Home› India› Food Safety and Standards Authority of India› Whereas the draft of the Food Safety and Standards Food Prod...
Date: 2022-09-14 Category: Extra Ordinary State: Union Government Country: India

Whereas the draft of the Food Safety and Standards Food Products Standards and Food Additives Amendment Regulations, 2020, were published as required by sub section 1 of section 92 of the Food Safety and Standards Act,

Issued by Food Safety and Standards Authority of India · Not Applicable

Research with AI Agent Chat with Document Generate Summary Translate Helpful Share Add to Project Create Task

Executive Summary & Key Takeaways

## Policy Analysis Report: Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2022 **1. Executive Summary:** This report analyzes the Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2022, as published in the Gazette of India on September 14, 2022. This amendment introduces regulations regarding Fermented Soybean Curd, including variations made with *S. thermophillus L. bulgaricus*. The key findings indicate the establishment of specific standards and labeling requirements for these products, impacting manufacturers of fermented soybean-based foods. The core purpose is to establish standards for fermented soybean curd. **2. Introduction:** This report aims to provide an informative overview of the Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2022, based solely on the text provided. The report focuses on the key provisions, likely rationale, target audience, and potential impact of the amendment on the affected industry, specifically focusing on manufacturers. **3. Policy Overview:** * **Original Policy Amended:** Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. * **Core Objective(s):** To establish standards for fermented soybean curd. **4. Background and Rationale:** This amendment introduces standards and labeling requirements for "Fermented Soybean Curd" and "Fermented Soybean Curd made with *S. thermophillus L. bulgaricus*." The reason for this specific amendment is likely due to the growing popularity and production of fermented soybean curd, requiring the Food Safety and Standards Authority of India (FSSAI) to define standards and regulations to ensure product quality, safety, and consumer information accuracy. The text suggests a need to differentiate products made with or without dairy ingredients and to specify acceptable fermentation cultures. **5. Key Provisions / Changes:** This amendment introduces a new subregulation, 2.4.39, within regulation 2.4 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. This subregulation pertains to: * **Fermented Soybean Curd:** Defined as a product prepared by fermentation of aqueous extract of soybean, potentially sweetened and/or flavored, and potentially containing reconstituted milk (up to 25% of the final product). * **Fermented Soybean Curd made with *S. thermophillus L. bulgaricus*:** Defined as a product prepared by lactic acid fermentation of aqueous extract of soybean using mixed cultures of *Streptococcus thermophillus* and *Lactobacillus bulgaricus*, also potentially sweetened and/or flavored, containing fruits, and potentially containing reconstituted milk (up to 25% of the final product). Also allows the use of a mixed culture of *Lactobacillus* species along with *Streptococcus thermophillus*. * **Labeling Requirements:** * If prepared without dairy ingredients: "Non-dairy product" declaration required. * If prepared with dairy ingredients: "With low dairy ingredients" declaration required. * **Standards:** Specific limits are set for: * Acidity (as lactic acid): 1.5 – 1.7 for Fermented Soybean Curd, 1.7 for *S. thermophillus L. bulgaricus* variant. * Protein (by mass): Not less than 3.0 for both. * Fat (by mass): Not more than 2.0 for both. * pH Range: 4.0 - 4.5 for Fermented Soybean Curd, 4.0 - 5.0 for *S. thermophillus L. bulgaricus* variant. * Total Solids (by mass): Not less than 10.0 for both. * Urease activity change in pH: Not more than 0.5 for both. The effect of this change is to create a defined standard for the manufacturing of fermented soybean curd, where none previously existed, ensuring a minimum quality. It also sets expectations for labeling practices concerning dairy ingredients. **6. Target Audience and Stakeholders:** The primary target audience and stakeholders are: * Manufacturers of fermented soybean curd products. * Food Safety and Standards Authority of India (FSSAI) for enforcement and monitoring. * Consumers of fermented soybean curd products. **7. Implementation Aspects (Inferred):** * **Responsible Agency/Bodies:** The Food Safety and Standards Authority of India (FSSAI) is responsible for implementing and enforcing these regulations. * **Timelines:** The regulations come into force on April 1st, 2023. * Manufacturers will need to update their processes, product formulations, and labeling practices to comply with the new standards by the effective date. **8. Expected Outcomes / Impact of Changes:** The likely intended outcomes of these specific changes are: * Standardized quality and safety parameters for fermented soybean curd products. * Increased consumer confidence through clear labeling regarding dairy content. * Improved traceability and accountability for manufacturers. * Harmonization of standards within the fermented soybean product category. * Facilitation of fair trade practices within the industry. **9. Conclusion:** The Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2022, introduces crucial standards and labeling requirements for Fermented Soybean Curd products. This amendment directly impacts manufacturers, requiring adjustments to production processes and labeling practices. The significance lies in establishing a defined framework to ensure product quality, inform consumers, and promote fair practices within the industry, ultimately benefiting both manufacturers and consumers.

