The Food Safety and Standards Authority of India (FSSAI) has amended the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, to introduce new standards, modify existing ones, and regulate the use of additives in food products. These amendment regulations were published on October 23, 2024.
Key Changes Introduced
- Dairy Products
The minimum percentage of milk fat content in Khoa has been reduced from 30% to 27%.
The standards for Mozzarella Cheese and Pizza Cheese have been removed and they have been provided independently in a table as ‘Compositional Standards of Mozzarella Cheese’.
The compositional standards for Processed Cheese Spread have been revised.
The use of nitrogen or other inert gases for aeration has been permitted, with a maximum limit of 12% by volume.
The inclusion of seed coats, jaggery, and honey in peanut butter has been allowed.
- Vegetable Oils
Standards for Corn Oil have been added, including specifications for fatty acid composition and other parameters.
- Fortified Rice Kernel
Standards have been established for rice flour used in the preparation of Fortified Rice Kernel (FRK).
Standards for vitamin-mineral premixes used in FRK have been specified. Labeling requirements for FRK have been introduced, including the ratio of FRK to rice kernels and a clear indication that it should not be consumed directly.
- Dried Parsley
Standards for Dried Parsley have been added, specifying the type of parsley and its characteristics.
