According to the Food Safety Law of the People's Republic of China, after being reviewed and approved by the National Food Safety Standards Review Committee, the National Health Commission and the State Administration for Market Regulation jointly issued Announcement No. 1 of 2024, releasing 47 national food safety standards including the National Food Safety Standard for the Use of Food Additives (GB 2760-2024) and 6 amendment forms. This includes GB 2760-2024 "National Food Safety Standard for the Use of Food Additives", which will replace GB2760-2014 "National Food Safety Standard for the Use of Food Additives" and will be officially implemented on February 8, 2025. The new standard has revised the definition of "food additives" and added "nutritional fortifiers" based on the old standard GB2760-2014. It has also revised the relevant content of Appendix A, Appendix B, Appendix C, Appendix D, and Appendix E.

（1） The relationship between GB 2760 and the National Health Commission's announcement on food additives
China implements administrative licensing for new varieties of food additives. The National Health Commission supplements the licensed food additive varieties and usage regulations in the form of announcements. From the date of announcement, food additive producers and users can produce and use approved food additives in accordance with the provisions of the announcement. For the convenience of standard users, GB 2760-2024 includes the approved varieties and usage regulations of food additives in the form of announcements by the National Health Commission since the implementation of GB 2760-2014, as of Announcement No. 5 of 2023 by the National Health Commission.

（2） Revision of the Definition of Food Additives
According to the Food Safety Law implemented in 2015, the definition of food additives has been expanded to include nutritional fortifiers. The management of food nutrition fortifiers such as new variety licenses and compound food nutrition fortifiers can refer to the relevant management regulations for food additives.

（3） Revision of Appendix A
The revision of Appendix A mainly includes: firstly, modifying the query method for the regulations on the use of food additives in Appendix A. Incorporate the content of Table A.3 from the original standard into Tables A.1 and A.2, and merge Table A.2 into Table A.1. Secondly, based on the latest assessment results of food additive safety and process necessity, some food additive varieties and/or usage regulations have been revised. For example, food additive varieties and their usage regulations that have been investigated and no longer have process necessity, such as okra red, dark yellow, jujube color, 2,4-dichlorophenoxyacetic acid, sea cucumber gum, and azoformamide, have been deleted; The usage regulations for preservatives in canned foods, glacial acetic acid in vinegar, natamycin in fruit and vegetable juices, β - carotene in distilled spirits, and monodiglycerides of diacetyl tartrate have been removed. Thirdly, the usage requirements for some food additives have been modified. If the total amount requirements for the co use of aspartame, acesulfame, and aspartame methyl ester acetylsulfonamide in the same food category are added; Improved the correspondence between the use of liquid beverages and corresponding solid beverage food additives in the beverage category; Revised the usage regulations for sulfur dioxide, carrageenan, guar gum, dehydroacetic acid, and their sodium salts; The food categories classified as "other categories" in the original standard have been reclassified, and corresponding regulations on the use of food additives have been adjusted. Fourthly, the basic information of some food additives has been modified. For example, the Chinese names and Chinese codes (CNS numbers) of food additives such as benzoic acid and its sodium salts have been modified, and the English names and international codes (INS numbers) of food additives such as Edelwant have been modified in accordance with the latest regulations of the International Food Code standards.

