Food Safety and Standards Authority of India (FSSAI)

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29-Jul-2022: Update on Food Testing Laboratories in India

The Food Safety and Standards Authority of India (FSSAI) has informed that it has recognized/notified 224 food testing laboratories (including 53 state government laboratories, 145 private laboratories and 26 other government laboratories for primary testing and 20 laboratories for testing referral food samples).

FSSAI does not establish primary food testing labs but recognizes and notifies labs based on voluntary applications. Further, FSSAI is implementing a Central Sector Scheme named “Strengthening of Food Testing System in the Country including provision of Mobile Food Testing Labs (SOFTeL) under which State Food Testing Laboratories (SFTLs) are provided funds for setting up lab with basic lab equipment, installation of high end equipment and establishing microbiology lab.

FSSAI has also provided grants to States for National Accreditation Board for Testing and Calibration Laboratories (NABL) accreditation, Certified Reference Materials, Consumables and for hiring contractual manpower.  To extend reach of basic testing facilities even in remote areas, FSSAI has sanctioned/provided 254 mobile food testing labs called Food Safety on Wheels (FSWs). Ministry of Food Processing Industries has informed that total Food Testing Laboratories (FTL) projects completed from 2019 till date is 41 and on an average 37 persons have been employed in each FTL project. Therefore, total direct and indirect employment generated since 2019 is 1517. The details of funds released for food testing laboratories by Ministry of Food Processing Industries is Rs.25.96 crore in 2019-20, Rs.23.32crore in 2020-21 and Rs.34.43 crore in 2021-22. Further, the Draft Regulations for Genetically Modified foods have also been notified.

12-May-2022: Food Safety and Standards Authority of India (FSSAI) & MoA formulates regulations for ‘Ayurveda Aahara’ products

Ministry of Ayush and Food Safety & Standards Authority of India (FSSAI) under MoHFW, India’s apex body for food regulation has formulated regulations of safety & quality standards for food products under ‘Ayurveda Aahara’ category. This comprehensive initiative will ensure manufacturing of quality Ayurveda food products and help in expanding the international market for Make-In-India products. The Ministry of Ayush is confident these regulations will further strengthen India’s global positioning as a custodian of Ayush system.

According to the regulation, manufacturing and marketing of ‘Ayurveda Aahara’ products will now adhere to strict Food Safety and Standards (Ayurveda Aahara) Regulations, 2022 rules and will be available in market only after license/approval from FSSAI. A special logo has been created for “Ayurveda Aahara” category, which will enable easier identification and reinforce quality in Ayurveda food products.

The Ministry of Ayush with an understanding that food safety and quality is a shared responsibility between manufacturers, consumers and everyone has a role to play to ensure food we consume is safe and healthy. This has been further strengthened after resurgence of COVID-19 pandemic brought the focus on food, nutrition, health, immunity and sustainability.

According to the regulations, all food prepared in accordance with the recipes/ingredients/processes described in the authoritative books of Ayurveda will be considered as “Ayurveda Aahara”. Food recipes and ingredients for promoting health, specific physiological needs, and foods specified for consumption during or post specified diseases, disorders referred as Pathya in Ayurved are covered under these regulations.

The labelling of ‘Ayurveda Aahara’ shall specify the intended purpose, the target consumer group, recommended duration of use and other specific requirements. Health claims and disease risk reduction claims for the different categories of 'Ayurveda Aahara' and their approval process shall be in accordance with the requirements specified in regulations. However, ‘Ayurveda Aahara’ will not include Ayurvedic drugs or proprietary Ayurvedic medicines and medicinal products, cosmetics, narcotic or psychotropic substances and herbs. Further, Ayurveda Aahara is also not recommended to young children below age 2 years.

‘Ayurveda Aahara’ needs prior approval, the same shall be in accordance with the Food Safety and Standards (Approval for Non-Specific Food and Food Ingredients) Regulation, 2017. FSSAI shall constitute an Expert Committee under the Ministry of Ayush consisting of relevant experts including representatives of FSSAI for providing recommendation on approval of claims and products and the committee shall also empower to address concerns regarding registration or licensing or certification or laboratory accreditation or testing or quality issues related to “Ayurveda Aahara”.

Food business operator to adhere quality parameters for the ingredients as per the criteria defined under Food Safety and Standards Regulations, relevant BIS specifications.

22-Dec-2019: Labelling fast foods

The Centre for Science and Environment (CSE) unveiled a new study which showed that salt and fat in an array of “junk food” was well above proposed regulatory thresholds. The packaged and fast foods analysed were chips, savouries, pizzas and burgers that are widely available in restaurants and other commercial outlets. This is not the first time that the CSE has conducted such research. However, the findings are significant as the Food Safety and Standards Authority of India (FSSAI) is yet to make into law draft regulations on setting limits, and publicising information, about nutrients in fast and packaged foods.

