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USP-China Collaboration on Food Quality
June 23, 2010
1 Min Read
ROCKVILLE, MDThe U.S. Pharmacopeial Convention (USP) has partnered with Chinas National Institute of Nutrition and Food Safety (NINFS), the Chinese version of the Centers for Disease Prevention (CDC), to ensure the quality of food ingredients, including colors and flavors. The agreement, signed in Biejing by NINFSs Yan Weixing and USP CEO Roger L. Williams, MD, focused on several areas of collaboration, including:
Scientific staff exchange between the two groups.
Translation of individual FCC ingredient standards into Chinese as a reference, as appropriate, in the development of Chinese food additive standards.
Advances in the development and validation of analytical procedures and technology, as well as development of reference standards for the procedures in food additive/food ingredient specifications.
Joint or coordinated efforts to offer scientific training, conferences and workshops on topics of mutual interest.
Appointment of NINFS representatives to participate in USPs Expert Committees and/or Expert Panels, as appropriate.
Development of standards, best practices and other approaches for improvements relating to packaging and nutrition.
Consumers are increasingly consuming foods composed of a host of ingredients such as colorings and preservativesand these ingredients are produced all over the world, Williams said. Given this reality, ensuring the quality of these ingredients requires global cooperation. We look forward to working together with NINFS on scientific and standards-setting activities that will result in a better food supply for citizens of both countriesand the world.
The memorandum of understanding (MOU) will result in the formation of a Joint Executive Committee charged with creating working groups to explore and prioritize future activities.
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