On May 27, 2026, National Health Commission of the People’s Republic of China (NHC) issued an announcement (No. 2 of 2026) for “Three New Foods” with 16 products approved, including 7 new food raw materials and 7 new food additives.
Details are as follows:
Peony seed oil
| Name | Peony seed oil | |
| Basic information | Source: seeds of Paeonia ostii T. Hong & J. X. Zhang and Paeonia rockii (S. G. Haw& Lauener) T. Hong & J. J. Li | |
| Brief introduction of production process | Made from the seeds of Paeonia ostii T. Hong & J. X. Zhang and Paeonia rockii (S. G. Haw& Lauener) T. Hong & J. J. Li, produced through processes such as pressing, decolorization, and deodorization. | |
| Specifications | Appearance | Light yellow to yellow oily liquid |
| Fatty acid composition (percentage of total fatty acids): | ||
| Oleic acid (C18:1), % | ≥ 21.0 | |
| Linoleic acid (C18:2), % | ≥ 25.0 | |
| Linolenic acid (C18:3), % | ≥ 38.0 | |
| Other information | 1. The scope of use does not include infant and young children foods.2. Food safety indicators shall comply with the requirements for vegetable oils and fats as specified in the current Chinese National Food Safety Standards. | |
Nekemias grossedentata leaf polyphenols
| Name | Nekemias grossedentata leaf polyphenols |
| Basic information | Source: leaves of Nekemias grossedentata (Hand.-Mazz.) J. Wen& Z. L. Nie |
| Brief introduction of production process | Produced using the leaves of Nekemias grossedentata (Hand.-Mazz.) J. Wen& Z. L. Nie as raw material, processed through a series of steps including ethanol extraction, decolorization, concentration, filtration, and drying. |
| Recommend level | ≤ 470 mg (calculated based on a total polyphenol content of 85 g/100g; for products exceeding this level, the intake should be adjusted based on the actual content). |
| Other information | 1. Scope of use and maximum dosage:- dairy and dairy products: modified milk and flavored fermented milk (0.5 g/kg), modified milk powder calculated based on the reconstituted liquid mass, cheese, processed cheese, cheese products, and condensed milk calculated based on the multiplication factor of raw milk.- beverages: liquid beverages ≤50 mL packaging (5 g/kg), 51–500 mL packaging (0.5 g/kg), and solid beverages calculated based on the reconstituted liquid mass.- jelly: 8 g/kg.- cocoa products, chocolate, and chocolate products (including cocoa butter substitute products): 8 g/kg.- candy: 25 g/kg.- frozen desserts: 5 g/kg.- alcoholic beverages: 2.5 g/kg.- preserved fruits: 5 g/kg.2. Infants, pregnant women, and breastfeeding mothers should avoid consumption. Labels and instructions must clearly indicate the unsuitable populations and consumption limits.3. Quality standards and food safety indicators refer to the appendix. |
Cyclocarya paliurus leaf polyphenols
| Name | Cyclocarya paliurus leaf polyphenols |
| Basic information | Leaves of Cyclocaryapaliurus (Batalin) Iljinsk. |
| Brief introduction of production process | Made from leaves of Cyclocaryapaliurus (Batalin) Iljinsk., produced through processes such as hot water extraction, filtration, concentration, and drying. |
| Recommended intake | ≤ 3 g/day |
| Other information | 1. Scope of use and maximum dosage:- dairy and dairy products: modified milk and flavored fermented milk (3 g/kg), modified milk powder calculated based on the reconstituted liquid mass, cheese, processed cheese, cheese products, and condensed milk calculated based on the multiplication factor of raw milk.- beverages: liquid beverages ≤50 mL packaging (30 g/kg), 51–500 mL packaging (3 g/kg), and solid beverages calculated based on the reconstituted liquid mass.- jelly: 48 g/kg.- cocoa products, chocolate, and chocolate products (including cocoa butter substitute products): 48 g/kg.- candy: 60 g/kg.- frozen desserts: 30 g/kg.- alcoholic beverages: 15 g/kg.- preserved fruits: 30 g/kg.2. Infants, pregnant women, and breastfeeding mothers should avoid consumption. Labels and instructions must clearly indicate the unsuitable populations and consumption limits.3. Quality standards and food safety indicators refer to the appendix. |
Bifidobacterium animalis subsp. lactis XLTG11
| Name | Bifidobacterium animalis subsp. lactis XLTG11 |
| Other information | 1. The strain is approved and included in the List of Microorganisms That Can Be Used in Food.2. The food safety indicators shall comply with the requirements of the National Food Safety Standard for Microbial Preparations Used in Food Processing (GB 31639). Cronobacter spp. must not be detected (per 100 g). |
Mycoprotein from Fusarium compactum