Science and Environment (CSE)'s Environment Monitoring Laboratory tested salts, fat, trans-fat and carbohydrates in 33 foods using 14 samples of chips, savouries, instant noodles and instant soup. There were also 19 samples of burger, fries, fried chicken, pizza, sandwiches and wraps, sourced from grocery stores and fast food outlets in New Delhi. The pizza, burgers, chips and snacks to be tested were stored in laboratory conditions and ground to a powder or paste. Then they were chemically analysed to determine the salt, fat, trans-fat and carbohydrate levels. The aim was to find out the levels of these products in actual servings/packets of the foods.

To calculate that these nutrients were above thresholds, the organisation relied on the concept of the recommended dietary allowance (RDA), a daily ceiling on the amount of salt, fat, carbohydrate and trans-fat. The RDA is based on scientific consensus and has been agreed upon by expert bodies such as the World Health Organization (WHO) and the National Institute of Nutrition (NIN), Hyderabad (in India). It says that, ideally, an adult should consume no more than 5g of salt, 60g of fat, 300g carbohydrate and 2.2 g of transfat every day. Further, the RDA from breakfast, lunch and dinner should not be more than 25% and that from snacks (assumed to be those munched between meals), must be no more than 10%. Thus, a snack should ideally have no more than 0.5g of salt and 6g of fat.

Current Food Safety and Standards (Packaging and Labelling) Regulations, 2011 only require companies to disclose energy (kilo calories), protein, carbohydrates, total fat, trans-fat and saturated fat contained per 100g or per millilitre or per serve. It is not intuitively easy, without some mental math, to figure out how much is actually contained in your serving. There are also no disclosures on high salt content and added sugar, and no compulsion on companies to disclose nutritional information on the front of the pack. In 2013, the FSSAI, the apex food regulator under the Union Health Ministry, set up a committee to regulate packaged snacks. This committee, which consisted of doctors, nutrition experts, public policy activists and the CSE itself, recommended in 2014 that information on calories, sugar, fat, saturated fat and salt be displayed upfront. In 2018, the FSSAI came up with a draft law, the Food Safety and Standards (Labelling and Display) Regulations, 2018. The draft recommended that a packet should have clear information on how much each nutrient, such as salt, sugar, contributed to the RDA. The draft said salt must be declared as sodium chloride for instance, and that those ingredients which breached the RDA should be marked in ‘red’.

Food companies had reservations mainly because they felt ‘red’ signified danger, fearing that this would give consumers the impression that they were consuming toxic food. The draft regulations never became law. Instead, a third committee was formed, headed by B. Sesikeran, a former director of the NIN. Based on this committee’s recommendations, a new draft (Draft Food Safety and Standards (Labelling and Display) Regulations, 2019) was prepared. This replaced sodium chloride with salt, total fat with saturated fat and total sugar with added sugar, which CSE says, dilutes information on the health harm posed by packaged foods. The new draft also exempts beverages less than 80kcal. In theory, a beverage can breach “added sugar” RDA without informing consumers as long as it is within the energy requirement. The proposed law allows companies three years to adjust to the new laws. However, the contribution of each individual nutrient to the RDA and whether it is breaching safe limits will have to be displayed on the front of the package. Though the draft regulations have been out in the public domain since July, it is yet to become law. The CSE’s calculations are based on recommended nutritional values in the draft versions of these laws.

Other than the red labels, the industry says the norms are unscientific and that packaged food is made to cater to the “taste” of people. Moreover, the packaged industry argues, immense quantities of junk food — think samosas or fried food sold on unregulated pushcarts — are consumed in the country with no check on their nutritional status and there is an inherent unfairness in regulating one section alone. Because nutritional information only guides consumers on how to regulate their intake, the industry feels people should be advised on what makes a healthy diet, the role of exercise and consuming appropriate amounts of food. They claim the current regulations only contribute to fear-mongering.

4-Oct-2019: Dr Harsh Vardhan launches FSSAI’s ‘Trans-Fat Free’ logo; gives a boost to “Eat Right India” Movement

Dr Harsh Vardhan, Union Minister of Health and Family Welfare launched the “Trans Fat Free” logo of Food Safety & Standards Authority of India (FSSAI), at the 8th International Chefs’ Conference (ICC VII). This marked an important milestone in the movement against Trans-Fats and also provided a momentum to accelerate the ‘Eat Right India’ movement of FSSAI.

“The ‘Eat Right India’ movement of FSSAI takes inspiration from the vision of the Hon. Prime Minister Shri Narendra Modi of giving to the people of this country a ‘New India’ by 2022 that includes health, social security and nutrition. The Prime Minister has also acknowledged the ‘Eat Right Movement’ of FSSAI in his “Mann ki Baat” address”. He further stated that health does not merely mean absence of disease and infirmity but its definition also includes the presence of physical, mental, emotional and spiritual wellness, and food plays a vital role in all these components. The primacy given to nutrition and healthy eating practices by the Government forms the pivot of the Poshan Maah, which was observed in September, where many ministries and stakeholders joined hands for enhancing awareness about issues surrounding nutrition.

Trans fats are the worst type of fats with known health risks. India is committed to eliminating it from the food supply and is progressing towards its objective of trans fat elimination by 2022; a year ahead of the global target by WHO. As part of our collective vision, FSSAI is committed to reducing the industrially produced trans fatty acids to less than 2% by the year 2022 in a phased manner and is geared up to get freedom from trans fats with the motto ‘India@75; Freedom from Trans Fats’.  It is encouraging to see chefs from across the country coming forward to support FSSAI in this cause and working towards a healthier India.

