And
whereas copies of the said Gazette were made available to the public on the 4th
January, 2022; 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 Food Safety and Standard Act, 2006, 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. (1)
These regulations
may be called the Food Safety and Standards (Food Products Standards and Food
Additives) Second Amendment Regulations, 2022. (2)
They shall come
into force on the date of their publication in the Official Gazette. In
the Food Safety and Standards (Food Products Standards and Food Additives)
Regulations, 2011, in Appendix C, under the heading "II. USE OF PROCESSING
AIDS IN FOOD PRODUCTS", after TABLE 11 relating to "ENZYMES (for
treatment or processing of raw materials, foods, or ingredients)", the
following Table shall be inserted, namely. "TABLE
11 A: Enzymes derived from Genetically Modified Microorganisms (GMM) Sl.No Enzyme Name Prod uction Orga nism Donor Orga nism or
Source Functional and techn
ological purpose Indicative food uses Residu al level (mg/
kg) (Not more than) 1. Glucose oxidase (EC No. 1.1.3.4) Asperg illus oryzae Aspergillus niger Dough stabilizer Baking and other cerealb ased proc esses (bread,
pasta, noodles, snacks) GMP Aspe rgillus niger Peni cillium chrys ogenum Dough stabilizer, food prese rvative, color
stabilizer and for reduced alcohol wine production Bakery products and other cereal based products
(e.g. pasta, noodles, snacks), Egg processing, fruit and vegetable
processing, Production of beer and other cereal based beverages GMP Asper gillus niger Asper gillus niger For conversion of glucose to gluconic acid in
presence of dissolved oxygen In food processing to remove glucose and oxygen
and in bakery application GMP 2. Hexose oxidase (EC No. 1.1.3.5) Hans enula polym orpha Chondrus crispus To catalyze the oxidation of C6 sugars into their
corresponding lactones and hydrogen peroxide In food processing of wide range of products for
doughstrengthenin, oxygen scavenging, curd formation and to reduce the
occurrence of excessive maillard reactions GMP 3. Catalase (EC No. 1.11.1.6) Asper gillus niger Asper gillus niger Cata lyzes the decom position of hydrogen
peroxide to water and oxygen In food processing for enzymatic production of
gluconic acid, removal of hydrogen peroxide or generation of oxygen in foods
and beverages GMP Trichod erma reesei Aspergi llus niger Cata lyzes the decom position of hydrogen
peroxide to water and oxygen For egg processing GMP 4. Peroxidase (EC No. 1.11.1.7) Asper gillus niger Marasmius scorodonius Preser vation of raw milk, yoghurt and cheese Dairy processing (whey processing) and Production
of bakery products GMP 5. Phosphatidylcholi ne-sterol Oacyltransferase ( EC
No. 2.3.1.43) Bacillus licheniformis Aeromonas salmonicida Modifi cation of phospho lipids to lysophos
pholipids and cholesterol ester Baking, dairy, egg processing, fats and oils
Processing, meat processing GMP 6. 1,4-alpha-glucan branching (EC No. 2.4.1.18) Bacillus subtilis Rhodo thermus obamensis Converts amylose into amylopectin Starch processing 7. 4-α glucano transferase (amylom altase) ( EC No.
