India to Revise Important Food and Food Additive Standards

On Feb. 16, 2015, Food Safety and Standards Authority of India (FSSAI) preannounced the revision of Food Safety and Standard (Food Product Standard and Food Additives) Amendment Regulation.

1. The provision for use of synthetic color in thermally processed green beans/wax beans/green peas and processed peas has been removed.

2. The amount of isomaltulose, high fiber dextran, arachidonic acid (ARA), and docosahexaenoic acid (DHA) used in various food products has been stipulated in details. The requirements on label declaration of isomaltulose and dietary fiber (dextrin) for various food products have been added.

3. Food in which naturally occurring gluten has been reduced and the gluten level does not exceed 20mg/kg in total can bear “gluten-free” label claims. Foods specially processed to reduce the inherent gluten present in the range of 20 to 100mg/kg in total can bear the labeling claim “low gluten”.

Foods which are suitable for use as part of a gluten-free diet by its nature shall not be named as “special dietary” or any other equivalent terms. However, such kind of food may bear a statement on this label that “this food is by its nature gluten-free”.

4. The limits of naturally occurring toxins in various articles of foods including alcoholic beverages, confectionery, meat products, etc. have been listed.