Baking is stated to be one of the oldest methods of cooking. The cooking process is carried out by dry heat in some kind of oven. Bakery products are prepared from one or more of the flours which are derivative of some cereal grain. Baked products include breads, biscuits, rolls, pies, cakes, pastries, and muffins. […]
FSSAI makes amendments to Infant Foods and nutritional ingredients in various foods
FSSAI makes amendment in FSS (Food Products Standards & Food Additives) Regulations, 2011 and issues guidelines for Infant Foods & Nutritional Ingredients in fortified food products. The amendment also describes the permitted levels of additives like Trehalose, Phytostanol, Oligofructose and Sodium Iron that may be added to various foods. The food authority also specifies the […]
FSSAI amends Labelling Regulations; To mention Plant Stanol Esters & Trehalose on labels and Oligofructose on additional food products
Through its notification dated 17 February 2015 the FSSAI has notified the changes that it has made in the Food Safety and Standards (Packaging and labelling) Regulations, 2011. These changes have been made in labelling of nutritional content in foods in sub regulation 43 of regulation 2.4.5 (Under Specific Labelling Requirements of other products) and two […]