News from this newspaper The Technical Regulations Committee of China Bakery and Sugar Products Industry Association (hereinafter referred to as "China Baking Sugar Association") was held in Beijing recently. Researcher Wang Zhutian, National Center for Food Safety Risk Assessment, Xu Xiaoming, Deputy Director, Animal-derived Food Supervision Division II, Food Production Safety Supervision and Administration Department, State Administration for Market Regulation, Zhu Nianlin, Part-time Vice President of China National Light Industry Council and Executive Director of China Baking Sugar Association, Director Chairman Zhang Jiukui, Vice Chairman and Secretary-General Zhang Shuai, Vice Chairman Yang Mumei, Deputy Secretary-General and Secretary-General of the Technical Regulations Committee Chen Yan, Deputy Secretary-General Zhang Bin, and more than 70 representatives from 55 companies in the bakery and sugar industry attended the meeting. The meeting was chaired by Chen Yan.

　　 Zhu Nianlin, Executive Director, delivered a speech and delivered a speech at the meeting. He introduced the development status of the industry in 2019, and encouraged all units to actively face challenges and meet the needs of people entering a well-off society to upgrade their consumption through measures such as increasing varieties, improving quality, and creating brands. Zhu Nianlin emphasized that enterprises are the first person responsible for food safety. It can be seen from the growth of the Association’s Technical Regulations Committee that more and more companies pay more attention to technical regulations. It is hoped that enterprises will make persistent efforts and make positive contributions to the advancement and improvement of my country's standardization work.

　　 Researcher Wang Zhutian introduced the situation and principles of the formulation and revision of national food safety standards. He said that the formulation and revision of standards and risk assessment are inseparable from the support of industry associations and enterprises, and he hopes that all units will pay more attention to risk assessment in the future. At present, the work of the Risk Assessment Center not only involves safety issues, but also pays more attention to nutrition. In 2019, the country issued the "Healthy China Action (2019-2030)", hoping that all units will pay more attention to nutrition in the future product research and development, and jointly promote the smooth implementation of the Healthy China Action.

　　 Deputy Director Xu Xiaoming notified the sampling inspection of pastry products in 2019, and pointed out the main problems, and hoped that the industry would pay attention to it and strictly control it in the future production process. Xu Xiaoming also introduced the relevant situation of the "Food Production License Management Measures" and the "Food Labeling Supervision and Management Measures", hoping to establish a normal government-enterprise exchange mechanism and strengthen multi-party communication.

　　 This meeting also invited relevant drafters of the "Regulations for the Implementation of the Food Safety Law of the People's Republic of China", introduced the revisions and supervision requirements of the new version of the "Regulations," and interpreted 10 highlights in the new version of the "Regulations." The meeting focused on discussing the “Measures for Supervision and Administration of Food Labeling (Draft for Solicitation of Comments)," which is currently seeking comments, and reached consensus on amendments to key clauses. Zhang Jiukui, Chairman of China Bake Sugar Association, proposed the adjustment of the members of the Technical Regulations Committee, and the list of deputy directors and part-time deputy secretary-generals, which were unanimously approved by all members. Wei Lili, deputy secretary-general of the Technical Regulations Committee of China Bake Sugar Association, reported to the delegates on the work situation from 2018 to 2019 and the work plan for 2020. In the session of exchanges and discussions, the participants discussed the current industry confusion and problems in standards and regulations, and put forward many constructive suggestions for the work of the secretariat.

　　 In his concluding speech, Chairman Zhang Jiukui reviewed the work of the China Roast Sugar Association Technical Regulations Committee over the past 10 years, and expressed his gratitude to the members for their long-term support to the technical regulations of the Association. He put forward four points of hope: First, he hopes that members and industry technicians will continue to learn, so that the technical regulations of the industry can be scientifically rigorous and well-founded; the second is that all units should pay close attention to the standards and regulations that are being revised, and promptly contact the association. Communication; third, I hope that all members will maintain efficient communicat

According to the "Food Safety Law of the People's Republic of China" and other laws and regulations, as well as the city's food safety supervision sampling plan and corresponding sampling inspection rules, our bureau organized sampling inspections of wine and fruit wine, eggs and egg products, meat products, bottled/barreled drinking Water, salt, soy products, candy, chocolate products, tea and related products, fruit products, bee products, special dietary foods, beverages, soy sauce, convenience foods, edible agricultural products, other categories (instant fresh-cut fruits and vegetables, lactic acid bacteria compound powder , Ready-mixed (material) powder for food, cold chain ready-to-eat food) 966 food batch samples of 16 categories. According to the national food safety standards and relevant national regulations, the inspection and determination, including 956 batches of qualified samples and 10 batches of unqualified samples (see the attachment for sampling information).