Dr Harsh Vardhan appreciated the bakeries for voluntarily adopting healthier cooking practices to eliminate trans fats. He further stated that it is a national and social responsibility for all of us, and especially for the chefs as they carry an additional responsibility of ensuring that the food served is not just safe and tasty, but also healthy. He congratulated FSSAI for its efforts in mobilizing various stakeholders to work cohesively and take the ‘Eat Right India’ movement forward.

At the event, Dr Harsh Vardhan released a slogan ‘Chefs 4 Trans Fat Free’, under which more than 1,000 chefs from different parts of the country took a pledge to use trans-fat free oils in their recipes and work towards their elimination from the diets of Indian populace at large. The Union Health Minister also released a trans-fat free brochure, trans-fat free manifesto for chefs, and distributed pins to five chefs as an acknowledgement for them adopting trans-fat free recipes. He also felicitated ten bakeries who are using trans-fat free oils in their products and those that committed to use trans-fat free oils in the future.

Dr Harsh Vardhan also launched the Green Purple initiative logo. The initiative aims to qualify the chefs on food safety legal requirements and sustainable cooking methods, in order to promote trans-fat free cooking. It will be a six months program that includes key areas of trans-fat free cooking, using less sodium, and hygienic, seasonal, eco-friendly, less energy consuming cooking methods. The chefs shall thereafter ensure global standards of food safety and sustainable environment practices.

Industrial trans-fats are made by adding hydrogen to liquid vegetable oils to make them more solid, and to increase the shelf life of foods. Trans-fats are largely present in partially hydrogenated vegetable fats/oils, vanaspati, margarine and bakery shortenings, and can be found in baked and fried foods.

The food establishments which use trans-fat free oil and do not have industrial trans-fat more than 0.2g/100g of food, in compliance with the Food Safety and Standards (Advertising and Claims) Regulations, 2018 can display “Trans-fat free” logo at their outlets and on their food products. The use of the said logo is voluntary.  

Thanking the food industry for their proactive support in taking forward the ‘Eat Right India’ movement, Shri Pawan Agarwal, CEO, FSSAI said that “FSSAI is committed to reducing the industrially produced trans fatty acids to less than 2% by the year 2022 in a phased manner. I am hopeful that the Chef community will work with us in achieving this goal.”

During the event, sessions were also held on FSSAI’s Hygiene Rating and Right Place to Eat Scheme which is an online, transparent scoring and rating system that aims to empower consumers with informed food choices while eating out. Chefs were encouraged to adopt this scheme across the country to showcase that they are the ‘Right Place to Eat’. Another session focused on the need for reducing sodium/salt content from Indian diets. Chefs were encouraged to prepare recipes with less salt as it reduces the risk of heart attack and stroke even among those who do not have high blood pressure.

Also present at the event were members of the food sector fraternity including the scientific community, industry and industry associations, medical and nutrition experts as well as renowned chefs from across the globe highlighting the need to eliminate trans fats from the food supply.

30-Nov-2018: FSSAI launches new campaign to eliminate trans fats by 2022

The Food Safety and Standards Authority of India (FSSAI) has launched a new mass media campaign calling for the elimination of industrially produced trans-fat in the food supply.

Called “Heart Attack Rewind”, the 30 second public service announcement (PSA) - the first mass media campaign of its kind – will support FSSAI’s global target of eliminating trans-fat in India by the year 2022, a year ahead of the global target by the World Health Organization (WHO) for complete elimination of trans fat.

Globally, trans fat intake leads to more than 500,000 deaths of people from cardiovascular disease every year. Trans fat are made by adding hydrogen to liquid vegetable oils to make them more solid, and to increase the shelf life of foods. Trans fat are largely present in Vanaspati, margarine and bakery shortenings, and can be found in baked and fried foods.

FSSAI is committed to reducing the industrially produced trans fatty acids to less than 2% by the year 2022 in a phased manner. This is in line with our objective to get Freedom from ‘Trans Fat: India@75. Heart Attack Rewind” warns citizens about the health hazards of consuming trans-fat and offers strategies to avoid them through healthier alternatives.

In May 2018, WHO launched a comprehensive plan to eliminate industrially-produced trans-fat from the global food supply by 2023. REPLACE provides a roadmap about how countries can remove and replace all trans-fat from their food supplies with the intention to eradicate it from the globe.

FSSAI’s plan to lower the levels of trans fat in India’s food supply from the present 5 per cent to <2 per cent

“Heart Attack Rewind” will be broadcast in 17 languages for a period of four weeks on major digital platforms such as YouTube, Facebook, Hotstar, and Voot. Additionally, the campaign will also be placed on radio channels and outdoor hoardings in Delhi/NCR. A corresponding social media campaign will also highlight the harmful effects of trans fat on people’s health.

