Briefing on “Health Care Food Recording Included in Standards and Study on Requirements of Involved Raw Materials” Kicked off in Beijing. 

    On Mar. 27, 2015, the briefing on “Health Care Food Recording Included in Standards and Study on Requirements of Involved Raw Materials” was kicked off in Beijing by the host of Pro. Yang Yuexin, President of Chinese Nutrition Society, at the presence of Guo Haifeng, director of the Food Office 3 of CFDA, Bai Hong, director of the evaluation center, associated professor Zhao Hongjing, Zhang Qingsheng, director of National Institute for Food Drug Control, as well as other 14 members of the subject team including Zhang Ding, Yi Guoqin and He Mei. Pro. Yang Yuexin delivered welcome speeches first and introduces all experts present. Afterwards, the professor briefly introduces the progress of the research. Starting in October 2014, several expert meetings have been gathered to divide the labor for the research, where experts are supposed to propose principles for recording of health care products and discuss on the systematic framework.
    The panel makes systematic investigation and research on the nutrition and other dietary ingredients by data consultation and statistics to finally form the principles for recording of health care products and the research report of technical materials.
 
    Zhu Jing presents the briefing on behalf of the panel, mainly about the principles and frameworks for recording of nutrition and other dietary ingredients, reference value of nutrition label, requirements for recording of technical materials, and evaluation of new and previous raw materials. The panel makes a detailed discussion on the source of raw materials of the nutrition and other dietary ingredients, as well as their functional claim and dosage requirements. Director Guo Haifeng praises the achievement of the panel during the final speech of his. He believes as this subject research is rich in content and reliable in research methods and theoretical basis, it can provide effective support for ensuing management of the recording of health care products. Also, he joins the experts present in a hot discussion on the major management issues, and proposes that further discussion with enterprises can be held to collect opinions, improve the report, and submit the final report to the CFDA through the Chinese Nutrition Society. Furthermore, he shows praise and support to the panel’s proposal to keep the panel to continue the study on the recording of health care foods in an effort to finally form a full theoretical study team.
 
    Professor Yang Yuexin summarizes this meeting. At first, she sorts out the overall opinions and suggestions of the panel. The subsequent panel will modify the report according to the experts’ opinions. And the timing for enterprise symposiums and expert discussion meetings are laid out. Besides, she suggests work deployment be further reinforced on the basis of improvement of the first list of health care foods, and efforts be made to put the study on the secondary list of health care food recording on the agenda.