Key Entities Referenced

NEW DELHI: Location where the gazette was published. SEPTEMBER 14, 2022: Date of publication of the gazette. BHADRA: A month in the Hindu calendar, corresponding to August/September. Food Safety and Standards Authority of India: Organization responsible for food safety and standards in India. Food Safety and Standards Act, 2006: The Act of Indian Parliament to ensure food safety standards. Food Safety and Standards Food Products Standards and Food Additives Amendment Regulations, 2020: Regulations being amended by the current notification. Gazette of India: The official journal of the Government of India, publishing official notifications and regulations. Food Safety and Standards Food Products Standards and Food Additives Regulations, 2011: The regulations being amended by the current notification related to food product standards and additives. Food Safety and Standards Food Products Standards and Food Additives First Amendment Regulations, 2022: Title of the regulations introduced in this notification. Mixed Millet Flour: A type of flour related to regulations 2.4.38 FERMENTED SOYBEAN CURD: A food product that the regulation is defining standards for. S. thermophillus L. bulgaricus: Specific strains of bacteria used in the fermentation of soybean curd. ARUN SINGHAL: Chief Executive Officer Government of India Press, Ring Road, Mayapuri, New Delhi110064: The location of the Dte. of Printing Controller of Publications, Delhi110054: The publisher of the Gazette of India
Official Source Record View Original Source →
See Full Document Text
रजिस्ट्री स.ं डी.एल.- 33004/99 REGD. No. D. L.-33004/99 सी.जी.-डी.एल.-अ.-15092022-238836 xxxGIDHxxx CG-DL-E-15092022-238836 xxxGIDExxx असाधारण EXTRAORDINARY भाग III—खण् ड 4 PART III—Section 4 प्राजधकार स ेप्रकाजित PUBLISHED BY AUTHORITY स.ं 451] नई दिल्ली, बुधवार, जसतम्ब र 14, 2022/भाद्र 23, 1944 No. 451] NEW DELHI, WEDNESDAY, SEPTEMBER 14, 2022/BHADRA 23, 1944 भारतीय खाद्य सरु क्षा और मानक प्राजधकरण अजधसचू ना नई दिल्ली, 13 जसतम ब र, 2022 फा. स.ं 1-116/वज्ञै ाजनक सजमजत/अजधसचू ना 28.4/2010-एफ.एस.एस.ए.आई(2).—यतः खाद्य सुरक्षा और मानक अजधजनयम, 2006 (2006 का संख यांक 34) की धारा 92 की उप-धारा (1) की अपक्षे ा के अनुसार भारतीय खाद्य सुरक्षा और मानक प्राजधकरण की अजधसूचना सं. फा. स.ं 1-116/वैज्ञाजनक सजमजत/अजधसूचना 28.4/2010- एफ.एस.एस.ए.आई(1), तारीख 27 अगस्ट्त , 2020 द्वारा खाद्य सुरक्षा और मानक (खाद्य उत् पाि मानक और खाद्य सहयोज्य ) संिोधन जवजनयम, 2020 का प्रारूप उससे प्रभाजवत हो सकने वाले लोगों स े भारत के रािपत्र, असाधारण, भाग III, खंड 4 म ें उस जतजि से साठ दिन की अवजध के अंिर आपजियााँ और सुझाव आमंजत्रत करते हुए, प्रकाजित दकया गया िा, जिस तारीख को उस अजधसूचना को प्रकाजित करन ेवाले रािपत्र की प्रजतयााँ िनता को उपलब् ध कराई गई िं; और यतः उक्त रािपत्र की प्रजतयााँ िनता को 3 जसतंबर, 2020 को उपलब् ध करा िी गई िं; और यतः उक्त जवजनयमों के प्रारूप पर िनता से प्रा्‍ त आपजियों और सुझावों पर भारतीय खाद्य सरु क्षा और मानक प्राजधकरण द्वारा जवचार कर जलया गया ह;ै अत: अब, उक्त अजधजनयम की धारा 16 के साि पिठत धारा 92 की उप-धारा (2) के खंड (ङ) द्वारा प्रित् त िजियों का प्रयोग करते हुए भारतीय खाद्य सुरक्षा और मानक प्राजधकरण खाद्य सुरक्षा और मानक (खाद्य उत् पाि मानक और खाद्य सहयोज्य ) जवजनयम, 2011 में और संिोधन करन े के जलए जनम् नजलजखत जवजनयम बनाता ह,ै अिाात, - 6168 GI/2022 (1)2 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.4] जवजनयम 1. (1) इन जवजनयमों का संजक्षप्त नाम खाद्य सुरक्षा और मानक (खाद्य उत् पाि मानक और खाद्य सहयोज्य ) प्रिम संिोधन जवजनयम, 2022 ह।