In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, the food authority has chosen to provide guidelines for the preparation and mixing of food colors.

The FSSAI has released a proposed set of regulations detailing the acceptable color preparations, as well as the diluents or fillers that can be used in such preparations.

These include: safe drinking water; table salt; sugar; dextrose monohydrate; liquid glucose; sodium sulfate; tartaric acid; glycerine; propylene glycol; acetic acid (diluted); sorbitol; citric acid; sodium carbonate; sodium hydrogen carbonate; lactose; ammonium, sodium, and potassium alginates; dextrins; ethyl acetate; starches; diethyl ether;

The proposed text defines “color preparation” as any preparation intended for use in coloring food that contains one or more of the approved food colors meeting the stipulated standard, coupled with diluents and/or filler components. It may have stabilizers and preservatives that aren’t banned. The dye mix would come in either liquid or powder form. Neither lumps nor foreign material should be present in powdered medications, and sediments shouldn’t be in liquid ones.

The draft’s General Requirements further stipulate that the total dye content, expressed as a percent by mass (m/v) in the color preparation or the mixture, shall be disclosed on the label of the container.

The declared value for powdered preparations must be calculated on a moisture-free basis, whereas the declared value for liquid preparations must be calculated on an “as in” basis. The final product can incorporate allowed preservatives and stabilizers, and the total dye content is required to be within the tolerance limits indicated on the declared value: (a) liquid preparations, 15%; (b) solid preparations, 7.5%.

Together, BASF SE Ludwigshafen, Germany, and StePac Ltd,Tefen, Israel, are developing the next generation of environmentally friendly packaging for the fresh produce industry. By giving StePac access to Ultramid Cycled, a polyamide 6 that has undergone chemical recycling, BASF will provide its partner more freedom to push contact-sensitive packaging shapes to a more environmentally friendly level within the circular economy. They specialize in creating cutting-edge functional packaging solutions, and are pioneers in using chemically recovered plastics to package perishable foods that are still fresh.  In order to use chemically recycled polyamide 6 in its flexible, modified atmosphere packaging (MAP) solutions, the company recently received REDcert2 certification.

Their two brands, Xgo and Xtend, are based on MAP technology with integrated humidity control that efficiently slows respiration inside the packaging, delays the aging processes, inhibits microbial decay, and maintains the quality and nutritional value of the product during extended storage and long-haul shipments. 30% of the packaging will be made up of Ultramid Ccycled, with the possibility of integrating it at a larger percentage.

“This cooperation will help strike a balance between making plastic packaging that is as environmentally benign as possible and keeping fresh fruit longer through more wise use of lean plastic films,” said Gary Ward, business development manager at StePac. 

Given that worldwide food waste accounts for around 8% of anthropogenic greenhouse gas emissions, these improved packaging designs will continue to play a vital role in reducing food waste.

BASF has been pioneering the recycling of plastic waste through ChemCycling. Plastic trash that would have been landfilled or utilized for energy recovery is largely recycled chemically. It enhances mechanical recycling and hastens a circular economy by producing recycled plastic fit for human use.

In a thermochemical process, our partners receive recovered feedstock from these end-of-life plastics, which is subsequently fed into the BASF Verbund, according to Dr. Dominik Winter, vice president of BASF’s European polyamides business. The raw material can be linked to certain products, like Ultramid Ccycled, using a mass balance approach. 

This promotes circularity and aids in the replacement of fossil raw materials. The range of plastics that can be recycled for fresh fruit packaging is expanded since chemically recycled plastics are just as safe and high-quality as virgin material.

The Food for Infant Nutrition Amendment Regulations, 2022, which relate to the updated limits of selenium, manganese, iron, and biotin, will go into effect in 2022, according to the FSSAI.

According to a food authority order, the Food Safety and Standards (Food for Infant Nutrition) Regulations, 2020, are in effect as of October 1, 2022, and the updated limits for selenium, manganese, iron, and biotin must also be implemented in compliance with the applicable Act’s provisions. The order states that the decision has been made to operationalize the FSS (Food for Infant Nutrition) Amendment Regulations, 2022, effective October 1, 2022.