2.4.1.25) Bacillus amyloli quefa ciens Thermus therm ophilus Modifi cation of the structural prope rties of
starch to mimic fat. Starch processing GMP 8. Triacy lglycerol Lipase (EC No. 3.1.1.3) Asper gillus niger Fusarium culmorum Impro vement of texture of fat in bakery
products, flavour modification, interesterification of fats, degumming of
oils and fats Production of bakery products dairy processing
oils and fats processing GMP Kluyver omyces lactis Calf, goat, lamb Improv ement of texture of n bakery products,
flavour modification, interesterification of fats, degumming of oils and fats Produ ction of bakery products dairy processing
oils and fats processing GMP Hansenula poly morpha Fusarium hetero sporum Impro vement of texture of bakery products,
modifying egg yolk for use in cake preparation and degumming of oils and fats Production of Bakery products, egg processing,
fats and oils processing GMP Asper gillus niger Candida anta rctica Degum ming of oils and fats Oils and Fats processing GMP Aspergillus oryzae Humicola lanuginosa and Fusarium oxysporum Improve ment of texture of bakery products,
flavour modification, modifying egg yolk for use in cake preparation
interesterification of fats, degumming of oils and fats Bakery and other cereal based products(brea d,
pasta, noodles, snacks), brewing and other cerealbased beverages, egg
processing oils and fats processing GMP Asper gillus oryzae Fusarium oxyspo rum Improv ement of texture of bakery products,
flavour modifi cation, modifying egg yolk for use in cake preparation
interesteri fication of fats, degum ming of oils and fats Bakery and other cerealbased products (bread,
pasta, noodles, snacks) Egg proce ssing, brewing and other cerealbased
beverages GMP Asper gillus oryzae Thermo myces lanugi nosus Improve ment of texture of bakery products,
flavour modifi cation, modifying egg yolk for use in cake prepa ration,
interesteri fication of fats, degumming of oils and fats Bakery and other cereal based products (bread,
pasta, noodles, snacks), brewing and other cereal based beverages egg proce
ssing oils and fats proces sing GMP Asper gillus oryzae Rhizo mucor miehei Intereste rification of fats, degumming of oils
and fats oils and fats proce ssing GMP Tricho derma reesei Asper gillus niger As a proce ssing aid in food manufa cturing to
catalyze the hydro lysis of ester bonds in trigly cerides primarily in 1 and
3 posi tions of fatty acids in triglyc erides with release of fatty acids and
glycerol For use in baking and brewing process, in the
manu facture of cereal beverage, in pasta prod uction, and in potable alcohol
production GMP 9. Phospholipase A2 (EC No. 3.1.1.4) Aspergillus niger Porcine pancreas Oil degumming Production of bakery products , egg processing,
oils and fats processing GMP 10. Lysophospholipase (EC No. 3.1.1.5) Aspergillus niger Aspergillus niger Dough stabilizer, Improv ement of texture of
bakery products, enhance filtration rate of syrups, De-gumming of oils and
fats Bakery and other cereal based products(brea d,
pasta, noodles, snacks) starch based products oils and fats processing GMP 11. Pectin esterase EC No. 3.1.1.11) Aspergillus niger Aspergillus niger Juice extra ction, concen tration and clarifi
cation of fruit juices, gelation of fruit, and to modify texture and rheology
of fruit and vegetable-based products Fruit and vegetable products, flavouring
production GMP Asper gillus oryzae Asper gillus aculeatus Juice extrac tion, concen tration and clarifi
cation of fruit juices, gelation of fruit, and to modify texture and rheology
of fruit and vegetable-based products Fruit and vegetable products GMP 12. Phospholipase A1 (EC No. 3.1.1.32) Aspergillus oryzae Fusarium venenatum To modify the functio nality of dairy products
and its ingredients Milk and dairy based products GMP Aspergillus niger Aspe rgillus niger De-gumming of oils and fats Oils and fats processing GMP Aspergillus niger Talaro myces leyce ttanus De-gumming of oils and fats Oils and Fats processing GMP 13. 3-phytase (EC No. 3.1.3.8) Aspergillus niger Asper gillus niger (A. niger also include A.
tubingensis) Phytate reduction in cereals and legumes Bakery products and other cereal and legume based
products (e.g. pasta, noodles, snacks), soy sauce GMP 14. Phytase (EC No. 3.1.3.26) Tricho derma reesei Buttiauxella sp. Hydro lysis of phytic acid In potable alcohol production and in animal feed GMP 15. Phos pholipase C (EC No. 3.1.4.3) Pichia pastoris (now renamed as Komagataellapha
ffiï) Soil De-gumming of oils and fats Oils and fats processing GMP Bacillus licheniformis Bacillus thuringiensis De-gumming of oils and fats Oils and fats processing GMP. 16. Phosphoinositide phospholipase C (EC No.
