The Food Safety and Standards Authority of India (FSSAI) has issued a draft notification proposing significant amendments to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. The suggested revisions, which are part of the 2025 amendment regulations, aim to enhance food safety by updating norms across various categories, including dairy products, drinking water, and food additives.
Stakeholders and the general public are invited to review and respond to the draft regulations. Suggestions and objections must be submitted by August 5, 2025, either by post to the Chief Executive Officer, FDA Bhawan, Kotla Road, New Delhi–110002, or by email at regulation@fssai.gov.in.
Introduction of Cheese Powder Regulations
One of the most prominent additions in the draft is the formal standardization of cheese powder. This is the first time FSSAI has introduced detailed criteria for this product. Cheese powder is described as a dried version of cheese or cheese slurry, intended to be white or light cream in appearance and devoid of hard, unbreakable lumps. The draft mandates that the product must contain no less than 40% milk fat (on a dry matter basis), with moisture content limited to 5% and added salt not exceeding 5.5%. The regulation also stipulates the acceptable ingredients and additives, and emphasizes the need to comply with specified hygiene, testing, and labeling protocols.
Major Revisions to Purified Drinking Water Standards
Another key aspect of the draft is the overhaul of the purified drinking water standards. The proposed update includes detailed specifications covering physical characteristics, organoleptic qualities, and allowable levels of chemical, microbiological, toxic, and radiological contaminants. According to the draft, purified drinking water must not contain E. coli or total coliform bacteria in a 100 ml sample. Furthermore, the permissible limit for borates (as B) in packaged water has been capped at 2.4 mg/l. The proposed standards also include a comprehensive list of permitted pesticide residue levels.
Restrictions on Additives in Cereal-Based Flours
FSSAI has also reiterated its stance on the non-permissibility of food additives in staple flours. The draft confirms that no additives are allowed in products such as wheat flour (atta), rice flour (even when used for preparing fortified rice kernels), millet flour, and mixed millet flour. This clarification aims to protect the nutritional purity of these essential components of the Indian diet.
Modifications to Ghee Composition and Meat Definitions
In the dairy category, the amendment proposes changes in the fatty acid profile standards for ghee, refining limits for certain specific acids to align with evolving scientific knowledge and possibly international practices. Additionally, the definition of “animal” for meat and meat products will no longer include the term “and fish”, indicating a possible move toward treating fish as a separate food group under different regulatory guidelines.
Approval of New Food Additive in Processed Sauces
The draft also introduces a new food additive for processed food applications. Sucrose esters of fatty acids, identified by INS number 473, will now be permitted for use in sauce and gravy mixes, with a specified maximum concentration of 10,000 mg/kg. This additive is known for its emulsifying properties and is expected to aid in enhancing product texture and shelf life.
These proposed changes mark an important step in updating India’s food safety regulations to keep pace with modern industry practices and consumer expectations. FSSAI’s call for public consultation ensures that stakeholders—from food manufacturers and nutrition experts to consumers and advocacy groups—can actively contribute to shaping the final version of these standards.
Date – 16 to 20 June, 2025 Time – 7 PM to 10 PM Fee – Rs 3000
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