[Latest] Quick Reference to 168 New Food Ingredients: A “Compliance Arsenal” for Developing Health‑Focused Beverages
Release Date:
2026-03-31 10:24
According to the latest announcement from the National Health Commission, from 2008 to the end of 2025, China has cumulatively approved Over 100 new food ingredients . That Some names you may not yet be familiar with are at the cutting edge of today’s innovation in the greater health beverage sector.
Among them, as many as new additions were made in 2025 alone. More than 20 types Novel food ingredients. These ingredients are becoming the “key ammunition” for beverage companies to counteract homogeneous competition and meet consumers’ health‑conscious demands.
01 Approval Trends: Plant Polyphenols and Microbial Protein Emerge as Key Areas of Innovation
In recent years, the approval process for novel food ingredients has shown a clear trend toward functional and precision‑oriented approaches. The share of ingredients—such as plant polyphenols, microbial proteins, and probiotics—that are directly linked to health benefits has increased significantly.
Taking the raw materials approved in 2025 as an example, they include: Stevia polyphenols 、 Maqui berry anthocyanins and plant-derived active ingredients, as well as Venezuelan Fusarium protein and other novel protein sources. The approval of these ingredients directly reflects the policy orientation of the “Grand Food Security” concept.
Venezuelan Fusarium protein
Taking Shanghai’s newly released action plan as an example, it explicitly stipulates that… Functional proteins, carbohydrates, lipids and also Functional bioactive substances As a key focus in the development of novel food ingredients. Through Synthetic Biology and Artificial Intelligence With the deep integration of these technologies, the efficiency and precision of developing novel food ingredients will be significantly enhanced.
02 Hot Ingredients: Four Major Categories of Components Driving Innovation in the Greater Health Beverage Sector
Among the many approved ingredients, the following categories are particularly valuable and well-suited for beverage development.
Plant Polyphenols and Functional Pigments This is one of the most heavily approved categories in recent years. , suitable for developing herbal teas or flavored waters with antioxidant properties.
Rye pollen Blueberry anthocyanins, maqui berry anthocyanins, and others can both impart natural coloration and offer clear potential for functional claims.
Probiotics and Microbial Raw Materials : As consumers’ attention to gut health continues to grow, this category is steadily expanding. Recently approved strains include… Bifidobacterium animalis subsp. lactis BLa80 、 Bifidobacterium longum subsp. infantis LMG 11588 Moreover, it offers a new option for developing room-temperature live‑culture beverages or fermented drinks.
Functional Sugars and Sweeteners : The representative ingredient is D-Allose It was approved in 2025, with a sweetness approximately 70% that of sucrose, yet very low in calories and capable of helping to suppress postprandial blood glucose spikes, making it an advanced alternative‑sweetener option.
New proteins and lipids For example Venezuelan Fusarium protein and Schizochytrium oil The former is a fungal protein, while the latter is rich in omega‑3 (EPA), providing high‑quality raw materials for developing plant‑based, high‑protein beverages or functional dairy products.
03 Quick Reference for Raw Materials: Follow the Blueprint to Precisely Identify What You Need for R&D
Faced with hundreds of novel food ingredients, researchers need an efficient quick‑reference method. The most authoritative source of information remains the official announcements issued by the National Health Commission and its subordinate National Center for Food Safety Risk Assessment.
All approved “Three‑New Foods” in the catalog, along with their applicable food safety standards, have been systematically compiled. Below is a quick‑reference guide to 168 novel food ingredients.
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04 Compliance Guide: Usage, Scope, and Standards—Three Key Factors That Must Not Be Overlooked
The primary principle for using novel food ingredients is Strictly adhere to the contents of the approved announcement. This includes the scope of use, recommended intake levels, manufacturing processes, and quality requirements, among other aspects.
In 2023, the National Health Commission issued the “Announcement on the Catalogue of ‘Novel Foods’ and the Applicable Food Safety Standards,” which categorized and clarified the food safety criteria for 98 novel food ingredients.
The Venetian Fusarium protein, elderberry anthocyanins, and olive fruit polyphenols approved by the end of 2025, due to their… Infants and young children, pregnant women, and breastfeeding women There is insufficient data on its safety for human consumption, and regulations explicitly advise that the aforementioned populations should not consume it.
05 Future Outlook: Accelerated Approval Processes and Local Experimentation, with an Innovative Ecosystem Taking Shape
From a policy perspective, the approval and management of novel food ingredients are moving toward… More efficient and more standardized toward this direction. In 2023, unified standards were applied to 98 new food ingredients, removing obstacles to compliant use by enterprises. At the local level, proactive measures are also being taken.
Stevia
Shanghai’s action plan sets a goal to “develop and obtain approval for 3–5 types of ‘three‑new foods’” by 2027, and it also plans to establish a pilot zone for the development of synthetic‑biology‑based food products.
Meanwhile, the Heilongjiang Provincial Health Commission publicly solicited proposals in January 2026 for the revision and supplementation of the Catalogue of Food‑Drug Substances, as well as for applications to designate new food ingredients, reflecting a proactive stance at the local level toward the development of novel food ingredients.
These developments suggest that, in the future, more regionally distinctive resources will be added to the Catalogue of Novel Food Ingredients following evaluation, offering the beverage industry a broader array of “Made in China” ingredients.
In the face of this wave of innovation, some leading companies have already begun to make strategic arrangements. Shanghai plans to, by 2030, build in the Pudong New Area… Pilot Zone for Synthetic Biology Food Development , under construction in Minhang District Functional Food Manufacturing Demonstration Zone 。
When more local resources, cutting-edge biosynthetic technologies, and clearer national standards converge, a… A safer, healthier, and more sustainable food innovation ecosystem It will accelerate its formation.
—END—
Disclaimer: The data in this article are sourced from publicly available reports across various media outlets. All images are sourced from the internet, official social media accounts, e-commerce platforms, and other channels. If we have inadvertently used your image, please contact us, and we will remove it promptly.
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