3.1.4.11) Pseudo monas fluorescens Soil De-gumming of oils and fats Oils and fats processing GMP Bacillus licheniformis Pseudo monas sp62186 De-gumming of oils and fats Oils and Fats processing GMP 17. Alpha – amylase (EC No. 3.2.1.1 Bacillus subtilis Alicyclo bacillus pohliae Antis taling agent in combi nation with lipase Bakery products GMP Bacillus licheniformis Bacillus licheni formis Liquef action and thinning of starch,
fermentation, Starch processing into dextrins and of oligosaccharides. High
DE-maltodextrin production Brewing, Potable alcohol production, Grain or
Carbohydrate , nonalcoholic Beverages, and bakery products, processing of starch
for other purposes GMP Bacillus licheniformis Geobacillus stearothermophilus Liquefaction and thinning of starch,
fermentation, starch processing into dextrins and oligosaccharides and high
DE-maltodextrin. Processing of starch for baking, brewing and
fermentation GMP Bacillus licheniformis Cytophaga sp. Lique faction and thinning of starch,
fermentation Processing of starch for baking and brewing
processes GMP Pseudo monas fluorescens Thermo coccales Starch processing into dextrins and oligosac
charides and high DE-maltodextrin Processing of starch for baking, brewing and
fermentation GMP Aspergillus niger Rhizo mucor pusillus Starch processing into dextrins and oligosac
charides and high DE- maltodextrin Processing of starch for baking, brewing and
fermentation and other processes GMP Trichoderma reesei Aspergillus clavatus Starch processing into dextrins and of
oligosaccharides. High DE-maltodextrin production In Carbohydrate or starch processing, brewing and
potable alcohol production GMP Trichoderma reesei Aspergillus kawachii Starch processing into dextrins and of
oligosaccharides. High DE-maltodextrin production In Carbohydrate or starch processing, brewing and
potable alcohol production GMP Bacillus amyloliquefaciens Bacillus amyloliquefaciens As processing aid in food manufacturing to
hydrolyze polysaccharides Carbohydrate or grain processing, potable alcohol
production, brewing, cereal processes, non-alcoholic beverages GMP Trichoderma reesei Aspergillus terreus Starch processing into dextrins and of oligos
accharides. High DE-malto dextrin production Brewing, Potable alcohol production, grain or
carbohydrate, non-alcoholic beverages, cereal processes GMP 18. Beta- amylase (EC No. 3.2.1.2) Bacillus licheni formis Bacillus flexus Starch processing into maltose Starch processing for maltosebased syrups GMP 19 Glucoa mylase (Glucan 1,4- alpha- glucosidase or
Acid malt ase or Amyloglucosidase) (EC No. 3.2.1.3) Trichoderma reesei Trichoderma reesei Processing of polysacc harides and oligosac
charides for improved fermen tation and liquefaction Brewing, fermentation and starch liquifaction and
saccharifactio n GMP Aspergillus niger Gloeophy llum trabeum Processing of polysacc harides and
oligosaccharides for improved brewing fermentation, clarification and starch
liquefaction , starch liquefaction and Saccharification Brewing, fermentation and starch liquifaction and
saccharifactio n GMP Aspergillus niger Aspergillus niger Processing of polysacc harides and oligosa
ccharides for improved brewing fermentation, clarification and starch
liquefaction Brewing, fermen tation and starch liquef action
and sacch arificati on GMP Aspergillus niger Talaro myces emersonii Proces sing of polysac charides and oligosacc
harides for improved brewing fermentation, clarifi cation and starch
liquefaction Brewing, fermen tation and starch lique faction
and sacchar ificati on processes GMP Aspergillus niger Trametes cingulata Processing of polysac charides and oligosac
charides for improved brewing fermentation, clarification and starch
liquefaction and Saccharification Brewing, fermentation and starch liquefaction and
saccharificati on processes GMP Aspergillus niger Penicillum oxalicum Processing of polysac charides and oligosac
charides for improved brewing fermentation, clarification and starch
liquefactionandSaccharific ation Brewing, ferme ntation and starch liquifaction
and saccharifactio n GMP Trichoderma reesei Aspe rgillus fumi gatus Proce ssing of polysac charides and oligosac
charides for improved fermen tation and liquefaction For carbohydrate or grain processing, brewing and
potable alcohol production GMP Trichoderma reesei Fusarium verticillioides Processing of polysac charides and oligosac
charides for improved fermen tation and liquefaction For carbohydrate or grain processing, brewing and
potable alcohol production GMP 20. Cellulase (EC No. 3.2.1.4) Trichoderma reesei Aspergillus fumigatus Hydrolysis of amorphous cellulose Brewing GMP Trichoderma reesei Penicillium emersonii Hydrolysis of amorphous cellulose.
