On 31 October 2022, FSSAI published a new draft regulation in the Official Gazette. These regulations may be referred to as the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2022.
The following amendments will be done in regulation 2.2 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
Few highlights from the draft regulation are:
New standards have been introduced for Meat Sausages, Dehydrated Tarragon, Indian Mithais and Indian Namkeens.
Sub-regulation 2.5.2 has been added. It is related to the standards, ingredients, general requirements, preparations and processing, storage and compositional requirements of meat sausages, fresh or cooked. The food additives permitted are in Appendix A.
Sub-regulation 2.9.43 has been added. It is related to the Dehydrated Tarragon whole/ powder. It should conform to the physical parameters such as moisture, absence of foreign matter, broken stem, total ash, volatile content, extraneous matter, acid-insoluble ash, etc.
Some modifications have been made in Packaged Drinking Water standards under Sub-regulation 2.10.8.
Two clauses, 1a and 1b, related to addition of ingredients and additives, to be added under sub- regulation 2.12.1 for Proprietary Food.
Regulation 2.17 has been added which is related to the Standards for Indian Mithais. It defines Indian Mithais as innovative and traditional sweets from Indian culture and heritage. They may be prepared from raw milk, khoa, or channa. It can also be made from dry fruits, grains, fruits and vegetables. The Indian Mithais must conform to the physical and chemical parameters prescribed.
Regulation 2.18 has been added which is related to Indian Namkeens. Namkeens are defined as salty, savoury products that are Indian and have a traditional heritage. These may be prepared from grains, fruits and vegetables, dry fruits, seeds, etc. The product should be free from rancid taste or smell. Also should be free from moulds, insects, extraneous matter
Total Dye content and impurity limit have been changed under Clause 12 related to Food colour- Preparation and Mixtures.
Certain enzymes have been added under Table 11.