FSSAI releases amendment regulations for salts and other consumables

The constant improvement in the regulation allows opening ways to improve the diet of every citizen.

The food authority has drafted an amendment concerning the Food Safety and Standards (Food Products Standards and Food Additives) regulation regarding salt and wheat flour (wheat flour), papad, and millet.

The regulation describes the low sodium salt content and mentions it to be crystalline solid material with reduced sodium content extracted via evaporation of natural brines. The sodium chloride is recommended to replace with potassium chloride and the moisture to be maintained should not exceed 1%, while sodium chloride weight (dry basis) should be 60-75%. The parameter for refined iodized salt are 1% moisture, 98% sodium chloride, and alkalinity should be maximum 0.15% and pH range described is 6.0-7.5. Besides the draft describes the Wheat Flour. The wheat flour product means the end product obtained by milling or grinding clean wheat.

The definition of Resultant Wheatflour differs as the product obtained by blending different fractions in roller mills after separating maida and semolina during the processing procedure. These products are recommended to adhere to the parameters including the moisture content not exceeding 13.0% by mass, Glutennot less than 7% dry mass, crude fiber not less than 25%, and 98% granularity by mass.

The draft suggested all the millets to categorize under one heading-23 Millet of the regulation. The standards described apply to dehulled and whole millets. As per FSSAI, papad and papadum are derived from millet flour, a blend of cereal flour, fruits and vegetables, edible vegetable oils, spices, processed soy flour, and pulse flour. The papad should be labelled with the major ingredients used. The label should prefix the name of the ingredient used before “papad”. Under this parameter, the moisture should not exceed 11%, 0.2% alcoholic acidity accompanied by alcohol expressed as H2S04

The basics consumed on daily basis should be provided as per the standards mentioned by FSSAI. Those regular household consumption allow the consumers access enough nutrition. People can access the wholesome nutritional food fulfilling the requirement of the nutrition on daily basis.

Fortification is one of the steps implemented to ensure the consumption that fulfills the requirement. Those steps are initiated to avoid deficiency. The constant improvement in the regulation allows to open ways to improve the diet of every citizen. Also, when it comes to labelling, it’s a right of a common man to know the ingredients used in a product. People might be allergic to some ingredient or might be refraining to use those ingredients and labelling is best for the consumer awareness