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On December 2, 2022, China Nutrition and Health Food Association (CNHFA) unveiled the exposure draft of GB 29922, which applies to foods for special medical purposes (FSMP) of consumers over one year old. It covers nutritionally complete foods, specific nutritionally complete foods, and nutritionally incomplete foods. The revisions mainly involve the subcategories of three product types, labels and technical requirements. Any feedback can be sent to [email protected] before December 14, 2022.
Major revisions
Three FSMP types are revised.
The current framework of FSMP types from GB 29922-2013 is shown below. The draft deletes two kinds of specific nutritionally complete foods (highlighted in yellow) and revises one type of nutrient components (highlighted in red).
Current Framework of FSMP types
The revised framework of FSMP types is summarized below. Many new types are added to the framework (highlighted in green). Notably, the draft adds “others” to the category of specific nutritionally complete foods to encourage product innovation.
Revised Framework of FSMP types
- Technical requirements regarding ingredients, food additives and microbiological standards are revised.
Indicators of nutritionally complete foods and nutritionally incomplete foods are revised. The content requirements for each component in the indicators are detailed. Take nutritionally complete foods as an example. In the current GB 29922-2013, the energy coefficient of dietary fibre is calculated by 50% of the carbohydrate energy coefficient. The draft clarifies that it shall be calculated by 8kJ/g.
Currently, the use of 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 age range from “1-10” to “1-3”.
In addition, the draft clarifies that the levels of contaminants and mycotoxins in the FSMP products should respectively comply with GB 2762 and GB 2761.
The labelling requirements are revised.
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.
The product added with dietary fibre should label whether it is soluble or insoluble.
Thickening components should label the dysphagia levels, flushing temperature, and standing time when preparing with water.
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