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In 2019, the National Health Commission of the People's Republic of China (NHC) issued three announcements (No. 2, 2019; No. 4, 2019; No.6, 2019) by the form of “Three New Food”, which approved a total of 71 products including new food raw materials (novel food), new food additives, and food-related products (new food contact substances). Among them, there were 28 new food additives (including expanded use) approved.

Besides, from websites of NHC and China National Center for Food Safety Risk Assessment (CFSA), in 2019, a total of 56 new food additives applications were accepted, and 34 new food additives (including expanded use) passed the technical evaluation and were issued for public comments.

CIRS Group will take you to detailed information about the acceptance and approval of new food additives in China in 2019.

1. List of new food additives application acceptance in 2019 (56 types)

In 2019, a total of 56 new food additives (including expanded use) applications were accepted by NHC. The acceptance numbers are all shown in the "卫食添新申字", and No distinction between domestic and imported products.

Some new products, especially those that applied in the first half of the year have passed the technical review by CFSA and were issued for public comments. Besides, a few new products were officially approved in 2019.

No	Acceptance Date	Acceptance Code	Name of New Food Additives
1	2019-01-07	卫食添新申字(2019)第0001号	Mono- and diglycerin fatty acid esters
2	2019-01-11	卫食添新申字(2019)第0002号	Caramel (ammonium sulfite method)
3	2019-01-11	卫食添新申字(2019)第0003号	Sodium stearoyl lactylate
4	2019-01-11	卫食添新申字(2019)第0004号	Iron oxide red
5	2019-01-18	卫食添新申字(2019)第0005号	Propionic acid and its sodium, and calcium salts
6	2019-01-23	卫食添新申字(2019)第0006号	Potassium acesulfame (also known as acesulfame)
7	2019-01-23	卫食添新申字(2019)第0007号	Potassium acesulfame (also known as acesulfame)
8	2019-02-18	卫食添新申字(2019)第0008号	Disodium pyrophosphate
9	2019-02-18	卫食添新申字(2019)第0009号	Hexametaphosphate
10	2019-02-18	卫食添新申字(2019)第0010号	sodium tripolyphosphate
11	2019-02-26	卫食添新申字(2019)第0011号	Calcium sulfate
12	2019-02-28	卫食添新申字(2019)第0012号	Nisin
13	2019-03-05	卫食添新申字(2019)第0013号	Chili Red
14	2019-03-12	卫食添新申字(2019)第0014号	Lipase
15	2019-03-12	卫食添新申字(2019)第0015号	Glucose isomerase
16	2019-03-12	卫食添新申字(2019)第0016号	alpha-amylase
17	2019-03-12	卫食添新申字(2019)第0017号	Lactase
18	2019-03-12	卫食添新申字(2019)第0018号	Arabinofuranosidase
19	2019-03-12	卫食添新申字(2019)第0019号	Xylanase
20	2019-03-12	卫食添新申字(2019)第0020号	Monascus yellow pigment
21	2019-03-21	卫食添新申字(2019)第0021号	Glucuronide
22	2019-03-21	卫食添新申字(2019)第0022号	ε-polylysine hydrochloride
23	2019-03-27	卫食添新申字(2019)第0023号	Disodium ethylenediamine tetraacetate
24	2019-03-27	卫食添新申字(2019)第0024号	caramel colour
25	2019-04-01	卫食添新申字(2019)第0025号	Lipase
26	2019-04-01	卫食添新申字(2019)第0026号	Polygalacturonase
27	2019-04-01	卫食添新申字(2019)第0027号	Carboxypeptidase
28	2019-04-02	卫食添新申字(2019)第0028号	Rosemary extract
29	2019-04-02	卫食添新申字(2019)第0029号	Stevioside
30	2019-04-03	卫食添新申字(2019)第0030号	Isoamylase
31	2019-04-08	卫食添新申字(2019)第0031号	Nitrous oxide
32	2019-05-15	卫食添新申字(2019)第0032号	Red yeast red
33	2019-05-16	卫食添新申字(2019)第0033号	coconut candy
34	2019-05-22	卫食添新申字(2019)第0034号	Phosphoric acid
35	2019-05-22	卫食添新申字(2019)第0035号	sulfuric acid
36	2019-05-28	卫食添新申字(2019)第0036号	Natamycin
37	2019-06-21	卫食添新申字(2019)第0037号	Mixed tocotrienol concentrate
38	2019-07-08	卫食添新申字(2019)第0038号	Selenized carrageenan
39	2019-07-16	卫食添新申字(2019)第0039号	Sucrose fatty acid ester
40	2019-07-31	卫食添新申字(2019)第0040号	Potassium acesulfame (also known as acesulfame)
41	2019-08-02	卫食添新申字(2019)第0041号	Dihydroquercetin
42	2019-08-21	卫食添新申字(2019)第0042号	Seaweed calcium
43	2019-08-22	卫食添新申字(2019)第0043号	Hexametaphosphate
44	2019-08-23	卫食添新申字(2019)第0044号	Steviol glycosides
45	2019-09-04	卫食添新申字(2019)第0045号	1,4-α-glucan branching enzyme preparation
46	2019-09-06	卫食添新申字(2019)第0046号	1-cyclopropanemethyl-4-methoxybenzene
47	2019-09-16	卫食添新申字(2019)第0047号	Protein glutaminase
48	2019-09-17	卫食添新申字(2019)第0048号	Plant carbon black
49	2019-09-27	卫食添新申字(2019)第0049号	Disodium phosphate
50	2019-11-01	卫食添新申字(2019)第0050号	Disodium ethylenediamine tetraacetate
51	2019-11-06	卫食添新申字(2019)第0051号	dl-tartaric acid
52	2019-11-08	卫食添新申字(2019)第0052号	Galactooligosaccharide
53	2019-11-08	卫食添新申字(2019)第0053号	Soluble soy polysaccharide
54	2019-11-19	卫食添新申字(2019)第0054号	Sodium dihydrogen phosphate
55	2019-12-26	卫食添新申字(2019)第0055号	Sucralose
56	2019-12-27	卫食添新申字(2019)第0056号	Manganese sulfate

