The proposed amendments seek to: A. Reorganization of the structural framework of the Standards and Specifications for Health Functional Foods (Draft Articles I.2, I.3, I.4, I.5, II.1, II.2, II.3, II.4, II.6, and [Annex 4]) The provisions for 'Collection and Handling of Test Samples' were separated from the general standards and specifications, and 'Raw Materials' was relocated to the general manufacturing standards, alongside the removal of unnecessary details and clarification of provisions. B. Expansion of new ingredients for nutrients and establishment of specifications for ingredients to restructure the management system (Draft Articles III.1.1, 4), 6), 7), and 8); III.1-1 4); III.1.1-4 4); III.1.1-11 1); III.1.1-16 1), 2), and 3); III.1.1-17 1), 2), and 3); and [Annex 5]) Three new ingredients, including calcium L-methylfolate, were added as manufacturing ingredients for folic acid, magnesium, and iron, and component specifications for magnesium and iron ingredients were newly established. C. Improvement of the microbial specification application method for Ginseng and Red Ginseng concentrates (Draft Articles III.2.2-1 2) and III.2.2-2 2)) The unit for the viable bacterial count specification for concentrates was changed from milliliter (mL) to gram (g). D. Expansion of manufacturing methods for oils and fats containing EPA and DHA (Draft Article III.2.2-16 1)) Additional manufacturing methods for EPA and DHA-containing oils and fats were permitted to broaden the…