Hello Food Enthusiasts,
Its that time of the week when your inboxes will be flooded with major FSSAI News. FSSAI is on the verge of accomplishing its mission of food safety in different parameters by 2020. One of its primary goals is to reduce the presence of trans fats and improve the lives of consumers.
Let’s get going with the FSSAI News for the week without wasting a minute.
FSSAI NEWS 1. FSSAI enhances infant nutrition standards to ensure infant food safety
FSSAI recently updated the Food Safety and Standards (Foods for Infant Nutrition) Regulations to ensure that infant food produced in India is as safe as possible. It requires the strictest food safety standards to protect the nutritional value of the product and the health of young consumers.
While the entire food and beverage industry needs to adhere to high hygiene levels, infant formula or other powder-based early life nutrition has even more pressure placed on it, because the children consuming these products are still developing their immune systems, and so, contaminants can cause more or irrevocable harm compared to adult consumers.
One aspect of any infant food facility that needs particular attention is the floor, as if the right finish is not chosen, it can become a prime site for the accumulation of bacteria that could infiltrate and contaminate produce. The ideal flooring solution for these environments should have specific hygiene properties and be resistant to the chemicals, abrasions, impacts, extreme temperatures and point loading that it is likely to experience.
FSSAI NEWS 2. FSSAI to adopt technological changes in order to omit trans-fats
With the aim of eliminating the trans fats from the Indian Food Industry by 2022, FSSAI is all set to insist all the stakeholders use the latest technologies to migrate to healthier alternatives. Eating food filled with transfats increases the risk of coronary heart diseases by clogging the arteries, which is why FSSAI has planned to remove trans-fat from the food industry.
FSSAI CEO Pawan Agarwal told ET, “We intend to eliminate it in a phased manner by 2022. We have revised standards of the percentage of trans fat in edible oil, ghee, margarine, and bakery shortening by less than 2% which will make consumption of transfat almost negligible. But we need alternatives – we need technological changes to reduce levels of transfat so businesses can shift to alternative oils.
FSSAI NEWS 3. FSSAI to implement four new food standards in 2019
In the past year, FSSAI accelerated the process of setting standards and notified 27 new regulations for the well-being of the consumers.
Some of the key regulations include the ones on alcoholic beverages, food fortification, advertising and claims, packaging, residues of pesticides, tolerance limits of antibiotics and pharmacologically active substances.
The new standards effective from January are for all varieties of pulses, whole and decorticated pearl millet grains, de-germed maize flour, and maize grit textured soy protein, sago flour, bee wax, and royal jelly.
According to FSSAI, the three-month extension has been given to businesses to comply with the tolerance limit of antibiotics and pharmacology active substances.
Microbiological standards for fruits and vegetables and their products, all provisions of organic food regulations and standard for honey, except few parameters where test methods are being validated will be made effective soon.
We hope the news proved beneficial for all the food manufacturers and the consumers which will help to comply with all the recent FSSAI Updates.
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