2. List of new food additives which passed the technical review and were issued for public comments in 2019 (34 types)

In 2019, 34 of new food additives passed the technical review by CFSA and were issued for public comments. These include 2 types of new food nutrition enhancers, 2 types of new food flavouring, 14 types of new enzymes, and 16 types of expended use of existing food additives (including 1 nutrition enhancer and 1 processing aids). All the products that were issued for public comments on March 18 and May 22 have been approved on December 13.

1) List of new food nutrition enhancers which passed the technical review and were issued for public comments (2 types)

No.	Additive Name	Food Classification Number	Food Name	Use Limitation	Approval Status (As of the end of 2019)
1	Vitamin K2 (Synthetic method)	01.03.02	Modified milk powder (for children only)	420 μg/kg~750 μg/kg	Issued public comment on May 22, 2019 Approved on December 13, 2019
			Modified milk powder (for pregnant and lying-in woman only)	340 μg/kg~680 μg/kg
2	Vitamin K2 (Synthetic method)	01.03.02	Modified milk powder (for children only)	420 μg/kg~750 μg/kg	Issued public comment on October 15, 2019
			Modified milk powder (for pregnant and lying-in woman only)	340 μg/kg~680 μg/kg

Note: The main raw materials and production processes of the above two Vitamin K2 are different.

2) List of new food flavorings which passed the technical review and were issued for public comments (2 types)

No.	Name of Food Flavoring	Food Classification Number	Food Name	Use Limitation	Approval Status (As of the end of 2019)
1	(1R, 2S, 5R) -N- (4-methoxyphenyl) -5-methyl-2- (1-methylethyl) cyclohexylformamide	—	Formulated into food flavors for all types of food (except food category in Table B.1 of GB 2760-2014)	No limitation	Issued public comment on March 18, 2019. Approved on December 13, 2019.
2	2- (4-methylphenoxy) -N- (1H-pyrazol-3-yl) -N- (thien-2-ylmethyl) acetamide	—	Formulated into food flavors for all types of food (except food category in Table B.1 of GB 2760-2014)	No limitation	Issued public comment on March 18, 2019. Approved on December 13, 2019.

