GB 1903.14-2016 National Food Safety Standard Food Nutritional Fortification Substance Calcium Citrate This standard applies to food nutritional fortification substance calcium citrate prepared through the reaction of citric acid and calcium carbonate (or calcium oxide or calcium hydroxide).

GB 29923-2013 National Food Safety Standard Good Manufacturing Practice for Foods for Special Medical Purposes This standard specifies basic requirements and management rules for sites, facilities and staff in each link of production process of foods for special medical purposes, from raw material purchase, processing, packaging to storage and transportation. This standard applies to the manufacturing enterprises of foods for special medical purposes (including infant formula foods for special medical purposes).

GACC Announcement No.103 of 2021 (Regarding Implementation Matters of Decree 248 & 249) The notice mainly answers eight questions. How to get access to the registration system and how to check the approved registration number in China?How to apply for overseas food manufacturer registration?How to query the involved food categories and HS code?Where to download the guideline and attachments related to overseas food manufacturer registration?Import declaration related to overseas food manufacturer registrationRegistration number labelingValidity of registrationRegistration feeDetails and ChemLinked’s interpretations can be found in this ChemLinked article.

epublication_ebook_40591 This document serves as the support document and interpretation of "Administrative Provisions on Registration of Overseas Manufacturers of Imported Foods". 

GB 25571-2011 National Food Safety Standard Food Additive Activated Clay GB 25571-2011 is applicable to the food additive activated clay. It includes scopes, normative references, molecular formula, relative molecular mass, technical requirements and testing method.

GB 1886.41-2015 National Food Safety Standard Food Additives Xanthan This standard replaces GB 13886-2007, and applies to the food additive xanthan gum, which is produced with Xanthomonas campestris as producing bacteria and starchiness as main raw materials through the processes of specific biological fermentation, and then purification, drying and crushing.

Administrative Measures for Registration and Filing of Health Foods (2020 Revision) This Measure is formulated to regulate the registration and filing of health foods in accordance with Food Safety Law of the People's Republic of China.

GB 1886.334-2021 National Food Safety Standard Food Additive Dipotassium Hydrogen Phosphate This standard replaces GB 25561-2010, and applies to the food additive dipotassium hydrogen phosphate which is produced with potassium hydroxide and food additive phosphoric acid (including wet-process phosphoric acid) as raw materials.

GB 19295-2021 National Food Safety Standard Quick-frozen Wheat Flour and Rice Products and Prepared Foods This standard applies to quick-frozen food products made of wheat flour and rice as well as quick-frozen prepared foods. It does not apply to quick-frozen aquatic products of animal origin.

GB 23350-2021 Requirements of Restricting Excessive Package—Foods and Cosmetics This standard specifies the requirements on restricting excessive package of foods and cosmetics and the calculation methods for the limited indicators.