The FSSAI has drafted the Food Safety and Standards (Fortification of Foods) Amendment Regulations, 2019 related to standards for fortification of
- species identified milk
- multigrain Atta
- processed food products
- exclusion for fortified salt from having + F logo.
The FSSAI has also invited objections and suggestions about the proposed amendments, which must reach the FSSAI office before 11 March 2019
Draft Regulations
These regulations may be called the Food Safety and Standards (Fortification of Foods) Amendment Regulations, 2019. They shall come into force on the date of their final publication in the Official Gazette.
In the Food Safety and Standards (Fortification of Foods) Regulations, 2018 in regulation
In Part 1 GENERAL under Definitions the following definition is proposed to be added
“(da) “Fortified Processed Foods” means foods that have been altered from its natural state by industrial processing methods. The same may have fortified staples as raw materials and/or fortified with permitted micronutrients and additives as specified under the Food Safety and Standards (FoodProduct Standards and Food Additives) Regulation, 2011.”
In PART 2: STANDARDS ON FORTIFICATION under General Principles the following are proposed to be added
“(f) Fortified Processed Foods may be prepared from fortified food articles that may be cereals and/or milk;
(g) The Fortified Processed Food shall provide 15-30% of the Indian adult RDA of micronutrient based on an average calorie intake of 600 kcal from processed foods (~1/3of energy of 2000 kcal);
(h) High Fat Sugar Salt (HFSS) Foods shall be excluded from Fortified Processed Foods category.”
Under 4. Compliance with Standards on Micronutrient Content in Fortified Food the following sub-regulation is proposed to be included
(2) Any manufacturer who fortifies any processed food shall ensure that the level of micronutrient in such fortified processed food does not fall below the minimum level specified in Schedule-III.
In regulation 7, Packaging and Labelling Requirements
After (2)
(2) Every package of fortified food shall carry the words “fortified with ………… (name of the fortificant)” and the logo, specified in Schedule-II of these regulations, on its label. It may also carry tag line “Sampoorna Poshan Swasth Jeevan” under the logo.
Add the following after the above clause
Provided that the requirements as specified in sub-regulation (2) is not required in case of iodized salt(when fortified with iodine).
In Schedule- I, –
The present standards for Fortified Milk are proposed to be substituted as follows
“3. Fortified Milk
Species identified Milk (namely buffalo milk, cow milk, goat milk, sheep milk and camel milk), full cream milk, Toned milk, double toned milk, skimmed milk and standardized milk shall be fortified with the following micronutrients at the level given in the table below, wherein the milk is to undergo the process of pasteurization, sterilization, Ultra High-Temperature sterilization/treatment or boiling:
S.N | Nutrients | Level of nutrient per litre of Species identified Milk (namely buffalo milk, cow milk, goat milk, sheep milk and camel milk)/ Full Cream Milk/Toned milk/double toned milk/skimmed milk/standardized milk | Source of nutrient |
1. | Vitamin A | 270 µg RE- 450 µg RE | Retinyl acetate or Retinyl palmitate |
2. | Vitamin D | 5 µg- 7.5 µg | *Cholecalciferol or*Ergocalciferol
(*Only from Plant source) |
Note: Vitamin A (retinol): 1 IU= 0.3 µg RE (Retinol Equivalent); Vitamin D (Cholecalciferol or
Ergocalciferol): 1 IU= 0.025 µg”
Under Fortified Atta after the second table, the following statement shall be added
“Multi-grain Atta may also be fortified with vitamins and minerals at the same levels specified for‘Fortified Atta’, provided that the multigrain Atta contains more than 50% wheat flour content in it.”
