Guangdong Zhongfa Biological Technology Co., Ltd.

The confectionery industry is now subject to stricter, end-to-end regulatory oversight, with key standards tightened across five major areas: production, food additives, distribution, labeling, random inspections, and traceability. The main measures are as follows: I. Production Stage: Tiered, Stringent Supervision + Process Documentation Implement differentiated inspection based on risk levels: Confectionery manufacturers classified as medium-risk must undergo on-site inspections at least once every six months, with a focus on verifying workshop hygiene, process parameters, and equipment disinfection records. Strengthen full-process control of food additives: Require the establishment of a ledger for “issuance—weighing—use—recovery,” with electronic scale data automatically uploaded to the regulatory platform; compounded additives must be accompanied by ingredient testing reports, and the use of unregistered compound additives is prohibited. Promote upgrades to quality management systems: Increase the certification rate for large-scale enterprises under HACCP and ISO 22000 to 80%, with certified companies eligible for reduced frequencies of random inspections and other supportive measures. II. Additive Regulation: Strict Source Control + Crackdown on Misuse Implement categorized licensing reviews: The “Detailed Rules for the Review of Food Additive Production Licenses (2025 Edition)” classifies six categories, including gum-base candy bases, under a tiered licensing system, thereby raising the entry threshold. Conduct special campaigns to address additive misuse: Strictly investigate the unauthorized or excessive use of sweeteners, colorants, and preservatives, and crack down on the practice of passing off chemical products as food additives. III. Distribution and Live Streaming: Transportation Licensing + Tight Oversight of Live Sales Transportation permits for sugar raw materials: Starting July 2026, bulk road transport of sucrose syrup, high-fructose corn syrup, and similar products will require permits, with joint manifest management and end-to-end traceability. Stringent regulation of live-stream sales: New regulations take effect on March 20, bringing platforms, livestreamers, MCNs, and suppliers into a closed-loop accountability system; clearly defining prohibited product lists, requiring public disclosure of qualifications, strictly controlling promotional content, and imposing severe penalties for violations. IV. Labeling and Nutrition: Information Transparency + Health Orientation Standardize ingredient and nutrition labeling: Mandate the accurate listing of ingredients, allergens, and nutritional information, and prohibit false or misleading claims such as “sugar-free” or “no added ingredients.” Advance regulation to reduce sugar and control sweetness: Strengthen random inspections and risk warnings for high-sugar confectionery, guiding companies to optimize formulations and lower added sugar content. V. Random Inspections and Traceability: Frequent Monitoring + Full-Process Traceability Expand the scope of risk monitoring: Cover 12 product categories, including soft candies, hard candies, and sugar substitutes, with monitoring for microorganisms, heavy metals, and additives; plan for 20,000 batches annually, with a particular focus on online platforms and rural areas. Improve traceability and recall procedures: Require the establishment of a full-process traceability system from raw materials to finished products; revise emergency response plans to ensure that problematic products trigger risk assessment and recall within 72 hours. These measures will significantly raise compliance standards in the confectionery industry, driving the sector toward greater safety, health, and regulatory adherence.

The ability of carrageenan gummies to maintain their shape in high-temperature environments stems from carrageenan’s intrinsic gel-forming properties and a well-balanced formulation. Carrageenan is a hydrophilic colloid that forms a stable three-dimensional network in water, effectively trapping moisture. This gel structure exhibits thermoreversible stability, remaining firm even at room temperature or higher—unlike conventional sucrose-based candies, which readily soften and deform. In production, ingredients such as granulated sugar and glucose syrup are added to increase the solids content, reduce water activity, and minimize the risk of softening and melting due to excess moisture. A properly balanced sugar-to-acid ratio further enhances gel strength, resulting in a denser, more cohesive structure. Compared with gelatin-based gummies, carrageenan gels offer superior heat resistance: gelatin tends to soften near body temperature, whereas carrageenan gummies retain their chewy, springy texture at ambient summer temperatures, with little tendency to become sticky, runny, or distorted. Moreover, the drying process after molding creates a relatively dry surface layer on the gummies, reducing stickiness and improving overall thermal stability. Together, these factors enable carrageenan gummies to maintain excellent shape and mouthfeel even during the summer months.