The market for dietary supplements for women’s health in China is a huge one, especially for products that target aging, skincare, weight loss, detox, prenatal care and blood enrichment. Chinese women have always had their homegrown, and affordable, health remedies, like “bird’s nest” and donkey hide gelatin, a fact that has so far made the market almost impenetrable for Western companies. On top of that are other barriers: government regulations, lack of consumer awareness, and resistance to prices boosted by shipping costs, taxes and import fees. But importers have reason to be optimistic. Especially encouraging is the fact that China’s version of the FDA is drafting new rules designed to nurture the industry and expand consumer education about Western nutritional and other supplements.

The People’s Republic of China has approved omega-3 fish oil and fish oil powder as “novel food ingredients” for use in any food and beverage category for consumers of all ages. Chinese food companies already include omega-3 DHA in many infant formulas and children’s foods. The approval by the Chinese government acknowledges that long-chain omega-3 fatty acids are necessary “good” fats that deliver health benefits that may be missing in the typical Chinese consumer’s diet, according to Ocean Nutrition Canada Limited (ONC), a supplier of omega-3 EPA/DHA food and dietary supplement ingredients. The company said the Chinese market “will quickly follow the lead of both North America and Europe, where omega-3 fortified food and beverage new product launches are showing excellent growth.”

Thanks to various factors, including a bout with disease and low Chinese import prices, sales of U.S.-grown garlic have dipped in recent years. China is now the leading world supplier, supplying two-thirds of the world’s crop (and half the garlic consumed in the U.S.) Though a 376 percent anti-dumping tariff has had little impact on Chinese garlic imports, recent news headlines featuring tainted Chinese products may encourage U.S. consumers to look more closely at Chinese garlic, which is not subject to the same quality and food safety regulations as American garlic. And the U.S. product may have another advantage over Chinese competitors. According to one U.S. producer, who cites recent scientific tests: “California-grown garlic is two to three times more flavorful than Chinese garlic, negating any perceived price difference.”