The Hong Kong government is considering a significant move to enhance food safety by banning konjac in specific jelly confectionery products. This proposal stems from concerns raised by the Centre for Food Safety (CFS) regarding potential choking hazards posed to children and elderly individuals when consuming these items. The initiative targets mini-cup jelly confectionery with dimensions of 45mm or less, while also mandating choking hazard labels in both English and Chinese for all pre-packaged konjac-containing jellies.

Konjac, a root vegetable indigenous to Asia, is renowned for its high fiber content and gelatinous texture once processed. Commonly utilized in low-calorie noodles, jellies, and dietary supplements, it has garnered attention due to its unique properties. However, the Codex Alimentarius Commission's classification of konjac as a safe food additive does not mitigate the risks associated with improper consumption, especially concerning mini-cup konjac jellies.

These products, characterized by their compact design and firm consistency, present heightened choking dangers for vulnerable groups such as children and the elderly. In response, the CFS convened the Expert Committee on Food Safety and engaged industry stakeholders through meetings and forums to address these issues comprehensively.

The proposed amendments aim to prohibit the sale of mini-cup konjac-containing jelly confectionery measuring 45mm or less, with an implementation timeline set for six months post-regulatory approval. Furthermore, labeling requirements will come into effect one year after the regulations are passed, ensuring adequate preparation time for manufacturers.

In collaboration with the Education Bureau, the CFS has issued directives to schools advising against selling or providing these products in tuck shops and canteens. Public feedback is encouraged until 8 June, fostering inclusive dialogue around this critical issue.

To safeguard public health, the government’s proactive measures underscore the importance of balancing innovation in food production with safety considerations. By introducing regulatory changes and promoting awareness, they aim to create a safer environment for consumers, particularly those most at risk.