Saccharification Brewing GMP Trichoderma reesei Trichoderma reesei As processing aid in food manufacturing or
breakdown of cellulose For carbohydrate processing, potable alcohol
production, maceration in fruit and vegetable processing, brewing and wine
production and in food processing of other wide range of products like coffee GMP 21. Beta- glucanase (endo-beta glucanase or
endo1,3-beta glucanase) (EC No. 3.2.1.6) Bacillus subtilis Bacillus subtilis Hydro lysis of betagl ucans, to improve the
brewing properties of beer Brewing processes GMP 22. Xylanase (Endo-1,4-betaxylanase) (EC No. 3.2.1.8) Aspergillus niger Aspergillus niger Hydrolysis of plant carbohydrates to improve
quality of bakery products (firmness, stiffness, consistency and others) Bakery and other cereal based products GMP Aspergillus oryzae Humicola lanuginosus Dough stabilizer, enhancing loaf volume, enhance
crumb structure and bloom Bakery products GMP Bacillus subtilis Bacillus subtilis Dough stabilizer, ehancing loaf volume, enhance
crumb structure bloom and loaf softening, hydrolysis of plant carboh ydrates
to improve quality of bakery products (firm ness, stiffness, consis tency and
others) Bakery products, carboh ydrate or starch proce
ssing, Brewing, Potable alcohol produ ction, non-alcoholic bevera ges
processing GMP Trichoderma reesei Talaro myces leycett anus To improve filtration in brewing, Starch
liquefaction and enhance oil extraction from grain Baking and Brewing and oil extraction GMP Aspergillus niger Rasamsonia emersonii Dough stabilizer, enhancing loaf volume, crumb
structure, bloom and loaf softening, improving filtration in brewing, starch liquefaction Bakery products production of beer and other
cereal based beverages GMP Trichoderma reesei Aspergillus niger Dough stabilizer, enhancing loaf volume, crumb
structure, bloom and loaf softening, to improve filtration in brewing, starch
liquefaction Brewing and baking productspota ble alcohol
production, non-alcoholic beverages GMP Aspergillus oryzae Aspergillus aculeatus Dough stabilizer, enhance loaf volume, crumb
structure, bloom and loaf softening, to improve filtration in brewing, starch
liquefaction Baking brewing and other cerealbased beverages
and starch processing GMP Bacillus licheniformis Bacillus licheniformis Dough stabilizer, enhancer of loaf volume,
enhance crumb structure,bloom and loaf softening. starch lique faction Baking and brewing processes grain treatment GMP Trichoderma reesei Fusarium verticillioides Hydro lysis of plant carboh ydrates to improve
quality of bakery products (firmness, stiffness, consistency and others) As processing aid in carboh ydrate or starch
proce ssing and potable alcohol production GMP 23. EndoPolygalacturonase (Pectinase) (EC No
3.2.1.15) Aspergillus niger Aspergillus niger Extraction and clarifi cation of juice from
fruits and vege tables, extraction of flavors Fruit and vegetable processing, flavouring
production GMP 24. Alpha-glucosidase (EC No 3.2.1.20) Tricho derma reesei Aspergillus niger Aids in fermentation, hydrolysis of terminal,
non-reducing (1 ~4)- linked alpha-D-glucose residues with release of
alpha-D-glucose Brewing and starch processing GMP 25. Lactase (Betagalactosidase) (EC No 3.2.1.23) Kluyve romyces lactis Kluyve romyces lactis Hydrol ysis of lactose content of in whey or milk Dairy products and processing GMP Bacillus subtilis Bifidobacterium bifidum Hydro lysis of lactose content of whey or milk Dairy products and , production of GOS (galac
tooligosa cchari de) GMP Aspergillus niger Asper gillus oryzae Hydrol ysis of lactose content of whey or milk Dairy products and processing GMP Bacillus licheniformis Bifidobacterium bifidum Hydrol ysis of lactose content of whey or milk Dairy products and processing GMP Bacillus subtilis Lactoba cillus delbr ueckii subsp. bulgaricus Hydro lysis of lactose content of in whey or milk dairy proce ssing, GOS (galact ooligosa cchari
