In an Order released on 4th February 2015, the FSSAI has extended the time period with respect to proviso to Regulations 1.1.2 of Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 for standards relating to caramel and glazing agents.
The Proviso to Regulation 1.1.2 says “Provided that wherever the standards given in these regulations are at variance with any of the provisions of the licenses already granted, Food Business Operator shall comply with the provisions of these regulations within six months from the date of commencement of the regulations.”
Several extensions of the time for compliance of standards have already been made. The last time the extension was made as on 31.7.2014 through which notification, the time was extended to 4th February 2015 for complying with standards relating to ‘caramel’ and ‘glazing agents,’ given in the extant Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 which are at variance with the provisions of the licenses already granted under the Acts/Orders mentioned in the Second Schedule of the Food Safety Standards Act 2006.
In continuation with the earlier order dated 31.7.2014, FSSAI has now further extended the date of compliance to 4th August 2015 or until final notification or whichever is earlier.
Caramel is a dark brown confectionery product and is made by heating various sugars to about 170 °C. Once the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. The use of caramel colouring in food products is not new as it has been used for centuries. All present caramel safety studies have indicated that caramel colour is not a health risk for humans. It meets rigorous food safety standards around the world and so does not pose a risk of cancer as may have been indicated. Caramel is used in a variety of foods as a
- flavouring in puddings and desserts
- filling in bonbons and other confections
- topping for custard and ice cream like swirls
FSSAI on Categorization of Caramel as Synthetic Colour