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Interpretation of the Announcement on 9 "Three New Foods" including Paraguay Holly Leaves (Madeira Tea) (No. 10, 2023)

Release time：

2021-12-03

1、 Interpretation of New Food Raw Materials

（1） Paraguay Holly Leaves (Madeira Tea)

Paraguayan holly leaves (Madai tea) are made from the leaves of the Ilex paraguaiensis A.St. - Hill, a plant belonging to the holly family, through processes such as picking, baking, chopping, and drying. The main nutritional components are carbohydrates, crude fiber, protein, fat, vitamins, minerals, and amino acids, and contain small amounts of polyphenols, flavonoids, and saponins. Paraguayan holly leaves (Madai tea) are managed as a "generally considered safe substance (GRAS)" in the United States, approved by the European Union for use as a new food ingredient, approved by Canada for use as a natural healthy food, and approved by Brazil for the use of Paraguayan holly leaves and stems in tea making.

According to the Food Safety Law of the People's Republic of China and the Measures for the Administration of Safety Review of New Food Raw Materials, the National Health Commission entrusts evaluation institutions to organize experts to review and approve the safety assessment materials of Paraguay holly leaves (Madai tea) in accordance with legal procedures. The production and use of new food raw materials shall comply with the content of the announcement and the requirements of food safety regulations. Considering the insufficient safety information on the consumption of Paraguay holly leaves (Madai tea) in infants, pregnant women, and lactating women, and considering the principle of risk prevention, the above population should not be consumed, and the label and instructions should indicate the unsuitable population.

The food safety indicators of this raw material shall be implemented in accordance with the provisions of the announcement. After the national food safety standards for substitute tea are released, they will be implemented according to the standards for substitute tea.

（2） Yeast protein

Yeast protein is made from brewing yeast (Saccharomyces Cerevisiae) as a strain, which is cultured, fermented, and centrifuged to collect bacterial raw materials. The raw materials are then processed through processes such as nucleic acid removal, centrifugation, enzymatic hydrolysis, extraction, purification, separation, sterilization, and drying. The main nutritional components are protein (≥ 70.0g/100g), fat, dietary fiber, and water. At present, the United States has approved the addition of brewing yeast protein as a nutritional supplement to food, while the European Union has approved brewing yeast protein as a new food ingredient without any limit on consumption.

According to the Food Safety Law of the People's Republic of China and the Management Measures for Safety Review of New Food Raw Materials, the National Health Commission entrusts evaluation institutions to organize experts to review and approve the safety evaluation materials of yeast protein in accordance with legal procedures. The production and use of new food raw materials shall comply with the content of the announcement and the requirements of food safety regulations. Considering the insufficient information on the safety of yeast protein consumption in infants, pregnant women, and lactating women, and considering the principle of risk prevention, it is not suitable for the above-mentioned population to consume. The label and instructions should indicate the unsuitable population. The food safety indicators of this raw material shall be implemented in accordance with the provisions of the announcement.

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