de) production and produ ction of low lactose products GMP Asper gillus oryzae Asper gillus oryzae Hydrol ysis of lactose content of in whey or milk In dairy processing, GOS (galact ooligos acchari
de) production and production of low lactose products GMP 26. Trehalase (EC No 3.2.1.28) Tricho derma reesei Tricho derma reesei Starch processing for ferme ntation Brewing process GMP Asper gillus niger Mycelio phthorase pedo nium Starch processing for fermen tation Brewing process GMP 27. Pullulanase (EC No 3.2.1.41) Bacillus licheni formis Bacillus deram ificans Hydro lysis of pullulan in starch proces sing, as
processing aid in effic ient starch hydrolysis and sacchari fication Brewing processes and produ ction of sweeteners,
manu facture of starch or carboh ydrate processing GMP Bacillus subtilis Bacillus acidopul lulyticus Hydrol ysis of pullulan in starch processing Brewing processes and manu facture of sweeteners GMP Bacillus subtilis Bacillus derami ficans Hydro lysis of pullulan in grain proce ssing Brewing and starch processing GMP 28. Alpha arabinof urano sida se (EC No. 3.2.1.55) Tricho derma reesei Talaro myces pinop hilus Separation of soluble and starch or gluten
fractions Potable alcohol production GMP 29. Maltot etraoh ydrol ase or glucan
1,4-alphamaltotetraohydrol ase (EC No. 3.2.1.60) Bacillus licheni formis Pseudo monas stutzeri (saccha rophila) Dough stabilizer, antistaling agent in baking,
antiret rogradation agent to enhance the quality attributes of bakery
products Baking, carbohydrate or grain processing GMP 30. Mannan endo-1,4- beta- mannosidase (β-mannanase)
(EC No. 3.2.1.78) Aspergillus niger Talaro myces leycet tanus Hydrol ysis of mannan to inhibit gel form ation
during freeze-drying of the instant coffee Coffee processing GMP. 31. Glucan 1,4-alphamaltohydrolase (Maltogenic
alphaamylase ) (EC No 3.2.1.133) Bacillus subtilis Geobacillus stear other mophilus Anti-staling agent to prevent retrod egrada tion
of starch in baking, industry. Production of tailor-made sweetener syrups with
low viscosity, high maltose contents Bakery products and sweetener syrups GMP Bacillus licheni formis Geobacillus stear ozther mophilus Anti-staling agent to prevent retro-degradation
of starch in baking, industry. Production of tailor-made sweetener syrups with
low viscosity, high maltose contents As processing aid in bakery, starch processing,
brewing and potable alcohol GMP 32. Carboxy peptidase (EC No. 3.4.16.5) Asper gillus niger Asper gillus niger Used to accelerate the develop ment of flavors
and the de-bittering during the ripening process of cheese. debitteringagent
in cheese manufacture. Cheese, enzyme modified cheese, cheese powders
and fermented meat GMP 33. Chymotrypsin (EC No. 3.4.21.1) Bacillus licheniformis Nocardio psisprasina Increased digestibility of protein and reduce
allerge nicity Protein hydro lysis, yeast processing GMP. 34. Serine protease with trypsin specificity Or
(Trypsin) (EC No. 3.4.21.4) Fusarium vene natum Fusarium oxysporum Incre ased digesti bility of protein and reduce
allerge nicity Dairy processing protein hydrolysis GMP 35 Acid prolylen dopep tida se (EC No. 3.4.21.26) Asper gillus niger Asper gillus niger Degra dation of cereal storage proteins to
smaller peptides for optimal fermen tation beer stability, preven tion of
chill haze without loss of foam properties Beer and other cereal based beverages GMP 36. Serine protease (Subtilisin) (EC No. 3.4.21.62) Bacillus subtilis Bacillus amylo liquefa ciens Facili tates protein hydrolysis during processing Protein processing GMP Bacillus licheni formis Pyroc occus furiosus Hydrol ysis of proteins Protein hydro lysis and protein hydro lysates GMP Bacillus subtilis Bacillus lentus To catalyze protein hydro lysis As proce ssing aid in plant protein processing,
fish and seafood protein processing, yeast processing, animal protein
processing, xanthan gum processing, and microalgae processing GMP. 37. Chymosin (EC No. 3.4.23.4) Trichoderma reesei Bos taurus (bovine) Milk Coag ulant, processing aid in cheese manufa
