FSSAI issues Comprehensive Amendments to Food Standards and Additives Regulations

The Food Safety and Standards Authority of India (FSSAI) has issued the Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2025, through a Gazette notification dated 10 July 2025. The amended regulations, made in exercise of powers under Sections 16 and 92(2)(e) of the Food Safety and Standards Act, 2006, will come into effect from 1 February 2026.

Key highlights of the amendments include:

1. Updated Refractive Index Standards: Revised specifications for refractive index at various temperatures in oils and fats to reflect accurate compositional ranges.

2. Introduction of Standards for Meat Sausages:

   • Defined compositional and microbiological standards for fresh, cooked, smoked, and fermented meat sausages.

   • Requirements cover preparation, processing, storage conditions, and permissible food additives.

3. Inclusion of Dehydrated Tarragon (Whole and Powdered):

   • Specifies purity parameters, moisture content, volatile oil content, and absence of foreign matter for both whole and powdered forms of Artemisia dracunculus Linnaeus (Vilayti Damnak).

4. Changes to Packaged Drinking Water Standards:

   • Adjustments to permissible ranges for certain parameters related to container volumes.

5. Modifications to Food Colour Regulations:

   • Several safety warnings regarding heavy metal content and aromatic compounds (like mercury, chromium, etc.) have been omitted for dyes such as Tartrazine, Sunset Yellow, Carmoisine, and others.

   • A new detailed section replaces older clauses for Synthetic Food Colour Preparations and Mixtures, listing permissible diluents and compositional standards.

6. Additive Use Revisions in Beverages:

   • Removal of “Steviol glycosides” as a permitted additive in certain beverage categories.

7. Updates on Processing Aids and Enzymes:

   • New microbial enzymes (including those from genetically modified microorganisms) have been included for use in baking, meat and egg processing, and oil degumming.

   • Specific residual limits and safety criteria (e.g., for lead, Salmonella, coliforms, etc.) have been prescribed.