REGULATORY REQUIREMENTS FOR JUICES AS PER FSSR-2011

 Regional  Trade  Development  in  Juice  Sector  in  SAARC  

New  Delhi  16.03.2016  

   

Dr  S.C.KHURANA  Consultant,  

 Food  Safety  and  Standards  Authority  of  India  

Food  Safety  and  Standards  Act,  2006  

              An  Act   to   consolidate   the   laws  relating   to   food   and   to   establish   the   Food  Safety  and  Standards  Authority  of   India   for  laying   down   science   based   standards   for  articles   of   food   and   to   regulate   their  manufacture,   storage,  distribution,   sale  and  import,   to   ensure   availability   of   safe   and  wholesome   food   for   human   consumption  and   for   matters   connected   therewith   or  incidental  thereto.    

Food Safety and Standards Act, 2006 •  Chapter I - Preliminary •  Chapter II- Food Safety and Standards Authority of India •  Chapter III – General Principles of Food Safety •  Chapter IV- General Provisions as to Articles of Food •  Chapter V- Provisions relating to Imports •  Chapter VI – Special Responsibilities as to Food Safety •  Chapter VII – Enforcement of the Act •  Chapter VIII – Analysis of Food •  Chapter IX –Offences and Penalties •  Chapter X –Adjudication and Food Safety Appellate Tribunal •  Chapter XI - Finance, Accounts, Audit and Reports •  Chapter XII - Miscellaneous

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Chief  Enforcement  Officer  

Chief,  Product  Approvals,  Quality  Assurance    

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FOOD AUTHORITY

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• Clinical  Surveillance    

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Finance  Division  

Vigilance  Division  

Scientific Committee and Panels

Codex    Cell  

Central  Food  Laboratories  

Regulations Section 92 of the FSS Act empowers the Authority to

make Regulations ü  Food Safety and Standards (Licensing and Registration of Food

Businesses) Regulations, 2011. ü  Food Safety and Standards (Food Products Standards and Food

Additives) Regulations, 2011. ü  Food Safety and Standards (Laboratory and Sample Analysis)

Regulations, 2011. ü  Food Safety and Standards (Packaging and Labelling) Regulations,

2011 ü  Food Safety and Standards (Prohibition and Restrictions on Sales)

Regulations, 2011. ü  Food Safety and Standards (Contaminants, Toxins and Residues)

Regulations, 2011.

FSS (Food Products Standards and Food Additives) Regulations, 2011 relating to Juices

Ø  2.3.6: Thermally Processed Fruits Juices Ø  2.3.7 Thermally Processed Vegetable Juices Ø  2.3.8 Thermally Processed Tomato Juice Ø  2.3.9 Thermally Processed Fruit Nectars Ø  2.3.10: Thermally Processed Fruit Beverages / Fruit Drink/ Ready to

Serve Fruit Beverages Ø  2.3.11: Thermally Processed Mango Pulp / Puree and Sweetened

Mango Pulp / Puree Ø  2.3.12 Thermally Processed Fruit Pulp / Puree And Sweetened Fruit

Pulp / Puree other than Mango Ø  2.3.13 Thermally Processed Concentrated Fruit / Vegetable Juice /

Puree Ø  2.3.14 Thermally Processed Tomato Puree And Paste Ø  2.3.16 Fruit/Vegetable Juice / Pulp/ Puree With Preservatives for

Industrial Use Only Ø  2.3.17 Concentrated Fruit Vegetable Juice /Pulp / Puree With

Preservatives for Industrial Use Only  

Thermally Processed Fruits Juices

§  Obtained by mechanical process from ripe fruits and processed by heat.

§  May have been concentrated and later reconstituted with water suitable for maintaining essential composition and quality factors

§  May contain salt and one or more nutritive sweeteners(50-200 g/kg) in acidic fruits except in apple, orange, grapes,pineapple juice.

§  Product not required to be called sweetened juice till added nutritive sweeteners are more than 15g/kg.

