1 Terms and Definitions

1.1 Nutritional fortification substances

Refer to natural or artificial nutrients and other nutritional components that are added in food to increase the nutrition content (value).

1.2 Nutrients

Refer to substances with specific physiological functions in food, which are required for body growth,development, activities, reproduction and normal metabolism, including protein, fat, carbohydrate, mineral and vitamin, etc.

1.3 Other nutritional components

Refer to other food components with nutritional and/or physiological functions other than nutrients.

1.4 Foods for special dietary uses

Refer to specially processed or formulated foods for the particular physical or physiological conditions and/or the special dietary demands for such conditions as diseases and disorder, in which the content of nutrients and/or other nutritional components are significantly different from comparable ordinary foods.

2 Main Purposes of Nutritional Fortification

2.1 To make up for food nutrition loss caused by normal processing and storage;

2.2 In case of a considerable number of people with low or no nutrients intake levels in certain regions, the health effects thereof can be improved through nutritional fortification.

2.3 In case of some people with low or no nutrients intake levels caused by dietary habits and/or other reasons, the health effects thereof can be improved through nutritional fortification.

2.4 To supply and adjust the content of nutrients and/or other nutritional components in foods for special dietary uses.

3 Requirements for Use of Nutritional Fortification Substances

3.1 Use of nutritional fortification substances should not lead to the excessive or imbalanced intake and any abnormal metabolism of nutrients and other nutritional components.

3.2 Use of nutritional fortification substances should not encourage and guide the food consumption patterns which are against the national nutrition policies.

3.3 Quality of nutritional fortification substances added in food should be stably maintained under particular storage, transportation and eating conditions.

3.4 The addition of nutritional fortification substances should not cause obvious adverse changes of such general characters of food as color, taste, odor, cooking characteristic, etc.

3.5 The content or function of a certain nutritional component should not be exaggerated to mislead and deceive consumers through using nutritional fortification substances.

4 Requirements for Selection of Food Category Which Can Be Fortified

4.1 The selected food for fortification should be generally consumed and easily available for target consumers.

4.2 The consumption of the foods as fortification carrier should be relatively stable.

4.3 Foods that are recommended to eat less in Dietary Guidelines for Chinese Residents are not appropriate as fortification carrier.

5 Regulations on Use of Nutritional Fortification Substances

5.1 Usage scope and amount of nutritional fortification substances should comply with the requirements in Annex A, and the permitted compound sources should comply with the provisions in Annex B.

5.2 The content of nutrients and other nutritional components in foods for special dietary uses should comply with the corresponding national food safety standards, and permitted nutritional fortification substances and their compound sources should comply with the requirements in Annex C and/or the corresponding product standards.

6 Information on Food Category/Name

The information on food category/name (see Annex D), only applicable to this standard, is used to define the usage scopes of nutritional fortification substances. If a certain nutritional fortification substance is permitted to be applied to a certain category of food, it can be applied to all foods under the category,unless otherwise specified.