Judging a product by its ingredients: How can businesses navigate the era of ingredient transparency?

With the official implementation of the revised national food safety standard for food additives, the food industry is undergoing a comprehensive upgrade towards health. A "revolution of ingredient lists" involving the entire population is sweeping the food industry.

Background and Core Adjustments of the New National Standard

On February 8, 2025, the revised "National Food Safety Standard for Food Additives" (GB2760—2024), jointly issued by the National Health Commission and the State Administration for Market Regulation, officially came into effect.

This revision is based on food safety risk assessment and advancements in food industry technology. It focuses on adjusting the usage scope and limits of additives such as preservatives and coloring agents, aiming to further protect consumer health and promote the transformation of the food industry towards being more natural and safer.

Main Revisions:

1. Tightened Use of Preservatives:

- Sodium dehydroacetate is banned in 7 categories of food, including bread, pastries, and fruit and vegetable juices (pulps), and is only allowed in pickled vegetables with a lower limit (0.3g/kg).

- Due to the production processes achieving commercial sterility, lactic acid bacteria and sorbic acid are completely banned as preservatives in canned foods.

2. Elimination and Replacement of Coloring Agents: 6 synthetic coloring agents, such as Basella rubra and Vitex negundo, have been removed from the food additive list due to the maturity of natural alternatives.

3. Newly Added Total Control of Sweeteners: When mixing sweeteners, total quantity limits must be followed to ensure safety.

Supervision and Enterprise Response

Market supervision departments across the country have taken swift action, promoting the implementation of the new regulations through special inspections, enterprise training, and sampling monitoring. For example, the Yumeng Municipal Market Supervision Bureau destroyed 0.5kg of banned additives, while Langxi County established a "task ledger" to guide enterprises in adjusting their formulas on a household-by-household basis.

At the enterprise level, baking brands have switched to alternative preservatives such as calcium propionate and potassium sorbate, while canning factories have optimized sterilization processes to meet the requirements of "zero-additive preservatives".

Expert Interpretation: Rationally Viewing Additives, Scientifically Safeguarding Health

Academician Sun Baoguo of the Chinese Academy of Engineering pointed out that the legal use of food additives is safe, and consumers need to distinguish between "illegal additives" and compliant additives. For example, sodium bicarbonate (baking soda) and benzoic acid can effectively improve food quality and safety within the specified limits.

Experts from the Beijing Municipal Food Inspection Institute emphasized that the shelf life of some foods may be shortened after the implementation of the new national standard, and they advise consumers to purchase in moderation and avoid hoarding.

Industry Observation: The Rise of "Ingredient-Conscious Consumers" Forces Enterprise Innovation, Healthy Foods Become a National Necessity

From "Ingredient List Anxiety" to Industry Transformation

In recent years, Chinese consumers' attention to food ingredient lists has significantly increased, with "zero additives" and "clean labels" becoming key selection keywords. This trend has forced enterprises to actively optimize their formulas, reducing the use of unnecessary additives such as preservatives and artificial coloring agents.

For example, supermarkets in Shizuishan City have self-inspected and removed bread containing sodium dehydroacetate from shelves, switching to compound preservatives; while vinegar companies in Xiamen City have returned to traditional fermentation processes, abandoning the practice of adding glacial acetic acid.

Health Needs Drive Innovation

1. Technological Upgrades: The fruit and vegetable juice industry uses new technologies such as ultra-high-pressure sterilization to replace natamycin, achieving natural preservation.

2. Natural Alternatives: In the field of coloring agents, synthetic pigments such as jujube red are being replaced by natural extracts, combining safety and aesthetics.

3. Transparent Labeling: Enterprises enhance consumer trust by clearly labeling the names and functions of additives. For example, a certain baking brand indicates on its packaging "Potassium sorbate (preservative) used, conforms to GB2760 standard."

The Necessity of Healthy Foods

Professor Fan Zhihong of China Agricultural University points out that with changes in residents' dietary structures, the cumulative risk of additives in high-frequency consumption foods (such as bread and pickled vegetables) has been reassessed, and enterprises need to adopt a "subtraction" approach to meet market demand. Research by the Hold Health Research Institute shows that over 70% of consumers are willing to pay a premium for "less additive" products, confirming the trend of healthy foods transitioning from "optional" to "essential."

Conclusion

Driven by the implementation of the new national standard and the rise of "ingredient-conscious consumers," China's food industry is moving towards a more transparent and healthier new stage. Hold Health Group will continue to monitor policy dynamics and consumer demand, assisting in industrial chain upgrades, and providing safe, nutritious, high-quality food for the people.

(News sources compiled from: Beijing Daily Client, Shizuishan Municipal News and Media Center, Maoming Daily, Gansu Provincial Market Supervision Bureau, Haixia Net, etc.)