Global Food

Global Foodmate Attend the B2B Meeting on Polish Export Products Conference

Global Foodmate Report On June 12th 2018, the B2B Meeting on Polish Export Products Conference sponsored by the Polish Investment & Trade Agency was held as scheduled at Renaissance Shanghai Yuyuan Hotel. Nearly 10 companies from Poland, including HPBA GROUP, Mega Group, Hockma & Partners, and approximate 20 Chinese companies came to the scene. The Foodmate Information Service and Business Department- Global Foodmate was invited to attend the conference. The conference began with a presentation by Dr. Andrzej Juchniewicz, the chief representative of the Polish Investment and Trade Bureau in China, of the participating companies and invited guests. The guests and experts present at the scene gave a splendid speech on topics related to food import and export trade. Hanking Zhao (Zhao Hanqing), an overseas project manager of Foodmate Information Services and Business Department - Overseas Team, shared the “China Food Safety Regulatory framework” and “China Food Fundamental Regulation System , “China's import and export food policies and regulations”, and other regulatory knowledge with the theme of "China's Food Safety Regulatory System". Hanking started from the three aspects of food pre-import registration, import inspection, and post-import supervision. The keynote speeches of the overseas team were praised by the participants. The participants have positive feedback that this topic sharing will help improve the overseas food companies to understand the Chinese food regulatory system and strengthen the awareness of overseas companies on the import food process policies. The Foodmate Information Service and Business Department provides advisory services for overseas food companies on interpretation of food standards and regulations, food safety information monitoring, label compliance audits, and food enterprises registration declarations. Welcome to inquire.  

5.18-7.10 2018 The National Health Commission issued a letter on the solicitation of opinions on four food safety national standards (draft for solicitation) "National Food Safety Standard for Flavored Noodle Products".

 On May 18th, 2018, the National Health Commission issued a letter on the solicitation of opinions on four food safety national standards (draft for soliciting opinions), including the “National Food Safety Standard Specification” , "National Food Safety Standard for Edible Animal Blood Products", "National Food Safety Standard for Food Contact Composite Materials and Products", "National Food Safety Standard for Food Contact Starch based Plastic Materials and Products". The deadline for soliciting comments is July 10, 2018. Please send your advise to Foodmate to participate into the solicitation comment.

5.15-5.30 2018 National Health Commission Announces Public Announcement on Public Consultation on “Regulations on the Administration of Salt Iodine-eliminating Iodine Deficiency” Revised Draft

On May 15, 2018, the National Health Commission issued an announcement on public comments on the revised version of the “Regulations on the Administration of Salt Iodine-eliminating Iodine Deficiency”. The deadline for soliciting comments is May 31, 2018. Please send your advise to Foodmate to participate into the solicitation comment.

4.16-5.11 2018 National Food Safety Risk Assessment Center Releases public consultation on 4 New Food Additives Including Glucose Oxidase and Other Food Additives

 On April 16, 2018, the National Food Safety Risk Assessment Center released public opinions on four new food additives such as glucose oxidase. These include: New Enzyme Preparations for Food Industry (Glucose Oxidase), Food Additives for Extended Range of Use (Vitamin E), Food Processing Additives for Food Industry (Sodium Formate), 4 Types of Food Nutrition Enhancers for Expanded Range of Use (galactooligosaccharide (source of whey filtrate)). The deadline for soliciting comments is May 11, 2018.

5.11-6.10 2018 CFSA Releases Soliciting Comments on Na-Lauroyl-L-Arginine Ethyl Ester as a New Food Additive

On May 11, 2018,  China National Center For Food Safety Risk Assessment (CFSA) released a new variety of Na-lauroyl-L-arginine ethyl ester hydrochloride for soliciting comments, which is intended to be used as a preservative in fresh fruits and fresh vegetables. The maximum amount allowed was 0.225 g/kg. The deadline for soliciting comments is June 10, 2018. Please send your advise to Foodmate to participate into the solicitation comment.

4.27-5.30 2018 The National Health Commission issued a letter regarding the solicitation of the management advice on 9 kinds of substances such as Codonopsis that are both foods and traditional Chinese medicines materials.

On April 27, 2018, the National Health Commission issued a letter regarding the solicitation of the management advice on 9 kinds of substances such as Codonopsis that are both foods and traditional Chinese medicines materials. It is planned to administrate 9 kinds of substances such as Codonopsis, Cistanche, Dendrobium candidum, American ginseng, Astragalus, Ganoderma lucidum, Gastrodia elata, Hawthorn and Eucommia ulmoides in accordance with the quality of food substances. The deadline for soliciting comments is May 30, 2018. Please send your advise to Foodmate to participate into the solicitation comment.

Enterprise Customs Inspection and Quarantine Qualification Combined Into One

 From April 20th onwards, after the company has registered or filed with the customs, it will obtain the qualification for customs declaration and inspection at the same time. The import and export inspection and quarantine management responsibilities, and the service teams merged into the General Administration of Customs management functions is an important step in the business integration and reform in accordance with the work plan for the "Reinforce the Party and the State Institutional Reform Program" According to the “Announcement of the General Administration of Customs on the Qualifications Concerning the Combining Qualifications of Customs Clearance for Customs Declaration”, the scope of this reform is mainly merging the registration of the inspection and quarantine inspection enterprises and the customs import and export goods consignees and consignors. Inspection and quarantine agency inspection enterprise registration and customs declaration enterprise registration or customs declaration and registration of branch offices merged into the registration of customs declaration enterprises and declaration of branches of enterprises. Inspection and quarantine personnel for the record and the customs declaration personnel for the record merged into the declaration personnel for the record. The relevant enterprises and personnel can fill in the application information through a “single window”. By using the system to inquire the results of the application, and submit the application materials to the site of any local customs service, and the dual qualifications of customs declaration and inspection can be obtained. "one registration, one record" is truly finalized. Previously, the procedures for registration or filing that belonged to the two agencies involved in the inspection have become a history.   For the enterprises that have gone through customs declaration and inspection registration or filed with the customs and the original inspection and quarantine departments before the reform, the original customs declaration and inspection qualifications will remain valid. For enterprises that have only applied for customs declaration or inspection registration or filing registration, the company can use the "single window" to provide relevant supplementary information and data from June 1 onwards. After the information is provided, it will also be eligible for obtain the customs declaration and inspection qualification.

