FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES) SECOND AMENDMENT REGULATIONS, 2020

PREAMBLE

Whereas the draft of the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2019, were published as required under sub-section (1) of section 92 of the Food Safety and Standards Act, 2006 (34 of 2006), vide notification of the Government of India in the Ministry of Health and Family Welfare, Food Safety and Standards Authority of India, number File No. Stds/CPL &CP/Notification/01/FSSAI-2018, dated the 29th January, 2019, in the Gazette of India, Extraordinary, Part III, Section 4, inviting objections and suggestions from the persons likely to be affected thereby, before the expiry of the period of thirty days from the date on which 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 11th February, 2019;

And whereas 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 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:-

Regulation - 1.

(1)     These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives) Second Amendment Regulations, 2020.

 

(2)     They shall come into force on the date of their publication in the Official Gazette and Food Business Operator shall comply with all the provisions of these regulations by 1st July, 2021.

Regulation - 2.

 In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in regulation 2.4 relating to "CEREALS AND CEREAL PRODUCTS", after sub-regulation 2.4.28 relating to "Sago Flour", the following sub-regulations shall be inserted, namely-

"2.4.29. Wheat bran.-

Wheat bran is the outer layer of the grain. It consists of the combined pericarp and aleurone. It may have adhering endosperm of the wheat kernel. It shall be free from musty and stale odour or sourness and from lumps, dirt and extraneous matter including metallic pieces. It shall be free from fungus or insect infestation. It shall be light brown in colour.

It shall conform to the following standards:

2.4.30. Non-fermented soybean products.-

1.        Non-fermented soybean products are the products, the main ingredients of which are the soybean or soy derivatives or both, (e.g. soybean flour, soybean concentrates, soybean isolates or defatted soya) and water and are produced without fermentation process. It shall have the characteristic flavour, color and texture of the product without any visible foreign matters in the products.

 

(1)     Soybean Beverages and Related Products:

 

(a)      Plain soybean beverage: Plain soybean beverage is the milky liquid, prepared from soybeans by eluting protein and other components in hot/cold water or other physical means, without adding optional ingredients. Fibres can be removed from the products.

 

(b)      Composite or mixed or flavoured soybean beverages: Composite or mixed or flavoured soybean beverages are the milky liquid, prepared by adding optional ingredients to plain soybean beverages. It includes products such as sweetened soybean beverages, spiced soybean beverages, salted soybean beverages.

 

(c)      Soybean - based beverages: Soybean - based beverages are the milky liquid products prepared by adding optional ingredients to soybean beverages, with lower protein content than composite/flavoured soybean beverages.

 

(2)     Soybean Curd and Related Products:

 

(a)      Semisolid soybean curd: Semi solid soybean curd is the semisolid product in which soybean protein is coagulated by adding coagulant into the soybean liquid. It may be coagulated using magnesium chloride (nigari), calcium sulfate, calcium chloride, citric acid, acetic acid, magnesium sulfate and glucono -d- lactone.

 

(b)      Soybean curd: Soybean curd is the solid product with higher water content, and is made from soybean liquid and coagulated by adding coagulant. It may be coagulated using magnesium chloride (nigari), calcium sulfate, calcium chloride, citric acid, acetic acid, magnesium sulfate and glucono -d- lactone.

 

(3)     Compressed Soybean Curd.- Compressed soybean curd is partially dehydrated soybean curd, of which the water content is much lower than Soybean curd and has a chewy texture.

 

(4)     Dehydrated Soybean Curd Film.- Dehydrated soybean curd film is obtained from the uncovered still surface of soybean liquid preparation, with or without folding up, which will be dehydrated. It may be dipped in salt solution prior to dehydration.

 

(5)     Tofu.-

 

(a)      Tofu is made by coagulating milky liquid obtained from soybean, and then pressing into soft transparent blocks. The milky liquid may be coagulated using magnesium chloride (nigari), calcium sulfate, calcium chloride, citric acid, acetic acid, magnesium sulfate and glucono -d- lactone, reagents either in combination or individually. The product may contain spices or herbs whose standards are prescribed in sub-regulation 2.9 of Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

 

(b)      It shall conform to the following standards:

2.        Permitted ingredients for products covered under sub-clause (1) to (4):

 

(a)      Basic Ingredients:

 

(i)       Soybean or soy derivatives, or both,

 

(ii)      Water

 

(b)      Optional ingredients:

 

(i)       Edible oil

 

(ii)      Sugars

 

(iii)     Edible Salts

 

(iv)    Spices, seasoning and condiments

 

(v)      Other ingredients as appropriate

All the above mentioned ingredients shall conform to their respective standards as provided under these regulations.

3.        Products covered under sub-clause (1) to (4) shall conform to the following standards: