Core Viewpoint - The National Health Commission and the State Administration for Market Regulation have released 32 national food safety standards and 2 amendments, including the first national standard specifically for railway catering, which outlines hygiene regulations for food service on passenger trains [1] Group 1: Food Safety Standards for Railway Catering - The new standard, titled "Food Safety National Standard for Railway Passenger Train Catering Service Hygiene Specifications" (GB 31663-2025), includes regulations for on-site food preparation, food delivery on trains, and food ordered online [2][3] - Raw materials and semi-finished products used in train catering must meet food safety standards and should be pre-treated, cleaned, and packaged appropriately [2] - On-site food preparation must avoid the use of prohibited additives and initial processing of raw agricultural products, with specific cooking temperature requirements to ensure food safety [2][3] Group 2: Food Delivery and Online Ordering Regulations - Delivered meals must be produced using automated packaging lines with temperature control and monitoring capabilities, and must be stored in cold storage facilities [3] - The standard specifies that reheated meals should not be stored at room temperature for more than 2 hours and must reach a core temperature of over 70°C during reheating [3] - For online orders, food must be packaged securely to prevent contamination, and delivery must occur within 30 minutes after preparation, with specific labeling requirements [4][5]

Core Viewpoint - The National Health Commission and the State Administration for Market Regulation have announced 32 new national food safety standards and 2 amendments, aiming to enhance the food safety standard system from farm to table, covering various key areas of consumer concern [1]. Group 1: Production Standards - The revised general hygiene standards for food production introduce stricter management requirements, emphasizing "prevention first, risk management, and full-process control" [2]. - New standards require measures to detect and eliminate parasites in food, addressing health risks associated with parasitic contamination [2]. - Management of allergenic substances is highlighted, with requirements for proper storage and handling to prevent cross-contamination, along with training for food production personnel [2][3]. Group 2: Railway Catering Standards - New hygiene standards for railway catering services establish specific safety control requirements for on-board meal preparation, cold chain supply, and online meal ordering [4]. - Cold chain meals must have automated packaging and rapid cooling capabilities, with strict timing for food preparation and delivery to ensure safety [4]. - The standards aim to enhance food safety management for millions of travelers [4]. Group 3: Dairy Product Standards - Amendments to the acidity standards for raw and sterilized milk reflect the evolving dairy industry, ensuring standards meet current production and storage conditions [5]. - The revised standards aim to protect the interests of dairy farms while promoting healthy industry development and providing consumers with higher quality dairy options [5]. Group 4: Special Nutritional Needs - The revised standards for special medical purpose formula foods expand product categories and detail nutritional requirements for specific diseases [7]. - The standards align with previously released guidelines for infant formula, ensuring nutritional support for patients of different ages, particularly those with cancer [7]. - As of now, China has issued a total of 1,725 food safety national standards, covering over 34 food categories [7].

Core Points - The new national standard for sterilized milk in China, effective from September 16, prohibits the use of reconstituted milk as a raw material, mandating that only raw milk can be used for production [1][2]. Group 1: Definition and Types of Milk - Reconstituted milk is not a counterfeit product; it is a commonly used dairy ingredient that provides essential nutrients like protein and calcium [2]. - Raw milk must undergo heat treatment to eliminate harmful microorganisms before consumption [3]. - Pasteurized milk is made solely from raw cow (or sheep) milk and has a shorter shelf life, requiring refrigeration [3]. - Sterilized milk, commonly referred to as pure milk, is produced through ultra-high temperature sterilization [3]. - Modified milk contains at least 80% raw milk or reconstituted milk, along with other ingredients or additives [3]. - Fermented milk includes products like yogurt, while milk beverages are made from milk or dairy products mixed with water and other ingredients [3]. Group 2: Nutritional Considerations - Milk contains over 280 known nutrients, many of which are sensitive to heat, leading to some loss during the sterilization process [6]. - The order of preservation of active nutrients during heat treatment is as follows: fresh milk > high-temperature pasteurized milk > pure milk > modified milk [6]. Group 3: Consumer Guidance - The "Dietary Guidelines for Chinese Residents (2022)" recommend a daily intake of 300 to 500 milliliters of various dairy products [7]. - Fresh raw milk is highly nutritious and is recommended for children, the elderly, and those with weakened immune systems, with pasteurized milk being a preferred choice [7]. - Reconstituted milk is suitable for convenience and long-term storage but is not recommended as a primary source of milk [7]. - Individuals with specific nutritional needs may opt for fortified modified milk, while flavored modified milk should be avoided to prevent excessive sugar intake [7].