16-Oct-2018: 'Swasth Bharat Yatra' campaign to create awareness about safe food

Government has launched a national campaign 'Swasth Bharat Yatra' on the World Food Day under which a pan-India cycle rally is being organised to sensitise people about eating safe food and be healthy. The Food Safety and Standards Authority of India (FSSAI) is leading this campaign where about 7,500 cyclists are expected to participate in over 18,000 km relay cycle rally travelling across six tracks through almost every state and UT over 100 days to propagate a powerful message 'Eat Right India'. The cyclathon will culminate in the national capital on January 27.

The campaign has been launched by the central government, in association with states, from October 16 on occasion of the World Food Day. The FSSAI is leading this campaign to create consumer awareness about eating safe and nutritious food for becoming healthy.

The 'Swasth Bharat Yatra' was launched simultaneously at Leh (in Jammu & Kashmir), Panaji (Goa), Thiruvananthapuram (Kerala), Puducherry, Ranchi ( Jharkhand) and Agartala (Tripura).

From October 16 to January 27, 2019, on every single day, 150 volunteer cyclists and a convoy including the 'Eat Right Mobile Unit' and 'Mobile Food Testing Unit' would travel across the country to build awareness around food safety, combating food adulteration and healthy diets.

In all, over 7,500 volunteer cyclists would stop at 2,000+ locations and conduct in-city and en-route activities and 'Prabhat Pheris' to propagate the message of Eat Right India.

There is sufficient availability of food in the country and barring few crops India is self-sufficient. The government is also making available foods at a cheaper rates to people through a public distribution system and other welfare schemes with an annual subsidy of about Rs 2 lakh crore.

22-Aug-2018: FSSAI comes up with food safety standards for honey and its products in a bid to curb adulteration

As per the FSSAI notification, honey should comply with 18 parameters like that of sucrose content, glucose ratio, pollen count, foreign oligosaccharides among others. The regulator FSSAI has come out with food safety standards for honey and its products, in a bid to curb adulteration.

The move comes in the wake of government promoting farmers to venture into the beekeeping business to increase their income. The standards will help fetch farmers better prices for their products. At present, there are no separate quality standards for honey and its products.

The standards for honey and its products will help address adulteration. Both domestic manufacturers and importers will have to comply with the new norms.

The FSSAI has fixed maximum 5 percent limit for sucrose content in the honey, while 10 percent for carviacallosa and Honeydew honey. The moisture percentage should be maximum 20 percent and pollen count should be 25,000 per gram. With regard to by-products, the FSSAI has fixed standards for 'Beeswax' and 'royal jelly' also.

Beeswax is obtained from the honeycombs of bees of Apidae family after the honey has been removed by draining or centrifuging. The combs are melted with hot water, steam or solar heat and the melted product is filtered and cast into cakes of yellow beeswax. White beeswax is obtained by bleaching the yellow beeswax with oxidizing agents. Beeswax consists of a mixture of esters of fatty acids and fatty alcohols, hydrocarbons, and free fatty acids. Minor amounts of free fatty alcohols are also present.

Royal jelly is the mixture of secretions from hypopharyngeal and mandibular glands of worker bees, free from any additive. It is the food of larval and adult queens. It is a raw and natural food, unprocessed except for filtration which does not undergo addition of substances. The color, taste and the chemical composition of royal jelly are determined by absorption and transformation by the bees fed with the following two types of foods during the royal jelly production time.

The regulator has defined honey as the natural sweet substance produced by honey bees from the nectar of blossoms or from secretions of plants, which honey bees collect, transform and store in honeycombs for ripening.

If a product is sold as honey then food ingredient, including food additives should not be added to it. It should not be heated or processed to such an extent that its essential composition is changed and its quality is impaired.

The FSSAI said that honey can be labeled according to floral or plant source, if it comes from any particular source, and has the organoleptic, physicochemical and microscopic properties corresponding with that origin.

In the case of 'Monofloral Honey', the regulator said the minimum pollen content of the plant species concerned should not be less than 45 percent of total pollen content.

In the case of 'Multi Floral Honey', the pollen content of any of the plant species should not exceed 45 percent of the total pollen content.

The government is promoting honey production through the mission for integrated development of horticulture (MIDH) and the National Bee Board has been formed for implementing various activities for development of scientific beekeeping under MIDH.

About 90,000 tonnes of honey of all varieties are produced annually in the country. There are about 30 lakh honey bee colonies and five lakh people are engaged in the business.

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29-Jul-2022: Update on Food Testing Laboratories in India

The Food Safety and Standards Authority of India (FSSAI) has informed that it has recognized/notified 224 food testing laboratories (including 53 state government laboratories, 145 private laboratories and 26 other government laboratories for primary testing and 20 laboratories for testing referral food samples).

FSSAI does not establish primary food testing labs but recognizes and notifies labs based on voluntary applications. Further, FSSAI is implementing a Central Sector Scheme named “Strengthening of Food Testing System in the Country including provision of Mobile Food Testing Labs (SOFTeL) under which State Food Testing Laboratories (SFTLs) are provided funds for setting up lab with basic lab equipment, installation of high end equipment and establishing microbiology lab.

