T/CFCA 0028-2021 Active Group standards

T/CFCA 0028-2021 Children's Jelly

T/CFCA 0028-2021

Publish Date: 2021-12-20 Implement Date: 2022-03-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CFCA 0028-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Sanitary quarantine

ICS Name: Fruits and their products

Publish Date: 2021-12-20

Implement Date: 2022-03-01

Scope

Main technical content: With the continuous improvement of living standards and consumption awareness, people's demand for healthy and nutritious food is increasing, especially for children's food, which parents pay particular attention to. The Ministry of Education of the People's Republic of China, the National Administration for Market Regulation, and the National Health Commission have formulated regulations such as the "Regulations on Food Safety and Nutrition Health Management in Schools" and the "Guiding Opinions on Implementing the Principal Responsibility and Strengthening Campus Food Safety Management", which indicate that the state pays attention to children's snacks, aiming to guide students to eat healthily and reduce the intake of sugar and salt, while also reflecting that the current situation of children's snacks does not meet the needs of children's growth. The release of documents such as the "National Nutrition Plan (2017-2030)" also shows that the state pays more attention to national nutrition and is accelerating the transformation of food processing towards nutrition. Currently, the main consumers of jelly are children and women, while young consumers are an important consumer group for jelly in the future. More consumers can see foreign products, and compared with domestic products, consumers prefer products "without fragrance, dyes, and preservatives". Combined with the recent trend of reducing sugar, sweeteners tend to be low-sugar, low-calorie, and safe natural functional sweeteners, such as steviol glycoside, soybean oligosaccharide, and fructooligosaccharide. Food dyes tend to be functional natural dyes. Compared with foreign jelly products, foreign products do not add preservatives, fragrances, or artificial dyes, and instead use fruit and vegetable juice raw materials to adjust the taste of products and improve the shelf life through process improvement. As early as 2005, the China Consumer Association issued a warning, reminding parent