ै (2) य े तारीख 1अप्रलै , 2023 से प्रवृत होंगे। 2. खाद्य सुरक्षा और मानक (खाद्य उत् पाि मानक और खाद्य सहयोज्य ) जवजनयम, 2011 के जवजनयम 2.4 म ें ‘जमजित बािरे का आटा’ से संबंजधत उप-जवजनयम 2.4.38 के पश्चात जनम्नजलजखत उप-जवजनयम अंतःस्ट्िाजपत दकया िाएगा, अिाात ः- “2.4.39 दकजण्वत सोयाबीन कडा और दकजण्वत सोयाबीन कडा (S. thermophillus + L. bulgaricus स े बना).- (1) दकजण्वत सोयाबीन कडा सोयाबीन के िलीय आसव के दकण्वन द्वारा बनाया िाता है। यह दकण्वन लैजक्टक ऐजसड के जमजित संवधान या दकसी अन्य उपयुि संवधना द्वारा दकया िाता ह।ै यह सािा या मीठा और/या सुवासकारी हो सकता ह।ै सोयाबीन के िलीय आसव में पुन: संघिठत िधू / िधू जमलाया िा सकता ह।ै यदि जमलाया िाए तो उसकी मात्रा अंत्य उत्पाि के 25% से अजधक न हो। (2) दकजण्वत सोयाबीन कड ा (S. thermophillus + L. bulgaricus स े बना) के िलीय आसव की 2 दकस्ट् म ें अिाता स्ट्रे्‍टोकोकस िमसदफलस और लैक्टोबेजसलस बुल्गेिरकस के जमजित संवधानों का प्रयोग करके लैजक्टक ऐजसड दकण्वन द्वारा बनाया िाता ह।ै दकजण्वत सोयाबीन कड ा (S. thermophillus + L. bulgaricus से बना) सािा या मीठा और/या सुवासकारी हो सकता ह।ै इसमें आम/अनानास/संतरा या अन्य फल हो सकत े ह।ैं सोयाबीन के िलीय आसव म ें पुन: संघिठत िधू / िधू जमलाया िा सकता ह।ै यदि जमलाया िाए तो उसकी मात्रा अंत्य उत्पाि के 25% से अजधक न हो। (3) वैकजल्पक संवधान: दकजण्वत सोयाबीन कडा (S. thermophillus + L. bulgaricus से बना) स्ट्रे्‍टोकोकस िमसदफलस के साि लैक्टोबेजसलस प्रिाजत के जमजित संवधान द्वारा दकया िाता ह।ै (4) ि ब दकजण्वत सोयाबीन कडा/ दकजण्वत सोयाबीन कडा (S. thermophillus + L. bulgaricus से बना) डेयरी संघटकों के जबना बनाया िाए तो उनके लेबल पर जनम्नजलजखत घोषणा की िाएगी; “गरै -डेयरी उत्पाि” (5) िब दकजण्वत सोयाबीन कडा/ दकजण्वत सोयाबीन कड ा (S. thermophillus + L. bulgaricus स े बना) डेयरी संघटकों से बनाया िाए तो उनके लेबल पर जनम्नजलजखत घोषणा की िाए: “कम-डेयरी सघं टकों सजहत” (6) दकजण्वत सोयाबीन कड ा और दकजण्वत सोयाबीन कड ा (S. thermophillus + L. bulgaricus स े बना) जनम्नजलजखत मानकों के अनरूु प होगा, अिाातः - मापिंड मात्रा दकजण्वत सोयाबीन कडा दकजण्वत सोयाबीन कडा (S. thermophillus + L. bulgaricus से बना) अम्लता, लैजक्टक ऐजसड के % के रूप म ें <1.5 <1.7 प्रोटीन (द्रव् यमान अनुसार %), से अन य ून 3.0 3.0 वसा (द्रव् यमान अनुसार %), से अनजधक 2.0 2.0 पीएच (रेंि) 4.0-4.5 4.0-5.0 कुल ठोस पिाि,ा (द्रव् यमान अनसु ार %), से अन् यनू 10.0 10.0 यूरीि गजतजवजध (पीएच म ेंबिलाव), से अनजधक 0.5 0.5 अरुण ससंघल, मुखय कायाकारी अजधकारी [जवज्ञापन-III/4/असा./269/2022-23][भाग III—खण् ड 4] भारत का रािपत्र : असाधारण 3 िट्‍पण - मलू जवजनयम भारत के रािपत्र, असाधारण भाग III, खंड 4 म,ें अजधसूचना संखया फा.स. 2-15015/30/2010, तारीख 17 अगस्ट्त, 2011 के द्वारा प्रकाजित दकए गए ि े और उसके तत्पश्चात जनम्नजलजखत अजधसूचना द्वारा संिोजधत दकए गए। 1. फा. स.ं 4/15015/30/2011, दिनांक 7 िून, 2013; 2. फा.स.ं पी. 15014/1/2011-पीएफए/एफएसएसएआई, दिनांक 27 िून, 2013; 3. फा.स.ं 5/15015/30/2012, दिनांक 12 िुलाई, 2013; 4. फा.स.ं पी. 15025/262/2013-पीए/एफएसएसएआई, दिनांक 5 दिसंबर, 2014; 5. फा.स.ं 1-83एफ/वैज्ञाजनक पैनल - अजधसूचना/एफएसएसएआई-2012, दिनांक 17 फरवरी, 2015; 6. फा.स.ं 4/15015/30/2011, दिनांक 4 अगस्ट्त, 2015; 7. फा.स.ं पी.15025/264/13- पीए/एफएसएसएआई, दिनांक 4 नवंबर, 2015; 8. फा.स.ं पी. 15025/263/13- पीए/एफएसएसएआई, दिनांक 4 नवंबर, 2015; 9. फा.स.ं पी. 15025/261- पीए/एफएसएसएआई, दिनांक 13 नवंबर, 2015; 10. फा.स.ं पी. 