Food Safety and Standards Authority of India (FSSAI) Updates January – March – 2017

Food Safety and Standards Authority of India (FSSAI) Updates January – March – 2017

April 2017 Press Release – Standard related to Sorghum flour, Soybean, Soy protein products, whole maize (corn) flour, wheat protein, products including wheat gluten, durum wheat semolina and whole durum wheat semolina, durum wheat, finger millet (Ragi) and Amaranth

 

 Following must be the standards for all the above mention foods

  • Durum wheat shall be dried mature grains obtained from varieties of the species Triticum durum Desficiale, which shall be free from abnormal flavours, odours, living insects and mites.
  • Ragi shall be the dried mature grains of Eleusine coracana L. Gaertn, which shall be free from added coloring matter, moulds, weevils, obnoxious substances, discoloration, poisonous seeds and all other impurities except to the extent indicated in the table in regulation and shall also be free from rodent hair and excreta.
  • Amaranth shall be the dried mature grains of Amaranthus caudatus, Amaranthus cruentus and Amaranthus hypochondriacus, which shall be free from added coloring matter, moulds, weevils, obnoxious substances, discoloration, poisonous seeds and all other impurities except to the extent indicated in the regulations and shall also be free from rodent hair and excreta.

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March 2017 Updates Standards for Gur or Jaggery, Sodium Saccharin and Calcium Saccharin

FSSAI has notified the draft Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2017. The existing regulations prescribe the common standards for Gur or Jaggery, which is being revised to segregate the standards for Cane Gur or Cane Jaggery to address their identity and quality issues individually.

Cane Jaggery or Cane Gur:

Cane Jaggery means the product obtained by boiling or processing juice pressed out of sugarcane. It shall be free from substances causing problems to health and shall confirm to the following analytical standards on dry weight basis.

Sr. no Characteristics Permissible limit
1. Moisture, percent by weight, Max 7.0
2. Sucrose, percent by weight, Min 70.0
3. Total Sugars expressed as invert sugar, Min 90.0
4. Reducing sugars, percent by weight, Max 20.0
5. Sulphate ash, percent by weight, Max 4.0
6. Ash insoluble in dilute hydrochloric acid, percent by weight, Max 0.3
7. Extraneous matter & water insoluble matter, percent by weight, Max 1.5

 

Sodium Saccharin is white crystals or white crystalline powder. It is odorless or having a faint odour. It is intensely sweet to taste, even in dilute solution. 1 g is soluble in 1.5 ml of water and in about 50 ml of alcohol. It should be tested in accordance with Indian standard IS 5345

Calcium Saccharin is white crystals or white crystalline powder. It shall be odorless or having a faint odour and an intensely sweet taste even in dilute solutions. One gram of is soluble in 1.5 ml of water. It should be tested in accordance with Indian standard IS 5345

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February 2017 Update Approval for Non-Specified Food and Food Ingredients

In the new amendment of February 2017, FSSAI has stated following conditions for food manufactures and packaging industry

Label on the food must contain following

  • Method of manufacture: Please provide the process used for manufacture of the product in detail.
  • Real time or accelerated Shelf Life or Stability of product (shelf life studies) shall be provided.
  • Specific conditions of storage must be provided along with detailed directions for use and expected ill effect due to failure to store the product under optimal conditions.

Persons applying for novel food or food containing novel Ingredients or processed with the use of novel technology must contain following

  • Name of the proposed product/Ingredient
  • Justification of the name of the proposed product
  • Provide the detailed composition of the product (with quantity of the ingredients and additives added in the product)
  • Source of ingredient (animal, chemical, botanical or micro-biological)

All data documentary evidence provided by the applicant shall be from international peer reviewed journals, international bodies including World Health Organization and Food and Agriculture Organization. Only complete records or studies shall be provided.

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January 2017 update – Food Safety and Standards (Fortification of Foods) Regulations, 2016

 

The control of micronutrient deficiencies is an essential part of the overarching effort of the Government to fight hunger and malnutrition in the country. In light of this goal FSSAI has formulated a comprehensive regulation on fortification of foods named as ‘Food Safety and Standards (Fortification of Foods) Regulations, 2016’.

Compliance with Standards on Micronutrient Content in Fortified Food

  • Any manufacturer who fortifies any food shall ensure that the level of micronutrient in such fortified food does not fall below the minimum level which is specified in the schedule- I.
  • Every manufacturer shall ensure that the level of micronutrient in such fortified food does not exceed the highest amount of micronutrient that can safely be added to such food, having regard to recognized international standards.

Quality Assurance

 Every manufacturer and packer of fortified food shall make an undertaking on quality assurance and submit evidence of steps taken in this regard to the Food Authority or such other authority that the Food Authority may designate.

Quality assurance shall comply with following

  • Certification by a food laboratory notified by the FSSAI that the fortified food is in compliance with the provisions of the Act.
  • Up-to-date record keeping and continuous inventory of fortificants used in the manufacturing or packing process
  • Appropriate monitoring procedures at different stages of manufacturing or packing process;
  • Random testing of fortificants and fortified food
  • Regular audit of technical equipment and processes.
  • Such good manufacturing practices, as may be specified by the Food Authority from time to time.

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