FSSAI has also provided grants to States for National Accreditation Board for Testing and Calibration Laboratories (NABL) accreditation, Certified Reference Materials, Consumables and for hiring contractual manpower.  To extend reach of basic testing facilities even in remote areas, FSSAI has sanctioned/provided 254 mobile food testing labs called Food Safety on Wheels (FSWs). Ministry of Food Processing Industries has informed that total Food Testing Laboratories (FTL) projects completed from 2019 till date is 41 and on an average 37 persons have been employed in each FTL project. Therefore, total direct and indirect employment generated since 2019 is 1517. The details of funds released for food testing laboratories by Ministry of Food Processing Industries is Rs.25.96 crore in 2019-20, Rs.23.32crore in 2020-21 and Rs.34.43 crore in 2021-22. Further, the Draft Regulations for Genetically Modified foods have also been notified.

12-May-2022: Food Safety and Standards Authority of India (FSSAI) & MoA formulates regulations for ‘Ayurveda Aahara’ products

Ministry of Ayush and Food Safety & Standards Authority of India (FSSAI) under MoHFW, India’s apex body for food regulation has formulated regulations of safety & quality standards for food products under ‘Ayurveda Aahara’ category. This comprehensive initiative will ensure manufacturing of quality Ayurveda food products and help in expanding the international market for Make-In-India products. The Ministry of Ayush is confident these regulations will further strengthen India’s global positioning as a custodian of Ayush system.

According to the regulation, manufacturing and marketing of ‘Ayurveda Aahara’ products will now adhere to strict Food Safety and Standards (Ayurveda Aahara) Regulations, 2022 rules and will be available in market only after license/approval from FSSAI. A special logo has been created for “Ayurveda Aahara” category, which will enable easier identification and reinforce quality in Ayurveda food products.

The Ministry of Ayush with an understanding that food safety and quality is a shared responsibility between manufacturers, consumers and everyone has a role to play to ensure food we consume is safe and healthy. This has been further strengthened after resurgence of COVID-19 pandemic brought the focus on food, nutrition, health, immunity and sustainability.

According to the regulations, all food prepared in accordance with the recipes/ingredients/processes described in the authoritative books of Ayurveda will be considered as “Ayurveda Aahara”. Food recipes and ingredients for promoting health, specific physiological needs, and foods specified for consumption during or post specified diseases, disorders referred as Pathya in Ayurved are covered under these regulations.

The labelling of ‘Ayurveda Aahara’ shall specify the intended purpose, the target consumer group, recommended duration of use and other specific requirements. Health claims and disease risk reduction claims for the different categories of 'Ayurveda Aahara' and their approval process shall be in accordance with the requirements specified in regulations. However, ‘Ayurveda Aahara’ will not include Ayurvedic drugs or proprietary Ayurvedic medicines and medicinal products, cosmetics, narcotic or psychotropic substances and herbs. Further, Ayurveda Aahara is also not recommended to young children below age 2 years.

‘Ayurveda Aahara’ needs prior approval, the same shall be in accordance with the Food Safety and Standards (Approval for Non-Specific Food and Food Ingredients) Regulation, 2017. FSSAI shall constitute an Expert Committee under the Ministry of Ayush consisting of relevant experts including representatives of FSSAI for providing recommendation on approval of claims and products and the committee shall also empower to address concerns regarding registration or licensing or certification or laboratory accreditation or testing or quality issues related to “Ayurveda Aahara”.

Food business operator to adhere quality parameters for the ingredients as per the criteria defined under Food Safety and Standards Regulations, relevant BIS specifications.

22-Dec-2019: Labelling fast foods

The Centre for Science and Environment (CSE) unveiled a new study which showed that salt and fat in an array of “junk food” was well above proposed regulatory thresholds. The packaged and fast foods analysed were chips, savouries, pizzas and burgers that are widely available in restaurants and other commercial outlets. This is not the first time that the CSE has conducted such research. However, the findings are significant as the Food Safety and Standards Authority of India (FSSAI) is yet to make into law draft regulations on setting limits, and publicising information, about nutrients in fast and packaged foods.

Science and Environment (CSE)'s Environment Monitoring Laboratory tested salts, fat, trans-fat and carbohydrates in 33 foods using 14 samples of chips, savouries, instant noodles and instant soup. There were also 19 samples of burger, fries, fried chicken, pizza, sandwiches and wraps, sourced from grocery stores and fast food outlets in New Delhi. The pizza, burgers, chips and snacks to be tested were stored in laboratory conditions and ground to a powder or paste. Then they were chemically analysed to determine the salt, fat, trans-fat and carbohydrate levels. The aim was to find out the levels of these products in actual servings/packets of the foods.

To calculate that these nutrients were above thresholds, the organisation relied on the concept of the recommended dietary allowance (RDA), a daily ceiling on the amount of salt, fat, carbohydrate and trans-fat. The RDA is based on scientific consensus and has been agreed upon by expert bodies such as the World Health Organization (WHO) and the National Institute of Nutrition (NIN), Hyderabad (in India). It says that, ideally, an adult should consume no more than 5g of salt, 60g of fat, 300g carbohydrate and 2.2 g of transfat every day. Further, the RDA from breakfast, lunch and dinner should not be more than 25% and that from snacks (assumed to be those munched between meals), must be no more than 10%. Thus, a snack should ideally have no more than 0.5g of salt and 6g of fat.

