In a significant development, the Ministry of Ayush has clarified that manufacturing facilities for Ayurveda, Siddha, and Unani (ASU) products can now be utilized for the production of food items licensed under the Food Safety & Standards Authority of India (FSSAI).

Approval of utilization of Ayurveda, Siddha, and Unani (ASU) facilities for FSSAI certified food products

This move aims to promote the integration of traditional Indian medicine systems into the food industry and expand the international market for ‘Make-In-India’ products.

The Ministry’s statement emphasized that there are no specific prohibitions in the Drugs and Cosmetics Act, 1940, and its associated rules against using the same manufacturing line and equipment for ASU and FSSAI-licensed products.

Furthermore, the FSSAI, under the Ministry of Health and Family Welfare (MoHFW), has not issued any courses or restrictions against manufacturing food products at premises where Ayush products are produced.

Key Regulatory guidelines for Ayurveda Aahara Products’ (FSSAI Licensed products which are manufactured in ASU’s)

Ayurveda Aahara’ products will follow the strict Food Safety and Standards (Ayurveda Aahara) Regulations, 2022, and will only be available in the market after obtaining the necessary FSSAI license. 

A special logo has been introduced for the “Ayurveda Aahara” category, 

facilitating easier identification and reinforcing quality in Ayurveda food products.

Labeling for ‘Ayurveda Aahara’ products will include information on their intended purpose, target consumer group, recommended duration of use, and other specific requirements. 

Benefits and Cautionary Considerations in utilization of ASU for FSSAI certified food products :

Benefits in utilization of ASU for FSSAI certified food products :

1. Cultural Integration: : By allowing the use of ASU facilities for food production promotes the integration of traditional Indian medicine systems into the food industry. 
2. Convenience: The approval brings much-needed convenience to companies operating in both the ASU and food production sectors. It eliminates the need for separate manufacturing setups, which can lead to cost savings and streamlined operations.
3. Diversification: Manufacturers can now explore new avenues for product diversification.This means that businesses can potentially tap into the growing demand for health-conscious and herbal food products.

Cautionary considerations for utilization of ASU facilities for manufacturing FSSAI approved food products :

1. Good Manufacturing Practices : Manufacturers must adhere to Good Manufacturing Practices (GMP) and implement stringent cleaning, validation, line clearance, and other Standard Operating Procedures (SOPs) when switching between ASU and food product categories.
2. Prevent cross contamination :It’s crucial to prevent cross-contamination between ASU and food products. This includes ensuring that odors and volatile components from ASU products do not affect food items.
3. Regulatory compliance: Compliance with the Drugs and Cosmetics Act, 1940, and Rules made thereunder is essential. Manufacturers must adhere to all relevant regulations and guidelines set forth by both the Ministry of Ayush and FSSAI. 
4. Consumer Education: As these products emerge in the market, consumer education becomes vital. Consumers should be informed about the unique qualities of these products and their potential benefits. 
5. Scientific Validation: Scientific research and validation of the efficacy and safety of these products are crucial. This will help build trust among consumers and healthcare professionals..               

Also read : Food Labelling and Packaging Regulations of FSSAI Training Course

Conclusion

In conclusion, the Ministry of Ayush’s clarification regarding ASU facilities being utilized for food production under FSSAI licenses is a significant step towards integrating traditional Indian medicine into the modern food industry.

While this move presents exciting opportunities, it also requires careful attention to regulatory compliance, quality control, and consumer education to ensure the success and safety of such products.

By striking the right balance, India can harness the full potential of its traditional healing systems in the food sector.

This landmark decision by the Ayush Ministry opens doors to innovation and quality in the food industry, combining the strengths of traditional Indian medicine and ASU with modern food production practices.