India: New Standards for Malt Extract


Posted By: Selerant RSA

On 26 November, 2015 the FSSAI published a notice asking for comments as regards the proposed standard for malt extract. Standard was proposed by BIS (Bureau of Indian Standards).

If adopted, the new standard for malt extract will be placed after sub-regulation 2.4.11 in clause 2 of standards relating to “Cereals and cereal products” (section 2.4).

The proposed BIS standard IS 2402:1993 for malt extract is also open for comments through the BIS site.

Current standards for cereals and cereal products

Cereals and Cereal products are currently covered under section 2.4 of Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011 and the individual sub-regulations cover specific products like atta, maida, semolina, besan, corn flour, macaroni products, malted and malt based products, starchy foods, bakery products and similar food products.

The standards cover the quality aspects and, in certain cases, limits of contaminants.

Malt Extract Standard

Malt extract: the proposed standards cover in detail the definition of malt extract; types of malt extracts; the quality parameters to comply with; the permitted food additives; hygiene; contaminants, toxins and residues; packaging and labeling.

Expeller pressed flour: the notice is further proposing an addition of a new sub-regulation 2.4.16, titled “Expeller pressed flour” and is explaining in detail product standard of expeller pressed edible groundnut flour. Furthermore, it lists: permitted food additives; hygiene; contaminants, toxins and residues, packaging and labeling

Baker’s Yeast & New Standards for Additives

New standards for food additives are proposed to be included under section 3.2 “Standards of Food additives” of Food Safety and Standards (Food products standards and Food additives) Regulations, 2011. These are:

Baker’s yeast standard as a new section 3.2.2 after Food colours (placed in section 3.2.1). The section on “Baker’s yeast” shall cover 2 types of standards i.e. Baker’s yeast (compressed) and Baker’s yeast (dried).

Lactic acid (food grade) as new section 3.2.3

Ascorbic acid (food grade) as new section 3.2.4

Calcium propionate as new section 3.2.5

Sodium metabisulphite as new section 3.2.6

Potassium metabisulphite as new section 3.2.7

Two tables have also been proposed to cover the microbiological criteria to be met by: Cereal, Pulses, Legume and their products (including bakery) and other Products.

The food additives permitted to be used in Baker’s yeast and its other requisites: hygiene; contaminants, toxins and residues; packaging and labeling have also been covered individually for the new section.

Background: How does the FSSAI adopt new standards?

  1. The adoption and revision of food standards is an on-going process for the FSSAI. The initial phase means that the new standard proposal is assessed by the scientific panel before going to the next, draft stage. 
  2. The scientific panel recommendations are then approved by the relevant food authority and published as a draft regulation.
  3. The draft regulations are notified to WTO member countries for their comments over a period of 60 days.
  4. Once the comments are received for the draft regulations, they are evaluated by FSSAI and then published in the official gazette stating the date of implementation of the regulation.
  5. The final gazette notification is also notified to the WTO member countries informing them about the publication of the final regulation.

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