China has issued 50 new national food safety standards, along with nine amendments in its latest round of revisions.
The updated standards introduce stricter regulations concerning food labelling language, clearer formats for expiry dates, expanded allergen disclosures, and innovative digital labelling tools. These changes aim to enhance transparency and support informed consumer choices.
A noteworthy alteration in the updated regulations is the prohibition of labelling terms such as “no additives” or “zero additives.” Beijing contends that these terms may mislead consumers, suggesting that the absence of additives necessarily correlates with a healthier product.
China emphasized that the use of approved additives is typically necessary and safe when utilized in accordance with established food safety standards.
To further minimize confusion, the new guidelines also reinforce that any ingredient mentioned in a product’s name must have its quantity clearly indicated on the label.
A groundbreaking digital labelling system has been introduced, allowing consumers to scan QR codes on packaging for expanded product information via mobile devices.
This digital labelling addresses concerns regarding small font sizes and enhances accessibility, particularly for older consumers.
The revised rules now require pre-packaged foods to display expiry dates in a more intuitive format, such as “Best before: 31 December 2025.” Previously, many labels only listed production dates, requiring consumers to calculate expiry dates manually.
For products with a shelf life exceeding six months, manufacturers can now omit the production date and display solely the expiry date.
Additionally, producers may voluntarily include a “consumption deadline” or “end of shelf-life” indicator. While the traditional “best before” date signifies when a product remains at peak quality, the “consumption deadline” indicates the point beyond which the product may no longer be safe for consumption.
Moreover, the update reminds consumers that proper storage conditions are critical to maintaining food safety. Even well-labelled products may become unsafe if not stored according to the indicated instructions.
In a significant move to enhance food safety for allergy sufferers, the revised standards now mandate the clear highlighting of eight major allergens when included as ingredients. These allergens encompass gluten-containing cereals, crustaceans, fish, eggs, peanuts, soybeans, milk, and tree nuts.
Allergen declarations must be made through either bolding and underlining in the ingredient list or via a clear statement beneath it.
Authorities caution, however, that “allergen-free” labels can still be misleading. Since the standard only requires the disclosure of eight allergens, other potential allergens not included in this list may still be present.
Given the variability of individual allergic reactions, the concept of a completely “allergen-free” food remains scientifically unfeasible and is not officially defined.
Furthermore, the General Standard for Foods for Special Medical Purposes for Infants has been expanded to encompass six new product types. These new inclusions, such as ketogenic and anti-reflux formulas, aim to address the dietary needs of infants with specific medical conditions.
The new nutrition labelling standard extends mandatory nutritional declarations from a “1+4” system – comprising energy, protein, fat, carbohydrate, and sodium – to a “1+6” format.
Saturated fats and total sugars must now also be disclosed on packaging. Additionally, warnings regarding excessive intake of salt, oil, and sugar, particularly aimed at children and adolescents, must be included.
By mandating the disclosure of these nutrients, the updated regulations strive to support broader public health initiatives targeting reduced consumption of salt, sugar, and fat, thereby addressing the growing rates of obesity and chronic diseases.