Current Food Safety and Standards (Packaging and Labelling) Regulations, 2011 only require companies to disclose energy (kilo calories), protein, carbohydrates, total fat, trans-fat and saturated fat contained per 100g or per millilitre or per serve. It is not intuitively easy, without some mental math, to figure out how much is actually contained in your serving. There are also no disclosures on high salt content and added sugar, and no compulsion on companies to disclose nutritional information on the front of the pack. In 2013, the FSSAI, the apex food regulator under the Union Health Ministry, set up a committee to regulate packaged snacks. This committee, which consisted of doctors, nutrition experts, public policy activists and the CSE itself, recommended in 2014 that information on calories, sugar, fat, saturated fat and salt be displayed upfront. In 2018, the FSSAI came up with a draft law, the Food Safety and Standards (Labelling and Display) Regulations, 2018. The draft recommended that a packet should have clear information on how much each nutrient, such as salt, sugar, contributed to the RDA. The draft said salt must be declared as sodium chloride for instance, and that those ingredients which breached the RDA should be marked in ‘red’.

Food companies had reservations mainly because they felt ‘red’ signified danger, fearing that this would give consumers the impression that they were consuming toxic food. The draft regulations never became law. Instead, a third committee was formed, headed by B. Sesikeran, a former director of the NIN. Based on this committee’s recommendations, a new draft (Draft Food Safety and Standards (Labelling and Display) Regulations, 2019) was prepared. This replaced sodium chloride with salt, total fat with saturated fat and total sugar with added sugar, which CSE says, dilutes information on the health harm posed by packaged foods. The new draft also exempts beverages less than 80kcal. In theory, a beverage can breach “added sugar” RDA without informing consumers as long as it is within the energy requirement. The proposed law allows companies three years to adjust to the new laws. However, the contribution of each individual nutrient to the RDA and whether it is breaching safe limits will have to be displayed on the front of the package. Though the draft regulations have been out in the public domain since July, it is yet to become law. The CSE’s calculations are based on recommended nutritional values in the draft versions of these laws.

Other than the red labels, the industry says the norms are unscientific and that packaged food is made to cater to the “taste” of people. Moreover, the packaged industry argues, immense quantities of junk food — think samosas or fried food sold on unregulated pushcarts — are consumed in the country with no check on their nutritional status and there is an inherent unfairness in regulating one section alone. Because nutritional information only guides consumers on how to regulate their intake, the industry feels people should be advised on what makes a healthy diet, the role of exercise and consuming appropriate amounts of food. They claim the current regulations only contribute to fear-mongering.

4-Oct-2019: Dr Harsh Vardhan launches FSSAI’s ‘Trans-Fat Free’ logo; gives a boost to “Eat Right India” Movement

Dr Harsh Vardhan, Union Minister of Health and Family Welfare launched the “Trans Fat Free” logo of Food Safety & Standards Authority of India (FSSAI), at the 8th International Chefs’ Conference (ICC VII). This marked an important milestone in the movement against Trans-Fats and also provided a momentum to accelerate the ‘Eat Right India’ movement of FSSAI.

“The ‘Eat Right India’ movement of FSSAI takes inspiration from the vision of the Hon. Prime Minister Shri Narendra Modi of giving to the people of this country a ‘New India’ by 2022 that includes health, social security and nutrition. The Prime Minister has also acknowledged the ‘Eat Right Movement’ of FSSAI in his “Mann ki Baat” address”. He further stated that health does not merely mean absence of disease and infirmity but its definition also includes the presence of physical, mental, emotional and spiritual wellness, and food plays a vital role in all these components. The primacy given to nutrition and healthy eating practices by the Government forms the pivot of the Poshan Maah, which was observed in September, where many ministries and stakeholders joined hands for enhancing awareness about issues surrounding nutrition.

Trans fats are the worst type of fats with known health risks. India is committed to eliminating it from the food supply and is progressing towards its objective of trans fat elimination by 2022; a year ahead of the global target by WHO. As part of our collective vision, FSSAI is committed to reducing the industrially produced trans fatty acids to less than 2% by the year 2022 in a phased manner and is geared up to get freedom from trans fats with the motto ‘India@75; Freedom from Trans Fats’.  It is encouraging to see chefs from across the country coming forward to support FSSAI in this cause and working towards a healthier India.

Dr Harsh Vardhan appreciated the bakeries for voluntarily adopting healthier cooking practices to eliminate trans fats. He further stated that it is a national and social responsibility for all of us, and especially for the chefs as they carry an additional responsibility of ensuring that the food served is not just safe and tasty, but also healthy. He congratulated FSSAI for its efforts in mobilizing various stakeholders to work cohesively and take the ‘Eat Right India’ movement forward.

At the event, Dr Harsh Vardhan released a slogan ‘Chefs 4 Trans Fat Free’, under which more than 1,000 chefs from different parts of the country took a pledge to use trans-fat free oils in their recipes and work towards their elimination from the diets of Indian populace at large. The Union Health Minister also released a trans-fat free brochure, trans-fat free manifesto for chefs, and distributed pins to five chefs as an acknowledgement for them adopting trans-fat free recipes. He also felicitated ten bakeries who are using trans-fat free oils in their products and those that committed to use trans-fat free oils in the future.