§  Minimum Total Soluble Solid limit is between 6-15% and Acidity is 3.5-5.0 % depending on type of fruit.

§  Container to be well filled with the product and occupy not less than 90% of the water capacity of the rigid container.

Thermally Processed Vegetable Juices  

§  Obtained from the edible part of one or more vegetable i.e root, tubers, stems, shoots, leaves, flowers etc singly or in combination.

§  May have been concentrated, reconstituted with water suitable for

maintaining essential composition and quality factors and processed by heat.

§  May contain salt, nutritive sweeteners, spices and condiments, vinegar, whey or lactoserum (not more than 100g/kg) and any suitable ingredients.

§  Shall have TSS free of added salts – not less than 5 % (w/w).

§  Container shall be well filled with the product and occupy not less than 90% of the water capacity of the rigid container.

Thermally Processed Fruit Nectars  §  Obtained by blending of fruit juice/pulp/fruit juice concentrate and/or

edible part of sound, ripe fruits. §  May be concentrated or unconcentrated with water and processed

by heat before or after being sealed in container. §  May have nutritive sweeteners and other ingredients appropriate to

product. §  Lemon and lime juice may be added as acidifying agent without

impairing the characteristic of the fruit used. §  Total soluble Solids shall be minimum 15 % for all fruit nectars.

§  Fruit juice content shall be min 40% for orange and pineapple nectar and 20% for others.

§  Acidity shall be maximum 1.5 % for all fruit nectars.

Thermally Processed Fruit Beverages / Fruit Drink/ Ready to Serve Fruit Beverages  

§  Product prepared from juice or pulp/ puree or concentrated juice or pulp of sound mature fruit.

§  Water, peel oil, fruit essence and flavours, salt, sugar, invert sugar, liquid glucose, milk and other appropriate ingredients may be added.

§  May be processed by heat before or after sealing in container to prevent spoilage.

Total    Soluble  Solids      Not  less  than  10.0  %  

Fruit  Juice  Content    1.  Lemon/lime  ready  to  serve  beverage  2.  All  other  beverage/drink  

 Not  less  than  5.0  %  Not  less  than  10.0  %  

General Labelling Requirements v  The Name of Food v  Name and complete address of the manufacturer v  Lot/Code/Batch identification v  Date of manufacture or packing

v  Best Before and Use By Date: the month and year in capital letters upto which the product is best for consumption, in the following manner- or

or

“BEST  BEFORE  .......  MONTHS  AND  YEAR”  

“BEST  BEFORE  .......  MONTHS  FROM  PACKAGING”  

“BEST  BEFORE  .......  MONTHS  FROM  MANUFACTURE”  

v  Country of origin for imported food:. i.  When a food undergoes processing in a second country which

changes its nature, the country in which the processing is performed shall be considered to be the country of origin for the purposes of labelling.

v  List of Ingredients v  Nutritional information- per 100g or 100ml or per serving of the

product shall be given on label containing following: i.  Energy  Value  in  kcal;  ii.  Amounts  of  Protein,  Carbohydrate  (specify  quan@ty  of  sugar)  and  Fat  in  

gram  (g)  or  ml;  iii.  Amount  of  any  other  nutrient  for  which  a  nutri@on  or  health  claim  is  

made. v  Declaration regarding Veg or Non veg v  Instructions for use v  Net quantity

General labelling Requirements Contd...

v  Declaration regarding Food Additives-: v  Addition of colours and/or Flavours: a.  Extraneous addition of colouring matter to be mentioned on the

label, just beneath the list of the ingredients on the label including INS number:

or

or

b. Extraneous addition of flavouring agents to be mentioned on the label:

CONTAINS  PERMITTED  NATURAL  COLOUR(S)

CONTAINS  PERMITTED  SYNTHETIC  FOOD  COLOUR(S)  

CONTAINS  PERMITTED  NATURAL  AND  SYNTHETIC  FOOD  COLOUR(S)  

CONTAINS   ADDED   FLAVOUR   (specify   type   of   flavouring   agent   as   per   RegulaBon  3.1.10(1)   of   Food   Safety   and   Standards   (Food   Product   Standards   and   Food  AddiBves)  RegulaBon,  2011  

General labelling Requirements Contd...

c. In case both colour and flavour are used in the product one of the following combined statements in capital letters shall be displayed:

             or  

           or  

   

   

   

 

   

       

CONTAINS  PERMITTED  NATURAL  C0LOUR(S)  AND  ADDED  FLAVOUR(S)  

CONTAINS  PERMITTED  SYNTHETIC  FOOD  COLOUR(S)  AND  ADDED  FLAVOUR(S)  

CONTAINS  PERMITTED  NATURAL  AND  SYNTHETIC  FOOD  COLOUR(S)  AND  ADDED  FLAVOUR(S)  

General labelling Requirements Contd...

Specific Labelling Requirements For Juices

•  In case the manufacturer is not the packer or bottler: the

name and complete address of the packing or bottling unit as the case may be shall be declared on every package of food

•  Declaration of the drained weight of the food :In addition to the

declaration of net quantity, a food packed in a liquid medium(include water, aqueous solutions of sugar and salt, fruit and vegetable juices or vinegar, either singly or in combination) shall carry a declaration of the drained weight of the food.

   

14.0 Beverages, excluding dairy

products

14.1.2 Fruit and vegetable juices

14.1.2.1 Fruit Juice

14.1.2.2 Vegetable

juice

14.1.2.3 Concentrate

s for fruit juice

14.1.2.4 Concentrat

es for vegetable

juice

14.1.3 Fruit and vegetable

nectars

14.1.3.1 Fruit

nectars

14.1.3.2 Vegetable

nectar

14.1.3.3 Concentrates for fruit

nectar

14.1.3.4 Concentrates for vegetable

nectar

14.1 Non-alcoholic("soft") beverages

14.2  Alcoholic  beverages  

FSS (Food Products Standards and Food Additives) Regulations,2011 (Annexure A)

Permitted Food Additives

Limits of Contaminants Name of Contaminants Food Article Parts per million by

weight

Lead Fruit and vegetable juice (including tomato juice, but not including 1.0 lime juice and lemon juice)

1.0

Copper Juice of orange, grape, apple, tomato, pineapple and lemon/ Pulp and pulp products of any fruit Others

5.0 30.0

Arsenic Juice of orange, grape, apple, tomato, pineapple and lemon/ Pulp and pulp products of any fruit

0.2

Tin Juice of orange, apple, tomato, pineapple and lemon/Pulp and pulp products of any fruit

250

Cadmium Other foods 1.5

Mercury Other foods 1.0

Methyl Mercury All foods 0.25

Ptaulin Apple Juice & apple juice ingredients in other beverages

50 microgram/kg

Hydrocyanic Acid (NOTS) Stone fruit Juices 5

Imports  At present, to regulate the import of food consignment, FSSAI is operating at six ports i.e. Delhi, Mumbai, Kolkata, Cochin, Chennai and Tuticorin. Every consignment of food sought to be imported into India shall comply with requirements of :-

1)  Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011

2)  Food Safety and Standards (Laboratory and Sample Analysis) Regulations, 2011.

3)   Food  Safety  and  Standards  (Contaminants,  Toxins  and  Residues)  Regulations,  2011.  

4)  Food  Safety  and  Standards  (Packaging  and  Labelling)  Regulations,  2011    

5)  Food  Safety  and  Standards  (Prohibition  and  Restrictions  on  Sales)  Regulations,  2011.    

 

Food Import Clearance Process Flowchart

    Rectifiable Labelling requirements in case of Imported

Food Consignments

FSSAI Logo & Licence No

Name & address of Importer

The Importer/CHA can affix the above as rectifiable labelling deficiencies upon arrival of imported food consignments in the

custom bonded warehouse. Such deficiency shall be rectified by affixing a single non detachable sticker or by any other non-

detachable method next to the principal display panel

Veg & Non Veg Logo

FSSAI Website: www.fssai.gov.in