Core Viewpoint - The article discusses an upcoming food safety standards promotion event organized by the Beijing Municipal Health Commission, aimed at enhancing the understanding and implementation of national food safety standards among various stakeholders in the food industry [2][3]. Event Details - Event Date: September 9-11, 2025 [3] - Participation Fee: Free of charge for registration and attendance [3]. Participation Format - Online Participation: Via Xinfang 3i Lecture Hall and WeChat video account [4]. - Offline Participation: Location at Beike Building, No. 27, North Third Ring Road, Haidian District, Beijing, with a limit of 100 participants requiring prior registration [4][5]. Organizers and Schedule - Organizing Body: Beijing Municipal Health Commission [7]. - Co-organizers: Beijing Academy of Science and Technology Analysis and Testing Institute, Beijing Center for Disease Control and Prevention [7]. - Detailed Agenda: - September 9: Focus on nutrition labeling and infant food standards [8]. - September 10: Emphasis on food labeling and food additive usage standards [8]. - September 11: Discussions on contaminant limits and dairy product standards [9].

Core Viewpoint - The article discusses an upcoming food safety standards promotion event organized by the Beijing Municipal Health Commission, aimed at enhancing the understanding and implementation of national food safety standards among various stakeholders in the food industry [1]. Event Details - The event will take place from September 9 to September 11, 2025, and is free of charge for participants [1]. - The main organizer is the Beijing Municipal Health Commission, with support from the Beijing Academy of Science and Technology Analysis Testing Research Institute and the Beijing Center for Disease Control and Prevention [1]. Agenda Overview - The event includes a series of sessions focused on different food safety standards, such as: - GB 7718-2025: Interpretation of the General Principles for Labeling Prepackaged Foods [1]. - GB 28050-2025: Interpretation of the General Principles for Nutrition Labeling of Prepackaged Foods [1]. - GB 31654-2021: Interpretation of the General Hygiene Standards for Food Service [1]. - GB 31616-2025: Interpretation of the Hygiene Standards for Processing Edible Animal By-products [1]. - GB 10769-2025: Interpretation of the National Standard for Infant Cereal Complementary Foods [3]. - GB 2762-2022: Interpretation of the National Standard for Contaminant Limits in Foods [4]. Participation Information - Participants can join the event either online or offline, with online sessions hosted on specific platforms [4][5]. - The offline event will be held at a designated location in Beijing, with a limit of 100 participants [6][7].

Core Viewpoint - The article highlights the enhancement of China's national standards for veterinary drug residue detection methods, which now total 126, thereby improving the standard system for food safety [1][3]. Summary by Sections New Standards Implementation - A total of 33 new standards for veterinary drug residue detection, including methods for measuring quinolone drug residues in aquatic products, will be implemented starting September 1, 2025 [2]. - These standards address the lack of detection methods for various veterinary drugs in aquatic products, bee products, and eggs, providing rapid screening methods for 127 types of drug residues [2]. Technical Support for Food Safety - The newly established standards offer significant technical support for food safety regulation, ensuring the quality of food products in China and facilitating import and export trade [2]. Detailed List of New Standards - The document includes a comprehensive list of the new standards, detailing specific methods for detecting various drug residues in different food products, such as: - GB 31613.7—2025 for measuring salinomycin in bovine edible tissues [4]. - GB 31656.3—2025 for measuring ciprofloxacin and other quinolone residues in aquatic products [4]. - GB 31657.4—2025 for measuring nitroimidazole residues in bee products [5]. - The standards cover a wide range of substances, including sulfonamides, macrolides, and nitroimidazoles, among others [2][4][5].

