Recently, the China Association of Fragrance Flavor and Cosmetic Industries received the Letter on Soliciting Opinions on the Amended Document No. 1 to GB 2760-2024 National Food Safety Standard Standard for Uses of Food Additives (Draft for Comments) from the China National Center for Food Safety Risk Assessment, proposing to dynamically adjust the list of food flavoring substances in the standard. Specifically, Arabic gum (Code N249) in Table B.2 of Appendix B will be removed. In Table B.3 of Appendix B, 1,2-Propanediol (Code S0001), Triethyl citrate (Code S0513), Triacetin (Code S1206), Methyl cellulose (Code S1076), Mintlactone (Code S0641), Estragole (Code S0061), 3-Acetyl-2,5-dimethylfuran (Code S1215), Glycerol ester of rosin (Code S1358) and Gum Arabic, hydrogen octenylbutane dioat (Code S1367) will be removed. This revision has a direct and significant impact on the production and business operations of industry. The deadline for comments is July 25, 2025.

Source: China Association of Fragrance Flavor and Cosmetic Industries

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