On February 8, 2025, the new version of the National Food Safety Standard Standard for Uses of Food Additives (GB 2760-2024) was officially implemented. The main changes are as follows:

01 Revised the definition of food additive

According to the Food Safety Law implemented in 2015, the definition of food additive has been added to include nutritional fortification substances.

02 Deleted some varieties

After industry investigation and risk assessment, basella rubra red, buddleia yellow, jujube pigment, 2,4-dichlorophenoxy acetic acid, funoran (gloiopeltis furcata), azodicarbonamide, etc. are no longer necessary for process, are deleted, and cannot be used in various types of foods.

03 Adjusted the scope and usage

• Canned food: preservatives such as ε-polylysine hydrochloride, nisin, sorbic acid, potassium sorbate and stabilized chlorine dioxide should no longer be used.

• Vinegar: acetic acid should not be used.

• Fruit and vegetable juice (puree): natamycin should not be used.

• Distilled spirits: β-carotene and diacetyle tartaric acid esters of mono(di)glycerides should not be used.

• Dehydroacetic acid, sodium dehydroacetate: should not be used in butter, concentrated butter, starch products, bread, pastry, baked food fillings and coating, prepared meat products, canned meat, fruit and vegetable juice (puree), etc., only allowed to be used in pickled vegetables, and the maximum amount of use is adjusted from 1.0g/kg to 0.3g/kg.

04 Requirements for mixed use of sweeteners

In the same food category, when the sweeteners aspartame-acesulfame salt and aspartame are used at the same time, or aspartame-acesulfame salt and acesulfame potassium are used at the same time, the maximum amount of combined use cannot exceed that of aspartame or acesulfame potassium stipulated in the standard.

05 Changed the use of processing aids for food

Hydrogen peroxide: the scope of use is limited to the processing of starch sugar, oils and fats, seaweed and other specific processes.

β-cyclodextrin: prohibited to use in the processing of pasteurized milk and sterilized milk.

Other prohibited aids: 1,2-dichloroethane, mineral oil, ammonium phosphate, etc. are prohibited from being used in food production.

06 Adjusted the classification system

Added food categories: other starch products (such as cold noodles), other grain products, meatballs, etc.

Deleted food categories: prepared soy sauce, prepared vinegar, prepared sauce, etc.

07 Other revisions

Query method: modified the query method of provisions for the use of food additives in Appendix A, integrated the content of Table A.3 in the old standard into Table A.1 and Table A.2, and then merged the content of Table A.2 into Table A.1, abolishing the complicated step of looking up Table A.2 before looking up Table A.1 and Table A.3 in the old standard.

The bring-in principle: revised the bring-in principle of food additives in ingredients to make it clear that additives should play a process role in the end product, rather than in the raw material.

Food flavoring substances: deleted the provisions for the use of Anise star, Oregano, Licorice root, etc.

Food importers should promptly understand the latest national food safety standards, and check the compliance of uses of food additives before importing food to avoid economic losses and legal liabilities caused by unqualified imports.

Source: Huangpu Customs 12360

Note: This article is compiled by Antion. Please indicate the source for reprint.