Dr Harsh Vardhan also launched the Green Purple initiative logo. The initiative aims to qualify the chefs on food safety legal requirements and sustainable cooking methods, in order to promote trans-fat free cooking. It will be a six months program that includes key areas of trans-fat free cooking, using less sodium, and hygienic, seasonal, eco-friendly, less energy consuming cooking methods. The chefs shall thereafter ensure global standards of food safety and sustainable environment practices.

Industrial trans-fats are made by adding hydrogen to liquid vegetable oils to make them more solid, and to increase the shelf life of foods. Trans-fats are largely present in partially hydrogenated vegetable fats/oils, vanaspati, margarine and bakery shortenings, and can be found in baked and fried foods.

The food establishments which use trans-fat free oil and do not have industrial trans-fat more than 0.2g/100g of food, in compliance with the Food Safety and Standards (Advertising and Claims) Regulations, 2018 can display “Trans-fat free” logo at their outlets and on their food products. The use of the said logo is voluntary.  

Thanking the food industry for their proactive support in taking forward the ‘Eat Right India’ movement, Shri Pawan Agarwal, CEO, FSSAI said that “FSSAI is committed to reducing the industrially produced trans fatty acids to less than 2% by the year 2022 in a phased manner. I am hopeful that the Chef community will work with us in achieving this goal.”

During the event, sessions were also held on FSSAI’s Hygiene Rating and Right Place to Eat Scheme which is an online, transparent scoring and rating system that aims to empower consumers with informed food choices while eating out. Chefs were encouraged to adopt this scheme across the country to showcase that they are the ‘Right Place to Eat’. Another session focused on the need for reducing sodium/salt content from Indian diets. Chefs were encouraged to prepare recipes with less salt as it reduces the risk of heart attack and stroke even among those who do not have high blood pressure.

Also present at the event were members of the food sector fraternity including the scientific community, industry and industry associations, medical and nutrition experts as well as renowned chefs from across the globe highlighting the need to eliminate trans fats from the food supply.

30-Nov-2018: FSSAI launches new campaign to eliminate trans fats by 2022

The Food Safety and Standards Authority of India (FSSAI) has launched a new mass media campaign calling for the elimination of industrially produced trans-fat in the food supply.

Called “Heart Attack Rewind”, the 30 second public service announcement (PSA) - the first mass media campaign of its kind – will support FSSAI’s global target of eliminating trans-fat in India by the year 2022, a year ahead of the global target by the World Health Organization (WHO) for complete elimination of trans fat.

Globally, trans fat intake leads to more than 500,000 deaths of people from cardiovascular disease every year. Trans fat are made by adding hydrogen to liquid vegetable oils to make them more solid, and to increase the shelf life of foods. Trans fat are largely present in Vanaspati, margarine and bakery shortenings, and can be found in baked and fried foods.

FSSAI is committed to reducing the industrially produced trans fatty acids to less than 2% by the year 2022 in a phased manner. This is in line with our objective to get Freedom from ‘Trans Fat: India@75. Heart Attack Rewind” warns citizens about the health hazards of consuming trans-fat and offers strategies to avoid them through healthier alternatives.

In May 2018, WHO launched a comprehensive plan to eliminate industrially-produced trans-fat from the global food supply by 2023. REPLACE provides a roadmap about how countries can remove and replace all trans-fat from their food supplies with the intention to eradicate it from the globe.

FSSAI’s plan to lower the levels of trans fat in India’s food supply from the present 5 per cent to <2 per cent

“Heart Attack Rewind” will be broadcast in 17 languages for a period of four weeks on major digital platforms such as YouTube, Facebook, Hotstar, and Voot. Additionally, the campaign will also be placed on radio channels and outdoor hoardings in Delhi/NCR. A corresponding social media campaign will also highlight the harmful effects of trans fat on people’s health.

16-Oct-2018: 'Swasth Bharat Yatra' campaign to create awareness about safe food

Government has launched a national campaign 'Swasth Bharat Yatra' on the World Food Day under which a pan-India cycle rally is being organised to sensitise people about eating safe food and be healthy. The Food Safety and Standards Authority of India (FSSAI) is leading this campaign where about 7,500 cyclists are expected to participate in over 18,000 km relay cycle rally travelling across six tracks through almost every state and UT over 100 days to propagate a powerful message 'Eat Right India'. The cyclathon will culminate in the national capital on January 27.

The campaign has been launched by the central government, in association with states, from October 16 on occasion of the World Food Day. The FSSAI is leading this campaign to create consumer awareness about eating safe and nutritious food for becoming healthy.

The 'Swasth Bharat Yatra' was launched simultaneously at Leh (in Jammu & Kashmir), Panaji (Goa), Thiruvananthapuram (Kerala), Puducherry, Ranchi ( Jharkhand) and Agartala (Tripura).

