Everyone! Did you know? A quiet revolution is unfolding in the healthy food and beverage industry. Once-overlooked novel food ingredients are now becoming the key to unlocking health and flavor. Today, we exclusively reveal DeepSeek’s carefully curated Top 10 Most Valuable Novel Food Ingredients in China! From oral beauty-enhancing sodium hyaluronate to anti-aging PQQ and sleep-aiding GABA; from tagatose, which solves the sugar substitute paradox, to phosphatidylserine rewriting the rules of brain health, and the newly listed stevia polyphenols (2025), these innovative ingredients—validated by food safety or clinical trials and approved for national dietary use—are reshaping the fundamentals of beverages, dairy, and functional foods.

Based on the novel food ingredient list (including new resource foods) released by China’s National Health Commission (NHC) and related departments, and considering market potential, scientific support, and health value, here are China’s Top 10 Most Valuable Novel Food Ingredients (as of March 1, 2025), ranked by comprehensive influence:

1. Sodium Hyaluronate (Hyaluronic Acid)
   • Approval: Ministry of Health Announcement No. 12 (2008), expanded scope via Announcement No. 9 (2020).
   • Core Value: Boosts skin hydration and elasticity orally, supports joint health. Widely used in beverages, dairy, and candies since 2021 approval. Market leaders like hyaluronic acid water and yogurt see double-digit annual growth.
   • Why Listed: The only widely accepted oral beauty ingredient, mature industrial chain, and cross-sector demand.
2. Yeast Protein
   • Approval: NHC Announcement No. 10 (2023).
   • Core Value: High-purity protein (≥70%), hypoallergenic, sustainable. Used in sports nutrition and weight management. Aligns with global low-carbon trends.
   • Why Listed: Functional and eco-friendly, driving plant-based protein innovation.
3. Pyrroloquinoline Quinone Disodium Salt (PQQ)
   • Approval: Synthetic (2022) and Fermented (2023).
   • Core Value: Mitochondrial repair agent, delays aging. Limited to beverages (40mg/kg). Explored in anti-fatigue and brain health products.
   • Why Listed: Rare anti-aging ingredient with strong scientific backing.
4. Xanthoceras sorbifolium Kernels/Leaves
   • Approval: NHC Announcement No. 5 (2023).
   • Core Value: Kernels rich in fats (≥50%) and protein (≥20%); leaves contain flavonoids (≥50mg/100g). Supports rural revitalization and ecological value.
   • Why Listed: Model for developing China-specific resources.
5. Blueberry Anthocyanins
   • Approval: NHC Announcement No. 5 (2023).
   • Core Value: Antioxidant power 20x vitamin C. Used in dairy and beverages (e.g., Yili’s functional yogurt). Global demand grows 7% annually.
   • Why Listed: Dual role as natural pigment and functional ingredient.
6. Shea Butter
   • Approval: Announcement No. 7 (2017).
   • Core Value: Replaces cocoa butter, mimics animal fats. Used in plant-based meat and chocolate.
   • Why Listed: Key to upgrading plant-based foods.
7. γ-Aminobutyric Acid (GABA)
   • Approval: Ministry of Health Announcement No. 12 (2009).
   • Core Value: Aids sleep and reduces anxiety. Bright Dairy’s “Yogurt Mate” uses GABA. Global market: $540M (2021).
   • Why Listed: Addresses emotional health needs via gummies and beverages.
8. Tagatose
   • Approval: Announcement No. 10 (2014).
   • Core Value: Low-calorie sweetener (92% sucrose sweetness). Future replacement for allulose.
   • Why Listed: High-potential sugar substitute with tech breakthroughs.
9. Phosphatidylserine (PS)
   • Approval: Announcement No. 15 (2010).
   • Core Value: Enhances cognition and mood. Used in infant formula (e.g., Yili’s Jinlingguan).
   • Why Listed: Critical for aging populations.
10. Stevia Polyphenols
    • Approval: Announcement No. 1 (2025).
    • Core Value: Antioxidant, blood sugar-friendly. Aligns with global “less sugar, same sweetness” trends.
    • Why Listed: Emerging ingredient with policy support.

Summary
These ingredients dominate functional foods, sugar substitutes, plant proteins, and precision nutrition. Key traits:

1. Strong scientific validation.
2. Mature supply chains.
3. Policy alignment (NHC’s “Three New Foods” standards).
   As health-conscious consumption grows, these ingredients will drive food industry innovation.

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