1. Overall situation

194 batches of wine and fruit wine, all qualified; 111 batches of eggs and egg products, all qualified; 94 batches of meat products, all qualified; 85 batches of bottled/barreled drinking water, all qualified; 83 batches of salt, all qualified ; 69 batches of soybean products, all qualified; 67 batches of candy and chocolate products, all qualified; 59 batches of tea and related products, all qualified; 9 batches of fruit products, all qualified; 9 batches of bee products, all qualified ; 3 batches of special dietary food, all qualified; 91 batches of beverages, including 90 batches of qualified samples and 1 batch of unqualified samples; 11 batches of soy sauce, including 10 batches of qualified samples and 1 batch of unqualified samples; convenient There are 10 batches of food, including 9 batches of qualified samples and 1 batch of unqualified samples; 9 batches of edible agricultural products, including 2 batches of qualified samples and 7 batches of unqualified samples; 62 batches of other categories, all of which are qualified.

Second, the situation of unqualified samples

1. The total number of colonies and coliforms of the youth hot pot (convenient food) produced by Sichuan Qiweixiang Food Co., Ltd. and Beijing Lanting Yongsheng Trading Co., Ltd. do not meet the stated standards and quality requirements of the product. The inspection agency is Beijing Product Quality Supervision and Inspection Institute.

2. Beijing Guangqu Zuoan Vegetable Market Co., Ltd. Booth No. 11 Liu Yun managed the leeks, which was tested by the National Meat Food Quality Supervision and Inspection Center and found that Procymidone did not meet the national food safety standards. Beijing Guangqu Zuoan Vegetable Market Co., Ltd. booth No. 11 Liu Yun objected to the test results and applied for re-inspection; after the re-inspection by the Comprehensive Inspection Center of the Chinese Academy of Inspection and Quarantine, the conclusion of the initial inspection was maintained.

3. The malachite green of grass carp operated by Beijing Zhao Guifen Fresh Meat Store does not meet the relevant national regulations. The inspection agency is the National Meat Food Quality Supervision and Inspection Center.

4. The zero-addition pure soy sauce brewed soy sauce produced by Beijing Jingniu Condiment Co., Ltd. has been tested by the Comprehensive Testing Center of the Chinese Academy of Inspection and Quarantine and found that the amino acid nitrogen (calculated as nitrogen) does not meet the national food safety standards. Beijing Jing Niang Condiment Co., Ltd. raised objections to the test results and applied for re-inspection; after re-inspection by the National Meat Food Quality Supervision and Inspection Center, the initial inspection conclusion was maintained.

5. The silky chickens produced by Shandong Liaocheng Hexin Food Co., Ltd. and Beijing Liuli Green Chicken Product Store, sulfonamides (total amount), and enrofloxacin (calculated as the sum of enrofloxacin and ciprofloxacin) are not Comply with relevant national regulations. The inspection agency is the Comprehensive Inspection Center of the Chinese Academy of Inspection and Quarantine.

6. The red shells and cadmium (calculated as Cd) operated by Beijing Jiebao Dongchao Food Store (Beijing Xinhai Community Farmers Market Co., Ltd.) do not meet the national food safety standards. The inspection agency is the Inspection and Quarantine Technology Center of Beijing Entry-Exit Inspection and Quarantine Bureau.

7. Pyraclostrobin does not meet the national food safety standards for bananas operated by Chen Xinzhi, No. 37, Guopeng Hall, Baliqiao Agricultural Products Center Wholesale Market, No. 27, Tonghui North Road, Tongzhou District. The inspection agency is Beijing Product Quality Supervision and Inspection Institute.