The limitations for these nutrients were established under the Amendment Regulations of 2022, where the limits for selenium were set at 5–40 mcg (micrograms) for requirements per 100 g and 1–8.5 mcg for requirements per 100 kcal in the regulations numbers 7, 8, and 9 and 10 and 11, respectively.

The limit for iron in Regulation 9 has also been set at 0.42-1.20 mg for every 100 kcal need and 2-5.65 mg for every 100 g requirement. The limit for manganese is established at 5–500 mcg and 1–106.40 mcg per 100 g and 100 kcal, respectively, while the limit for biotin is set at 7.50–50 mcg and 1.60–10 mcg.

The FSSAI states that the limitations for these nutrients were changed in response to industry associations’ complaints about the challenges associated with manufacturing and reformulating infant food products while maintaining the required level of these trace elements.

The transition period for the 2020 FSS (Food for Infant Nutrition) Regulations’ implementation had already been extended by the FSSAI until October 1, 2022.

On Thursday, December 15, Reliance Consumer Products, the FMCG arm of Reliance Retail Ventures and a wholly owned subsidiary, launched the Independence brand of consumer packaged goods made in India. The launch took place in Gujarat.

The brand will sell  different kinds of products, such as staples, processed foods, and other things that people need every day. As it gets ready to roll out the brand across the country, the company wants to make Gujarat a “go-to-market” state. This will help the company’s FMCG business do its job well. The company is working with trade partners like manufacturers and kirana stores to make high-quality products and give them more business opportunities. In the next few months, the company plans to speed up the launch so that FMCG retailers all over Gujarat can take part.

“I am happy to announce that our own FMCG brand, Independence, is now available,” said Ms. Isha Ambani, director of Reliance Retail Ventures. “It has a wide range of high-quality and affordable products, such as edible oils, pulses, grains, packaged foods, and other items that people need every day.” “The brand stands for ‘truly Indian solutions for real Indian problems,’ which is written as ‘Kan Kan Mein Bharat,’ which makes Indians feel emotionally connected and gives them a sense of belonging.

Reliance Retail Ventures is a branch of Reliance Industries and the parent company of all the retail businesses in the RIL group. Through its subsidiaries and affiliates, RRVL runs more than 16,500 of its own stores and works with more than 2 million merchants in grocery, electronics, apparel, pharmacy, lingerie, home and furnishing, beauty, and personal care. Through Jio Mart, Ajio, Netmeds, Zivame, and other online channels, it also runs the largest omni-channel business network. For the year ending March 31, 2022, it had a consolidated turnover of Rs 199,704 crore ($26.3 billion) and a net profit of Rs 7,055 crore ($931 million).

On the BSE, shares of Reliance Industries went up 0.71 percent to Rs 2597 following the news.

The Indian food authority, FSSAI, has made the FSS (Food Product Standards and Food Additives) Amendment Regulations, 2021, which limits the amount of naturally occurring formaldehyde in freshwater and saltwater fish, work again.

The FSSAI order says, “These draft regulations were notified, and final regulations are likely to take some more time before they are notified and enforced.” Keeping in mind the public health interest and to ensure food safety and fair practices in the operations of food businesses, it has been decided to re-operationalize the provisions of these regulations with effect from September 13, 2022, and ask food businesses to follow these provisions.

According to the rules, the fish were put into four groups, and the amount of formaldehyde in each group was limited.

Group 1 includes all marine species that are finfishes, such as Barracuda, Billfish, Bombay Duck, Bullseyes, Catfish, Croakers, Eels, File Fishes and Puffers, Flat Fishes, Goatfishes, Groupers (Rock Cods), Half Beaks and Full Beaks, Horse Mackerel, Leather Jacket (Queen Fish), Mackerel, Mullets, and Other Carangids.

Group II is made up of freshwater fish, such as finfish, crustaceans, and mollusks. This group includes Indian major carps, minor carps, exotic carps, freshwater catfishes, snakeheads and Murrells, tilapia, trout, and all other freshwater fin fishes.

