The document has proposed that, for example, when the analog paneer is used to make a paneer kadhai dish, the exact nature of the ingredient must be declared.
The Safety and Food Standards of India (FSSAI) has submitted a consultation document in search of comments on interested parties on compliance issues related to analog dairy products. The document proposes to provide the sale of analog dairy products in a loose way and restrict the licenses of said products only to state and central licensees for better compliance. He has also sought comments on issues related to nomenclature, labeling and statements in hotels and restaurants.
The consultation document has arrived
In the dairy context, “analogue” refers to a product where the ingredients not derived from milk replace some of the milk components, resulting in a product that mimics the sensory and functional properties of milk or dairy product.
Use or ‘non -dairy’
FSSAI had held a meeting attended by 57 participants, including industry agencies, consumer organizations and MSME in April to discuss the issue. A separate meeting with hotel, restaurants, catering services (HORECA) Labeling requirements of players or dairy analogs also had a separate meeting. Post that launched the consultation document.
The document has sought suggestions about “terminology” for analog dairy products. “If words such as ‘non -dairy’ or ‘analog’ can be used as a prefix of dairy terminology, in both cases, where milk components are partially or totally replaced,” the document said.
He has also sought opinions on tag statements when analog dairy ingredients are used in packaged food products. He has proposed that “the dairy analogue used in pre -developed food products as an ingredient, will clearly mention the nature of the ‘dairy analogue’ in the list of ingredients.” This, he said, must be accompanied by a list between parentheses or its ingredients in descending orders or proportions.
Labeling statement
The document has also sought opinions on the required statements when analog dairy products are served or used as food ingredients in restaurants, among others (Horeca). He has proposed that restaurants, suppliers and other food service establishments should clearly indicate the exact nature of food and ingredients through the prefix of ‘non -dairy or’ analogs’ terms. This must be done through menu card statements, boards or brochures or other relevant materials and should be readable for consumers. For example, when the analog paneer is used to make a Kadhai Paneer dish, the exact nature of the ingredient must be declared.
The document has also proposed the prohibition of the sale of analog dairy products in a loose manner. It suggests that such products are sold only in packaging no less than 500 GMS with a clean labeling statement.
For better compliance, FSSAI has proposed that licenses that allow the manufacture of lacteum analogous food products should only be given to commercial food operators that have state and central licenses. It proposes to prohibit the “small food manufacturers” from receiving such licenses. These are FBO whose billing is up to ₹ 12 Lakh per year, or the production capacity is up to 100 kg/liters per day.
Posted on April 20, 2025