15025/208/2013- पीए/एफएसएसएआई, दिनांक 13 नवंबर, 2015; 11. फा.स.ं 7/15015/30/2012, दिनांक 13 नवंबर, 2015; 12. फा.स. 1-10(1)/स्ट्टैंडर्डस/ा एसपी (मछली और मत्स्ट्य उत्पाि)/एफएसएसएआई-2013, दिनांक 11 िनवरी, 2016; 13. फा.स.ं 3-16/एस जवजनर्िष्टा खाद्य/ अजधसूचना (खाद्य सहयोज्य)/एफएसएसएआई-2014, दिनांक 3 मई, 2016; 14. फा.स.ं 15-03/प्रवतान/एफएसएसएआई/2014, दिनांक 14 िून, 2016; 15. फा.स.ं 3-14एफ/ अजधसूचना (न्यूरास्ट्युिटकल्स)/एफएसएसएआई-2013, दिनांक 13 िुलाई, 2016; 16. फा.स.ं 1-12/स्ट्टैंडर्डस/ाएसपी (जमठाई, जमष्ठान्न)/एफएसएसएआई-2015, दिनांक 15 िुलाई, 2016; 17. फा.स.ं 1-120(1)/स्ट्टैंडर्डस/ाजवदकरण/एफएसएसएआई-2015, दिनांक 23 अगस्ट्त, 2016; 18. फा.स.ं 11/09/जवजनयम/सुमेलन/2014, दिनांक 5 जसतंबर, 2016; 19. फा.स.ं स्ट्टैंडर्डस/ासीपीएलक्यू.सीपी/ईएम/एफएसएसएआई-2015, दिनांक 14 जसतंबर, 2016; 20. फा.स.ं 11/12 जवजनयम/प्रोप/एफएसएसएआई-2016, दिनांक 10 अक्टूबर, 2016; 21. फा.स.ं 1-110(2)/एसपी (िैजवक खतरे)/एफएसएसएआई/2010, दिनांक 10 अक्टूबर, 2016; 22. फा.स.ं स्ट्टैंडर्डस ा /एसपी (पानी और बीवरेि)/अजधसूचना (2)/एफएसएसएआई-2016, दिनांक 25 अक्टूबर, 2016; 23. फा.स.ं 1-11(1)/स्ट्टैंडर्डस/ाएसपी (पानी और बावरेि)/एफएसएसएआई-2015, दिनांक 15 नवंबर, 2016; 24. फा.स.ं पी.15025/93/2011- पीएफए/एफएसएसएआई, दिनांक 2 दिसंबर, 2016; 25. फा.स.ं पी. 15025/6/2004- पीएफएस/एफएसएसएआई, दिनांक 29 दिसंबर, 2016; 26. फा.स.ं स्ट्टैंडर्डस/ाओएंडएफ/अजधसूचना (1)/एफएसएसएआई-2016, दिनांक 31 िनवरी, 2017; 27. फा.स.ं 1-12/ स्ट्टैंडर्डस/ा 2012-एफएसएसएआई, दिनांक 13 फरवरी, 2017; 28. फा.स.ं 1-10(7)/ स्ट्टैंडर्डस/ाएसपी (मछली और मत्स्ट्य उत्पाि)/एफएसएसएआई-2013, दिनांक 13 फरवरी, 2017; 29. फा.स.ं स्ट्टैंडर्डस/ाएससीएसएसएंडएच/अजधसूचना (02)/एफएसएसएआई-2016, दिनांक 15 मई, 2017;4 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.4] 30. फा.स.ं स्ट्टैंडर्डस/ा 03/ अजधसूचना (एलएस)/ एफएसएसएआई-2017, दिनांक 19 िून, 2017; 31. फा.स.ं 1/सहयोज्य/स्ट्टैंडर्डस/ा 14.2अजधसूचना/एफएसएसएआई/2016, दिनांक 31 िुलाई, 2017; 32. फा.स.ं स्ट्टैंडर्डस/ाएफएंडवीपी/अजधसूचना (01)/एफएसएसएआई-2016, दिनांक 2 अगस्ट्त, 2017; 33. फा.स.ं 1-94(1)/एफएसएसएआई/एसपी(लेबसलगं )/2014, दिनांक 11 जसतंबर, 2017; 34. फा.स.ं स्ट्टैंडर्डस/ाएमएंडएमपीआईपी (1)/एसपी/एफएसएसएआई-2015, दिनांक 15 जसतंबर, 2017; 35. फा.स.ं स्ट्टैंडर्डस/ाएसपी (पानी और बीवरेि)/अजधसूचना(1)/एफएसएसएआई-2016, दिनांक 15 जसतंबर, 2017; 36. फा.स.ं 1-10(8)/स्ट्टैंडर्डसा/एसपी (मछली और मत्स्ट्य उत्पाि)/एफएसएसएआई-2013, दिनांक 15 जसतंबर, 2017; 37. फा.स.ं 2/स्ट्टैंडर्डस/ा सीपीएलएंडसीपी/अजधसूचना/एफएसएसएआई-2016, दिनांक 18 जसतंबर, 2017; 38. फा.स.ं ए-1 (1)/स्ट्टैंडड/ा एमएमपी/2012, दिनांक 12 अक्टूबर, 2017; 39. फा.स. स्ट्टैंडर्डस/ाओएंडएफ/ अजधसूचना (3)/एफएसएसएआई-2016, दिनांक 12 अक्टूबर, 2017; 40. फा.स.ं 2/स्ट्टैंडर्डस/ा सीपीएलएंडसीपी/अजधसूचना/एफएसएसएआई-2016(भाग), दिनांक 24 अक्टूबर, 2017; 41. फा.स.ं ए-1/ स्ट्टैंडर्डस/ा एग्माका/2012-एफएसएसएआई(सबंि ुI), दिनांक 17 नवंबर, 2017; 42. फा.स.ं 1/सहयोज्य/स्ट्टैंडर्डस/ा बीआईएस अजधसूचना/एफएसएसएआई/2016, दिनांक 17 नवंबर, 2017; 43. फा.स.ं स्ट्टैंडर्डस/ाओएंडएफ/ अजधसूचना (5)/एफएसएसएआई-2016, दिनांक 20 फरवरी, 2018; 44. फा.स.ं स्ट्टैंडर्डस/ा 01-एसपी(सुिढृ ीकृत और समृद्ध खाद्य)-जवजनयम/एफएसएसएआई-2017, दिनांक 13 माच,ा 2018; 45. फा.स.ं 1/जििु पोषण/स्ट्टैंडर्डस/ा अजधसूचना/एफएसएसएआई/2016, दिनाकं 13 माच,ा 2018; 46. फा.स.ं 1-110(3)/एसपी (िैजवक खतरे)/एफएसएसएआई/2010, दिनांक 21 माच,ा 2018; 47. फा.स.ं स्ट्टैंडर्डस/ाएससीएसएसएंडएच/अजधसूचना (03)/एफएसएसएआई-2016, दिनांक 10 अप्रैल, 2018; 48. फा.स.ं स्ट्टैंडर्डस/ासीपीएलएंडसीपी/अजधसूचना/एफएसएसएआई-2016, दिनांक 4 मई, 2018; 49. फा.