| Name | Mycoprotein from Fusarium compactum |
| Basic information | Camelina sativa (L.) Crantz |
| Brief introduction of production process | Produced using the Fusarium compactum strain MM-135 as the production organism, through a process involving fermentation, nucleic acid removal, inactivation, and filtration. |
| Other information | 1. Infants, toddlers, pregnant women, nursing mothers, and individuals allergic to edible fungi should not consume this product; the label and accompanying instructions shall clearly indicate the unsuitable populations.2. Quality specifications and food safety indicators are provided in the Appendix. |
Chlorella pyrenoidosa
| Name | Chlorella pyrenoidosa | ||
| Basic information | Genus Chlorella (Family Chlorellaceae) | ||
| Brief introduction of production process | Chlorella pyrenoidosa is produced through processes including cultivation, separation, washing, and drying. | ||
| Recommended intake | ≤ 20 g/day | ||
| Specifications | Properties | Dark green to black-green powder/granules | Pale yellow to yellow powder/granules |
| Protein, g/100g ≥ | 50.0 | 35.0 | |
| Moisture, g/100g ≤ | 7.0 | 7.0 | |
| Ash, g/100g ≤ | 7.0 | 7.0 | |
| Other information | 1. The scope of use does not include infant and young children foods.2. Food safety indicators shall be implemented in accordance with the provisions regarding algae and algae products set forth in current national food safety standards. | ||
Plant sterol
New food enzymes
| No. | Enzyme | Source | Donor |
| 1 | Xylanase | Bacillus licheniformis | Chryseobacterium |
| 2 | Cellulase | Trichoderma reesei | Trichodermareesei |
The quality specifications for enzymes used in the food industry shall comply with the provisions outlined in the National Food Safety Standard for Food Additives – Enzymes for Food Industry (GB 1886.174).
New food additives with expanded scope
| Name | Function | Cat. | Food Name | Maximum Level(g/kg) | Note |
|---|---|---|---|---|---|
| Calcium alginate | Thickene, stabilizer, and gelling agent | 01.06.04 | processed cheese and cheese products | 5.0 | – |
| 05.01.02 | chocolate and chocolate products, cocoa products (excluding those under category 05.01.01); | 5.0 | |||
| 16.06 | puffed food | 3.0 |
Food nutrition enhancers with expanded scope
| Name | Cat. | Food Name | Maximum Level (g/kg) | Note |
|---|---|---|---|---|
| Calcium 6S-5-Methyltetrahydrofolate | 13.05 | Other foods for special dietary uses (excluding categories 13.01–13.04) (limited to nutritional supplements for complementary foods) | Expressed as folic acid, complies with the provisions regarding the use of folic acid in nutritional supplements for complementary foods as stipulated in the National Food Safety Standard: Nutritional Supplements for Complementary Foods (GB 22570). | – |
Food additives with supplementary quality specification
Application scope, usage level and specifications: The application scope and specification for 2′-Fucosyllactose shall follow the Announcement No. 8 of 2023 issued by the National Health Commission (except for the information on the production strains used for 2′-Fucosyllactose production in Appendix C). The information on the production strains for this new nutrition enhancer is provided in the table below.
| Nutrition enhancer | Source | Donor |
| 2’-fucosyllactose | Escherichia coli C43 (DE3) | Bacillus cereus |
| Kluyveromyces lactis K-12BW25113 | Mycobacterium spp. |
Application scope, usage level and specifications: The application scope and specification for 3′-SL shall follow the Announcement No. 1 of 2026 issued by the National Health Commission (except for the information on the production strains used for 3′-SL production in Appendix A). The information on the production strains for this new nutrition enhancer is provided in the table below.
| Nutrition enhancer | Source | Donor |
| 3′-SL | Escherichia coli BL 21 (DE3) | Haemophilus parahaemolyticus |
| Kluyveromyces lactis K-12MG1655 | Neisseria meningitidis |
Function: food nutrition enhancer
Quality Specifications
The quality specifications for this substance shall be implemented in accordance with Announcement No. 8 of 2023 issued by the National Health Commission (except for the production strain information for Lacto-N-neotetraose listed in Appendix D). The production strain information for this new variety of nutritional fortifier is shown in the table below.
| Nutrition enhancer | Source | Donor |
| Lacto-N-neotetraose | Escherichia coli BL21 star (DE3) | Neisseria meningitidis and Helicobacter pylori |
Source: CIRS Group & HPA-Global
