History of Regulations on Natural and Synthetic Additives by the Korean Food and Drug Administration

Definition of Natural and Synthetic Additives

Natural Additives:

Additives made using raw materials directly extracted from nature. This involves using substances obtained from plants, animals, minerals, etc., with minimal processing, for use in or as additives to food products.

Basis: The definition of natural additives is stipulated in Chapter 2, Article 1 (Definition) of the "Standards and Specifications for Food Additives."

 

Synthetic Additives:

Additives manufactured artificially through chemical synthesis processes. These are substances synthesized in laboratories that either do not occur naturally or are difficult to obtain from nature.

• Basis: The definition of synthetic additives is specified in Chapter 2, Article 1 (Definition) of the "Standards and Specifications for Food Additives."

Natural and Synthetic Flavor:

Natural Flavor:

Fravor extracted from natural materials such as flowers, fruits, leaves, roots, etc., using physical or biological methods. These fragrances utilize pure essences obtained from nature, examples include vanilla extract, lemon oil, etc.

• Basis: Chapter 2, Section 2, Article 11 (Flavor) of the "Standards and Specifications for Food Additives" addresses the definition and regulations of natural flavor.

Synthetic Flavor:

Flavor created through chemical synthesis processes using molecules combined chemically to replicate specific scents or create new ones. Examples include synthetic vanillin (a primary component of vanilla flavor).

• Basis: Chapter 2, Section 2, Article 11 (Flavor) of the "Standards and Specifications for Food Additives" deals with the definition and regulations of synthetic flavor.

Regulation History

Initial Regulations (1960s)

• 1963: South Korea enacted the Food Hygiene Act for the first time, initiating regulations related to food safety to ensure safe provision of food to consumers.
• 1967: Regulations on food additives were established, setting standards and specifications for various food additive uses.

1970s-1980s

• 1978: The "Standards and Specifications for Food Additives" was first published, aiming to regulate the use of natural and synthetic additives more explicitly.
• 1984: Clear differentiation between natural and synthetic additives began, enhancing consumer protection and increasing the safety of food circulated in the market.

1990s-2000s

• 1995: The Ministry of Health and Social Affairs revised the entire "Standards and Specifications for Food Additives" to align with the latest research findings and international standards.
• 1997: Toxicity evaluation criteria were strengthened for the safety assessment of food additives.
• 2000: A helpline was established for more efficient handling of inquiries regarding natural and synthetic additives.

2010s and Beyond

• 2013: The Korea Food and Drug Administration was upgraded to the Ministry of Food and Drug Safety, establishing a more systematic and integrated food safety management system. This led to significant changes in the research and regulation of natural and synthetic additives, including efforts to harmonize with international standards.
• 2016: Enhanced regulation and surveillance of food additives. Comprehensive reassessment, particularly of additives widely used in daily life, was conducted.
• 2019: The "Standards and Specifications for Food Additives" underwent a complete revision reflecting the latest research.

Current 2020s

• 2021: The Ministry of Food and Drug Safety introduced an integrated management system for natural and synthetic additives, unifying the management standards of natural and synthetic additives for more convenient and efficient management and enhanced safety.
• 2022: Continuous evaluation and education programs were introduced to promote the safe use of food additives.
• Present: The Ministry of Food and Drug Safety continues to monitor the safety of synthetic additives while promoting the activation of natural additives. Efforts to harmonize domestic and international research and regulations persist for enhanced safety and management.