The FSSAI has published a draft of the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2022, which lays out standards for Indian mithais (sweets), which are intended for direct human consumption and are available over-the-counter in both pre-packaged and packaged forms.
The draft stipulates that the ingredients mentioned must adhere to the standards wherever they are required by these regulations and that each package must be labeled so that the name of the product and any applicable categories are visible (for example, the name of the product (sub-category) “khoya burfi”).
Additionally, the food business operator must list the type and percentage of milk solids under the list of ingredients on labels for mithais made with milk.
The draft includes the components that are necessary for different “kinds” of mithais. The list includes ingredients for milk-based mithais such as
(i). Based on milk concentration According to the 2011 FSS (Food Product Standards and Food Additives) Regulations, milk, milk powders, cream, and milk fat products are all acceptable.
(ii). Based on khoa: khoa whose requirements fall under the 2011 FSS (Food Product Standards and Food Additives) Regulations and
(iii). Chhana-based: that comply with the 2011 FSS (Food Product Standards and Food Additives) Regulations.
For non-milk-based mithais, raw sources include
(i). Cereals, millets, pulses, or their processed products are grain-based
(ii). Dry fruits, nuts, seeds, or their processed goods that are based on these ingredients
(iii). Based on fruits and/or vegetables: fruits, vegetables, or their byproducts.
Any combination of the raw materials listed in these regulations may be used to create the raw materials for composite mithais, and additional approved ingredients, such as those listed in the FSS (FPS and FA) Regulations of 2011, may also be used, barring any restrictions.
Indian mithais are defined as traditional and creative sweets with roots in Indian heritage and culture, according to the mithai’s description. They can be made using any one or a combination of the raw materials and other permissible substances listed in Section 2 of these regulations, depending on the category to which they belong. They could go through numerous forms, styles, or consistencies of heating, cooking, steaming, boiling, fermentation, coagulation, drying, condensing, frying, roasting, baking, or similar operations, as well as any combination of those activities.
Needless to say a pan India regulation of sweet shops was required and now is coming to reality. This shall ensure universal healthcare and sanitation standards in the Indian food industry.
