingredients. Schizochytrium oil, proanthocyanidins 。

(4) On December 13, 2024, Announcement No. 6 of 2024 was issued regarding 11 “three‑new foods,” including Camellia chrysantha cultures, adding new food ingredients. Camellia chrysantha culture 。

Article reprinted from: Expert in Research on Formulations for Health-Enhancing Beverages

Copyright: Expert in Research on Healthy Beverage Formulations