On June 2, 2021, the NHC publicly solicited opinions on 23 national food safety standards (draft for comments) including Cream, Butter and Anhydrous Milkfat, Tea, Herbal Tea and Plant Protein Peptides for Food Processing. The deadline for comments is July 20, 2021.

Among them, the most concerned standard in the Letter is the National Food Safety Standard Cream, Butter and Anhydrous Milkfat. The main changes are as follows:

l Modified the definition of cream, and only allowed to add food additives or nutritional fortification substances, which is different from whipped cream;

l Supplemented the definition of whipped cream. For whipped cream, “raw milk and (or) cream, butter, and anhydrous milkfat” are the main raw materials, and other food materials are allowed, but non-dairy-derived fats are not allowed;

l Supplemented the requirement that the product label shall mark the product category;

l For products whose acidity is reduced by fermentation or artificial acid adjustment, the process can be marked, such as fermented cream, fermented whipped cream, acidified cream and acidified whipped cream.

l Clarify the equivalence between terms. Butter(奶油) can also be called “butter (黃油)”, and anhydrous milkfat(無水奶油) can also be called “anhydrous milkfat (無水黃油)”.

The revision will have a great impact on food industry. The following table summarizes 23 standards for comments this time. Related enterprises can put forward opinions and suggestions during the solicitation of opinions. 

If you are interested in these draft standards, please feel free to contact us!

Hongtao Fei

Tel: 010-51301566

email: feiht@antion.net

More information about Letter, please click the link below:

http://www.nhc.gov.cn/sps/s7891/202106/6a9fa7fe812245dbb45c2e9e7d90d5a4.shtml