स. स्ट्टैंडर्डस/ाएसपी(एससीएसएसएच)/आइस लोलीि अजधसूचना/एफएसएसएआई-2018, दिनांक 20th िुलाई, 2018; 50. फा.स.ं स्ट्टैंडर्डस/ा एसपी(पानी और बीवरेि)/अजधसूचना(3)/एफएसएसएआई-2016, दिनांक 20 िुलाई, 2018; 51. फा.स.ं स्ट्टैंडर्डस/ासीपीएलएंडसीपी/मसौिा अजधसूचना/एफएसएसएआई-2017, दिनांक 31 िुलाई, 2018; 52. फा.स.ं 1/अजतिरि सहयोज्य/स्ट्टैंडर्डस/ा अजधसूचना/एफएसएसएआई/2016, दिनांक 8 नवंबर, 2018 और 53. फा.स.ं स्ट्टैंडर्डस/ा 03/ अजधसूचना (सीएफओआईएंडवाईसी)/एफएसएसएआई-2017, दिनांक 16 नवंबर, 2018. 54. फा.स.ं स्ट्टैंडर्डस/ाओएंडएफ/ अजधसूचना (7)/एफएसएसएआई-2017, दिनांक 19 नवंबर, 2018; 55. फा.स.ं स्ट्टैंडर्डस/ाएमएंडएमपी/अजधसूचना (02)/एफएसएसएआई-2016, दिनांक 19 नवंबर, 2018; 56. फा.स.ं स्ट्टैंडर्डस/ाएफएंडवीपी/अजधसूचना (04)/एफएसएसएआई-2016, दिनांक 19 नवंबर, 2018; 57. फा.स.ं 1-116/वैज्ञाजनक सजमजत (अजध.)/2010-एफएसएसएआई, दिनांक 26 नवंबर, 2018; 58. फा.स.ं 02-01/प्रवतान-1(1)/एफएसएसएआई-2012, दिनांक 29 िनवरी, 2019; 59. फा.स.ं स्ट्टैंडर्डस/ाएफएंडवीपी/अजधसूचना (07)/एफएसएसएआई-2018, दिनांक 5 िुलाई, 2019; 60. फा.स.ं स्ट्टैंडर्डस/ा ओएंडएफ/ अजधसूचना(10)/एफएसएसएआई-2017, दिनांक 5 िुलाई, 2019; 61. फा.स.ं स्ट्टैंडर्डस/ाएसपी(पानी और बीवरेि)/अजधसूचना (5)/एफएसएसएआई-2018, दिनांक 30 अक्टूबर, 2019;[भाग III—खण् ड 4] भारत का रािपत्र : असाधारण 5 62. फा.स.ं एमएंडएमपी/जवजवध स्ट्टैंडर्डस/ा अजधसूचना (03)/एफएसएसएआई-2018, दिनांक 28 नवंबर, 2019; 63. फा.स.ं 1-110/एसपी (िैजवक खतरे)/संिोधन -1/एफएसएसएआई/2018, दिनांक 23 िून, 2020; 64. फा.स.ं स्ट्टैंडर्डस/ासीपीएलएंडसीपी/ अजधसूचना/01/एफएसएसएआई-2018, दिनांक 9 िुलाई, 2020; 65. फा.स.ं स्ट्टैंडर्डस/ा सीपीएलएंडसीपी/ अजधसूचना/01/एफएसएसएआई-2017, दिनांक 9 िुलाई, 2020; 66. फा.स.ं स्ट्टैंडर्डस/ा एमएंडएमपीआईपी (3)/एसपी/एफएसएसएआई-2018, दिनांक 9 िुलाई, 2020; 67. फा.स.ं ए-1/ स्ट्टैंडर्डस/ा एगमाका /2012-एफएसएसएआई (पी+1), दिनांक 23 िुलाई, 2020; 68. फा.स. स्ट्टैंडर्डस.ा /एम एंड एमपी/अजधसूचना (04)/एफएसएसएआई-2019, दिनांक 2 जसतंबर, 2020; 69. फा.स.ं स्ट्टैंडर्डस/ा सहयोज्य -1/अजधसूचना/एफएसएसएआई/2018, दिनांक 16 जसतंबर, 2020; 70. फा.स.ं 1/अजतिरि सहयोज्य -III/ स्ट्टैंडर्डस/ाअजधसूचना/एफएसएसएआई/2017, दिनांक 9 अक्टूबर, 2020; और 71. फा.स.ं स्ट्टैंडर्डस/ाप्रसंस्ट्करण उपाय/अजधसूचना/एफएसएसएआई/2018, दिनांक 9 अक्टूबर, 2020. 72. फा.स.ं 1-116/वैज्ञाजनक सजमजत (अजध.)/2010-एफएसएसएआई, दिनांक 29 दिसंबर, 2020; 73. फा.स.ं 1-116/वैज्ञाजनक सजमजत (अजध.)27/2010-एफएसएसएआई(इ), दिनांक 04 माचा, 2021; 74. फा.स.ं स्ट्टैंडर्डस/ाओएंडएफ/ अजधसूचना (5)/एफएसएसएआई-2017, दिनांक 18 माच,ा 2021; 75. फा.स.ं 1-116/वैज्ञाजनक सजमजत (अजध.)28.4/2010-एफएसएसएआई(1), दिनांक 26 िुलाई, 2021; 76. फा.स.ं 1-116/वैज्ञाजनक सजमजत (अजध.)28.4/2010-एफएसएसएआई(1) (भाग फा.), दिनांक 03 नवंबर, 2021; 77. फा.स.ं स्ट्टैंडर्डस/ा एससी/ ए-1.34/एन-1, दिनांक 15 नवंबर, 2021; 78. फा.स. एम एडं एमपी/अजधसूचना (05)/एफएसएसएआई-2019, दिनांक 27 दिसंबर, 2021. FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA NOTIFICATION New Delhi, the 13 September, 2022 F. No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI(2).