On September 6, the National Health Commission publicly responded to the “Suggestions on Accelerating the Promotion of Nutritional Fortification in Dairy Products.” The response includes the following points:
- Revision of Relevant Standards and Incorporation of the Concept of Food Fortification for the Public: The commission’s “National Food Safety Standard for the Use of Nutritional Fortifiers in Foods” (GB 14880-2012) applies to the use of nutritional fortifiers in food. This standard is currently being revised, referencing documents from the Codex Alimentarius Commission and the World Health Organization, as well as food fortification practices from other countries. The revision proposes the concept of “public food fortification,” which aims to add one or more micronutrients to widely consumed foods (such as rice, flour, oil, and milk) to guide the nutritional fortification of common foods and improve the nutritional health of the population in China.
- Promotion of Dairy Products as a Carrier for Public Food Fortification: The “National Food Safety Standard for the Use of Nutritional Fortifiers in Foods” (GB 14880-2012) allows for the nutritional fortification of dairy products such as modified milk, flavored fermented milk, and modified milk powder. The current revision of the standard considers including sterilized milk and other dairy products as carriers for nutritional fortification.
- Revision of Group Standards for Student Milk: The State Administration for Market Regulation is actively improving the group standard system and strengthening enforcement supervision. The China Dairy Association and other organizations have already issued several group standards related to student milk, including “Pasteurized Milk for Student Drinking,” “Fermented Milk for Student Drinking,” and “Safety Standards for Student Milk and School Management.”
Source: National Health Commission.
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