3) List of new food enzymes which passed the technical review and were issued for public comments (14 types)

No.	Name of Enzyme	Source	Donor	Approval Status (As of the end of 2019)
1	Glucoamylase	Trichoderma reesei	Trichoderma reesei	Issued public comment on May 22, 2019. Approved on December 13, 2019.
2	Arabinofuranosidase	Trichoderma reesei	Talaromyces pinophilus	Issued public comment on June 24, 2019.
3	Pectinlyase	Trichoderma reesei	Aspergillus niger	Issued public comment on June 24, 2019.
4	Xylanase	Trichoderma reesei	Talaromyces leycettanus	Issued public comment on June 24, 2019.
5	Lactase	Bacillus licheniformis	Bifidobacterium bifidum	Issued public comment on June 24, 2019.
6	Polygalacturonase	Aspergillus niger	Aspergillus niger	Issued public comment on August 9, 2019.
7	Maltotetraohydrolase	Bacillus licheniformis	Pseudomonas stutzeri	Issued public comment on August 9, 2019.
8	Alpha-glucosidase	Trichoderma reesei	Aspergillus niger	Issued public comment on August 9, 2019.
9	Carboxypeptidase	Aspergillus niger	Aspergillus niger	Issued public comment on August 9, 2019.
10	Lipase	Aspergillus niger	Fusarium culmorum	Issued public comment on August 9, 2019.
11	Alpha-amylase	Trichoderma reesei	Aspergillus kawachii	Issued public comment on October 15, 2019.
12	Protease	Trichoderma reesei	Trichoderma reesei	Issued public comment on October 15, 2019.
13	Glucose isomerase	Streptomyces rubiginosus	Streptomyces rubiginosus	Issued public comment on October 15, 2019.
14	Lipase	Hansenula polymorpha	Fusarium hetreosporum	Issued public comment on October 15, 2019.

4) List of new expended use of existing food additives which passed the technical review and were issued for public comments (16 types)

No.	Name of Additive s	Function	Food Classification Number	Food Name	Max.（g/kg）	Approval Status (As of the end of 2019)
1	Calcium propionate	Preservative	08.02.01	Conditioned meat products (raw meat with added ingredients)	3.0 （propionic acid）	Issued public comment on March 18, 2019. Approved on December 13, 2019.
1	Calcium propionate	Preservative	08.03.02	Smoked, roasted, grilled meat	3.0 （propionic acid）
2	caramel colour (Ammonium sulfite method)	Colorant	15.01.07	Other distilled spirits (only tequila)	1.0 g/L	Issued public comment on March 18, 2019. Approved on December 13, 2019.
3	Sodium stearoyl lactylate	Emulsifier stabilizer	02.05	Other fats or fat products (only powder fat)	2.0	Issued public comment on March 18, 2019. Approved on December 13, 2019.
4	Plant carbon black	Colorant	04.04.01.02	Dried beans	No Limitation	Issued public comment on March 18, 2019. Approved on December 13, 2019.
4	Plant carbon black	Colorant	04.05.02	Processed nuts and seeds	No Limitation
5	Monascus yellow pigment	Colorant	12.10.01.02	Chicken essence, chicken powder	No Limitation	Issued public comment on May 22, 2019. Approved on December 13, 2019.
6	ε-polylysine hydrochloride	Preservative	10.02.01	Spiced corned egg	0.5	Issued public comment on May 22, 2019. Approved on December 13, 2019.
7	Chili Red	Colorant	04.04.01.03	Dried bean products	No Limitation	Issued public comment on May 22, 2019. Approved on December 13, 2019.
7	Chili Red	Colorant	09.04	Cooked aquatic products (ready to eat)	No Limitation
8	Potassium acesulfame (also known as acesulfame)	Sweetener	04.04.01.02	Dried beans	0.2	Issued public comment on June 24, 2019.
			06.06	Ready-to-eat cereals, including rolled oats (flakes)	0.8
			07.02	Pastry	0.5
			14.05.01	Tea drinks	0.58
9	Rosemary extract	Antioxidants	14.03.02	Vegetable protein drinks	0.15	Issued public comment on August 9, 2019.
10	Phosphoric acid	Processing aids for the food industry (autolysis accelerators)	—	Production process of yeast processed products	—	Issued public comment on August 9, 2019.
11	Selenized carrageenan	Nutrition Enhancer	01.03.02	Modified milk powder (except children's milk powder)	140 μg/kg～280 μg/kg	Issued public comment on August 9, 2019.
			01.03.02	Modified milk powder (for children only)	60 μg/kg～130 μg/kg
			06.02	Rice and rice products	140 μg/kg～280 μg/kg
			06.03	Wheat flour and its products	140 μg/kg～280 μg/kg
			06.04	Grain flour and its products	140 μg/kg～280 μg/kg
			07.01	Bread	140 μg/kg～280 μg/kg
			07.03	Biscuit	30 μg/kg～110 μg/kg
12	Calcium sulfate	Stabilizers and coagulants	06.05.02	Starch products	10.0	Issued public comment on October 15, 2019.
			07.04	Baked food stuffing and surface paste	10.0
			08.02.01	Conditioned meat products (raw meat with added ingredients)	5.0
			08.03.09	Other cooked meat products	5.0
			09.02.03	Frozen surimi products (including fish balls, etc.)	3.0
			12.10.02.04	Other semi-solid compound seasonings	10.0
			16.01	Jelly	10.0
13	Stevioside	Sweetener	04.02.02.03	Pickled vegetables	0.23	Issued public comment on October 15, 2019.
			04.02.02.06	Fermented vegetable products	0.20
			04.04.01.05	New soybean products (soy protein and puffed food, soy vegetarian meat, etc.)	0.09
			05.01	Cocoa products, chocolates and chocolate products, including cocoa butter substitutes and products	0.83
			07.03	Biscuit	0.43
14	Acesulfame potassium (aka acesulfame)	Sweetener	15.02	Wine	0.35	Issued public comment on October 15, 2019.
15	Plant carbon black	Colorant	12.10	Compound seasoning	5.0	Issued public comment on October 15, 2019.
15	Plant carbon black	Colorant	16.06	Puffed food	5.0	Issued public comment on October 15, 2019.
16	Sucrose fatty acid ester	Emulsifier	01.02.02	Flavored fermented milk	1.5	Issued public comment on December 9, 2019.