Formaldehyde can’t be more than 4.0 mg/kg in either Group I or Group II.

Group III is made up of marine species like lizard fishes and any other marine fishes not in Group I. The limit for formaldehyde in Group III is 8 mg/kg, while the limit for formaldehyde in Group IV is 100 mg/kg for all frozen marine fish products.

The regulations said that the limits could be changed based on data collected during different seasons and in different parts of the world, as well as on the analysis and advice of the scientific panel as needed. For fish and fish products from the sea that are not in Groups I or II, the limit for naturally occurring formaldehyde is 100 ppm.

The FSSAI made these rules about how much naturally occurring formaldehyde is allowed in freshwater and marine fish. They went into effect on February 10, 2020, and will be put back into effect in August 2020, November 2020, September 2021, and May 2022.

The Food Safety and Standards Authority of India (FSSAI) has issued a draft on standards for Indian Namkeens under the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2022, applicable to Indian Namkeens, savories, and snacks for direct human consumption, both pre-packaged and packaged products sold over the counter. 

Namkeens are defined in the draft as “traditional and/or innovative savory products based on Indian origin and culture.” They can be made using any one or a few of the raw materials and allowed ingredients stated in Section 2 of this regulation. 

They can be prepared in a variety of ways, including but not limited to steam cooking, boiling, baking, frying, extrusion, puffing, roasting, and similar methods. “The final product can be developed in any reasonable form or fashion,” the document reads. 

For grain-based Namkeens, this means millets, cereals, and pulses and/or their processed products or their combination; for fruit- and vegetable-based Namkeens, this means fruits and vegetables and/or their processed products; for dry fruits, nuts, and seeds-based Namkeens, this means any combination of the raw materials; and for composite Namkeens, this means any combination of the raw materials. 

The draft specifies under “quality factors” that all inputs into the manufacturing process must be of acceptable quality. Identifiable organoleptic qualities, including but not limited to appearance, texture, flavor, and taste, must be present in the final product. 

There must be no stale or unpleasant aftertaste. There must not be any bugs, bug parts, mold, or other offensive debris presents. Further, for all varieties of Namkeen, an acid value of 1 was set as the maximum allowable for free fatty acids as oleic acid equivalent. 

The labeling mandate states that all packages must clearly and legibly display the product’s name and any applicable category information, such as: What’s the name of the product? Type: Aloo Bhujia (fruit- and vegetable-based Namkeen).

This shall ensure and maintain standards of health and sanitation across the country and help people lead a healthy lifestyle.

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. 

The Confederation of Indian Industry (CII) FMCG summit was organized on 6th December 2023 in Mumbai to mark key points and growth strategies around FMCG, uncertainties, and digitalization. During his speech, T Koshy, CEO of ONDC stated that anyone with a product or service to offer can make it available in the open network and gain access to the platform. ONDC (Open Network For Digital Commerce) is an open network for many entities with various products that eventually lead to growth via e-commerceHe further added, “ONDC offers a set of requirements that will help retailers make their catalogs apparent to purchasers.”

Koshy claimed that there are several ways for regional producers to advertise their goods through ONDC, thus making room for more sales. The cost of starting an alternative e-commerce business in India will be prohibitive. One or two people are required to complete it. “However, the seller will be able to do so quickly and easily through ONDC,” he added.

According to B. Sumant, executive director of ITC, a corporation with various brands like ITC needs a strong supply chain to support it. Strong supply chains, he claims, help the brand thrive because they connect end users.

Sumant also mentioned that lowering customer acquisition costs while still making them profitable will be the next major hurdle in e-commerce. The standardization of procedures like cataloging, inventory management, order management, and order fulfillment, he claimed, will be accomplished by ONDC protocols.

Overall, with growing digital engagement it becomes natural for customers to buy online and enterprises to change their modes of selling and advertising through e-commerce. While the charm of on-site shopping still remains significant, digital campaigns are trying their best to incorporate the two to make the customer experience more holistic.