In the dynamic landscape of the food industry, food additives play a pivotal yet controversial role. Recent developments in the food additive sector have been marked by new standards, regulatory crackdowns, and significant market realignments.

New Standards Shake Up the Industry

In February 2025, the new version of the "National Food Safety Standard - Standards for the Use of Food Additives" came into effect, replacing the 2014 edition. This updated standard is more scientific and rigorous, aiming to ensure the safety of the public's "shopping baskets" and dining tables. For example, it strictly restricts the use of dehydroacetic acid and its sodium salts. These substances, once widely used as preservatives in products like bread, pastries, and canned foods, are now prohibited in many categories. The change is a response to emerging evidence of potential health risks associated with long - term, high - level exposure, as revealed by animal studies indicating possible impacts on appetite, body weight, and organ functions.

This new standard has sent shockwaves through the food industry. Food production companies, especially those that heavily relied on the now - restricted additives, are scrambling to adapt. They face the daunting tasks of reformulating products, conducting new shelf - life tests, and recalibrating costs. Small and medium - sized enterprises (SMEs) are particularly challenged, as they may lack the resources for extensive research and development to find suitable replacements.

Regulatory Scrutiny Intensifies

In response to growing public concerns over food safety, especially the abuse of food additives, the State Council Food Safety Office, along with five other departments, recently launched a comprehensive governance campaign across the country. The initiative targets all aspects of the food chain, from agricultural production to industrial manufacturing, imports, and food service.

The agricultural sector is cracking down on the illegal use of prohibited agricultural inputs in the production of edible agricultural products. In the industrial realm, the Ministry of Industry and Information Technology is strengthening the management of chemical product and industrial raw material production industries related to food additives. Customs authorities are stepping up efforts to combat illegal acts such as false declaration of imported food additives. The health department is working on improving the dynamic management system for food additive varieties, while the market regulatory department is strictly supervising the production, sales, and use of food additives in both food production and catering services, with a zero - tolerance policy for over - range and over - limit usage.

Market surveillance authorities are also increasing the frequency of special sampling inspections for food additives in key product categories, including dairy products, meat products, aquatic products, edible vegetable oils, and beverages. In addition, they are encouraging food manufacturers to enhance production environments, upgrade processes, and improve storage and transportation conditions to reduce their reliance on food additives.

Market Shifts and New Opportunities

The changes in standards and regulations are triggering significant shifts in the food additive market. As demand for traditional, now - restricted additives plummets, there is a burgeoning market for alternative products. Natural and "clean label" additives are gaining traction. These include natural preservatives like lactic acid bacteria and plant - derived antioxidants. However, their widespread adoption is hindered by high production costs, mainly due to complex extraction and purification processes. Currently, only large - scale or high - end food enterprises can afford to incorporate these costly alternatives into their products.

Some innovative companies are seizing the opportunity to invest in research and development of new, compliant food additives. They are exploring new sources and technologies to create additives that meet both safety and performance requirements. For instance, certain firms are using advanced fermentation techniques to produce unique preservatives that are both effective and in line with the new standards.

The food additive industry is at a crossroads. While new standards and regulatory measures are essential for safeguarding public health, they also pose substantial challenges to food producers and additive manufacturers. However, these changes also open the door to innovation and the development of a more sustainable, health - conscious food additive market. As the industry continues to evolve, consumers can expect to see safer, more transparent food products on the shelves.