China's newly revised national food safety standard, General Rules for the Labeling of Prepackaged Foods (GB 7718-2025), clearly defines the scope of application and the forms of declaration for classified ingredient labeling, and enterprises may not extend the application of these rules to additional product categories on their own. Based on the requirements of the new standard, Foodmate has compiled the basic rules for ingredient classification together with common industry misconceptions, for the reference of overseas food enterprises that plan to enter or operate in the Chinese market. The national food safety standard General Rules for the Labeling of Prepackaged Foods (GB 7718-2025) specifies the scope and methods of classified ingredient declaration, which must not be arbitrarily expanded to other product categories. In line with the requirements of the new standard, Foodmate has sorted out the basic requirements and common misconceptions regarding ingredient classification for industry reference.

On 20 October 2026, the U.S. Department of Agriculture's Animal and Plant Health Inspection Service (APHIS) published a proposed rule entitled Minimum Maturation Temperature for Beef and Ovine Meat From Regions Affected With Foot-and-Mouth Disease. The proposal would amend U.S. regulations governing animal disease prevention and the importation of animal products.

In September 2026, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) issued Revision 3 of FSIS Directive 9000.1: Export Certification, updating procedures for the export certification of meat, poultry and egg products. The directive provides operational instructions primarily for FSIS inspection program personnel on export application review, product re-inspection, export verification and export certificate issuance.