（4） Revision of Appendix B
The revision of Appendix B mainly includes: First, the revision of the principles for the use of food spices and essence. To avoid the abuse of food flavorings, B.1.4 further clarifies the requirements for the use of food flavorings with other food additive functions or other food purposes, such as benzoic acid, cinnamaldehyde, guarana extract, sodium diacetate, disodium succinate, tricalcium phosphate, amino acids, etc; Clarify that the labels of spices and essence for food shall comply with the provisions of the National Food Safety Standard General Principles for the Labeling of Food Additives (GB 29924-2013), and prepackaged food with spices and essence for food shall be labeled in accordance with the National Food Safety Standard General Principles for the Labeling of Prepackaged Food (GB 7718-2011); The quality specifications of food flavorings should comply with the National Food Safety Standard General Principles for Food Flavorings (GB 29938-2020) and relevant spice product standards. Secondly, some varieties of food flavorings have been modified and improved. We have sorted out the list of food flavorings in Tables B.2 and B.3, and removed six spice varieties including dried tea oil (among which dried tea oil and fenugreek have become spices, rose eggplant, pomegranate juice concentrate, and corn cob have become ordinary foods, and 3-acetyl-2,5-dimethylthiophene is no longer used in the industry); According to the changes in spice management by the Joint Expert Committee on Food Additives (JECFA) of the Food and Agriculture Organization of the United Nations and the World Health Organization, as well as the Association of Flavor and Extract Manufacturers (FEMA), fennel and root bark extract have been adjusted to synthetic spices; Modified and/or added the Chinese and English names, FEMA numbers, codes, etc. of spices such as naringin (naringin extract).

（5） Revision of Appendix C
The revision of Appendix C mainly includes: firstly, the deletion of some varieties of processing aids used in the food industry. If mineral oil is removed, integrate its usage regulations with those of white oil (liquid paraffin); Removed ammonium phosphate and integrated its usage regulations with diammonium dihydrogen phosphate and diammonium dihydrogen phosphate. Secondly, based on the latest assessment results of safety and process necessity, combined with the actual use of the industry, some processing aid varieties and/or usage regulations have been revised. For example, based on the latest evaluation results from JECFA and referencing regulations from the United States and the European Union, the 1,2-dichloroethane variety and usage rules have been removed; Based on the principle of process necessity, the provision for the use of β - cyclodextrin in pasteurized milk and sterilized milk has been removed; Clarified the specific functions and scope of use of hydrogen peroxide as a processing aid. The third is to standardize the expression of Chinese and English names for some processing aids. For example, the 6th light gasoline (vegetable oil extraction solvent) was modified to "vegetable oil extraction solvent", the plant activated carbon (rice husk activated carbon) was modified to "plant activated carbon (rice husk source)", the names of some enzymes such as cellulase were modified, and the names of strains such as Talaromyces emersonii were modified.

（6） Revision of Appendix D
According to the revised definition of food additives, Appendix D has added the number D.16 for nutritional fortifiers, and the definition of nutritional fortifiers has been added in accordance with the latest revised version of the National Food Safety Standard for the Use of Nutritional Fortifiers in Food (GB 14880-2012). According to the definition of food flavor in the National Food Safety Standard essence for Food (GB 30616-2020), the definition of D.21 food flavor is modified to "substances added to food products to produce flavor, modify flavor or enhance flavor".

（7） Revision of Appendix E

The rapid development of the food industry has led to inconsistencies between some food categories in GB 2760-2014 and related food industry classifications, making it difficult to accurately locate actual food categories. In order to make the food classification description more scientific and reasonable, based on extensive research and solicitation of opinions in various food industries, the description of some food categories has been further standardized. For example, in order to maintain consistency with the national food safety standards for related food products, some food categories have been modified, such as according to the regulations of "National Food Safety Standards Soy Sauce" (GB 2717-2018), "National Food Safety Standards Vinegar" (GB 2719-2018), "National Food Safety Standards Compound Seasoning" (GB 31644-2018), etc., the two types of products, soy sauce (food classification number 12.04.02) and vinegar (food classification number 12.03.02), have been classified as liquid compound seasonings (food classification number 12.10.03), "vinegar (food classification number 12.03)" has been modified to "vinegar (food classification number 12.03)", and the corresponding regulations for the use of food additives have been modified. The sentence is:. For another example, according to the feedback from the industry and the current situation of the industry, some food categories have been modified, such as adding Rice-meat dumplings food categories, deleting the classification of semi sparkling wine food, modifying the food classification of preserved fruits, and adjusting the food classification of sugar.