China's First Sodium Reduction Proposal for Food Industry

 The China Center of Disease Control （CDC）and Nutrition and the China Nutrition Society co-sponsored a seminar on "Guidelines for Sodium Reduction in the Chinese Food Industry." Experts said that at present more than half of the countries in the world have launched national guidelines or actions to reduce sodium, and sodium reduction has become the consensus of the world to control chronic diseases. China also introduced the "Guide to Sodium Reduction" for the first time, striving to reduce the nation's per capita sodium intake  by 20% by 2030. The current "Guideline for Sodium Reduction in China's Food Industry" suggests that food companies, as practitioners of sodium reduction work, should follow the principle of gradual, step-by-step, and key breakthroughs strategies. The goal is to gradually reduce the average sodium content of processed foods by 20% by 2030. Food enterprises can refer to the average level and distribution of sodium content of similar foods, and reduce the amount of sodium salt through various technologies such as improving the technology and taste adjustment to achieve the goal of reducing the sodium consumption in the industry as a whole. China is one of the countries with the highest intake of salt in the world. Despite years of publicity and education on sodium reduction, the per capita sodium intake is still as high as 10.5 grams per day. With the rapid development of the food industry, more and more processed foods have been shopped, and the source of salt has shifted from household cooking salt to processed foods. Experts said that although the active participation and practice of the food industry is the key to the success or failure of salt reduction work, the substantial progress can still be achieved through joint efforts and support from the entire society.

International Forum on Food Safety and Health 2018

 On April 19-20, 2018, the 9th International Forum on Food Safety and Health will be held in Beijing. More than 500 experts and enterprise representatives from all over the world will witness the “The Evolution of Ten Years” in Chinese food safety development. Together, the conference will focus on the new tasks and challenges faced by the Chinese food industry in the new era. Conference Time and Location Time: April 19-20, 2018 Venue: Beijing Friendship Hotel No. 1 Zhongguancun South Street, Haidian District, Beijing Conference  Theme Global Governance - Cooperation and Sharing   Spotlight  New Starting point: "The Evolution of Ten Years" in Chinese dairy industry New Trends: Shift from focusing on food safety to safety and health  New perspective: Tightening follow the frontier issues and application of new technologies in international food safety research  New Demand: Applying international experience to serve new requirements for food safety in China New Challenge: Food catering under the internet catering supervision and food education in the new media era     Speech Experts  Hu Xiaosong, Vice President of Chinese Institute of Food Science and Technology, Deputy Dean of the Office of Research and Development, China Agricultural University Sun Baoguo, Academician of the Chinese Academy of Engineering, Vice President of Chinese Institute of Food Science and Technology, President of Beijing Technology and Business University Chen Junshi, Academician of the Chinese Academy of Engineering and researcher of the National Food Safety Risk Assessment Center Chen Jianshe, Professor of Associate Dean, School of Food and Biological Engineering, Zhejiang Gongshang University Nigel French, Professor of Fellow of the Royal New Zealand Academy of Sciences and Director of New Zealand Food Safety and Science Research Center Patrick Wall, Professor and Director of EU Food Safety Authority, University of Dublin, Ireland Frans W.H. Kampers and Saski Ruth RlKlT, Professor of Wageningen University Wu Yongning and Chris Elliot, Professor of Acting President of Queen's University, UK Han Junhua, Professor of CFDA, etc.     Other Participating Insititutions International Food Science and Technology Alliance, China Massey University of New Zealand, China Agricultural University, Netherlands Food Safety Institute, Chinese Academy of Inspection and Quarantine, China Food Fermentation Industry Research Institute, Foodmate, etc.   Foodmate Will Attend the Conference Foodmate will have an exhibition booth at the conference. Welcome to visit us.       Conference Schedule

Foodmate held the product sensory training& seminar successfully

 On April 12, 2018, the first product sensory evaluation system was successfully held in Beijing. The event was co-organized by Foodmate and COFCO Nutrition and Health Research Institute. Thirty-seven technicians engaged in seminar and sensory evaluations from domestic food companies such as Ferrero, Yantai Lanbai Dining, Wyeth Pharmaceutical, and Tiens participated in this advanced seminar and training. Foodmate & COFCO Seminar & Training At the beginning of the seminar, President Xiaoming Hao of the COFCO Nutrition and Health Research Institute and Mr. Yuanyuan Li, General Manager of Foodmate delivered speeches respectively, warmly welcoming the participating partners and trainees. And then Foodmate have a training for them.   Unveiling ceremony Followed by an unveiling ceremony for a joint training base for sensory science. portant; word-wrap: break-word !important;">The opening of the seminars has played a positive role in helping companies solve problems arising from new product development, product improvement, quality tracking, defect detection and disposal. portant; word-wrap: break-word !important;">Foodmate provide a full range of news, information, technology exchanges, e-commerce, science education and other services for food industry practitioners and enterprises. The cooperation demonstrated the important role of Foodmate in the compliance of food safety laws and regulations and the promotion of industry professional development.