On August 23, 2021, the CIFST issued three group standards including General Principle for Plant-based Foods, Molecular Detection Assay Method (MDS) Method for Salmonella, and Determination of Vitamin B12 in Foods Pre-coated Microplate Microbiological Plate Method. Among them, the most concerned standard is the General Principle for Plant-based Foods.

The standard defines plant-based foods as foods processed with the characteristics similar to that of animal-derived foods by using plant raw materials (including algae and fungi) or their processed product as the source of, for example, protein and fat, and classifies them into the following categories:

l  Plant-based meat products

l  Plant-based dairy products

l  Plant-based egg products

l  Plant-based frozen beverages and their ingredients

l  Other plant-based foods

The standard also provides definitions for each of the above plant-based food categories. For instance, “plant-based dairy foods” are defined as “plant-based foods with corresponding characteristics similar to animal milk and dairy products, including plant milk, plant yogurt, plant cheese and other categories.”

Furthermore, the standard sets forth the basic requirements for plant-based foods, including specifications for the use of food ingredients and food additives and labeling requirements. For example, protein and fat in plant-based foods must be derived from plant-based ingredients. In addition, words such as “plant,” “plant-based,” “plant protein,” “plant-sourced,” etc. should be used in the naming of plant-based food; otherwise, such words should be indicated on the panel where the food name is declared.

The issuance of the group standards is conducive to promoting the simultaneous progress of standards, technology and product innovation, filling the gaps in standards, meeting market demand, and guiding the normative development of industry.

Source: CIFST

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