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News

FSSAI Updates Standards for Bakery (whole wheat flour) and/or maida

Products Including Biscuits and Breads (refi ned wheat flour), water, salt,
yeast or other fermentative medium
or leavening medium. It includes the
different varieties of breads, rusks
and so on.

“It may also contain dairy products
and analogue, gluten, sweetening
agents including honey (such as-
sugar and sugar products, invert
sugar, jaggery, dextrose, edible mo-
lasses, invert sugar, jaggery, liquid
glucose/glucose syrup (high malt-
ose/high fructose), date syrup, malt
products and their extracts, edible
starches and flour, edible cereals,

he FSSAI has updated the and non-nutritive sweeteners, honey, grains and pulses or their fl our, prod-
Tstandards for bakery products invert sugar, jaggery, dextrose, ed- ucts, semolina, edible seeds includ-
including biscuits and breads under ible molasses, liquid glucose/glucose ing oilseeds and their fl our, edible

the Food Safety and Standards syrup (high maltose/high fructose), bran, edible fibre rich ingredients or
(Food Products Standards and fruits and vegetables and their prod- concentrates, trehalose (maximum
Food Additives) First Amendment ucts (including dried fruits and vege- 10%), coconut and coconut products,
Regulations, 2021. These standards tables), cocoa and its products includ- cocoa and products derived from
include the new variants of biscuits ing chocolates, tea, coffee, chicory cocoa, prebiotic, probiotic, egg and
like sugar-free, low sugar variants and their extracts, coconut and its egg products, tea, coffee, chicory and
along with fat-free variants. products, eggs and egg products, glu- their extract, protein concentrates
ten, nut and nut products, malt and and isolates, other minerals, nutri-
These regulations were notifi ed by malt products, milk and milk prod- ents, vitamins, vanaspati, margarine

the apex food regulator recently and ucts, oilseeds and its products includ- or refined edible oil of suitable type,

shall come into force from January ing oilseed flours, all edible starches interesterified vegetable fat, or butter

1, 2022. and edible flours, spices, condiments, or ghee or their mixture or any other
herbs and their extracts, seasonings, type of edible fat / oil, albumin, lime
According to the notifi ed regula- vinegar, edible seeds, protein concen- water, lysine, spices and condiments
tions, ‘Biscuit’ is a baked product trates/isolates, yeast and its products and their extracts, herbs, seasonings,
leavened or unleavened, coated or including yeast extract, enzymes, fruit and fruit products, edible veg-

uncoated, centre-filled partially or nutrients like vitamins and minerals, etable and vegetable products, dry
wholly such as but not limited to edible fibres, maltodextrin, oligofruc- fruits, nuts and nut products, malto-

wafer biscuits, coated wafers, cook- tose, trehalose and any other ingredi- dextrin, oligofructose (maximum
ies, crackers, centre-fi lled biscuits, ents as specified in Food Safety and 15%), vinegar or any other ingredi-

enrobed biscuits, sandwich biscuits, Standards Regulations,” reads the no- ent as specified in Food Safety and

crème biscuit including fat-free/ low tifi cation. Standards Regulations,” reads the
fat or sugar-free/ low sugar variants. notifi cation.
The requirements for biscuits
“Biscuit can be made from cereal include not more than 0.1% ash The requirements under the
and cereal products including mil- insoluble in dilute HCl, % on dry mass amended notifi cation include
lets/pulses/legumes and/ mixtures. basis and not more than 2.0% acidity alcoholic acidity (with 90 per cent.
It may also contain fats and oils, in- of extracted fat (as oleic acid). alcohol) (for breads) shall not be more
cluding fat emulsions and so on or than equivalent of 7.5 ml. in NaOH
mixture thereof, baking powder, sugar The definition of bread says that per 100 gram of dried substances, not

and sugar products, edible common bread and bread type products such more than 1.5% acidity of extracted
salt including salt substitutes, dairy as rusks means the baked product fat as oleic acid and not more than
products and analogues, nutritive prepared from a mixture of atta 0.2% ash insoluble in dilute HCI.

Food Marketing & Technology 12 April 2021