CCTV News: In order to better protect the safety of the people's tongues, on March 27, 50 national food safety standards and 9 standard modification sheets and the "Food Label Supervision and Administration Measures" were successively released, making clear provisions on a number of contents that consumers are particularly concerned about.

50 national food safety standards released

The National Health Commission, together with the State Administration for Market Regulation, issued 50 national food safety standards and 9 standard modification sheets on March 27, including 2 food label standards, 3 special dietary food standards, 4 food product standards, 3 production and operation specification standards, 1 food-related product standards, 8 quality specification standards for food additives and food nutrition enhancers, 29 inspection methods standards, and 9 standard modification sheets such as "Raw Milk", "Sterilized Milk", and "Limited Pollutants in Food". Two of the new standards on food labeling set a two-year transition period.

Ming Guoqiang, Deputy Director of the Food Department of the National Health Commission: As of now, the total number of food safety standards in our country has reached 1,660, covering 340 food categories and more than 20,000 indicators. Through risk control in the entire chain of food safety, we have strengthened the revision and improvement of standards, so that the safety on the tip of the people can be guaranteed more.

The "Measures for Supervision and Administration of Food Labeling" was officially released

The State Administration for Market Regulation officially issued the "Measures for Supervision and Administration of Food Labeling" on March 27, which will target the problem of food labels that the people have strongly reflected and protect the legitimate rights and interests of consumers.

Liu Muyu, Deputy Director of the Comprehensive Department of the Food Production and Operation Department of the State Administration for Market Regulation: It is required to set up independent area markings on the main display layout of the packaging, and use words and numbers with obvious contrast with the background color, and directly mark the shelf life expiration date on the packaging in the order of year, month and day, without the need for consumers to calculate separately.

In addition, the management clearly stipulates that the content of food labels shall not involve disease prevention and treatment functions, shall not make false descriptions in ways such as deception, misleading, or exaggeration, and shall not be labeled as "special supply", "exclusive supply" and "internal supply" party and government organs or the army.

Liu Muyu: The food name is required to reflect the real attributes of the food. For example, use beef and pork to make meatballs. Beef balls cannot be used as the food name. "Meatballs" or "beef pork balls" can be used as the food name.

The 50 national food safety standards and 9 standard modification lists newly released on March 27 have clear provisions on "zero additions", food allergies, salt, oil and sugar labeling, etc. How can the new standards better protect the legitimate rights and interests of consumers and what new highlights are included?

Highlight 1: No more words such as "no addition" and "zero addition" are not allowed to be used

The new pre-packaged food labeling standards clearly state that it is not allowed to use terms such as "no addition" and "zero addition" and other terms such as food ingredients are emphasized. If consumers want to understand the true attributes of food, it is the key to correctly read food label information such as ingredients lists and nutritional ingredients lists.

Yu Hangyu, Deputy Director of Standard Room 1, National Food Safety Risk Assessment Center: "Zero Addition" is more of a description of the production process, so it is not completely related to whether the product is safe and whether it is higher quality. Highlight 2: It is prohibited to add resilient milk to sterilized milk

Sterilized milk is a common liquid milk product on the market. Its shelf life can reach more than 6 months and only needs to be stored at room temperature. Restorative milk generally refers to the lotion made by drying the milk into milk powder and adding a certain amount of water or milk. It is mainly used in ultra-high temperature sterilized milk products such as yogurt.

Wei Lin, Director of the Dairy Department of the Animal Husbandry and Veterinary Bureau of the Ministry of Agriculture and Rural Affairs: The use of reconstituted milk for raw materials must be processed repeatedly at high temperatures, and some active nutrients will be lost. Therefore, products processed directly with raw milk have higher nutritional value than dairy products processed with resilient milk, and their flavor and taste will be better.

Highlight 3: Forced labeled nutrients are expanded from "1+4" to "1+6"

The new standards released this time include the "General Rules for Nutrition Labeling of Pre-packaged Foods". The new standards expand the range of forced labeled nutrients from "1+4", that is, energy and protein, fat, carbohydrates, and sodium to "1+6". The two additional items are sugar and saturated fat (acid).

Deng Taotao, associate researcher at the Applied Nutrition Room 1 of the National Food Safety Risk Assessment Center: The current unreasonable dietary intake of high salt, high fat and high sugar in Chinese residents may be the main risk factors for chronic diseases. In order to prevent these chronic diseases, corresponding nutrients are mandatory.

Highlight 4: Allergenic substances will be mandatory on food labels

In the new standards released this time, the "National Food Safety Standards and General Rules for Pre-packaged Food Labels" clearly states that allergenic substances will be mandatory on food labels. For people with a history of food allergies, special attention should be paid to the prompt information of allergenic substances on food labels.

Highlight 5: Food date marking is more intuitive

The new standard requires pre-packaged food to mark the production date and shelf life expiration date at the same time, and the shelf life information display is more intuitive. It is also stipulated that food producers can voluntarily mark the "consumption shelf life" of pre-packaged food as the last date of consumption of food for consumers' reference.