The Food Safety and Standards Authority of India (FSSAI) recently announced a significant change to the Standards of Fermented Milk Products. The term “curd” has been removed from the guidelines, which previously restricted its use for non-dairy products. The FSSAI has responded to recent representations and announced that Food Business Operators (FBOs) may use the term “curd” in combination with any other prevalent regional common name in brackets on the label. This change is expected to have a significant impact on the food industry in India.
The guidelines for using dairy terms in the nomenclature of dairy products and related prohibitions for non-dairy products have been clearly laid down in the ‘General Standard for Milk and Milk Products.’ The inclusion of “curd” with “Dahi” in the regulation had restricted its use for non-dairy products. However, recent representations received by the FSSAI have highlighted the need for a change in the regulations to allow for the use of the term “curd” for non-dairy products as well.
The FSSAI’s decision to remove the term “curd” from the guidelines for fermented milk products is significant for the food industry in India. The term “curd” is widely used in India to refer to a variety of fermented milk products, including yogurt, buttermilk, and sour cream. This change will allow for greater flexibility in the labeling of fermented milk products, making it easier for consumers to identify and choose the products they want.
Food Business Operators (FBOs) in India will now be able to use the term “curd” along with any other prevalent regional common name in brackets on the label. For example, products could be labeled as “Curd (Dahi),” “Curd (Mosaru),” “Curd (Zaamut daud),” “Curd (Thayir),” and “Curd (Perugu).” This change is expected to be particularly beneficial for smaller businesses that produce fermented milk products using traditional methods, as they will now be able to use the term “curd” on their products without fear of legal action.
The FSSAI’s decision to remove the term “curd” from the guidelines for fermented milk products is also expected to have a positive impact on consumer choice. Consumers will now have a wider range of products to choose from, and they will be able to identify the products they want more easily. This change is expected to be particularly beneficial for consumers who are lactose intolerant or who have other dietary restrictions, as they will now be able to choose from a wider range of non-dairy products labeled as “curd.”
The FSSAI’s decision to remove the term “curd” from the guidelines for fermented milk products is also in line with the government’s efforts to promote the dairy industry in India. The dairy industry is an important part of the Indian economy, and the government has been taking steps to promote its growth and development. By allowing greater flexibility in the labeling of fermented milk products, the FSSAI is helping to create a more competitive and innovative industry, which will ultimately benefit both producers and consumers.
In conclusion, the FSSAI’s decision to remove the term “curd” from the guidelines for fermented milk products is a significant development for the food industry in India. This change will allow for greater flexibility in the labeling of fermented milk products, making it easier for consumers to identify and choose the products they want. The change is expected to be particularly beneficial for smaller businesses that produce fermented milk products using traditional methods and for consumers who have dietary restrictions. Overall, the change is expected to promote the growth and development of the dairy industry in India, which is an important part of the Indian economy.
Krishna Murari says
Use of curd for non-dairy items may would not have been allowed. There is lot of confusion already in case of Icecream and desserts