Tradition and science: China’s Junlebao launches new yogurt containing 10 probiotic strains
China dairy company Junlebao has launched a new yogurt, known as K-10 Kefir, which contains 10 probiotic strains, including the firm’s patented strain Lactobacillus paracasei N1115 and others derived from kefir.
The firm has conducted an internal small-scale human study on the product. Benefits reported include improvements in digestive function, bowel movement, and regularity.
It is in the midst of conducting a clinical trial of the formulation in a local hospital.
Hot fuss: China kiwifruit sector faces uncertain 2023 after heatwave wreaks havoc on production
Even large firms in China’s kiwifruit sector are relying on government aid to maintain resilience.
China was struck by a prolonged heatwave between May and August last year, recording its highest temperatures and lowest rainfall in over six decades.
A major crop that has been affected is kiwifruit, which is seeing a major boom in local demand over the past few years due to its association with both health and premium trends.
China’s kiwifruit consumption is the largest in the world at well over two million tonnes, which makes up over 50% of the market.
Dig deep: Junlebao launches nutrition science strategy to enhance science of infant, healthy ageing products
Junlebao announced the launch of its Nutrition Science Strategy in late February, which aims to invest in and strengthen the science behind its products, as well as identify novel functional ingredients.
For example, in the area of infant nutrition, the company will delve into early science, such as the study of human breast milk components, and work with universities to discover new components from mother’s breastmilk.
This also means that the firm will move away from using highly popular ingredients to discover the next ground-breaking ingredient and apply it in its products.
Protecting trade secrets: China revises wine labelling regulations to protect domestic manufacturers
China’s National Health Commission (NHC) has published new draft regulations for wine labelling standards in the country, with an emphasis on protecting domestic firms’ formulation secrets while maintaining strict food safety standards.
They are based on findings from a three-year long study conducted by a working group comprising the China Food Science and Technology Society, China Food and Fermentation Industry Research Institute, National Food Safety Risk Assessment Centre, and the China Alcohol Industry Association.
The draft rules seek to protect local wine manufacturers from having to unnecessarily reveal ingredient information that would detrimentally affect their trade secrets or IP rights.
‘No authoritative evidence’: China consumer body raises doubts over efficacy of hyaluronic acid in foods
The Shanghai Consumer Council has called for authorities to be “more responsible for consumers” due to what it claims is inadequate regulation for function claims in food and beverage products containing hyaluronic acid (HA).
In China, sodium hyaluronate, the salt form of HA, was first approved in 2008 as a novel food ingredient, and can be used in “health foods” upon product registration. Only registered health foods such as dietary supplements and certain regular foods can bear function claims.
In spite of that, it is easy to find products that imply functions such as ‘advancing skin hydration’ and ‘anti-oxidation’, said Chemlinked food regulatory analyst Lennie Tao.