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Our reporter Wang Wei
China's food industry is in a critical period of high-quality development.
Meng Suhe, Honorary Chairman of the China Society for Food Science and Technology, Chen Wei, Academician of the Chinese Academy of Engineering, Chairman of the Probiotics Branch of the China Society for Food Science and Technology, President of Jiangnan University, Fan Hongping, Deputy Director of the Special Food Safety Supervision and Administration Department of the State Administration for Market Regulation, China Food Science and Technology Shao Wei, Executive Vice President of the Society, Li Ning, Director of the National Center for Food Safety Risk Assessment, and representatives from the Consumer Goods Industry Department of the Ministry of Industry and Information Technology, the Food Safety Standards and Monitoring and Evaluation Department of the National Health Commission, Zhejiang University, Inner Mongolia Agricultural University, Shanghai University of Science and Technology, Representatives from China National Institute of Food and Fermentation Industry Co.
Strengthen the construction of source standards
For the first time, the requirement for systematic evaluation of probiotic strains was proposed
In her speech, Shao Wei pointed out that based on the level of strains, strengthening the standard construction of probiotic raw materials and regulating from the source is the key to promoting the healthy development of the probiotic industry
Fan Hongping pointed out that the probiotic raw materials themselves have high technological content, involving food science, microbiology, medicine and other disciplines, so the scientific supervision of probiotic health food is also complicated
In his speech, Li Ning said that the group standard of "General Principles of Probiotics for Food" issued by the Society based on science forms an effective supplement to China's existing standard and regulatory system and is conducive to promoting the high-quality development of the industry
Chen Wei pointed out that the group standard formulated this time emphasizes that the evaluation of the safety and health effects of probiotics in products should be at the "strain" level, and provides specific evaluation procedures and guidelines, which is a great progress.
Strengthen the connotation of science and technology
Guide the industry to use probiotics scientifically
Professor Zhang Heping from Inner Mongolia Agricultural University said that China's probiotics industry is currently booming, and major breakthroughs have been made in basic research and production technology, and technology is playing an increasingly important role in promoting the construction of probiotics standards.
The concept of “sufficient amount” of probiotics is well known by more and more consumers, so what is the appropriate amount of probiotics intake, Dean of the School of Health Science and Engineering, University of Shanghai for Science and Technology Professor Ai Lianzhong explained that the recommended intake of probiotics in the current research literature and relevant international standards and regulations is mainly concentrated in 107-1011 CFU/d, but because the efficacy of probiotics is strain- and population-specific, each probiotic Effective doses of bacteria vary, and some strains may have healthy effects at lower doses
Dr.
In line with international standards
Meet the new needs of industry innovation and development
Professor He Guoqing of Zhejiang University said at the meeting that sound and complete probiotic standards and regulations are an important guarantee for safeguarding consumers' rights and interests and regulating the healthy development of the industry
When interpreting the content of the standard, researcher Xu Jin from the National Center for Food Safety Risk Assessment said that the group standard has basic requirements for food probiotics, strain level requirements, production process requirements, technical requirements, storage and transportation, application in food and labeling Labeling and other contents are standardized, and while in line with international standards and regulations, it meets the needs of the innovative development of China's probiotics industry at this stage
Yao Su, vice president of China National Institute of Food and Fermentation Industry Co.
Dr.
It is understood that the group standard of "General Principles of Probiotics for Food" released this time is organized by Jiangnan University, National Center for Food Safety Risk Assessment, Shanghai University of Science and Technology, China Institute of Food Fermentation Industry Co.
"China Food News" (version 03 on June 21, 2022)
(Editor-in-charge: Yuan Guofeng)