On January 19, 2024, National Health Commission (NHC) released the consultation draft of GB 29922, with the aim to replace the 2013 version concerning foods for special medical purposes (FSMP) intended for consumers above the age of one. It covers nutritionally complete foods, specific nutritionally complete foods, and nutritionally incomplete foods. The revisions mainly involve the product types, labels and technical requirements. Any feedback can be sent to the online platform before February 29, 2024. GB 29922 was sought for public comments for the second time, please find the 2022 draft below:
Major revisions
Revision of three FSMP product types
Regarding nutritionally complete foods, the draft adds nutritionally complete foods with partially adjusted nutrition to the subcategories of nutritionally complete foods. The proposed GB 29922 lists technical requirements for high-fat lowcarbohydrate formula, high protein formula, high energy density formula, and some common nutritionally complete formula with partially adjusted nutrition for the age group of 1 to 10 years.
With regard to the category of specific nutritionally complete foods, the draft deletes the subcategory of nutritionally complete food for food protein allergy patients. Notably, the draft adds "others" to this category to encourage product innovation. In addition, the national food safety standards for some subcategories are currently being developed.
Concerning nutritionally incomplete foods, the draft adds four subcategories, namely nutritionally incomplete formula for specific diseases, dietary fibre components, perioperative period carbohydrate formula, and "others" (such as nutritionally incomplete formula for non-specific diseases). In addition, protein (amino acid) component is further categorized into five components.
Revision of technical requirements
Indicators of nutritionally complete foods and nutritionally incomplete foods are revised. Some examples for each category are as follows:
l Concerning nutritionally complete foods, in the current GB 29922-2013, the energy coefficient of dietary fibre is calculated as 50% of the carbohydrate energy coefficient. The draft clarifies that it shall be calculated by 8kJ/g. In addition, the draft updates the nutritional components that can be used in FSMP products during the implementation period of GB 29922- 2023. Furthermore, content requirements for certain nutrients are revised. For the age group of 1 to 10 years, the lower limit of vitamin A is proposed to be reduced from "75.0 μg RE/100kcal" to "35.0 μg RE/100kcal". Notably, compared to the 2022 industry draft, the lower limit of vitamin K2 is revised from "1 μg/100kJ" to "0.5μg /100kJ".
l Regarding nutritionally incomplete foods, the draft adds the protein content requirements of 70% or above for solid protein components, and 65% or above of the total solids for liquid products. It also stipulates that the amino acid score should meet the requirements for high-quality protein. In addition, the draft adds and revises the technical requirements for fat (fatty acid) components, carbohydrate component, dietary fibre components, thickening components, electrolyte formula, liquid formula, perioperative period carbohydrate formula and amino acid metabolism disorder formula.
The draft specifies that the levels of contaminants and mycotoxins in the FSMP products should comply with GB 2762 and GB 2761 respectively. Additionally, it adds microbiological limit requirements for semi-solid FSMP products, which should be consistent with the requirements for liquid products and meet the criteria for commercial sterility.
Currently, the use of flavourings and food additives in products for consumers aged 1-10 should follow the regulations related to infant and young children formula in GB 2760. The draft narrows the restricted age range from "1-10" to "1-3". However, if the target population does not include 1-3 years old, the food additives specified in GB 2760 can surely be used.
Revision of labels
1. Products containing dietary fibre should be labelled with whether the fibre is soluble or insoluble.
2. Thickening components should be labelled with dysphagia levels, flushing temperature, standing time and other parameters when being prepared with water.
3. Osmotic pressure should be labelled on products like liquid formula, electrolyte formula, perioperative period liquid formula, and amino acid metabolism disorder formula in the ready-to-eat state.
Source: NHC and Chemlinked
Note: This article is compiled by Antion. Please indicate the source for reprint.