cturing. Chymosin helps in coag ulating milk by hydro lyzing milk protein Milk or dairy proce ssing, production of cheese,
whey and lactose GMP Kluyvero myces lactis Bovine pro-chymosin Milk Coag ulant Milk processing GMP 38. Asper gillopep sin I, asp artic prote ase) (EC
No. 3.4.23.18) Tricho derma reesei Tricho derma reesei Cata lyses hydro lysis of proteins with broad
speci ficity Processing of proteins, clarification of fruit
and vegetable juices and alcoholic drinks, modification of wheat gluten in
bakery products GMP 39. Mucor pepsin (Mucor rennin) (EC No. 3.4.23.23) Asper gillus oryzae Rhizo mucor miehei Milk coagulation in cheese making. Dairy processing GMP. 40 Bacillo lysin (Bacillus metal loendop eptid ase)
(EC No. 3.4.24.28) Bacillus amylo lique faciens Bacillus amyl olique faciens Protein processing into peptides and hydrol ysate Production of bakery products and other cereal
based products (e.g. pasta, noodles, snacks), production of beer and other
cereal based beverages, dairy processing, flavouring production, production
of cereal based distilled alcoholic beverages, protein processing and yeast
processing GMP Bacillus subtilis Bacillus amyl olique faciens Protein processing into peptides and hydrol ysate Production of bakery products and other cereal
based products (e.g. pasta, noodles, snacks), production of beer and other
cereal based beverages, dairy processing, flavouring production, production
of cereal based distilled alcoholic beverages, protein processing and yeast
processing GMP 41. Asparag inase (EC No 3.5.1.1) Asper gillus niger Asper gillus niger Reduce acrylamide levels Production of bakery products and other cereal
based products (e.g. pasta, noodles, snacks) potato processing and coffee
processing GMP Asper gillus oryzae Asper gillus oryzae Reduce acryla mide levels Baking and other cerealbased processes (bread,
pasta, noodles, snacks) coffee proce ssing and potato proce ssing GMP Bacillus subtilis Pyroco ccus furiosus Reduce acry lamide levels Baking and other cerealbased processes (bread,
pasta, noodles, snacks) coffee and cocoa processing fruit and vegetable
processing GMP 42. Gluta minase (EC No. 3.5.1.2) Bacillus licheni formis Bacillus licheni formis In controlling the taste and flavor of fermented
foods containing ingredients such as; casein, whey protein, soy and wheat
protein Dairy processing egg processing protein
processing yeast processing GMP 43. Acetolactate decar boxylase (Alpha - aceto
lactate decarbox ylase) (EC No. 4.1.1.5) Bacillus licheni formis Bacillus brevis In brewing beverage processes and beverage
alcohol (distilling) processes 1) Reduces formation of diacetyl during
fermentation and thereby a reduction of the off-flavours 2) Enhances
maturation process and thereby reduces production time. Brewing and other production of cereal based
alcoholic beverages GMP Bacillus subtilis Brevibacillus brevis Butanoate metabo lism and C-5 branched dibasic
acid metabolism In brewing and potable alcohol production GMP 44. Pectin lyase (EC No. 4.2.2.10) Asperg illus niger Asper gillus niger Enhances juice extraction from vegetables and
fruits and for juice clarification Fruit and vegetable processing, production of
wine, flavouring production and coffee processing GMP 45. Glucose isomerase (EC No. 5.3.1.5) Strepto myces rubigi nosus Strep tomyces rubigi nosus Reversible isomeriz ation of glucose to fructose Production of high fructose corn syrup GMP .”.Food Safety And Standards (Food
Products Standards And Food Additives) Second Amendment Regulations, 2022
[27 October 2022]
F.No. STD/FA/A-1.30/No.1/2020-FSSAI(P-I).-Whereas the draft Food Safety and
Standards (Food Products Standards and Food Additives) Amendment Regulations,
2021, 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 number F.No.
STD/FA/A-1.30/No.1/2020-FSSAI(P-I), dated the 27th December, 2021, in the
Gazette of India, Extraordinary, Part III, section 4, inviting objections and
suggestions from persons likely to be affected thereby before the expiry of
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;