3. List of approved new food additives in 2019 (28 types)

In 2019, 28 types of new food additives were approved by NHC, which include 1 type of new food nutrition enhancer, 3 types of new food flavorings, 2 types of new food enzymes for the food industry, 3 types of expended use of existing food nutrition enhancers, 17 types of expended use of existing food additives, and 2 types of expended use of existing processing aids for the food industry.

Due to the high number of applications for food additives for the same product and the lack of clear information on the scope of use, the information on some approved products is missing. CIRS summarized relevant information below:

1) List of approved new food nutrition enhancer (1 type)

No.	Name	Food Classification Number	Food Name	Use Limitation	Accept information, public comment, and approve announcements (As of the end of 2019)
1	Vitamin K2 (Synthetic method)	01.03.02	Modified milk powder (for children only)	420 μg/kg~ 750 μg/kg	Accepted on September 5, 2018. Acceptance number:卫食添新申字(2018)第0029号； Issued public comment on May 22, 2019. Approved on December 13, 2019.
1	Vitamin K2 (Synthetic method)	01.03.02	Modified milk powder (for pregnant and lying-in woman only)	340 μg/kg~ 680 μg/kg

2) List of approved new food flavorings (3 types)

No.	Name of Food Flavorings	Using dosage and scope	Accept information, public comment, and approve announcements (As of the end of 2019)
1	L-γ-glutamyl-L-valyl-glycine	Formulated into food essence for various foods (except the food category in Table B.1 of GB 2760-2014). No limitation of the dosage.	No information about acceptance. Issued public comment on September 29, 2018. Approved on May 29, 2019.
2	(1R, 2S, 5R) -N- (4-methoxyphenyl) -5-methyl-2- (1-methylethyl) cyclohexylformamide		Accepted on September 29, 2018. Acceptance number:卫食添新申字(2018)第0032号； Issued public comment on March 18, 2019. Approved on December 13, 2019.
3	2- (4-methylphenoxy) -N- (1H-pyrazol-3-yl) -N- (thien-2-ylmethyl) acetamide		Accepted on November 15, 2018. Acceptance number:卫食添新申字(2018)第0036号； Issued public comment on March 18, 2019. Approved on December 13, 2019.

3) List of approved new enzyme for food industry (2 types)

No.	Name of Enzyme	Source	Donor	Note	Accept information, public comment, and approve announcements (As of the end of 2019)
1	Glucose oxidase	Penicillium chrysogenum	/	The quality specifications of glucose oxidase should meet the requirements of the GB 1886.174.	Accepted on October 12, 2017. Acceptance number:卫食添新申字(2017)第0044号； Issued public comment on April 16, 2018. Approved on July 22, 2019.
2	Glucoamylase	Trichoderma reesei	Trichoderma reesei	The quality specifications of glucoamylase should meet the requirements of the GB 1886.174.	Accepted on August 03, 2018. Acceptance number:卫食添新申字(2018)第0024号； Issued public comment on May 22, 2019. Approved on December 13, 2019.