8. The Xinjiang walnut milk vegetable protein beverage produced by Beijing Pengliyuan Beverage Co., Ltd. (arachidic acid + behenic acid)/total fatty acids does

According to the "Food Safety Law of the People's Republic of China" and other laws and regulations, as well as the city's food safety supervision sampling plan and corresponding sampling inspection rules, our bureau organized sampling inspections of wine and fruit wine, eggs and egg products, meat products, bottled/barreled drinking Water, salt, soy products, candy, chocolate products, tea and related products, fruit products, bee products, special dietary foods, beverages, soy sauce, convenience foods, edible agricultural products, other categories (instant fresh-cut fruits and vegetables, lactic acid bacteria compound powder , Ready-mixed (material) powder for food, cold chain ready-to-eat food) 966 food batch samples of 16 categories. According to the national food safety standards and relevant national regulations, the inspection and determination, including 956 batches of qualified samples and 10 batches of unqualified samples (see the attachment for sampling information).

194 batches of wine and fruit wine, all qualified; 111 batches of eggs and egg products, all qualified; 94 batches of meat products, all qualified; 85 batches of bottled/barreled drinking water, all qualified; 83 batches of salt, all qualified ; 69 batches of soybean products, all qualified; 67 batches of candy and chocolate products, all qualified; 59 batches of tea and related products, all qualified; 9 batches of fruit products, all qualified; 9 batches of bee products, all qualified ; 3 batches of special dietary food, all qualified; 91 batches of beverages, including 90 batches of qualified samples and 1 batch of unqualified samples; 11 batches of soy sauce, including 10 batches of qualified samples and 1 batch of unqualified samples; convenient There are 10 batches of food, including 9 batches of qualified samples and 1 batch of unqualified samples; 9 batches of edible agricultural products, including 2 batches of qualified samples and 7 batches of unqualified samples; 62 batches of other categories, all of which are qualified.

News from this newspaper The Technical Regulations Committee of China Bakery and Sugar Products Industry Association (hereinafter referred to as "China Baking Sugar Association") was held in Beijing recently. Researcher Wang Zhutian, National Center for Food Safety Risk Assessment, Xu Xiaoming, Deputy Director, Animal-derived Food Supervision Division II, Food Production Safety Supervision and Administration Department, State Administration for Market Regulation, Zhu Nianlin, Part-time Vice President of China National Light Industry Council and Executive Director of China Baking Sugar Association, Director Chairman Zhang Jiukui, Vice Chairman and Secretary-General Zhang Shuai, Vice Chairman Yang Mumei, Deputy Secretary-General and Secretary-General of the Technical Regulations Committee Chen Yan, Deputy Secretary-General Zhang Bin, and more than 70 representatives from 55 companies in the bakery and sugar industry attended the meeting. The meeting was chaired by Chen Yan.

Zhu Nianlin, executive director of the board, delivered a speech and delivered a speech at the meeting. He introduced the development status of the industry in 2019, and encouraged all units to actively face challenges and meet the needs of people entering a well-off society to upgrade their consumption through measures such as increasing varieties, improving quality, and creating brands. Zhu Nianlin emphasized that enterprises are the first person responsible for food safety. It can be seen from the growth of the Association’s Technical Regulations Committee that more and more companies pay more attention to technical regulations. It is hoped that enterprises will make persistent efforts and make positive contributions to the advancement and improvement of my country's standardization work.

Researcher Wang Zhutian introduced the situation and principles of the formulation and revision of national food safety standards. He said that the formulation and revision of standards and risk assessment are inseparable from the support of industry associations and enterprises, and he hopes that all units will pay more attention to risk assessment in the future. At present, the work of the Risk Assessment Center not only involves safety issues, but also pays more attention to nutrition. In 2019, the country issued the "Healthy China Action (2019-2030)", hoping that all units will pay more attention to nutrition in the future product research and development, and jointly promote the smooth implementation of the Healthy China Action.

Deputy Director Xu Xiaoming notified the sampling inspection of pastry products in 2019 and pointed out the main problems. He hoped that the industry would pay attention to it and strictly control it in the future production process. Xu Xiaoming also introduced the relevant situation of the "Food Production License Management Measures" and the "Food Labeling Supervision and Management Measures", hoping to establish a normal government-enterprise exchange mechanism and strengthen multi-party communication.

