On November 12 , 2024 , the Japan Ministry of Agriculture and Forestry issued Announcement No. 2633 , revising the standards for macaroni products , mainly involving quality requirements, testing methods , etc., aiming to ensure product quality and adapt to related changes. The specific details are as follows:

　　( 1 ) Integration of clauses and simplification of expressions. The various indicators of the quality part in the original standard are scattered in multiple clauses ( 4.1-4.9 ), and are revised and integrated into one table to make the presentation of quality requirements more concise and clear;

　　( 2 ) Some indicators are adjusted. Refinement of crude protein requirements: The original standard lists the crude protein content requirements for the products added to eggs separately and the conditions are complex ( no less than 12% when operating temperatures above 870 ℃ ). After the revision, the crude protein content of the products added to eggs is not specified. Less than 12% , simplifying the requirements and clarifying the boundaries; Ash Index Revision: The original standard stipulates that the ash content shall not exceed 0.9% (except products with eggs or vegetables added). After the revision, the note was deleted, which may mean the application of the ash index The scope has been reconsidered or unified, and the specific impact must be judged in combination with other relevant standards or explanations;

　　( 3 ) Some detection methods have been modified.

　　For more details, please refer to: