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FSSAI releases draft norms specifying labelling of pan masala & breads
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Monday, 20 September, 2021, 08 : 00 AM [IST]
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Ashwani Maindola, New Delhi
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The country’s food regulator has proposed regulations for the labelling of ‘pan masala’ that aim at covering the half of front of the pack with a warning declaration. The norms also specify nomenclature of breads.
The regulation directs Pan Masala manufacturers to declare ‘CHEWING OF PAN MASALA IS INJURIOUS TO HEALTH’ on the front of the pack and ‘the warning statement must cover 50% of the front of the pack of the label’.
FSSAI in this regard has issued a draft.
Called the Food Safety and Standards (Labelling and Display) Amendment Regulations, 2021, these regulations also prescribe the eligibility of various breads for their nomenclature on labels.
The proposed regulations say that for the name ‘whole wheat bread, the minimum amount of specialty ingredient, i.e., whole wheat atta, as percentage should be 75%. Similarly for nomenclature ‘wheat bread or brown bread, the whole grain flour should be at least 50% on a dry mass basis.
For multigrain bread, the specialty ingredients should be food grains permitted under FSS (Food Product Standards & Food Additives) Regulations, 2011, and minimum 20% should be grains other than wheat to be declared as multigrain bread.
The regulations also prescribe the minimum amount of specialty ingredient as % of flour for specialty bread, wherein the specialty ingredient is mentioned as prefix to the term ‘bread’ on the label.
The FSSAI proposed regulation says for 'milk bread', 6% minimum milk solids is required to be declared as milk bread. Similarly for ‘honey bread' minimum 5% honey is required, for 'cheese bread', 10% cheese is required, for ‘oatmeal bread’, 15% oatmeal, 'cracked wheat or dalia bread', 15% part should be dalia, for ‘bread with wheat germ’, 2% wheat germ, for ‘egg bread’, 1.5% edible whole egg solids, for ‘fruit bread’, 20% candied fruit, for ‘triticale bread’, 20% triticale flour, for ‘rye bread’, 20% rye flour, for ‘raisin bread’, 20% raisins, for ‘bran bread’, 5% edible bran, for ‘protein enrich bread’, 20% edible protein, and for ‘bread such as ‘garlic bread, masala bread, oregano bread’, the minimum specialty ingredient should be 2%.
The stakeholders can comment on the draft and send it across to the FSSAI, reads the statement by the food regulator.
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