Gluten Free and Low Gluten Labelling
On May 11, 2016, India’s food regulator FSSAI gazette notified regulatory change regarding labelling of gluten free and low gluten foods.
According to the legislation, gluten free foods consist of one or more ingredients containing rice, millets, ragi, pulses or legumes. A product can be labeled as gluten free when such a product ifanalyzed the gluten levels shall be below 20 mg/kg as per the method declared by the Organization for Economic Co-operation and Development or the Association of Official Agricultural Chemists.
A low gluten food, according to the legislation, consists of or is made of one or more ingredients which may contain rice, millets, ragi, oats, rye, barley, maize, wheat, pulses and legumes containing gluten content in range of 20 -100 mg/kg and such products can be labeled as low gluten.
The information that such foods are gluten free or low gluten shall be indicated as per the indications as above and these shall be printed in close proximity to the name of the product.
Changes in Labelling of Oils and Fats
On June 2, 2016, a new labelling legislation has been issued relating to declaration of class titles with respect to the edible oils, edible fats and trans- fats in various foods.
In the previous 2011 legislation, for the class of ingredients coming under edible vegetable oils/ edible vegetable fats it was enough to declare the titles as: Edible vegetable oil/ Edible vegetable fat or both hydrogenated and partially hydrogenated oil.
According to the amended 2016 legislation, for the class of ingredients coming under edible vegetable oils and edible vegetable fats, they need to be now declared by giving the specific name of the edible oil or the edible vegetable fat on the label.
Additionally, as per the new amendment, it is also mandatory for every package of edible oils, interesterified vegetable fat, both hydrogenated and partially hydrogenated oils, edible fats, margarine and fat spreads (mixed fat spread and vegetable fat spread) and package of food in which fats, oils and fat emulsions are used as an ingredient, to declare the quantity of trans fat content and saturated fat content on the label under the nutritional information panel.