Food ingredients refer to the various raw materials-whether edible or potable-used in the processing of food. Fundamentally, they are intended for human consumption, meet nutritional and safety standards, and are distinct from food additives, which are used specifically to enhance product quality.
Core Categories and Classifications
Based on their origin, they are classified into four main categories: animal-based (e.g., meat, eggs, dairy), plant-based (e.g., grains, fruits, vegetables), mineral-based (e.g., table salt), and microbial-based (e.g., yeast, probiotics).
Based on their regulatory status, they are categorized into types such as conventional food ingredients, novel food ingredients, substances with both food and medicinal uses, and ingredients for health foods-each subject to specific regulatory requirements.
Key Defining Characteristics
They must possess the fundamental attributes of food: being non-toxic and harmless, and posing no acute, chronic, or potential health risks to humans.
Conventional food ingredients must have a history of traditional consumption in China spanning at least 30 years, while novel food ingredients require a safety assessment and formal approval from the National Health Commission before they can be used.
