The Ministry of Health recently announced four national food safety standards, including "Standards for the Use of
Food Additives" and "General Rules for the Labeling of Prepackaged Foods." Among them, the “Standard for the Use of Food Additives†stipulates that under the premise of achieving the intended purpose, the use of food additives should be reduced as much as possible; the use of food additives should not cover up the spoilage of food, and should not cover up the quality defects in the food itself or in the processing process. Doping, adulteration, and counterfeiting are used for the purpose.
Compared with previous standards, the new version of the “Standard for the Use of Food Additives†removes food additives and processing auxiliaries that are no longer used and are not necessary for the production process, such as “flour brighteners†benzoyl peroxide, calcium peroxide, And formaldehyde and other varieties. The new standard adds to the principles of the use of processing aids for food flavors, flavors and the food industry.
The standard emphasizes that food flavors and flavors should be used in appropriate amounts for various types of food. The standard lists 27 types of foods that are not essential for flavoring and may not be added with food flavors or flavors (except as otherwise stipulated by laws, regulations or national food safety standards), including pasteurized milk, sterilized milk, fresh fruits, and vegetables. , rice, fresh meat, fresh aquatic products, honey, pure drinking water, etc.
The "General Rules for the Labeling of Prepackaged Foods" published at the same time requires that all food additives must be clearly marked on food labels. At the same time, food labels must not be labeled as contrary to the general knowledge of nutrition science, nor should they have implications for preventing or treating diseases.
In addition, the “Mycotoxin Limits in Food†standard released at the same time was revised based on the analysis of data on food contamination monitoring in recent years, listing mycotoxins that may pose a great risk to public health, such as aflatoxin , ochratoxin, zearalenone and other foods in the limited value. The "Honey" standard clarifies the requirements for honey sources, setting limits for fructose and glucose, sucrose, etc., and increases the requirements for infiltration of yeast, and other contaminants, residues of pesticides and
Veterinary Drugs, etc., directly citing relevant provisions of the relevant food safety standards.
Sweetener is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are natural and some are synthetic. It allows you to enjoy sweet tasting foods without the extra kilojoules from sugar. It can be beneficial for anyone trying to lose weight and control their sugar intake. Sweetener also does not contribute to tooth decay, as they are not broken down to acid by bacteria in dental plaque.