1. Introduction of Health Functional Food System (2002)
- 2002
- Background: With increasing interest in health functional foods, the need for systematic management emerged both domestically and internationally.
- Key points:
- Legally clarifying the definitions and concepts of health functional foods.
- Establishing regulations for manufacturing, distribution, and sales processes.
- Establishing procedures for verification of safety and functionality through the Ministry of Food and Drug Safety (MFDS).
- 2003
- Specific Actions: Establishing quality control standards and monitoring systems for health functional foods.
- Laying Legal Foundations: Initiating detailed work on relevant laws and regulations.
2. Enactment of the Health Functional Food Act (2004)
- 2004
- Key points:
- Defining health functional foods and setting standards and specifications.
- Establishing approval and reporting procedures, and criteria for safety evaluation of functional ingredients.
- Implementing regulations for product labeling and advertising.
- Key points:
- 2005
- Implementation of Enforcement Rules: Establishing detailed enforcement rules and guidelines related to health functional foods.
- Starting Public Awareness Campaigns: Launching national campaigns to raise consumer awareness.
3. System Improvement and Strengthening (2007)
- 2007
- Key points:
- Introducing strong legal sanctions to eliminate false and exaggerated advertisements.
- Strengthening criteria for functionality claims, requiring scientific evidence.
- Establishing a recall system for harmful products and enhancing penalties for violations.
- Key points:
- 2008
- Ad Monitoring: Reinforcing advertising monitoring systems; investigating and sanctioning false and exaggerated ads.
- Consumer Protection: Improving and activating the consumer complaint system.
- 2009
- Expanding Regular Inspections: Increasing periodic quality inspections and strengthening voluntary quality control by manufacturers.
4. Recognition and Safety Evaluation of Functional Ingredients (2012)
- 2012
- Key points:
- Strengthening the recognition procedures for functional ingredients and enhancing scientific verification.
- Increasing safety verification standards for functional ingredients and products to international levels.
- Introducing Good Manufacturing Practices (GMP) for health functional foods.
- Key points:
- 2013
- Harmonization with International Standards: Formulating policies to harmonize with international standards.
- Improvement of Certification Systems: Enhancing the reliability of functional ingredient certification systems.
- 2014
- Support for Research and Development: Expanding support for research and development (R&D) for new functional ingredients.
5. Amendment of the Health Functional Food Act (2016)
- 2016
- Key points:
- Strengthening management and supervision of manufacturers and distributors; mandatory GMP certification.
- Mandatory recall and public notice of harmful products.
- Key points:
- 2017
- Strengthening Quality Control: Improving quality control systems for manufacturers and expanding education on voluntary quality management.
- Enhancing Consumer Safety: Introducing consumer-centric product safety inspection systems.
- 2018
- Response to Harmful Foods: Establishing rapid response systems for harmful foods.
- Compensation Systems: Strengthening compensation systems for damages caused by health functional foods.
6. Amendment of Health Functional Food Regulations (2019)
- 2019
- Key points:
- Easing regulations for small-scale manufacturers and introducing regulations for online sales of health functional foods.
- Introducing policies to stimulate the export of health functional foods.
- Key points:
- 2020
- Strengthening Online Regulations: Strengthening regulations for the sale of health functional foods through e-commerce.
- Support for Small-Scale Manufacturers: Expanding technical support and funding programs for small-scale manufacturers.
- 2021
- Strengthening Consumer Protection: Enhancing legal measures for consumer protection and improving information provision systems.
- International Cooperation: Strengthening international cooperation for market entry into foreign countries and supporting the development of products that meet global standards.
7. Recent Trends (2020-2024)
- 2020
- Increased Demand for Immune-Boosting Products: The COVID-19 pandemic led to a surge in demand for health functional foods aimed at boosting the immune system.
- Expansion of Non-Face-to-Face Market: Strengthened regulations due to the expansion of e-commerce and online markets; enhanced regulations against false and exaggerated advertisements on online platforms and expanded policies for consumer protection.
- 2021
- Addition of Specific Functional Ingredients: Initiated additional research and recognition procedures for new functional ingredients; increased recognition of various plant-based ingredients in addition to already approved ones.
- Strengthened Regulations for Overseas Direct Purchases: Enhanced import clearance procedures and amended related laws to ensure the safety of health functional foods purchased directly from overseas.
- 2022
- Utilization of AI and Big Data: Introduced AI and big data technology for research and evaluation of health functional foods, improving the efficiency and accuracy of functionality and safety evaluations.
- Customized Health Functional Foods: Developed customized health functional foods based on biological information and introduced personalized consulting services.
- 2023
- Expanded Support for Small-Scale Manufacturers: Expanded government support programs for small and medium-sized enterprises (SMEs), providing technological support, consulting services, and financial aid to enhance competitiveness.
- Enhanced Consumer Education: Expanded education programs and promotional campaigns to help consumers choose and use health functional foods correctly.
- 2024
- International Cooperation and Harmonization: Strengthened cooperation with international food regulatory authorities and introduced a management system for health functional foods that aligns with global standards.
- Emphasis on Sustainability: Formulated policies for the development of environmentally friendly health functional food materials and the establishment of sustainable supply chains.
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