Category: Standard

Intake of food colour additive may be limited by carefully checking the label on the food for any type of added colour in that product.

There is 10-15% loss of the micronutrients at boiling or frying temperature; and necessary overages are built into the pre-mix to take care of micronutrient losses during storage, processing and cooking.

Cinnamon bark is sweet, smooth, delicate and light brown in colour. Several thin layers are curled and look like cigar. While, cassia bark is thick, rough, uneven and dark brown in colour. On rolling it look like hollow tube. A guidance note on cinnamon and cassia to prevent adulteration dated 10.03.2017 is available on www.fssai.gov.in.

Asafoetida (Hing) is a oleogumresin and does not contain any colophony resin, galbonum resin, ammoniaccum resin or any other foreign resin. Compounded asafoetida or BandhaniHing is composed of one or more varieties of asafoetida (Irani or PathaniHing or both) and gum arabic, edible starches or edible cereal flour. Their standards are prescribed under sub regulation […]

A lot/batch number is a mark of identification by which the food can be traced in the manufacture and distribution chain. It is helpful in case of food recall.

Scientific Committee consists of the Chairpersons of all the Scientific Panels and six independent scientific experts not belonging or affiliated to any of the Scientific Panels.

Food product categories are specified under Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011.

Food Additive means any substance not normally consumed as a food by itself or used as a typical ingredient of the food, whether or not it has nutritive value, and is added to food to enhance its flavour or appearance or to preserve it.

Additives are prescribed under Chapter 3, Substances added to food of Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011.

Low sodium salt is salt substitute which contains low amount of sodium as compared to regular salt. Sodium content cannot be not more than 120 mg/100 g in low sodium salt. It generally contains salts of potassium, magnesium and choline. These salts are good for people with specific health conditions. Consumer must seek medical advice […]

The preservatives permitted for processed fruits and vegetables are prescribed in Table 4 of the Food Safety and Standards (Food Product Standards and Food Additives) Regulations 2011.

Permitted ingredients and additives in carbonated beverages are specified in Sub Regulations 2.10.6 (1) “Carbonated water” of FSS (FP & FA) Regulations, 2011.

pH shall be in range of 6.5 to 8.5.

Consumers can connect to FSSAI through various channels. Consumers can register their complaints and feedbacks about food safety issues related to adulterated food, unsafe food, substandard food, labelling defects in food and misleading claims & advertisements related to various food products.