—Whereas the draft of the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2020, were published as required by sub-section (1) of section 92 of the Food Safety and Standards Act, 2006 (34 of 2006), vide notification of the Food Safety and Standards Authority of India, File No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI(1), dated the 27th August, 2020, published in the Gazette of India, Extraordinary, Part III, section 4, inviting objections and suggestions from all persons likely to be affected thereby, before the expiry of the period of sixty days from the date on which the copies of the Official Gazette containing the said notification were made available to the public; And whereas copies of the said Gazette were made available to the public on the 3rd September, 2020; And whereas the objections and suggestions received from the public in respect of the said draft regulations have been considered by the Food Safety and Standards Authority of India; Now, therefore, in exercise of the powers conferred by clause (e) of sub-section (2) of section 92 read with section 16 of the said Act, the Food Safety and Standards Authority of India hereby makes the following regulations further to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, namely:- Regulations 1. (1) These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2022. (2) They shall come into force on 1st April, 2023. 2. In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, - (1) in regulations 2.4, after sub-regulation 2.4.38 relating to ‘Mixed Millet Flour’, following sub-regulation shall be inserted, namely:-6 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.4] “2.4.39 FERMENTED SOYBEAN CURD AND FERMENTED SOYBEAN CURD (made with S. thermophillus + L. bulgaricus).- (1) Fermented Soybean Curd is prepared by fermentation of aqueous extract of soybean. The fermentation is carried out by the mixed cultures of Lactic acid bacteria or any other suitable cultures. It may be plain or sweetened and/or flavored. Milk/ reconstituted milk may be added in the aqueous extract of soybean. If added, it shall not exceed 25% of the final product. (2) Fermented Soybean Curd (made with S. thermophillus + L. bulgaricus) is prepared by lactic acid fermentation of aqueous extract of soybean using mixed cultures of 2 strains, namely, Streptococcus thermophillus and Lactobacillus bulgaricus. Fermented Soybean Curd (made with S. thermophillus + L. bulgaricus) may be plain or sweetened and/or flavored. It may contain fruits mango/ pine apple/ orange or other fruits. Milk/reconstituted milk may be added in the aqueous extract of soybean. If added, it shall not exceed 25% of the final product. (3) Alternate Culture: Fermented Soybean Curd (made with S. thermophillus + L. bulgaricus) is prepared by mixed culture of Lactobacillus species along with Streptococcus thermophillus. (4) In cases where Fermented Soybean Curd/ Fermented Soybean Curd (made with S. thermophillus + L. bulgaricus) is prepared without dairy ingredients, following declaration shall be made on the label; “Non-dairy product” (5) For the cases where Fermented Soybean curd / Fermented Soybean Curd (made with S. thermophillus + L. bulgaricus) is prepared with dairy ingredient; following declaration shall be made on the label; “With low- dairy ingredients” (6) Fermented Soybean curd and Fermented Soybean Curd (made with S. thermophillus + L. bulgaricus) shall conform to the following standards, namely: - Parameters Limits Fermented Soybean Fermented Soybean Curd curd (made with S. thermophillus + L. bulgaricus) Acidity, as lactic acid % < 1.5 < 1.7 Protein, % by mass, Not less than 3.0 3.0 Fat (% by mass), Not more than 2.0 2.0 pH (Range) 4.0 - 4.5 4.0- 5.0 Total solids, (% by mass), Not less than 10.0 10.0 Urease activity (change in pH), Not more than 0.5 0.5” ARUN SINGHAL, Chief Executive Officer [ADVT.