Through its notification dated 2nd December 2016, the FSSAI has proposed amendments to the standards for Durum Wheat Maida, Quinoa, Instant Noodles, Tapioca Sago and Pearl millet flour in the category CEREALS AND CEREAL PRODUCTS. Once notified in the Official Gazette, these regulations will be called the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2016.
Previously there were no standards for Durum wheat maida but now the FSSAI has proposed standards for this variety of maida. Durum wheat maida is derived from durum wheat (Triticum durum Desf.) It is ground and milled and processed to a fineness by removing the bran and germ.
Under the category of ‘Food grains” The FSSAI has added standards for Quinoa which are the dried matured grains obtained from the plants of Chenopodium quinoa from which Saponins have been removed by washing, scouring, dehulling or by any other suitable process.
Under the category of ‘MACARONI PRODUCTS’, the standards for instant noodles have been proposed to be added to the existing standards. Instant Noodle is a product prepared from wheat flour or rice flour or flour of any other cereals, millets, and legumes covered in the regulation on cereals in combination with spices, water and is kneaded and stretched. Instant noodles could also have optional ingredients like starches, dried fruits and vegetables, nuts, edible protein and egg powder. Characteristics of instant noodles are the use of pregelatinization process and dehydration either by frying in any oil or fat may be presented as fried noodles or non-fried noodles.
Under the category of ‘STARCHY FOODS’, the amendments have been proposed for Tapioca Sago or Palm Sago which is obtained from Sago Palm (Metroxylon sagu and M.rumphii) or tubers of tapioca (Manihot esculenta Crantz syn. Utilissima).
Another proposed amendment is for Pearl Millet Flour in the category “BAKERY PRODUCTS. Pearl Millet flour is obtained from pearl millet grains (Pennisetum americanum L.) through a process of milling.
All the above-mentioned products must be free from abnormal flavors, odours, living insects, filth (impurities of animal origins, including dead insects), and shall conform to the standards that have been approved by the FSSAI in the amendment regulations.
These food products must contain only additives permitted in Appendix A. While contaminants, toxins and residues must comply with standards in Food Safety and Standards (Contaminants, Toxins, and Residues) Regulations, 2011 and packaging and labeling according to the Food Safety and Standards (Packaging and Labelling) Regulation, 2011. All products must be prepared and handled according to the guidelines given in Schedule 4 of the FSSA 2006.