4) List of approved expended use of existing food nutrition enhancer (3 types)

No.	N ame of Nutri tion Enhancer	Food Classification Number	Food Name	Dosage Limitation	Accept information, public comment, and approve announcements (As of the end of 2019)
1	Galactomannan	13.03	Food for special medical purposes (except those involved in 13.01)	≤120 g/kg	Accepted on September 05, 2018. Acceptance number:卫食添新申字(2018)第0028号； Issued public comment on September 29, 2018. Approved on May 29, 2019.
2	Selenium-enriched yeast	13.03	Food for special medical purposes (except those involved in 13.01)	Comply to the requirements on selenium in GB 29922	Accepted on August 09, 2018. Acceptance number:卫食添新申字(2018)第0026号； Issued public comment on September 29, 2018. Approved on May 29, 2019.
3	Galacto-oligosaccharides (source of whey filtrate)	01.03.02	Modified milk powder (for children only)	Less than 64.5 g/kg	Accepted on February 07, 2018. Acceptance number:卫食添新申字(2018)第0004号； Issued public comment on April 16, 2018. Approved on July 22, 2019.

5) List of approved expended use of existing food additives (17 types)

No.	Name of Additives	Function	Food Classification Number	Food Name	Max Dosage（g/kg）	Accept information, public comment, and approve announcements (As of the end of 2019)
1	Silica	Anticaking agent	13.05	Other special dietary foods (only for 1-10 years old special medical purpose foods)	10	Accepted on September 05, 2018. Acceptance number: 卫食添新申字(2018)第0030号 Issued public comment on September 29, 2018. Approved on May 29, 2019.
2	β-cyclodextrin	Other	04.02.02.03	Pickled vegetables	0.5	No information about acceptance. Issued public comment on September 29, 2018. Approved on May 29, 2019.
3	sulfur	Preservative	12.09.01	Spices and powder (star anise only)	0.15 (Based on sulfur dioxide residue)	Accepted on October 16, 2017. Acceptance number:卫食添新申字(2017)第0045号； Issued public comment on September 29, 2018. Approved on May 29, 2019.
4	Soluble soy polysaccharide	Anticaking agent	06.03.02.01	Raw wet noodle products (such as noodles, dumpling skins, coriander skins, roast wheat skins)	5.0	Accepted on May 23, 2018. Acceptance number: 卫食添新申字(2018)第0014号； Issued public comment on June 07, 2018. Approved on July 22, 2019.
5	Caramel colour (Ammonia production)	Colorant	15.01.07	Other distilled spirits (only tequila)	1.0 g/L	Accepted on November 06, 2018. Acceptance number: 卫食添新申字(2018)第0035号； No information about public comment. Approved on July 22, 2019.
6	Caramel (common law)	Colorant	15.01.07	Other distilled spirits (only tequila)	1.0 g/L	Accepted on November 06, 2018. Acceptance number:卫食添新申字(2018)第0034号； No information about public comment. Approved on July 22, 2019.
7	Polyglycerol Ricinoleate (PGPR)	Emulsifier	05.04	Decorative confections (such as craft styling, or for cake decoration), crests (non-fruit materials), and sweet juices (chocolate coating only)	5.0	Accepted on August 30, 2018. Acceptance number:卫食添新申字(2018)第0027号； No information about public comment. Approved on July 22, 2019.
8	Chili Red	Colorant	04.04.01.05	New soybean products (soy protein and puffed food, soy vegetarian meat, etc.)	No limitation	Accepted on March 27, 2019. Acceptance number: 卫食添新申字(2018)第0006号； Issued public comment on June 07, 2018. Approved on July 22, 2019.
8	Chili Red	Colorant	12.09.02	Spice oil	No limitation
9	Chili oleoresin	Flavor enhancer, Colorant	08.02.01	Conditioned meat products (raw meat with added ingredients)	No limitation	Accepted on March 27, 2018. Acceptance number: 卫食添新申字(2018)第0007号； Issued public comment on June 07, 2018. Approved on July 22, 2019.
			08.02.02	Pickled bacon products (such as bacon, bacon, plate duck, Chinese ham, sausage)
			08.03.01.02	Braised meat
			12.09.02	Spice oil	10.0
10	Vitamin E (dl-α-tocopherol, d-α-tocopherol, mixed tocopherol concentrate)	Antioxidants	02.02	Water and oily fat emulsified products	0.5	Accepted December 11, 2017. Acceptance number: 卫食添新申字(2017)第0049号； Issued public comment on April 16, 2018. Approved on July 22, 2019.
10		Antioxidants	02.03	Fat emulsified products except those from 02.02, including mixed and / or flavored fat emulsified products	0.5
11	Calcium propionate	Preservative	08.02.01	Conditioned meat products (raw meat with added ingredients)	3.0 (propionic acid)	Accepted on January 18, 2019. Acceptance number: 卫食添新申字(2019)第0005号； Issued public comment on March 18, 2019. Approved on December 13, 2019.
11	Calcium propionate	Preservative	08.03.02	Smoked, roasted, grilled meat	3.0 (propionic acid)
12	Monascus yellow pigment	Colorant	12.10.01.02	Chicken essence, chicken powder	No limitation	Accepted on March 12, 2019. Acceptance number: 卫食添新申字(2019)第0020号； Issued public comment on May 22, 2019. Approved on December 13, 2019.
13	Caramel colour (Ammonium sulfite method)	Colorant	15.01.07	Other distilled spirits (only tequila)	1.0 g/L	Accepted on November 06, 2019. Acceptance number: 卫食添新申字(2018)第0033号； Issued public comment on March 18, 2019. Approved on December 13, 2019.
14	ε-polylysine hydrochloride	Preservative	10.02.01	Spiced corned egg	0.5	Accepted on March 21, 2019. Acceptance number: 卫食添新申字(2019)第0022号； Issued public comment on May 22, 2019. Approved on December 13, 2019.
15	Chili Red	Colorant	04.04.01.03	Dried bean products	No limitation	Accepted on March 05, 2019. Acceptance number: 卫食添新申字(2019)第0013号； Issued public comment on May 22, 2019. Approved on December 13, 2019.
15	Chili Red	Colorant	09.04	Cooked aquatic products (ready to eat)	No limitation
16	Sodium stearoyl lactylate	Emulsifier, stabilizer	02.05	Other greases or oil products (only powder grease)	2.0	Accepted on January 11, 2019. Acceptance number: 卫食添新申字(2019)第0003号； Issued public comment on March 18, 2019. Approved on December 13, 2019.
17	Plant carbon black	Colorant	04.04.01.02	Dried beans	No limitation	Accepted on December 12, 2018. Acceptance number: 卫食添新申字(2018)第0040号； Issued public comment on March 18, 2019. Approved on December 13, 2019.
17	Plant carbon black	Colorant	04.05.02	Processed nuts and seeds	No limitation