-III/4/Exty./269/2022-23] Note. - The principal regulations were published in the Gazette of India, Extraordinary, Part III, Section 4, vide notification number F. No. 2-15015/30/2010, dated the 1st August, 2011 and subsequently amended vide notification. 1. F.No. 4/15015/30/2011, dated 07th June, 2013; 2. F.No. P. 15014/1/2011-PFA/FSSAI, dated 27th June, 2013; 3. F.No. 5/15015/30/2012, dated 12th July, 2013; 4. F.No. P. 15025/262/2013-PA/FSSAI, dated 05th December, 2014; 5. F.No. 1-83F/Sci. Pan- Noti/FSSAI-2012, dated 17th February, 2015; 6. F.No. 4/15015/30/2011, dated 04th August, 2015; 7. F.No. P.15025/264/13-PA/FSSAI, dated 04th November, 2015; 8. F.No. P. 15025/263/13-PA/FSSAI, dated 04th November, 2015; 9. F.No. P. 15025/261-PA/FSSAI, dated 13th November, 2015; 10. F.No. P. 15025/208/2013-PA/FSSAI, dated 13th November, 2015;[भाग III—खण् ड 4] भारत का रािपत्र : असाधारण 7 11. F.No. 7/15015/30/2012, dated 13th November, 2015; 12. F.No. 1-10(1)/Standards/SP(Fish and Fisheries Products)/FSSAI-2013, dated 11th January, 2016; 13. F.No. 3-16/Specified Foods/Notification(Food Additives)/FSSAI-2014, dated 03rd May, 2016; 14. F.No. 15-03/Enf/FSSAI/2014, Dated 14th June, 2016; 15. F.No. 3-14F/Notification (Nutraceuticals)/FSSAI-2013, dated 13th July, 2016; 16. F.No. 1-12/Standards/SP (Sweets, Confectionery)/FSSAI-2015, dated 15th July, 2016; 17. F.No. 1-120(1)/Standards/Irradiation/FSSAI-2015, dated 23rd August, 2016; 18. F.No. 11/09/Reg/Harmoniztn/2014, dated 05th September, 2016; 19. F.No. Stds/CPLQ.CP/EM/FSSAI-2015, dated 14th September, 2016; 20. F.No. 11/12 Reg/Prop/FSSAI-2016, dated 10th October, 2016; 21. F.No. 1-110(2)/SP (Biological Hazards)/FSSAI/2010, dated 10th October, 2016; 22. F.No. Stds/SP (Water & Beverages)/Notif (2)/FSSAI-2016, dated 25th October, 2016; 23. F.No. 1-11(1)/Standards/SP (Water & Beverages)/FSSAI-2015, dated 15th November, 2016; 24. F.No. P.15025/93/2011-PFA/FSSAI, dated 02nd December, 2016; 25. F.No. P. 15025/6/2004-PFS/FSSAI, dated 29th December, 2016; 26. F.No. Stds/O&F/Notification(1)/FSSAI-2016, dated 31st January, 2017; 27. F.No. 1-12/Standards/2012-FSSAI, dated 13th February, 2017; 28. F.No. 1-10(7)/Standards/SP (Fish & Fisheries Products)/FSSAI-2013, dated 13th February, 2017; 29. F.No. Stds /SCSS&H/ Notification (02)/FSSAI-2016, dated 15th May, 2017; 30. F.No. Stds/03/Notification (LS)/ FSSAI-2017, dated 19th June, 2017; 31. F.No. 1/Additives/Stds/14.2Notification/FSSAI/2016, dated 31st July, 2017; 32. F.No. Stds/F&VP/Notification (01)/FSSAI-2016, dated 02nd August, 2017; 33. F.No. 1-94(1)/FSSAI/SP(Labelling)/2014, dated 11th September, 2017; 34. F.No. Stds/M&MPIP (1)/SP/FSSAI-2015, dated 15th September, 2017; 35. F.No. Stds/SP (Water & Beverages)/Noti(1)/FSSAI-2016, dated 15th September,2017; 36. F.No.1-10(8)/Standards/SP (Fish and Fisheries Products)/FSSAI-2013, dated 15th September, 2017; 37. F.No. 2/Stds/CPL & CP/Notification/FSSAI-2016, dated 18th September, 2017; 38. F.No. A-1 (1)/Standard/MMP/2012, dated 12th October, 2017; 39. F.No. Stds/O&F/Notification (3)/FSSAI-2016, dated 12th October, 2017; 40. F.No. 2/Stds/CPL & CP/Notification/FSSAI-2016(part), dated 24th October, 2017; 