The Food Safety and Standards Authority of India (FSSAI) has proposed amendments to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. These changes aim to update existing standards and introduce new standards for certain food products.
Key Amendments
The proposed draft regulations now specify the fatty acid composition of milk fat extracted from milk and milk products, excluding composite milk products.
The definition of “Fermented Milk” has been expanded to include regional names like Dahi, Yoghurt, Mosaru, Thayir, Perugu, Tair, Zaamut daud, and curd.
A new standard for Haleem, a popular dish made with meat, lentils, and wheat, has been introduced. The standard specifies the composition, essential ingredients, and microbiological requirements for Haleem.
The definition of Mixed Masala Powder has been updated to include garam masala as a possible ingredient.
A new standard for Dried Peppermint has been added, defining its characteristics and quality parameters.
Public Consultation
The FSSAI has invited comments and suggestions on these proposed amendments. Stakeholders can submit their feedback by December 3, 2024.
Impact of the Amendments
These amendments will help ensure consistency and clarity in the standards for various food products. They will also facilitate trade and promote consumer safety by providing clear guidelines for manufacturers and importers.
