An ingredient intended for use in or as a dietary supplement in the United States, is called a dietary ingredient (DI). The term was introduced into U.S. law by the Dietary Supplement Health and Education Act of 1994 (DSHEA). DIs are regulated separately from ingredients intended for use in conventional foods.
Recently, China’s National Center for Food Safety Risk Assessment (CFSA) issued a set of FAQs on “three new foods” and substances traditionally used as both food and traditional Chinese medicine (TCM), covering a total of 25 questions. In this article, CIRS Group compiles common strain-related issues concerning “three new foods.”
