Research Progress on the Development and Testing Techniques of Novel Food Raw Materials at Home and Abroad

doi:10.7506/spkx1002-6630-20231012-094

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (14): 312-318.doi: 10.7506/spkx1002-6630-20231012-094

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Research Progress on the Development and Testing Techniques of Novel Food Raw Materials at Home and Abroad

XIAO Cenjun, WANG Dong, XIU Fanchao, WU Junjie, XIAO Jing, WU Yuan, XU Dunming, PANG Jie

(1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Technical Center of Xiamen Customs, Xiamen 361026, China; 3. China National Center for Food Safety Risk Assessment, Beijing 100022, China)

Online:2024-07-25 Published:2024-08-04

Abstract

Abstract: This study systematically reviewed the Chinese and international laws, regulations and scientific guidelines regarding novel food raw materials. It clarified the basic definition of “novel food raw materials” and related concepts at home and abroad, and elaborated on the changes in the nomenclature and types of novel food raw materials in China. It also gave a brief overview of the categories and scope of novel food raw materials abroad, a general explanation of declaration information and approval management of novel food raw materials, a brief summary of China’s standards for testing novel food raw materials, and a detailed review of various analytical methods for non-microbial novel food raw materials such as liquid chromatography, gas chromatography and mass spectrometry in order to provide reference for the standardization and uniform detection of novel food raw materials in China.

Key words: novel food raw materials; laws and regulations; definition; management; standard; analysis and detection

CLC Number:

TS207.3

XIAO Cenjun, WANG Dong, XIU Fanchao, WU Junjie, XIAO Jing, WU Yuan, XU Dunming, PANG Jie. Research Progress on the Development and Testing Techniques of Novel Food Raw Materials at Home and Abroad[J]. FOOD SCIENCE, 2024, 45(14): 312-318.

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Research Progress on the Development and Testing Techniques of Novel Food Raw Materials at Home and Abroad

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