6) List of approved expended use of existing processing aids for the food industry (2 types):

No	Name of pr ocessing aid	Function	Using Scope	Accept information, public comment, and approve announcements (As of the end of 2019)
1	Sodium formate	Processing aids for the food industry (Nutrient for fermentation)	Fermentation process	No information about acceptance. Issued public comment on April 16, 2018. Approved on July 22, 2019.
2	Propionic acid and its sodium and calcium salts	Processing aids for the food industry (Nutrient for fermentation)	Yeast production process, residue≤0.1 g/kg	Accepted on August21, 2017. Acceptance number: 卫食添新申字(2017)第0043号； No information on public comment. Approved on July 22, 2019.

Summary:

There are three main stages of applying for a new food additive. Firstly, NHC accepts the application. Secondly, CFSA will run a technical review and issue public comments. Finally, if everything goes well, NHC will approve the application. Generally, it will take approximately 1 year to apply for a new food additive. While, if the application is about expending usage scope, the timeline may be shorter.

We can also speculate that the supplementary documents may not need during the application process. The period from the issue of public comments to approval needs about a half year. During the time, government staff will collect and discuss all the public comments from other people or enterprises, and communicate with other relative departments.

Meanwhile, the summary indicates that the mainstream new products focus on the enzyme, nutrition enhancer, and food flavoring. The application about expanding use scope includes nutrition enhancer, food flavoring, food additives, and process aid. This phenomenon reflects the fast development of enzymes, food flavorings and nutrition enhancers.

Note: There may be omissions and errors in the data statistics process because of the change of the official website. The data in this article is for reference only. Please refer to the official information published by government departments.

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Analysis of Application Approval of New food Additives in 2019