Food Products Standards and Food Additives Regulations 2011 specify the standard of Cinnamon under regulation 2.9.4. As per the regulatory standard the coumarin content (on dry basis) should not be more than 0.3 per cent by weight. The FSSAI manual of method of analysis for spices, herbs, and condiments covers the method of testing of […]
FSSAI Issues Directions Regarding Declaration of Cinnamon
Through a notification dated 4 January 2018, the FSSAI has issued directions regarding declaration of CINNAMON if used in food products. It has been brought to the notice of the FSSAI that some Food Safety Officers have been issuing notices to FBOs for ‘non-declaration’ of CINNAMON on products like upma mixes, masala, oats, masala poha, […]
FSSAI issues guidance note on Cinnamon and Cassia
FSSAI has received a number of representations that cassia is being sold as cinnamon in the market. Since cassia is cheaper and looks similar it is substituted by traders for cinnamon. Authentic cinnamon (Cinnamomum verum syn. Cinnamomum zeylanicum) is native of Sri Lanka and South India. Cassia (cinnamomum cassia syn C aromatica) on the other […]