41. F.No. A-1/Standards/Agmark/2012-FSSAI(pt.I), dated 17th November, 2017; 42. F.No. 1/Additives/Stds/BIS Notification/FSSAI/2016, dated 17th November, 2017; 43. F.No. Stds/O&F/Notification (5)/FSSAI-2016, dated 20th February, 2018; 44. F.No. Stds/01-SP (fortified & Enriched Foods)-Reg/FSSAI-2017, dated 13th March, 2018; 45. F.No. 1/Infant Nutrition/Stds/Notification/FSSAI/2016, dated 13th March, 2018; 46. F.No.1-110(3)/SP (Biological Hazards)/FSSAI/2010, dated 21st March, 2018; 47. F.No. Stds/SCSS&H/ Notification (03)/FSSAI-2016, dated 10th April, 2018;8 THE GAZETTE OF INDIA : EXTRAORDINARY [PART III—SEC.4] 48. F.No. Stds/CPL&CP/Notification/FSSAI-2016, dated 04th May, 2018; 49. F.No. Stds/SP(SCSSH)/Ice lollies notification/FSSAI-2018, dated 20th July,2018; 50. F.No. Stds/SP (Water & Beverages)/Notif(3)/FSSAI-2016, dated 20th July,2018; 51. F.No. Stds/CPL&CP/ Draft Notification/FSSAI-2017, dated 31st July, 2018; 52. F.No. 1/Additional Additives/Stds/Notification/FSSAI/2016, dated 08th November, 2018; 53. F.No. Stds/03/Notification (CFOI&YC)/FSSAI-2017, dated 16th November, 2018. 54. F.No. Stds/O&F/Notification (7)/FSSAI-2017, dated 19th November, 2018; 55. F.No. Stds/M&MP/Notification (02)/FSSAI-2016, dated 19th November, 2018; 56. F.No. Stds/F&VP/Notifications (04)/FSSAI-2016, dated 19th November, 2018; 57. F.No. 1-116/Scientific Committee (Noti.)/2010-FSSAI, dated 26th November, 2018; 58. F.No. 02-01/Enf-1(1)/FSSAI-2012, dated 29th January, 2019; 59. F.No. Stds/F&VP/Notification (07)/FSSAI-2018, dated 05th July, 2019; 60. F.No. Stds/O&F/Notification (10)/FSSAI-2017, dated 05th July, 2019; 61. F.No. Stds/SP (Water & Beverages)/Notification (5) FSSAI-2018, dated 30th October, 2019; 62. F.No. M&MP/Misc. Stds/Notification (03)/FSSAI-2018, dated 28th November, 2019; 63. F.No.1-110/SP (Biological Hazards)/Amendment-1/FSSAI/2018, dated 23rd June, 2020; 64. F.No. Stds/CPL & CP/Notification/01/FSSAI-2018, dated 09th July, 2020; 65. F.No. Stds/CPL & CP/Notification/01/FSSAI-2017, dated 09th July, 2020; 66. F.No. Stds/ M&MPIP (3)/SP/FSSAI-2018, dated 09th July, 2020; 67. F.No. A-1/Standards/Agmark/2012-FSSAI (p+1), dated 23rd July, 2020; 68. F.No. Stds./M&MP/Notification (04)/FSSAI-2019, dated 02nd September, 2020; 69. F.No. Stds/Additives-1/Notification/FSSAI/2018, dated 16th September, 2020; 70. F.No. 1/Additional Additives-III/Stds/Notification/FSSAI/2017, dated 09th October, 2020; 71. F.No. Stds/Processing aids/Notification/FSSAI/2018, dated 09th October, 2020; 72. F.No. 1-116/Scientific Committee/Notif./2010-FSSAI, dated 29th December, 2020; 73. F.No. 1-116/Scientific Committee/Notif.27/2010-FSSAI(E), dated 04th March, 2021; 74. F.No. Stds/O&F/Notification (5)/FSSAI-2017, dated 18th March, 2021; 75. F.No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI(1), dated 26th July, 2021; 76. F.No. 1-116/Scientific Committee/Notif.28.4/2010-FSSAI(1) (Pt.F), dated 03rd November, 2021; 77. F. No. Stds/SC/A-1.34/N-1, dated 15th November, 2021 and 78. F. No. M&MP/Notification(05)/FSSAI-2019, dated 27th December, 2021. Uploaded by Dte. of Printing at Government of India Press, Ring Road, Mayapuri, New Delhi-110064 and Published by the Controller of Publications, Delhi-110054.

Continue your research

Related Documents from Food Safety and Standards Authority of India