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Palm oil, a “standardised edible oil”, clarifies Centre
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Wednesday, 29 July, 2026, 15 : 00 PM [IST]
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Our Bureau, New Delhi
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The Central Government has clarified that palm oil is a “standardised edible oil” permitted for use in packaged food items like snacks, biscuits, and namkeen, provided food manufacturers clearly declare the specific oil used on their product labels.
Responding to parliamentary queries regarding the widespread use of palm oil in processed foods, Minister of State for Health and Family Welfare Prataprao Jadhav emphasised that all food safety standards in India are benchmarked against independent scientific reviews and international norms.
Addressing concerns over the health implications and ingredient standards of palm oil compared to alternatives used globally, the Ministry stated that the Food Safety and Standards Authority of India (FSSAI) regulate all food manufacturing under the Food Safety and Standards Act, 2006.
Under Sub-regulation 2.2 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, palm oil is officially classified as a standardised edible fat. Consequently, its inclusion in packaged foods like bakery items, snacks, and savouries as an edible oil ingredient is fully permissible under Indian regulatory frameworks.
Highlighting steps taken to ensure transparency for consumers, the Minister pointed to sub-regulation 5(2)(d) of the Food Safety and Standards (Labelling and Display) Regulations, 2020.
Under these rules, Food Business Operators (FBOs) cannot simply list generic terms like "edible vegetable oil" on packaged items. Instead, manufacturers are legally mandated to declare the exact name of the specific edible oil used on the ingredient list, enabling consumers to make informed dietary choices.
Addressing questions on global standards and safety evaluations, the government reiterated that India's food safety standards are framed on the basis of scientific opinions from independent risk assessment bodies, including FSSAI's Scientific Panels and Scientific Committee.
Furthermore, these safety parameters are harmonised with internationally recognised Codex Alimentarius standards, ensuring that permitted food ingredients meet established safety protocols.
“The FBOs are mandated to comply with the defined standards. These food safety standards are made based on the scientific opinion provided by independent risk assessment bodies i.e. Scientific Panels and Scientific Committee and are harmonised with internationally accepted Codex standards,” reads the statement of the Minister.
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