The meeting also invited relevant drafters of the "Regulations for the Implementation of the Food Safety Law of the People's Republic of China" to introduce the revisions and supervision requirements of the new version of the "Regulations", and interpret the 10 highlights of the new version of the "Regulations." The meeting focused on discussing the “Measures for Supervision and Administration of Food Labeling (Draft for Solicitation of Comments)," which is currently seeking comments, and reached consensus on amendments to key clauses. Zhang Jiukui, Chairman of China Bake Sugar Association, proposed the adjustment of the members of the Technical Regulations Committee, and the list of deputy directors and part-time deputy secretary-generals, which were unanimously approved by all members. Wei Lili, deputy secretary-general of the Technical Regulations Committee of China Bake Sugar Association, reported to the delegates on the work situation from 2018 to 2019 and the work plan for 2020. In the session of exchanges and discussions, the participants discussed the current industry confusion and problems in standards and regulations, and put forward many constructive suggestions for the work of the secretariat.

In his concluding speech at the meeting, Chairman Zhang Jiukui reviewed the work of the China Roast Sugar Association Technical Regulations Committee over the past 10 years and expressed his gratitude to the members for their long-term support to the technical regulations of the Association. He put forward four points of hope: First, he hopes that members and industry technicians will continue to learn, so that the technical regulations of the industry can be scientifically rigorous and well-founded; the second is that all units should pay close attention to the standards and regulations that are being revised, and promptly contact the association. Communication; third, I hope that all members will maintain efficien

Food Partner Network News On December 18, 2019, the Canadian Food Inspection Agency (CFIA) issued a food safety inspection announcement.



　　 The Canadian Food Inspection Agency has monitored the levels of chemical and microbiological hazards, undeclared allergens and gluten in the food supply, and formulated risk management strategies. When a violation is found, the Canadian Food Inspection Agency will take appropriate actions, including notifying the manufacturer or importer, conducting further targeted sampling, or detaining the product, and recalling it.



The food safety monitoring announcement includes two parts: undeclared allergens and gluten in Halloween-themed candy and chocolate products (2018-2019) and undeclared gluten and sesame in savoury snacks and biscuits (2016-2017) .



　　For details, please refer to: https://www.inspection.gc.ca/food/chemical-residues-microbiology/food-safety-testing-bulletins/2019-12-18/eng/1576174828167/1576174828683



　　 This article was edited by Food Partner Network Food Information Center for the reference of netizens. Welcome to reprint. Please indicate the source for reprinting! If you have any questions, please contact news@foodmate.net.

Russian nutritionist and associate doctor of medicine Lyudmila Zotova introduced in an interview with "The Argument and Facts" which sweets are the least harmful to health.



According to experts, this list includes jellies, soft fruit cakes, marshmallows and bitter chocolate without chemical gelling agents.



"Generally speaking, a single dessert (long chocolate candies, jam, honey) is better than a candies with 25 ingredients," she explained.



At the same time, the most harmful to the body are fried desserts, desserts made from yeast dough, chocolate bars or cakes with a lot of cream.



Zotova concluded that generally speaking, the more complex the ingredients, the more harmful.



(This article is transferred from Food Partner Network. If there is any infringement, please inform us to delete it. Thank you)

According to the "Food Safety Law of the People's Republic of China" and other laws and regulations, as well as the city's food safety supervision sampling plan and corresponding sampling inspection rules, our bureau organized sampling inspections of wine and fruit wine, eggs and egg products, meat products, bottled/barreled drinking Water, salt, soy products, candy, chocolate products, tea and related products, fruit products, bee products, special dietary foods, beverages, soy sauce, convenience foods, edible agricultural products, other categories (instant fresh-cut fruits and vegetables, lactic acid bacteria compound powder , Ready-mixed (material) powder for food, cold chain ready-to-eat food) 966 food batch samples of 16 categories. According to the national food safety standards and relevant national regulations, the inspection and determination, including 956 batches of qualified samples and 10 batches of unqualified samples (see the attachment for sampling information).

1. Overall situation

194 batches of wine and fruit wine, all qualified; 111 batches of eggs and egg products, all qualified; 94 batches of meat products, all qualified; 85 batches of bottled/barreled drinking water, all qualified; 83 batches of salt, all qualified ; 69 batches of soybean products, all qualified; 67 batches of candy and chocolate products, all qualified; 59 batches of tea and related products, all qualified; 9 batches of fruit products, all qualified; 9 batches of bee products, all qualified ; 3 batches of special dietary food, all qualified; 91 batches of beverages, including 90 batches of qualified samples and 1 batch of unqualified samples; 11 batches of soy sauce, including 10 batches of qualified samples and 1 batch of unqualified samples; convenient There are 10 batches of food, including 9 batches of qualified samples and 1 batch of unqualified samples; 9 batches of edible agricultural products, including 2 batches of qualified samples and 7 batches of unqualified samples; 62 batches of other categories, all of which are qualified.

