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GBZ149-2026: Guidance of the use for natural food ingredients
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| Std ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status |
| GB/Z 149-2026 | English | 139 |
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Guidance of the use for natural food ingredients
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Standard similar to GBZ149-2026 GB/T 5493 | GB/T 5496 | GB/T 5497 | GB/T 5500 | Basic data | Standard ID | GB/Z 149-2026 (GB/Z149-2026) | | Description (Translated English) | (Guidance of the use for natural food ingredients) | | Sector / Industry | National Standard | | Date of Issue | 2026-01-28 | | Date of Implementation | 2026-01-28 | GB/Z 149-2026: Guidance of the use for natural food ingredients---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
GB /Z 149-2026.Guidelines for the Use of Natural Food Ingredients
ICS 67.040
CCSX10
National Standardization Guiding Technical Documents of the People's Republic of China
Guide to the Use of Natural Food Ingredients
Published on 2026-01-28
State Administration for Market Regulation
The State Administration for Standardization issued a statement.
Foreword
This document is a standard or guiding technical document.
This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents".
Drafting.
This document is modified to adopt ISO /T S19657.2017 "Definition and technical requirements of ingredients in natural foods".
Compared with ISO /T S19657.2017, this document has undergone the following structural adjustments.
---4.1, 4.2, 4.3, 4.4, and 4.5 correspond to Chapter 4 of ISO /T S19657.2017, where 4.1a), 4.1b), and 4.1c) correspond to respectively
Clauses 4(a), 4(b), and 4(c) of ISO /T S19657.2017.
The technical differences between this document and ISO /T S19657.2017, and the reasons therefor, are as follows.
---The scope of application has been modified according to the actual intended use of the standard (see Chapter 1);
---Based on my country's actual needs, food terminology and definitions have been revised (see 3.1);
---Regarding the technical requirements clauses, this document has been revised in accordance with the requirements of the guideline standards. The specific revisions are as follows.
● Change "Technical Requirements" (see Chapter 4) to "Technical Elements" to comply with the guidelines and standards writing requirements;
● Change the requirement-type word "should" (see Chapter 4) to recommendation-type and statement-type words such as "should" and "is" to conform to the guideline standards.
Writing requirements.
The following editorial changes have been made to this document.
---To better meet the actual needs of my country's industry, the document title has been changed to "Guidelines for the Use of Natural Food Ingredients".
Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents.
This document was proposed and is under the jurisdiction of the National Technical Committee on Standardization of Food Industry (SAC/TC64).
This document was drafted by. Beijing Technology and Business University, Chacha Food Co., Ltd., Hebei University of Science and Technology, Beijing Academy of Agricultural and Forestry Sciences, Hebei Province.
Yangyuan Zhihui Beverage Co., Ltd., Hebei Agricultural University, Jinan Heng Hui Keji Food Ingredients Co., Ltd., Hefei University of Technology, Nongfu Spring
Joint-stock company, Shandong Youlezi Biotechnology Co., Ltd., Gansu ProBio Biotechnology Co., Ltd., Hebei Provincial Intellectual Property Protection Center,
Tianjin Agricultural College, Jiangsu Shipu Testing Service Co., Ltd., Shandong Yangcheng Biotechnology Co., Ltd., Renhe Quanyu (Shanghai) Big Health Research Institute
Limited Liability Company, Hunan Guoyan Holding Group Co., Ltd., Shanxi Linxi Planting Co., Ltd., Hangzhou Weibolai Biotechnology Co., Ltd., Zhejiang
Jiang Senyu Co., Ltd., Guangdong Zhengdangnian Biotechnology Co., Ltd., Dongguan Nanbei Testing and Certification Technology Co., Ltd., Hangzhou Songxianxian
Natural Seasonings Co., Ltd., Ningbo Yufangtang Biotechnology Co., Ltd., Yunnan Tianbaohua Biological Resources Development Co., Ltd., BGI Precision Marketing
Yang (Shenzhen) Technology Co., Ltd., Ruizhien Biotechnology (Henan) Co., Ltd., Henan Sanleyuan Food Technology Co., Ltd., Zhejiang Minghuangtian
Ran Food Development Co., Ltd., Foshan Aojialianying Biotechnology Co., Ltd., Shijiazhuang Huikang Food Co., Ltd., Beijing Qingyan
Boshi Health Management Co., Ltd., Guangdong Qingyunshan Pharmaceutical Co., Ltd., Green Rhythm Biotechnology Group Co., Ltd., and Difule Biotechnology (Shanghai) Co., Ltd.
