On August 9, 2021, the CIFST issued the National Food Safety Standard General Principles for Sports Nutrition Food (draft for comments), and the deadline for comments is August 16, 2021.
The Draft has made some adjustments to the current version of the National Food Safety Standards General Principles for Sports Nutrition Food, and Antion interpreted the related contents for reference.
1. Detailed description of post-exercise recovery products
The Draft points out that post-exercise recovery products include two types: physical recovery and bone and joint recovery, which helps enterprises better understand the types of post-exercise recovery products and appropriately classify related products.
2. Modified the indicators of product technical requirements
For supplementary protein sports nutrition food, the fat indicator of solid products is modified from ≤15g/100g to ≤20g/100g, and the fat indicator of powdered products is modified from ≤6g/100g to ≤10g/100g. The Draft points out that L-carnitine is an essential ingredient in the product that promotes energy consumption. In addition, it also stipulates that at least two or more of monosaccharides, disaccharides or polysaccharides should be added to carbohydrates in supplementary energy products. Supplementary protein products are required that the addition of high-quality protein should not be less than 50% of total addition of protein materials.
The technical requirements for sports nutrition food are more detailed, which is conducive to the production and operation of enterprises in accordance with the requirements of related product types.
3. Modified the added ingredients of speed-strength, endurance, and post-exercise recovery products
For endurance sports nutrition foods, the Draft adds taurine as an essential ingredient, deletes peptides in optional ingredients, adds fructose 1,6-diphosphate fructose trisodium salt, and modifies vitamin B2 from essential ingredient to optional ingredient. For speed-strength products, the Draft adds vitamin D as optional ingredient. For physical recovery sports nutrition food, the Draft adds 1,6-diphosphate fructose trisodium salt and taurine as optional ingredients. For bone and joint recovery sports nutrition food, peptides are essential ingredients, and calcium, magnesium, vitamin D, and vitamin K2 are optional ingredients.
The Draft also pointed out that the peptides added to endurance and physical recovery products should be plant peptides such as soybean peptides and/or animal peptides such as milk protein peptides. The peptides added to bone and joint recovery products should be collagen peptides.
These regulations make it easy for enterprises to learn the requirements for essential ingredients and optional ingredients of speed-strength, endurance, and post-exercise recovery products, and standardize production.
4. Supplemented related prompt information
The Draft points out that professional athletes can consume such products under the guidance of sports nutrition professionals, which made consumption prompt on specific populations and detailed the standard content.
5. Modified optional nutrients and content requirements
The Draft adds the nutrient vitamin K2 that can be added, its content requirements and reference inspection methods. In terms of sodium content, the Draft points out that there is minimum level requirement for sports nutrition food that do not specifically add sodium nutrients. In terms of the use of iodine, the Draft points out that only sports nutrition food with controlled energy whose energy replaces that of complete meal replacements are required, making the standard more scientific and reasonable.
If you want to know more about the National Food Safety Standard General Principles for Sports Nutrition Food (draft for comments), please contact us!
Source: Antion
Note: This article is compiled by Antion, please indicate our source if reprint it.