Second, the situation of unqualified samples

1. The total number of colonies and coliforms of the youth hot pot (convenient food) produced by Sichuan Qiweixiang Food Co., Ltd. and Beijing Lanting Yongsheng Trading Co., Ltd. do not meet the stated standards and quality requirements of the product. The inspection agency is Beijing Product Quality Supervision and Inspection Institute.

2. Beijing Guangqu Zuoan Vegetable Market Co., Ltd. Booth No. 11 Liu Yun managed the leeks, which was tested by the National Meat Food Quality Supervision and Inspection Center and found that Procymidone did not meet the national food safety standards. Beijing Guangqu Zuoan Vegetable Market Co., Ltd. booth No. 11 Liu Yun objected to the test results and applied for re-inspection; after the re-inspection by the Comprehensive Inspection Center of the Chinese Academy of Inspection and Quarantine, the conclusion of the initial inspection was maintained.

3. The malachite green of grass carp operated by Beijing Zhao Guifen Fresh Meat Store does not meet the relevant national regulations. The inspection agency is the National Meat Food Quality Supervision and Inspection Center.

4. The zero-addition pure soy sauce brewed soy sauce produced by Beijing Jingniu Condiment Co., Ltd. has been tested by the Comprehensive Testing Center of the Chinese Academy of Inspection and Quarantine and found that the amino acid nitrogen (calculated as nitrogen) does not meet the national food safety standards. Beijing Jing Niang Condiment Co., Ltd. raised objections to the test results and applied for re-inspection; after re-inspection by the National Meat Food Quality Supervision and Inspection Center, the initial inspection conclusion was maintained.

5. The silky chickens produced by Shandong Liaocheng Hexin Food Co., Ltd. and Beijing Liuli Green Chicken Product Store, sulfonamides (total amount), and enrofloxacin (calculated as the sum of enrofloxacin and ciprofloxacin) are not Comply with relevant national regulations. The inspection agency is the Comprehensive Inspection Center of the Chinese Academy of Inspection and Quarantine.

6. The red shells and cadmium (calculated as Cd) operated by Beijing Jiebao Dongchao Food Store (Beijing Xinhai Community Farmers Market Co., Ltd.) do not meet the national food safety standards. The inspection agency is the Inspection and Quarantine Technology Center of Beijing Entry-Exit Inspection and Quarantine Bureau.

7. Pyraclostrobin does not meet the national food safety standards for bananas operated by Chen Xinzhi, No. 37, Guopeng Hall, Baliqiao Agricultural Products Center Wholesale Market, No. 27, Tonghui North Road, Tongzhou District. The inspection agency is Beijing Product Quality Supervision and Inspection Institute.

8. The Xinjiang walnut milk vegetable protein beverage produced by Beijing Pengliyuan Beverage Co., Ltd. (arachidic acid + behenic acid)/total fatty acids does

News from this newspaper The Technical Regulations Committee of China Bakery and Sugar Products Industry Association (hereinafter referred to as "China Baking Sugar Association") was held in Beijing recently. Researcher Wang Zhutian, National Center for Food Safety Risk Assessment, Xu Xiaoming, Deputy Director, Animal-derived Food Supervision Division II, Food Production Safety Supervision and Administration Department, State Administration for Market Regulation, Zhu Nianlin, Part-time Vice President of China National Light Industry Council and Executive Director of China Baking Sugar Association, Director Chairman Zhang Jiukui, Vice Chairman and Secretary-General Zhang Shuai, Vice Chairman Yang Mumei, Deputy Secretary-General and Secretary-General of the Technical Regulations Committee Chen Yan, Deputy Secretary-General Zhang Bin, and more than 70 representatives from 55 companies in the bakery and sugar industry attended the meeting. The meeting was chaired by Chen Yan.



　　 Zhu Nianlin, Executive Director, delivered a speech and delivered a speech at the meeting. He introduced the development status of the industry in 2019, and encouraged all units to actively face challenges and meet the needs of people entering a well-off society to upgrade their consumption through measures such as increasing varieties, improving quality, and creating brands. Zhu Nianlin emphasized that enterprises are the first person responsible for food safety. It can be seen from the growth of the Association’s Technical Regulations Committee that more and more companies pay more attention to technical regulations. It is hoped that enterprises will make persistent efforts and make positive contributions to the advancement and improvement of my country's standardization work.



