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GB/T 44336-2024Terminology and classification for veggie meat analogues (English PDF)

素肉制品术语与分类

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

August 23, 2024

Implementation date

August 23, 2024

Scope

GB/T 44336-2024 is the English-translated version of 素肉制品术语与分类.

GB/T 44336-2024 is the Chinese national standard covering terminology and classification for veggie meat analogues. Issued on 23 August 2024, it has been in force since 23 August 2024.

Document preview — GB/T 44336-2024

National Standard of the People's Republic of China

ICS: 67.040
Classification: X 10

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Foreword
1 Scope
2 Normative references
3 Terms and definitions
3.1 Veggie meat analogues
3.2
3.3 Vegan meat analogues
3.4 Finished products
3.5
3.6

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1: Structure and drafting rules for standardization documents" Drafting.

Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.

This document was proposed and coordinated by the National Food Industry Standardization Technical Committee (SAC/TC64).

This document was drafted by: China Meat Food Comprehensive Research Center, Tianjin Meikang Food Co., Ltd., Shenzhen Wenma Biotechnology Co., Ltd.

Company, Beijing Technology and Business University, Henan Shuanghui Investment Development Co., Ltd., Angel Yeast Co., Ltd., Ningbo Sulian Food Co., Ltd.

Shenzhen Zhenhefeng Food Technology Co., Ltd., Jiangnan University, Dalian Polytechnic University, Chinese Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Agricultural Products Processing Research Institute, Yantai Shuangta Food Co., Ltd., Plant Meat (Hangzhou) Health Technology Co., Ltd., Baotou Dongbao Biotechnology Co., Ltd., Delisi Group Co., Ltd., Chengdu Hope Food Co., Ltd., Zhengzhou University of Light Industry, Qinhai (Beijing) Food Co., Ltd.

Linyi Jinluo Wenrui Food Co., Ltd., Heilongjiang Beidahuang Green Health Food Co., Ltd., Shandong Yuwang Ecological Food Co., Ltd.

Company, Jinzi Food Group Co., Ltd., China National Accreditation Service for Conformity Assessment, China Food Industry Association, Jinzi Ham Co., Ltd.

Company, Orion Foods Co., Ltd.

The main drafters of this document are: Wang Shouwei, Xing Haipeng, Zhao Yan, Huang Lin, Zang Mingwu, Zhang Yuyu, Zhao Bing, Wang Qiang, Zhou Jingwen, Zhang Xinliang, Wang Ji, Zhang Shunliang, Li Ku, Zhou Ning, Zhan Xiaoqing, Qu Chao, Qiu Ran, Wang Furong, Wu Chao, Li Min, Huang Huijia, Gao Song, Zhang Shucheng, Jiang Yong, Bai Yanhong, Yao Xianqi, Fan Zhijun, Wang Zhongjiang, Liu Jun, Zhou Jinsong, Wu Yuefang, Ma Xiaozhong, Li Pei, Zhao Liyun, Zhang Jinchuang, Li Su, and Wang Wei.

Terminology and classification of vegetarian meat products

1 Scope

This document defines the terms and definitions of vegetarian meat products and specifies the classification of vegetarian meat products.

This document applies to the production and circulation of vegetarian meat products.

2 Normative references

GB/T 15091

3 Terms and definitions

The terms and definitions defined in GB/T 15091 and the following apply to this document.

3.1 Veggie meat analogues

Veggiemeat Meat analogues Plants, microorganisms or their processed products are used as the main source of protein, with auxiliary materials, added (or not added) food additives and food Nutritional enhancers, added with a small amount (or no addition) of animal-derived ingredients, processed to produce meat-like foods with a protein content of not less than 10% Simulated food with product appearance, organizational form, color and flavor.

3.2

Ingredients other than animal tissue and its by-products.

Note. Contains honey, eggs, milk, animal-derived flavors and seasonings, livestock and poultry bone peptides, gelatin, etc.

3.3 Vegan meat analogues

Vegetarian meat products made without adding any animal-derived ingredients.

3.4 Finished products

Vegetarian meat made from beans, potatoes, nuts, grains, algae and other plants or their processed products as the main source of protein

3.5

Vegetarian meat products made with microorganisms or their processed products as the main source of protein.

3.6

The non-ready-to-eat vegetarian meat products are pre-processed through processes such as pickling, seasoning, and molding.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.

Referenced standards

Normative references

GB/T 15091

Editions of GB/T 44336

Edition	Title	Revision	Status
GB/T 44336-2024	Terminology and classification for veggie meat analogues	current edition	Current

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