The FSSAI has issued a draft to amend the Food Safety and Standards (Food products Standards and Food Additives) Amendment Regulations to add natamycin as a preservative for food items, such as dairy-based sweets and simple fermented milks that have not been heat treated after fermentation.
According to the draft amendment, the maximum dosage of natamycin for each product categories is 5 mg/kg.
This addition attempts to extend the shelf life of these goods by inhibiting the growth of yeast and mold, two major problems with dairy products that have undergone fermentation.
What is Natamycin?
Natamycin is a natural antifungal agent produced by certain strains of the bacterium Streptomyces natalensis.
It is commonly used as a preservative in the food industry to prevent the growth of molds and yeasts, particularly in dairy products like cheese and yogurt, as well as in baked goods and fruit juices.
Natamycin is considered safe for consumption and is approved by regulatory bodies like the FDA and EFSA for use as a food additive.
It works by disrupting the cell membranes of fungi, preventing them from growing.
Stakeholder Involvement and Feedback
Stakeholders are encouraged to evaluate the draft and provide FSSAI with any suggestions they may have.
After taking into account everyone’s suggestions, the final decision will be taken to make sure the regulation creates a regulatory balance between industry demands and food safety.
The proposed draft is a component of the FSSAI’s continuous efforts to modernize and enhance food safety guidelines in compliance with global benchmarks, guaranteeing the security and excellence of food items in India.
Download The Draft
Date : 16 to 20 Sept 2024
Time : 07 PM to 10 PM
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