China Approves 3’-SL as New Food Nutrition Enhancer, Revolutionizing Dairy Ingredients
On February 10, 2026, China's National Health Commission issued the No.1 Announcement, approving 3’-Sialyllactose (3’-SL) as a new food nutrition enhancer. This decision marks a significant milestone for the global dairy ingredients and infant nutrition sectors, especially in China, where 3’-SL becomes the third authorized human milk oligosaccharide (HMO) after 2’-FL and LNnT.
The approval was achieved with regulatory support from CIRS on behalf of Meihua Group, emphasizing China's structured approach to novel food ingredients. HMOs like 3’-SL are known for their role in promoting infant gut health, immune development, and cognitive outcomes, which is reflected in the regulatory acceptance based on safety data and functional evidence.
The inclusion of 3’-SL in the list of approved HMOs expands the functional options available for manufacturers of infant formula, medical nutrition, and specialized functional foods. Compared to earlier HMOs, 3’-SL is closely associated with brain development, pathogen defense, and microbiota modulation, allowing for more varied product formulations within China's tightly regulated market.
This strategic approval indicates a shift in China's dairy and nutrition policy, focusing more on quality and scientifically-backed innovation rather than volume. Local producers like Meihua Group are now better positioned to compete with international suppliers, aided by domestic manufacturing capabilities and regulatory support.
Globally, China's approval of 3’-SL underscores Asia's increasing demand for advanced dairy ingredients, potentially driving more investment in fermentation technologies and regulatory sciences. However, the limited number of approved HMOs highlights existing entry barriers, favoring companies with robust clinical data and compliance expertise.
Overall, the authorization of 3’-SL is a step towards high-value, evidence-based nutrition, with regulatory approvals playing a crucial role in determining market access and competitive advantage in the dairy ingredient sector.
