In a recent Notification dated 5th August, 2020, the Food Safety and Standards Authority of India (“FSSAI”) has amended the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 (“Principal Regulations”) by way of Food Safety and Standards (Food Products Standards and Food Additives) Second Amendment Regulations, 2020 (“Amendment Regulations”).
The Amendment Regulations have become effective since 5th August, 2020. The Food Business Operators (“FBOs”) have to comply with these regulations by 1st July, 2021.
Key Highlights:
Under Regulation 2.4 of the Principal Regulations which deals with “CEREALS AND CEREAL PRODUCTS”, the following sub-regulations are inserted:
1. Wheat bran:
• Wheat bran is the outer layer of the grain. It consists of the combined pericarp and aleurone. It may have adhering endosperm of the wheat kernel.
• Wheat bran must be free from musty and stale odour or sourness and from lumps, dirt and extraneous matter including metallic pieces. It must be free from fungus or insect infestation. It shall be light brown in colour.
• The specific standards that the wheat bran should confirm to are also mentioned.
2. Non- fermented soybean products:
• Non – fermented soybean products are the products, the main ingredients of which are the soybean or soy derivatives or both, (e.g. soybean flour, soybean concentrates, soybean isolates or defatted soya) and water and are produced without fermentation process.
• The products must have characteristic flavour, colour and texture of the product without any visible foreign matters in the products.
• The Amendment Regulations further provide the details of the following:
| Food Item | Details |
| Soybean Beverages and Related Products | (a) Plain soybean beverage:
(b) Composite or mixed or flavoured soybean beverages
(c) Soybean – based beverages
|
| Soybean Curd and Related Product | (a) Semisolid soybean curd
(b) Soybean curd
|
| Compressed Soybean Curd | Compressed soybean curd is partially dehydrated soybean curd, of which the water content is much lower than Soybean curd and has a chewy texture |
| Dehydrated Soybean Curd Film | Dehydrated soybean curd film is obtained from the uncovered still surface of soybean liquid preparation, with or without folding up, which will be dehydrated. It may be dripped in salt solution prior to dehydration |
| Tofu | (a) Tofu is made by coagulating milky liquid obtained from soybean, and then pressing into soft white blocks.
(b) The product may contain spices or herbs whose standards are prescribed in sub – regulation 2.9 of the Principal Regulations.
(c) The specific standards that the tofu should confirm to are also mentioned
|
For the food items mentioned above, the permitted ingredients include soya-bean or soy derivatives and water. Optional ingredients include edible oil, sugar, edible salts, spices, seasoning and condiments.
The perimeters of protein, moisture and unrease index value that the products should confirm to are also mentioned.
Source: Food Safety and Standards Authority of India
