China’s CFSA Collects Public Comment on Three New Food Raw Materials

On August 28, 2024, the China National Center for Food Safety Risk Assessment (CFSA) issued a call for public comment on three new food raw materials: lemon myrtle leaf, Maqui Berry anthocyanins, and wheat polar lipids.

Comments are welcome until September 27, 2024. The details are as follows:

1.Lemon myrtle leaf

Name	Lemon myrtle leaf
Basic information	Source: Leaves of Backhousia citriodora F. Muell.
Brief description of the production process	Made from leaves of Backhousia citriodora F. Muell. through processes including harvesting, sorting, washing, and drying.
Other information	The labels and instructions shall bear a statement indicating that they should not be consumed by infants, pregnant women and breastfeeding women, along with information on the unsuitable population; Food safety parameters shall comply with the following requirements:
	Lead (Pb), mg/kg	≤	1.0
	Cadmium (Cd), mg/kg	≤	0.5
	Arsenic (As), mg/kg	≤	0.5

2.Maqui Berry anthocyanins

Name	Maqui Berry anthocyanins
Basic information	Source: Aristotelia chilensis
Brief description of the production process	Made from the fruits of Aristotelia chilensis through processes including aqueous extraction, filtration, purification, concentration, and drying.
Recommended intake	≤ 900 mg/day (expressed as a total anthocyanin content of 35 g/100 g; for amounts exceeding this content, calculate based on the actual content)
Other information	Scope of use and maximum levels: Milk and milk products (0.8 g/kg for modified milk and flavored fermented milk, milk powder and the formulated products are converted according to the mass of liquid after preparation); beverages (0.8 g/kg for liquid beverages, solid beverages are converted according to the mass of liquid after preparation); jelly, cocoa products, chocolates and chocolate products, including chocolate and chocolate products with cocoa butter substitute (14 g/kg); candy (40 g/kg); frozen beverages (8 g/kg); bakery foods (4 g/kg); alcoholic beverages (4 g/kg); The labels and instructions shall bear a statement indicating that they should not be consumed by infants, pregnant women and breastfeeding women, along with information on the unsuitable population and consumption limits; and See the Appendix for specifications and food safety parameters.

3.Wheat polar lipids

Name	Wheat polar lipids
Brief description of the production process	Made from wheat flour through processes including ethanol extraction, acetone precipitation, separation, drying, and crushing.
Recommended intake	≤ 30 mg/day (expressed as a Digalactosyl diglyceride content of 40 g/100 g; for amounts exceeding this content, calculate based on the actual content)
Other information	Scope of use and maximum levels: Beverages (0.1 g/kg for liquid beverages, solid beverages are converted according to the mass of liquid after preparation); The labels and instructions shall bear a statement indicating that they should not be consumed by infants, pregnant women and breastfeeding women, along with information on the unsuitable population and consumption limits; and See the Appendix for specifications and food safety parameters.

(Source: CIRS Group)

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