Schedule III has been added to the regulations which are as follows
“SCHEDULE-III
STANDARDS FOR FORTIFIED PROCESSED FOODS
[See sub-regulation (2) of regulation 4]
- 1. Fortified Cereal Products1
(1) Cereal products include Breakfast cereals, Pasta, and Noodles when fortified, shall contain added iron, folic acid and Vitamin B-12 at the level given in the table below:
TABLE
S. N | Nutrients/Source | Level of Fortification per 100 kcal |
1. | Iron (mg)
Ferrous citrate or Ferrous lactate or Ferrous sulphate or ferric pyrophosphate or electrolytic iron or Ferrous fumarate or Ferrous Bis-Glycinate; or Sodium Iron (III)Ethylene diamine tetra Acetate Trihydrate (Sodium feredetate -Na Fe EDTA); |
0.5-1.0 |
2. | Folic acid (µg) | 2.5 -5 |
3. | Vitamin B12 (µg) – Cyanocobalamine, or
Hydroxycobalamine; |
0.025 -0.05 |
(2) In addition, Fortified Cereal products may also be fortified with following micronutrients, singly or in combination, at the level in the table below:
TABLE
S. N | Nutrient/Source | Level of Fortification per 100 kcal |
1. | Zinc (mg): Zinc Sulphate | 0.3 -0.6 |
2. | Vitamin A (µg RE): Retinyl acetate or Retinyl Palmitate, | 15 -30 |
3. | Thiamine (Vitamin B1) (mg): Thiamine hydrochloride orThiamine mononitrate; | 0.04-0.08 |
4. | Riboflavin (Vitamin B2) (mg): Riboflavin or Riboflavin 5’-phosphate sodium | 0.04-0.08 |
5. | Niacin (Vitamin B3) (mg): Nicotinamide or Nicotinic acid | 0.05-1.0 |
6. | Pyridoxine (Vitamin B6) (mg): Pyridoxine hydrochloride | 0.05-0.1 |
1Note: ‘Fortified Cereal Products’ shall not have Total Fat or Trans Fat or Added Sugar or Salt beyond the limit specified as under:
TABLE
(1) | Total Fat/100gm
(2) |
Trans Fat
(3) |
Added Sugar
(4) |
Sodium/100gm
(5) |
Fortified
Breakfast Cereals |
Not more than 12.0gm | Not more than 1per cent of total energy | Not more than 10
percent of total energy |
Not more than 0.35 gm |
Fortified
Pasta/Noodles |
Not more than 3.0 gm | Not more than 0.25 gm |
- Fortified Bakery wares2
(1) Bakery wares include bread, biscuits, rusks, and buns when fortified, shall contain added iron, folic acid and Vitamin B-12 at the level given in the table below
TABLE
S.N | Nutrients/Source | Level of Fortification
per 100 kcal |
1. | Iron (mg):
Ferrous citrate or Ferrous lactate or Ferrous sulphate or Ferric pyrophosphate or electrolytic iron or Ferrous fumarate or Ferrous BisGlycinate; or Sodium Iron (III) Ethylene diamine tetra AcetateTrihydrate (Sodium feredetate -Na Fe EDTA) |
0.5-1.0 |
2. | Folic acid (µg) | 2.5 -5 |
3. | Vitamin B12 (µg)– Cyanocobalamine, or Hydroxycobalamine; | 0.025 -0.05 |
(2) In addition, Fortified Bakery wares may also be fortified with following micronutrients, singly or in combination, at the level in the table below:
TABLE
S. No | Nutrient/Source | Level of Fortification
per 100 kcal |
1. | Zinc (mg): Zinc Sulphate | 0.3 -0.6 |
2. | Vitamin A (µg RE): Retinyl acetate or Retinyl Palmitate, | 15 -30 |
3. | Thiamine (Vitamin B1) (mg): Thiamine hydrochloride orThiamine mononitrate | 0.04-0.08 |
4. | Riboflavin (Vitamin B2) (mg): Riboflavin or Riboflavin 5’-
phosphate sodium |
0.04-0.08 |
5. | Niacin(Vitamin B3) (mg): Nicotinamide or Nicotinic acid; | 0.05-1.0 |
6. | Pyridoxine (Vitamin B6) (mg): Pyridoxine hydrochloride; | 0.05-0.1 |
2 Note: ‘Fortified Bakery Wares’ shall not have Total Fat or Trans Fat or Added Sugar beyond thelimit specified under:
TABLE
(1) | Total Fat/100gm
(2) |
Trans Fat
(3) |
Added Sugar
(4) |
Sodium/100gm
(5) |
Fortified
Bakery Wares |
Not more than 8.0 gm | Not more than 1
percent of total energy |
Not more than 10per cent of total energy | Not more than 0.25 gm |
- Fortified Fruit Juices3
(1) Fruit juices, when fortified, shall contain Vitamin C at the level given in the table below:
TABLE
S. No | Nutrient/Source | Level of Fortification per 250 mL |
1. | Vitamin C (mg): Ascorbic acid | 36 – 41 |
3Note: ‘Fortified Fruit Juices’ shall not have Total Fat or Trans Fat or Added Sugar or Salt beyondthe limit specified as under:
TABLE
(1) | TotalFat/100gm
(2) |
Trans Fat
(3) |
Added Sugar
(4) |
Sodium/100gm
(5) |
Fortified Fruit
Juices |
No threshold | No threshold | Not more than 10per cent of total energy | No threshold |
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