Core Viewpoint - The company is facing challenges due to public sentiment affecting its brand and sales, particularly following discussions around its "zero additive" soy sauce trademark, but there are signs of recovery in sales through online platforms and retail channels [2][3]. Group 1: Company Performance and Strategy - The chairman acknowledged that the public sentiment has negatively impacted the brand and sales, particularly noting a decline in sales from March 18 to March 28 [2]. - The company is focusing on brand recovery, product development, and sales network construction as its primary tasks moving forward [2]. - Online sales have shown a recovery, with a 35% month-on-month increase in May compared to April, indicating a positive trend in consumer demand [3]. Group 2: Regulatory Environment - The National Health Commission and the State Administration for Market Regulation have introduced new regulations that prohibit the use of terms like "no additives" on pre-packaged food labels, with a two-year transition period before full implementation [3][4]. - The new regulations are seen as beneficial for the industry, promoting clearer labeling and helping consumers make informed choices [4]. - The company plans to align its product packaging and labeling with the new regulations by the end of the year [4].

Core Viewpoint - The company is facing challenges due to recent public sentiment affecting its brand and sales, but there are signs of recovery in sales performance, and the management remains optimistic about long-term growth and brand restoration efforts [3][4]. Group 1: Company Performance and Challenges - The company held its 2024 annual shareholder meeting on June 27, attended by key executives and investors [1]. - A public sentiment issue regarding the "zero" trademark and "zero additive" soy sauce led to a decline in sales from March 18 to March 28, with a recovery period expected to last 10 to 12 months for top brands in the fast-moving consumer goods sector [3]. - The chairman expressed uncertainty about the timeline for recovery but emphasized the importance of brand repair, product development, and sales network construction as immediate priorities [3]. Group 2: Sales Recovery and Market Trends - Sales began to show signs of recovery in May, with online sales increasing by approximately 35% compared to April, driven by promotional activities on e-commerce platforms [4]. - Offline sales in supermarkets also experienced significant growth during the same period, indicating a rebound in consumer demand [4]. Group 3: Regulatory Environment and Industry Standards - New regulations from the National Health Commission and the State Administration for Market Regulation will prohibit misleading terms like "zero additive" on pre-packaged food labels, with a two-year transition period before full implementation [5]. - The chairman highlighted the importance of meeting national food safety standards and adapting to consumer demands for healthier, simpler ingredients, which is expected to drive market growth for health-oriented condiments [5]. Group 4: Innovation and Product Strategy - The company focuses on innovation through product quality and meeting evolving consumer needs, with a strong emphasis on enhancing brand and channel capabilities [6]. - The product range includes four main categories: soy sauce, vinegar, cooking wine, and oyster sauce, indicating a strategic focus on core condiment products [6].

Group 1 - The European Union's agricultural commissioner stated that the EU will not lower food safety standards in trade negotiations with the United States [1]

Group 1 - Silicone paper is a type of food contact paper made from virgin pulp, a coating layer, and a food-grade silicone layer [1][2] - The outer layer is paper, the middle layer is a coating layer, and the innermost layer is the silicone layer that directly contacts food [1] - The silicone used must be food-grade and can withstand high temperatures of 230-250°C [4] Group 2 - The coating layer serves to bond the silicone and paper together while preventing silicone from penetrating the paper base [5] - The adhesive used in the coating layer must comply with food safety standards, as outlined in national regulations [5][7] - New regulations regarding adhesives for food contact materials will be implemented starting February 8, 2025, ensuring compliance with safety standards [7] Group 3 - Consumers should avoid purchasing silicone paper that lacks packaging, brand, or manufacturer information, as these "three-no" products may pose health risks [8] - It is essential to check that the silicone paper meets the GB4806.8 standard for food contact materials to ensure safety [8][10] - Third-party testing reports from certified institutions can provide additional assurance of product safety [11] Group 4 - When using silicone paper, attention must be paid to temperature and time to prevent the release of harmful substances [12] - Silicone paper should not be placed in the air fryer during preheating and must be weighted down with food during cooking to avoid burning [14] - The typical usage time for silicone paper is within 20 to 30 minutes, and it should be replaced if longer cooking times are required [14]