The Huatai Securities Research Report points out that policy dividends, technological breakthroughs and demand-driven resonance, and new food ingredients are moving from marginal innovation to the mainstream of the industry. According to Zhitiqiao, from 2020 to the end of 26H1, the National Health and Health Commission has approved a total of 68 new food ingredients, an increase of 47.8% over the previous stage; 15 types were approved in '25, a record high in recent years, with 53 applications accepted, +77% over the same period; 12 new food ingredients have already been approved in 26H1, and it is expected that there will be more than 20 types throughout the year. Behind the acceleration of approval is the dual driving force of the deepening promotion of the “Healthy China 2030” strategy and rapid breakthroughs in synthetic biology technology. The competitive logic for new food ingredients has been upgraded from “who declared first” to “who has the harder process”. The maturity of technologies such as microbial fermentation and precise biosynthesis has enabled raw materials that were difficult to produce on a large scale in the past to be commercialized, and the industrial chain is moving from “proof of concept” to “industrial implementation.”

The Huatai Securities Research Report points out that policy dividends, technological breakthroughs and demand-driven resonance, and new food ingredients are moving from marginal innovation to the mainstream of the industry. According to Zhitiqiao, from 2020 to the end of 26H1, the National Health and Health Commission has approved a total of 68 new food ingredients, an increase of 47.8% over the previous stage; 15 types were approved in '25, a record high in recent years, with 53 applications accepted, +77% over the same period; 12 new food ingredients have already been approved in 26H1, and it is expected that there will be more than 20 types throughout the year. Behind the acceleration of approval is the dual driving force of the deepening promotion of the “Healthy China 2030” strategy and rapid breakthroughs in synthetic biology technology. The competitive logic for new food ingredients has been upgraded from “who declared first” to “who has the harder process”. The maturity of technologies such as microbial fermentation and precise biosynthesis has enabled raw materials that were difficult to produce on a large scale in the past to be commercialized, and the industrial chain is moving from “proof of concept” to “industrial implementation.”