The first anniversary of the implementation of the “Fruit and Vegetable Powder” standard marks a milestone in promoting standardized and quality-driven development within the industry.
2026-01-06
Since the official implementation of the industry standard GH/T 1456-2024 “Fruit and Vegetable Powders” on September 1, 2024, one year has now passed. This standard was submitted under the jurisdiction of the Storage and Processing Subtechnical Committee of the National Technical Committee for Standardization of Fruits, and is supervised by the All China Federation of Supply and Marketing Cooperatives. It was jointly drafted with the participation of various stakeholders, including research institutions, manufacturing enterprises, and universities. The standard has played a crucial leading role in promoting the standardized and规范化 development of the fruit and vegetable powder industry in China, and also provides an important reference basis for the raw material control of specialty flavored powders.
It is reported that this standard clearly defines the core aspects of fruit and vegetable powders, including their definition, scope of application, technical requirements, testing methods, and packaging and storage guidelines. It applies to raw-material-based fruit and vegetable powders made from fresh fruits, vegetables, or concentrated liquids (juices, pulps) as primary ingredients through processes such as mixing, drying, and packaging. The issuance of this standard fills a previous gap in the industry characterized by uneven product quality and inconsistent technical specifications. It sets forth clear requirements for various stages—including raw material procurement, production processing, and finished-product inspection—providing enterprises with precise technical guidance for manufacturing and offering regulators a reliable basis for market oversight.
Relevant officials from the Jinan Fruit Research Institute of the All-China Federation of Supply and Marketing Cooperatives, who participated in drafting the standard, stated that during the standard-setting process, the drafting team conducted thorough research into the actual conditions of more than 200 domestic fruit and vegetable powder production enterprises. Drawing on scientific research findings from universities such as Zhejiang University and China Agricultural University, the team took into account both the current state of the industry and its future development needs. The standard not only preserves the advantages of traditional processing techniques but also incorporates advanced concepts from modern food processing. The standard clearly defines key parameters for fruit and vegetable powders, including moisture content, ash content, dietary fiber, and microbial indicators. At the same time, it lays out detailed requirements for hygiene during the production process and procedures for cleaning and disinfecting equipment, effectively mitigating potential quality and safety risks that may arise during production.
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