Recently, the National Food Safety Risk Assessment Center decided to publicly solicit opinions on the revised National Food Safety Standard for the Use of Food Nutritional Fortifiers (Draft for Comments) (hereinafter referred to as the Draft for Comments). This revision adds the definitions of "mass food fortification" and "autonomous food fortification", and separately stipulates the types and amounts of fortifiers allowed for mass food fortification and autonomous food fortification. Food nutrition fortifier refers to the natural or synthetic food additives that are added to the food for the purpose of enhancing the nutrition. The reporter found that the most obvious change in this revision is "mass food fortification" and "autonomous food fortification", which respectively stipulate the fortification amount in various foods. Mass food fortification is the act of adding one or more micronutrients to specific foods widely consumed by the public, which is usually organized and implemented by government departments. Mass food fortification includes pasteurized milk, sterilized milk, prepared milk, fermented milk, flavored fermented milk, vegetable oil, rice, wheat flour and soy sauce. Autonomous food fortification is the act of adding one or more micronutrients and/or other nutrients to foods other than popular food fortification, which is usually decided by the producer. According to the Draft for Comments, taking into account the nutritional and health status of Chinese residents and food carriers, it is proposed to select vitamin A and vitamin D from "pasteurized milk, sterilized milk and prepared milk", "fermented milk and flavored fermented milk" and "vegetable oil"; In "rice", vitamin B1, B2 and folic acid are selected; In "wheat flour", vitamin B1, B2, folic acid and calcium are selected; In "soy sauce", iron is selected as the priority nutrient for fortification; Vitamin D fortification is added to vegetable oil. The main revisions of the draft on the food category, the types of other nutrients allowed to be used and the amount of use of autonomous food fortification include: the fortification amount of arachidonic acid (AA or ARA) and docosahexaenoic acid (DHA) is adjusted from the percentage to the specific amount of use; Deleted γ- Linolenic acid fortifier varieties; Casein calcium peptide is combined into casein phosphopeptide (casein calcium peptide); The variety of isomerized lactose solution was moved from GB2760 to this standard and modified to isomerized lactose; The names of beverage and other categories have been appropriately adjusted. The Draft also specifies the content requirements of food nutritional fortifiers as food ingredients. Taking into account the introduction of nutritional fortifiers and food safety factors, it is stipulated that when using ingredients of food nutritional fortifiers to produce food, the variety and use of food nutritional fortifiers should meet the fortification requirements of the final product. (Xinhua News Agency)