The Food Safety and Standards Authority of India (FSSAI) is one of the country’s key agencies that monitor the quality of food for human consumption. The Agency recently proposed a draught modifying the Food Safety and Food Additives Regulations of 2017. This section is about the dietary foods’ special requirements.

It will be completed once the Agency’s recommendations and objections to these drafted regulations have been received. The Agency must receive these complaints or ideas within one month of the date of the notification, which in this case was April 18, 2017.

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Spices, conditions, salt, and other products connected to draught are all covered by the draught law. The changes are incorporated into the Food Safety and Standards Regulations (2011). The changes are included in the 2011 Regulations. It includes –

  • After Clause 5, a supplementary clause 6 referring to the composition of salt substitutes must be inserted. The composition of salt components must meet certain standards set by the Agency.
  • Calcium or colloidal silica, in combination or separately, may be used as salt substitutes in amounts not exceeding 1% M/M of the salt substitute mixture. In addition, as a diluent in cereal flour and sugar, suitable and safe nutritional meals must be employed.
  • The iodine compounds used to salt replacements must comply with the Food Safety and Standards Regulations of 2011.
  • The sodium level of a salt substitute-containing blend should not be more than 100 g/120 mg.
  • Special labeling provisions for salt substitutes must be validated in addition to the 2011 Food Safety and Standards (Packaging and Labeling) Regulations. Cations in a salt replacement mixture (potassium, sodium, magnesium, calcium, choline, and ammonium/100 g (m/m)) must be labeled as “Low Sodium Dietetic Salt” or “Low Sodium Salt Substitute.”

The information listed above must be mentioned on the label.

According to the draught regulations under Regulation 2.11, the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 will be modified. It should be added after sub-regulation 2.11.8 and 2.11.9 because it is related to other food components and products.

Special Dietary Foods with Low Sodium

  • Low-sodium foods have unique nutritional values. This is due to the restriction, reduction, or removal of sodium salt in accordance with the necessary criteria and composition as applicable to such foods that do not contain salt alternatives.
  • It is critical that low sodium foods adhere to the Agency’s particular requirements for maximum salt content.
  • Special dietary foods with low sodium content must be processed without the use of sodium salts.
  • The sodium added must not exceed 50% of the sodium ingested in a comparable typical product.
  • The sodium content of the added sodium shall not exceed 100 g/120 mg of the consumed final product.
  • Salt substitutes are allowed to be added to a low-sodium special dietary product only if they follow GMP or good manufacturing practice, as defined by the Food Safety and Standards Regulations 2011.
  • Special dietary foods with low sodium content must adhere to strict labeling requirements outlined in the Food Safety and Standards Regulations 2011.

  Label Information to be displayed

  1. Whether it’s low sodium or an extremely low sodium diet,
  2. Along with the sodium per serving regularly ingested, the sodium content added must be to the nearest multiple of 5 mg per 100 g.
  3. The average protein, carbohydrate, and fat content in a 100-gram product is ingested on a regular basis, as well as the kilocalorie value.
  4. Clause 6 of the 2.9.30 self-regulation has added salt substitute composition to the list of salt replacements.
  5. When the salt substitute’s composition contains partially or totally potassium salt, the total amount of potassium (as Mg cation/100g of usually ingested food) is calculated.
  6. The equivalent of salt in terms of sodium chloride (NaCl) content per serving and total sodium chloride in the package.
  7. Any unique food storage requirements.

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What influence would the draught regulations have on Special Dietary Food?

The draught rules proposal is based on the following two sub-regulations:

  1. Salt Substitutes Composition
  2. Low Sodium Content containing Special Dietary Food

Using these proposed regulations, FSSAI has attempted to highlight the agency’s purpose of supplying high and improved quality salt products that are assured to be supported and liked by health-conscious people. It is critical to emphasize that these new salt substitutes will not only be healthier, but also safer to eat, because they will directly help people suffering from high blood pressure, also known as hypertension, and heart disease.

FSSAI and its Role

The Food Safety and Standards Authority of India was founded to promote consumer safety and satisfaction while also maintaining food quality standards. The Agency is crucial in the development of food control measures. The Agency implements a number of procedures to remove dangerous and poisonous pollutants.

As a result, the user who uses these items is certain of their safety and quality. The product’s packaging also says a lot about the cuisine and its quality. Consumers are educated about food safety.

These strategies must be used by food manufacturers since they will aid in the control of food degradation. The level of faith that a food business owner may entrust in the minds of consumers is its most valuable asset. They are able to ensure this with FSSAI at the helm. The agency creates draught regulations on a regular basis to ensure and preserve food quality and safety.


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