Background
Cheese is a traditional European food with a history stretching back thousands of years. Mould and yeast are important and widely-used ingredients in cheese, contributing to its texture and flavour. After cheese is produced, the mould and yeast continue to grow.
Unlike international standards, previous Chinese food safety standards set maximum levels for mould and yeast in products. This prevented many cheese products from entering the Chinese market and hindered the development of the domestic cheese industry.
Result
Since 2009, the European Chamber bridged communication and built consensus between authorities and the industry by presenting position papers, maintaining close communication with authorities and industry associations, and submitting comments on relevant legislation.
In March 2021, the National Health Commission released the revised National Food Safety Standard (GB 5420-2021), which removed the limits on mould and yeast.
Impact
- Allowed the entry of more high-quality European cheeses into the Chinese market;
- Aligned Chinese standards more closely with international food safety practices;
- Supported the growth of the domestic cheese industry in China.
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