From October 16 to January 27, 2019, on every single day, 150 volunteer cyclists and a convoy including the 'Eat Right Mobile Unit' and 'Mobile Food Testing Unit' would travel across the country to build awareness around food safety, combating food adulteration and healthy diets.

In all, over 7,500 volunteer cyclists would stop at 2,000+ locations and conduct in-city and en-route activities and 'Prabhat Pheris' to propagate the message of Eat Right India.

There is sufficient availability of food in the country and barring few crops India is self-sufficient. The government is also making available foods at a cheaper rates to people through a public distribution system and other welfare schemes with an annual subsidy of about Rs 2 lakh crore.

22-Aug-2018: FSSAI comes up with food safety standards for honey and its products in a bid to curb adulteration

As per the FSSAI notification, honey should comply with 18 parameters like that of sucrose content, glucose ratio, pollen count, foreign oligosaccharides among others. The regulator FSSAI has come out with food safety standards for honey and its products, in a bid to curb adulteration.

The move comes in the wake of government promoting farmers to venture into the beekeeping business to increase their income. The standards will help fetch farmers better prices for their products. At present, there are no separate quality standards for honey and its products.

The standards for honey and its products will help address adulteration. Both domestic manufacturers and importers will have to comply with the new norms.

The FSSAI has fixed maximum 5 percent limit for sucrose content in the honey, while 10 percent for carviacallosa and Honeydew honey. The moisture percentage should be maximum 20 percent and pollen count should be 25,000 per gram. With regard to by-products, the FSSAI has fixed standards for 'Beeswax' and 'royal jelly' also.

Beeswax is obtained from the honeycombs of bees of Apidae family after the honey has been removed by draining or centrifuging. The combs are melted with hot water, steam or solar heat and the melted product is filtered and cast into cakes of yellow beeswax. White beeswax is obtained by bleaching the yellow beeswax with oxidizing agents. Beeswax consists of a mixture of esters of fatty acids and fatty alcohols, hydrocarbons, and free fatty acids. Minor amounts of free fatty alcohols are also present.

Royal jelly is the mixture of secretions from hypopharyngeal and mandibular glands of worker bees, free from any additive. It is the food of larval and adult queens. It is a raw and natural food, unprocessed except for filtration which does not undergo addition of substances. The color, taste and the chemical composition of royal jelly are determined by absorption and transformation by the bees fed with the following two types of foods during the royal jelly production time.

The regulator has defined honey as the natural sweet substance produced by honey bees from the nectar of blossoms or from secretions of plants, which honey bees collect, transform and store in honeycombs for ripening.

If a product is sold as honey then food ingredient, including food additives should not be added to it. It should not be heated or processed to such an extent that its essential composition is changed and its quality is impaired.

The FSSAI said that honey can be labeled according to floral or plant source, if it comes from any particular source, and has the organoleptic, physicochemical and microscopic properties corresponding with that origin.

In the case of 'Monofloral Honey', the regulator said the minimum pollen content of the plant species concerned should not be less than 45 percent of total pollen content.

In the case of 'Multi Floral Honey', the pollen content of any of the plant species should not exceed 45 percent of the total pollen content.

The government is promoting honey production through the mission for integrated development of horticulture (MIDH) and the National Bee Board has been formed for implementing various activities for development of scientific beekeeping under MIDH.

About 90,000 tonnes of honey of all varieties are produced annually in the country. There are about 30 lakh honey bee colonies and five lakh people are engaged in the business.

2017

 

11-Sep-2017: FSSAI launches online platform for food inspection, sampling

To bring in transparency in food safety inspection and sampling, food regulator Food Safety and Standards Authority of India (FSSAI) has put in place a nationwide online platform called ‘FoSCoRIS’ and has asked states to adopt this system as it would help eliminate discrepancy and make food safety officers accountable.

The web-based ‘FoSCoRIS’ system will help verify compliance of food safety and hygiene standards by food businesses as per the government norms. The new system will bring together all key stakeholders — food businesses, food safety officers (FSOs), designated officers, state food safety commissioners — on a nation-wide IT platform and data related to inspection, sampling and test result data will be shared seamlessly by all the officials. This system will give a clear picture to the FSSAI on the real-time basis and helps eliminate any discrepancy, hence inspection is accountable. The system will ease out the process of sample collection, make it transparent and traceable and controls the quality of compliances.

The new system requires a hand-held device with internet connectivity with FSOs. FSSAI has asked those states that have already provided hand-held devices to FSOs to straightway adopt the system while other states have been asked to provide such devices to FSOs or on rental and even reimburse mobile expenses to them. The states have been told to appoint a nodal officer for this purpose and send the details of the officers of the state food authority for integrating them with FoSCoRIS.

The Food Safety and Standards Authority of India (FSSAI) has been established under Food Safety and Standards Act, 2006 which consolidates various acts & orders that have hitherto handled food related issues in various Ministries and Departments. It was created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. Ministry of Health & Family Welfare, Government of India is the Administrative Ministry for the implementation of FSSAI. The Chairperson and Chief Executive Officer of Food Safety and Standards Authority of India (FSSAI) are appointed by Government of India. The Chairperson is in the rank of Secretary to Government of India.