Limited Liability Company, Shandong Guohetang Pharmaceutical Co., Ltd., Jiangzhong Food Therapy Technology Co., Ltd., Xi'an Tianmei Biotechnology Co., Ltd., Shandong Tianjiao Biotechnology Co., Ltd.
Biotech Co., Ltd., Hainan Huayan Collagen Technology Co., Ltd., Tianjin Hezhiyoude Pharmaceutical Co., Ltd., Shanghai Euromonitor Biotechnology Co., Ltd.
Limited Liability Company, Guangdong Xile Health Technology Co., Ltd., Jiangsu Ximai Food Co., Ltd., Tieqilishi Food Co., Ltd.
Hangzhou Mingbao Biotechnology Co., Ltd., Dalian Shenlan Peptide Technology R&D Co., Ltd., Huahai Health Technology (Zhejiang) Co., Ltd., Guangdong Nanxingtian
Hongguoren Products Co., Ltd., Zhongshan Hongli Health Food Industry Research Institute Co., Ltd., and Qingdao Huadi Food Ingredients Co., Ltd.
The main drafters of this document are. Ma Aijin, Zhong Chunyan, Jin Long, Wang Zhixin, Yao Kuizhang, Sun Jilu, Wang Liying, Zheng Lei, Xu Sheng, and Wang Zhiyong.
Ma Jinyong, Zhang Wei, Yang Wei, Zhang Huiqin, Ge Lianfeng, Huang Shengquan, Zhang Shuguang, Gao Tian, Kang Jun, Sun Haifeng, Tao Fuping, Yu Yuansheng, Wang Tao, He Xiaojun
Ji Guohua, Yan Yongqiu, Zhong Yu, Zhang Haifeng, Zhu Xinke, Xie Songling, Ou Zhijian, Yang Lucheng, Huang Jieyu, Wang Wei, Bian Lixian, Jiang Yanfei, Li Weijun
Hu Guoan, Yu Qinghua, Li Yingying, Yao Meixiang, Hu Yongwei, Xue Yingchun, Li Hailing, Zhao Zifang, Han Jinming, Wang Yumei, Chen Xiaocong, Li Lu,
Zhou Jianchuan, Ye Qun, Wang Zuzhe, Guo Jing, Zhou Xinhang, Zhang Yanjie, Zhang Yufang.
Guide to the Use of Natural Food Ingredients
1 Scope
This document provides guidance on the use of natural food ingredients.
This document applies to food ingredients.
This document does not apply to spices, natural mineral water, and bottled drinking water.
2 Normative references
This document has no normative references.
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
food
All kinds of finished products and raw materials intended for human consumption or drinking, as well as items that are traditionally both food and Chinese medicinal materials, but excluding those used for treating...
Items intended for therapeutic purposes.
3.2
Food ingredients
Any substance used in the manufacture or preparation of food and which may be present in the final product in a modified form.
Note. Substances approved for use by the state. Food additives are excluded.
4.Technical Elements
4.1 Food ingredients that meet the following technical requirements will be considered natural.
a) The raw materials are derived from one or more of the following. plants, algae, fungi, animals, microorganisms, minerals, or seawater. Fossil fuels are not included.
raw material.
b) Natural food ingredients are obtained from raw materials through physical and/or enzymatic and/or microbial processing. Enzymatic and/or microbial processing...
The products are composed of substances that exist in nature. These production processes can adjust the pH.
c) When no physical and/or enzymatic and/or microbial treatment processes are available, other processes that do not alter the composition may be used.
4.2 If it is a natural compound food, each component is a natural food ingredient.
4.3 Water may be used and added during the production of food ingredients.
4.4 One or more components may be removed during the processing of natural food ingredients.
4.5 It is advisable to use the decision tree in Appendix A to determine whether the ingredients are natural.
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