The scope of the first revision, announced on 2nd July by Food Safety and Standards Authority of India (FSSAI), is fruits and vegetables. Involved products include catering olive oil, seedless tamarind, vanilla, coconut milk (non dairy), coconut butter (non dairy), dried almonds, cocoa beans etc. The revised fields include product description, additives, pollutants, poisoning agents and residues limits, hygiene requirements, labeling, testing methods and other relevant provisions.
The second revision, announced on 31st July 2017, deals with additives in Liquors, enzyme preparations and maximum usage of Processing Additives. It increases the limit for the usage of ascorbic acid and other substances in Grape Wine, chlorophyll and other substances in distilled alcoholic beverages as well as sulfuric acid in aromatic alcoholic beverages.
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