Industry News

On November 5, 2026, the 2026 Annual Work Conference of the National Packaging Standardization Technical Committee (hereinafter referred to as the "Packaging Standardization Committee") was held in Beijing. Wang Junfeng, Director of the Equipment and Materials Standards Division, Standard Technology Management Department of the State Administration for Market Regulation, Meng Long from the Standards Division, Science and Technology Department of the Ministry of Industry and Information Technology, Li Hua, President of China Packaging Federation and Chairman of the Packaging Standardization Committee, Wang Li, Chief Engineer of China Packaging Federation, Vice Chairman and Secretary-General of the Packaging Standardization Committee, and all committee members of the Packaging Standardization

Food Partner Network News On November 4, the Guangdong Provincial Administration for Market Regulation issued Notice No. 47 of 2026, organizing the sampling inspection of 728 batches of samples across 7 categories of food including grain processed products, meat products, frozen drinks, biscuits, alcoholic drinks, fruit products and catering foods. 16 batches of unqualified samples were detected, with problems including microbial contamination, ultra-scope and ultra-limit use of food additives, and other index issues. 7 Batches of Food Found with Microbial Contamination Problems 7 Batches of Food Found

01 A New Journey Begins, Moving Forward Renewed On November 2, the aseptic cold filling production line in Workshop No. 2 of Sichuan Yangpu Biotechnology Co., Ltd. was officially put into operation. This smart line, capable of producing 24,000 bottles of beverage per hour, injects strong new momentum into the "Neijiang Sweet" industry and marks a key step in Yangpu Biotechnology's capacity upgrade in the fruit and vegetable beverage segment. 02 Smart Line, Clean Protection Fully Enclosed Production Stepping into Workshop No. 2, the fully enclosed automated production line has

Foodmate Network news: Health food labeling is an important part of strengthening whole-process safety supervision of health foods, helping to promote high-quality development of the industry and safeguard the health and lives of the people. The Measures for the Supervision and Administration of Food Labeling (hereinafter referred to as the Measures) and the National Food Safety Standard — General Rules for the Labeling of Prepackaged Foods (GB 7718-2025) and their interpretations clarify the new labeling requirements for health foods. Based on the new labeling rules, Foodmate Network

Recently, the 24000BPH aseptic production line customized and delivered by Tech-Long for Anhui Ruiming Food & Beverage Co., Ltd. successfully passed the neutral culture medium aseptic verification in one pass and was put into operation. With solid aseptic filling technology, reliable delivery and full-process services, it continues to empower the high-quality development of beverage enterprises. The 24000BPH aseptic line delivered this time is equipped with Tech-Long's latest bottle-part-free technology for filling machines: Bottle-part-free change design for filling machines: 1. For different bottle

In order to further advance the special campaign on online catering food safety and continuously consolidate the results of governance, the Shanghai Municipal Administration for Market Regulation has adhered to a problem-oriented approach, made simultaneous efforts online and offline, strictly investigated food safety risks and hidden dangers, and cracked down on illegal and non-compliant acts such as "ghost takeaways" and false advertising, resolutely safeguarding the safety of the food on the people's plates. The sixth batch of typical cases is hereby released as follows, in the hope that the majority of online catering operators will take these cases as a warning, learn from the examples, earnestly fulfill their primary responsibility for food safety, and jointly

1. Takeout packaging "slims down," letting the right packaging "carry" the right food "No more tearing plastic wrap by hand!" Since the semester began, Jiao Ke, a student at a university in Beijing, and his roommates have found that the takeout they usually order has changed dramatically in its packaging! "In the past, the plastic wrap was wound three times one way and three times the other—you'd be left doubting life itself before you got it open! Now the packaging is clean and neat; just lift the lid and enjoy the food," he said outright. For some time now, excessive packaging with "big boxes for small meals and layer upon layer added" has become excessive

Buns in bags, soup noodles in sealed boxes, barbecue wrapped in aluminum foil... How can takeout packaging be both environmentally friendly and practical? Beijing has given a new answer. Recently, the Municipal Market Regulation Bureau released the local standard "Guidelines for the Use of Green Packaging by Food Delivery Merchants," which is scheduled to be officially implemented from September 1. This document, known in the industry as the takeout "slimming" standard, provides food delivery merchants with a clear operating manual, covering everything from packaging materials and usage specifications to classification methods. What is "green pack

Foodmate Network, September 2026 — The General Administration of Customs reported that in August 2026, customs authorities nationwide detected 755 batches of food that failed quality and safety items and were refused entry during supervision at the port-of-entry stage. The refused food came from 42 countries or regions and involved 22 product categories, mainly aquatic products and their products, meat and meat products, sugar confectionery and chocolate, cocoa and its products, etc. The main non-compliance item was illegal use of sodium metabisulfite

FoodMate News: Consumer demand for clean labels is forcing companies to reformulate, reduce preservatives, and still maintain shelf life. But reducing preservatives is not easy. The absence of microbial growth does not mean quality indicators will not deteriorate; oxidation, color fading, separation, and purge loss can each cause problems during shelf life. So the topic we are sharing today is: after removing preservatives, what can make up for shelf life? There is actually considerable measured data in the journals, and this article summarizes five categories