The National Health Commission approved six new varieties of food ingredients (four novel food ingredients and two novel food additives) to be ‘three novel food’.
The four novel food ingredients are β-1,3/α-1,3-glucan, Dihydroquercetin, Lactobacillus rhamnosus MP108, and Nannochloropsisgaditana, and the two novel food additives are Protease and Phosphoinositide Phospholipase C.
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