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India’s organised sector mfrs 1.3 million tonnes of bakery products
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Monday, 06 April, 2026, 08 : 00 AM [IST]
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Dr Neha Bajwa & Harsimranjit Kaur
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Bakery and confectionery sector involve the production and marketing of bread, cakes, pastries, candies, chocolates and so on. Bakery products gain popularity globally day by day as they are easy to purchase at low prices, universal availability, get popular due to higher demand of ready-to-eat food, and high nutrient value. As India is the world’s second-largest food producing country next to China, Indian bakery industry is one of the largest parts of the country’s processed food industry.
India’s organised bakery sector manufactures about 1.3 million tonnes of bakery products out of total 3 million tonnes, while the remaining amount is made by unorganised, small-scale local producers. In India, bakery products are classified majorly into three segments: bread, cakes and biscuits.
Changing consumers has led to introduction of new trends in the bakery industry. For example, most of the population now prefers healthier bakery products made with whole grains and added fibre, antioxidants, and nutrients. Novel labels like gluten-free, organic, natural and free of chemicals, allergen-free have found a rapid demand in market. As the consumers are increasingly preferring freshly baked products from local bakeries. At the same time, the industry faces many challenges in relation to automation, innovation, technology adoption, and maintaining hygiene standards.
As the increasing demand of bakery and confectionery products, safety of these products is most important factors for regulation. The Government of India has several departments and agencies that ensure quality control of different food products under various important laws and regulations. Regulatory requirements are important to prevent the adulteration, control of food additives and preservatives, assurance of hygiene and sanitation, standardisation of quality and the accurate consumer information through labelling.
Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) in bakery plant:
To produce qualitative and safe bakery and confectionery products, implementation GMP involve various factors like plant location (ex. Area should not be prone to floods), infrastructure and layout, equipment (equipment should be non-corrosive and nontoxic), storage of raw materials, food processing and packaging, testing, auditing, traceability, and employee training. Cleanliness of plant, drainage & waste management, personal hygiene, pest controls are GHPs to be followed in bakery and confectionery plant for safe production of goods.
Facilities: Requirement of potable water and required standards for potable water IS:10500. Potable water should be used for food processing, preparation, handling, and cleaning of equipment.
Ventilation, air quality, and proper lighting are important factors in GMP design for bakery and confectionery plants. Efficient ventilation or exhaust systems help remove fumes, smoke, and vapours from the plant environment and reduce aerosols that may act as airborne contaminants. Allergen control and handling is another important GMP to be stringently followed in industry in order to assure quality.
Storage of raw materials and final products: The storage area should be kept free from dust, dirt, pests, and rodents. Depending on the type of product, suitable temperature-controlled or cold storage areas should be selected, especially for items like fruits, vegetables, and milk. Odour-sensitive foods such as milk and juices should be stored separately to prevent odour transfer. The containers used for storage should be non-toxic and should not absorb or transfer odours to the stored material. First In First Out (FIFO) should be mandatory followed to ensure stock rotation.
Regulatory authorities governing the sector of bakery and confectionery.
National regulatory authorities: FSSAI (Food Safety and Standards Authority of India): Under FSSAI rules, raw materials should be purchased only from licensed suppliers with Form E. It is advisable to obtain a Certificate of Analysis (COA) from the supplier, clearly mentioning details such as manufacturing date and test results. All raw materials, including additives and chemicals, must meet legal standards. Vehicles used to transport raw materials should be covered with tarpaulin to protect them from environmental contamination.
BIS (Bureau of Indian Standards): Formulation and certification in accordance with specific Indian Standards (IS codes) are undertaken to ensure compliance with established requirements for product quality, safety, and hygiene.
State Food Safety Department: They are responsible for the on-ground implementation and enforcement of national food safety standards for bakery and confectionery products established by the Food Safety and Standards Authority of India (FSSAI). Their key roles include licensing, inspection, and initiating actions against non-compliance to ensure the supply of safe and wholesome food.
International regulatory bodies: USFDA, EFSA
Packing and labelling: Food-grade packaging materials that comply with the Food Products (Packaging and Labelling) Regulations, 2011, should be used. These materials must be inert, non-toxic, and should neither absorb nor impart any odour. Leaching of plasticisers or additives from the packaging should be prevented, and the packaging material should be pre-sterilised before use. Using of UV light and hydrogen peroxide vapour for sterilisation. Clean area required to keep the packaging. The labelling on packaging material should be in accordance with Food Safety and Standards Act, 2006. The label of the package should also have appropriate barcodes to provide traceability.
Food testing and quality lab: The laboratory should be properly equipped. All incoming raw materials must be tested in the laboratory, and finished products should be tested in accordance with FSSAI standards. If adequate in-house testing facilities are not available, the required tests should be carried out at an external NABL-accredited laboratory. All testing records and documents should be properly maintained.
Implementation of HACCP Plan in Bakery and Confectionery Plant: HACCP implementation is essential for producing safe food, as it focuses on reducing the risk of hazards. The following are the key steps that should be followed in the industry for effective HACCP implementation:
Build HACCP team, illustrate product, Documentation of product’s utility, building flow diagram of process operation, Validation of flow diagram onsite, identify hazards, identify critical control points (CCP), Establish critical limit for CCP, Revalidation of HACCP plan, Record keeping.
Food additives in bakery and confectionery products
Food additives are substances added in small amounts to perform specific functions such as preservation, emulsification, moisture retention, flavour enhancement, thickening, colouring, and sweetening. In the bakery and confectionery industry, commonly used additives include antimicrobials, antioxidants, and chelating agents. Emulsifiers help improve dough stability and increase loaf volume. Acidity regulators such as acetic acid and sodium hydroxide are used to enhance taste, control acidity, and limit microbial growth. Various enzymes are also used to improve mixing, fermentation, and reduce staling, with a-amylase and proteases being the most used.
Regulatory compliances are important in ensuring the safety and quality of bakery and confectionery items. These are important for trust building of consumers by proper consideration of their health and rights to get proper knowledge of product.
(Bajwa and Kaur are research officers, University Centre of Excellence in Research, BFUHS, Faridkot. They can be reached at nehabajwa2765@gmail.com)
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