　　 Researcher Wang Zhutian introduced the situation and principles of the formulation and revision of national food safety standards. He said that the formulation and revision of standards and risk assessment are inseparable from the support of industry associations and enterprises, and he hopes that all units will pay more attention to risk assessment in the future. At present, the work of the Risk Assessment Center not only involves safety issues, but also pays more attention to nutrition. In 2019, the country issued the "Healthy China Action (2019-2030)", hoping that all units will pay more attention to nutrition in the future product research and development, and jointly promote the smooth implementation of the Healthy China Action.



　　 Deputy Director Xu Xiaoming notified the sampling inspection of pastry products in 2019, and pointed out the main problems, and hoped that the industry would pay attention to it and strictly control it in the future production process. Xu Xiaoming also introduced the relevant situation of the "Food Production License Management Measures" and the "Food Labeling Supervision and Management Measures", hoping to establish a normal government-enterprise exchange mechanism and strengthen multi-party communication.



　　 This meeting also invited relevant drafters of the "Regulations for the Implementation of the Food Safety Law of the People's Republic of China", introduced the revisions and supervision requirements of the new version of the "Regulations," and interpreted 10 highlights in the new version of the "Regulations." The meeting focused on discussing the “Measures for Supervision and Administration of Food Labeling (Draft for Solicitation of Comments)," which is currently seeking comments, and reached consensus on amendments to key clauses. Zhang Jiukui, Chairman of China Bake Sugar Association, proposed the adjustment of the members of the Technical Regulations Committee, and the list of deputy directors and part-time deputy secretary-generals, which were unanimously approved by all members. Wei Lili, deputy secretary-general of the Technical Regulations Committee of China Bake Sugar Association, reported to the delegates on the work situation from 2018 to 2019 and the work plan for 2020. In the session of exchanges and discussions, the participants discussed the current industry confusion and problems in standards and regulations, and put forward many constructive suggestions for the work of the secretariat.



　　 In his concluding speech, Chairman Zhang Jiukui reviewed the work of the China Roast Sugar Association Technical Regulations Committee over the past 10 years, and expressed his gratitude to the members for their long-term support to the technical regulations of the Association. He put forward four points of hope: First, he hopes that members and industry technicians will continue to learn, so that the technical regulations of the industry can be scientifically rigorous and well-founded; the second is that all units should pay close attention to the standards and regulations that are being revised, and promptly contact the association. Communication; third, I hope that all members will maintain efficient

Food Partner Network News On December 18, 2019, the Canadian Food Inspection Agency (CFIA) issued a food safety inspection announcement.



　　 The Canadian Food Inspection Agency has monitored the levels of chemical and microbiological hazards, undeclared allergens and gluten in the food supply, and formulated risk management strategies. When a violation is found, the Canadian Food Inspection Agency will take appropriate actions, including notifying the manufacturer or importer, conducting further targeted sampling, or detaining the product, and recalling it.



The food safety monitoring announcement includes two parts: undeclared allergens and gluten in Halloween-themed candy and chocolate products (2018-2019) and undeclared gluten and sesame in savoury snacks and biscuits (2016-2017) .



　　For details, please refer to: https://www.inspection.gc.ca/food/chemical-residues-microbiology/food-safety-testing-bulletins/2019-12-18/eng/1576174828167/1576174828683



　　 This article was edited by Food Partner Network Food Information Center for the reference of netizens. Welcome to reprint. Please indicate the source for reprinting! If you have any questions, please contact news@foodmate.net.

Russian nutritionist and associate doctor of medicine Lyudmila Zotova introduced in an interview with "The Argument and Facts" which sweets are the least harmful to health.



　　 According to experts, this list includes jelly, soft fruit cake, marshmallow without chemical gelling agent, and bitter chocolate.



　　 "Generally speaking, a single dessert (long chocolate candies, jam, honey) is better than 25 kinds of topping candies." She explained.



　　 At the same time, the most harmful to the body are fried desserts, desserts made with yeast dough, chocolate bars or cakes with a lot of cream.



　　Zotova concluded that, generally speaking, the more complex the ingredients, the more harmful it is.



(This article is transferred from Food Partner Network. If there is any infringement, please inform us to delete it. Thank you)