On 27 March, NMPA published a notification on optimizing cosmetic ingredients registration procedures and some adjustment to the transitional measures. The following points were addressed in the notification. 

1. Content of existing cosmetic ingredients submission 

Cosmetic ingredients safety information mainly includes ingredient quality, safety risk evaluation and related safety information. Under IECIC published by NMPA, it specified all the existed cosmetic ingredients. Cosmetic products producers shall ask ingredients provides to provide all the safety information. If ingredient submission code is available, the cosmetic product producers should connect the code, without repeating the safety information by filling it in the system. 

2. Ways of ingredient submission 

Since the publishment of this notification, registrants can submit by the following ways: 

• If ingredient submission codes are available, then ingredient submission codes are preferred. But cosmetic product registrants shall still ask ingredient providers to share ingredient’s safety information for the purpose of backing up. 
• If ingredient submission codes are not available, then cosmetic product registrants shall fill and upload the ingredients safety related information by themselves.
• For the same cosmetic products, if only some of the ingredients obtain ingredient submission codes, then the above two ways can be adopted at the same time. 

3. Adjustment to transitional measures

• The deadline for submitting ingredients safety information was delayed from 1 May 2023 to 1 January 2024. 
• If the registration was done before 1 May 2021, then ingredient’s safety information shall be submitted before 1 January 2024. 
• For cosmetic products which used special cosmetic ingredients and the registration was done between 1 May 2021 and 31 Dec 2023, then the ingredients safety information shall be filled before 1 January 2024. 

If you are interested in China NMPA CSAR regulation, please contact GPC via zhengmin@cn.gpcregulatory.cn for more information.