Full Text
REGD. No. D. L.-33004/99
The Gazette of India
CG-DL-E-17072025-264741
EXTRAORDINARY
PART III—Section 4
PUBLISHED BY AUTHORITY
NEW DELHI, MONDAY, JULY 14, 2025/ASHADHA 23, 1947
No. 506]
FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA
NOTIFICATION
New Delhi, the 10th July, 2025
F. No. STD/43-FA-Notifications/2024.—Whereas, the draft Food Safety and Standards
(Food Products Standards and Food Additives) Amendment Regulations, 2022, were published as
required by sub-section (1) of section 92 of the Food Safety and Standards Act, 2006 (34 of 2006)
vide notification of the Food Safety and Standards Authority of India, number F.No. STD/39-
FA/Notification/2022, dated the 31st October, 2022, in the Gazette of India, Extraordinary, Part III,
Section 4, for inviting objections and suggestions from all persons likely to be affected thereby;
And whereas the copies of the said Gazette were made available to the public on the 3rd
November, 2022;
And whereas the objections and suggestions received from the public in respect of the said
draft regulations have been considered by the Food Safety and Standards Authority of India;
Now, therefore, in exercise of the powers conferred by clause (e) of sub-section (2) of
section 92 read with section 16 of the Food Safety and Standards Act, 2006 (34 of 2006), the Food
Safety and Standards Authority of India hereby makes the following regulations further to amend
the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011,
namely: -
1. Short title and commencement. - (1) These regulations may be called the Food Safety and
Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2025.
(2) They shall come into force on 1st February, 2026.
2. In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations,
2011, (hereinafter referred to as said regulations), -
(1) in regulation 2.2, in sub-regulation, 2.2.1, -
(a) in clause 19, in the table, in serial number 1, for the entry in column (3) against the
Parameter ‘Refractive Index at 50°C', the entry “1.454-1.456" shall be substituted;
(b) in clause 20, in the table, for the entry in column (2) against ‘Refractive Index at 40°C',
the entry "1.458-1.460” shall be substituted;
(c) in clause 21, in the table, in serial number 1, for the entry in column (3) against the
Parameter ‘Refractive Index at 40°C', the entry “1.448-1.452" shall be substituted;
(d) in clause 29, in the table, in serial number 1, for the entry in column (3) against the
Parameter ‘Refractive Index at 40°C', the entry “1.459-1.460” shall be substituted;
(2) in regulation 2.5, in sub-regulation 2.5.2, after clause 2, the following clause shall be inserted,
namely: -
"2A. Meat Sausages. -
(1) The standard specified under this clause shall apply to fresh or cooked meat sausages.
(2) Sausage is a product obtained by stuffing minced meat (pork, poultry or meat from other food
animals) and other ingredients (fat or oil, salt, water, extenders and spices) in casings (natural or
artificial) which may be marketed as fresh (raw), fermented, cooked or smoked or a combination
of the same.
(3) Fresh meat sausages shall be palatable, and shall have pleasant flavour and attractive
appearance. No foreign or any other objectionable odour shall be present. Fresh meat sausages
shall be of a good uniform texture characteristic of the product. Pieces of hair and particles of
bone shall not be present in the product. The product shall be free from dirt and from insect and
rodent contamination. Any deleterious substance shall not be present.
(4) Ingredients: Meat and other ingredients shall be as given under the standard of comminuted,
restructured, cured, smoked and dry or fermented meat products specified under these
regulations.
(5) General requirements:
5.1 Fresh sausages shall be prepared from one or more kinds of fresh, chilled or frozen meat.
5.2 Smoked sausages shall be prepared from one or more kinds of fresh, chilled or frozen meat
and smoked with only hard wood or other non-resinous materials.
5.3 Cooked sausages shall be prepared from one or more kinds of fresh, chilled or frozen meat
and cooked to attain the internal temperature of 75°C.
5.4 Dry or fermented sausages shall be prepared from one or more kinds of fresh, chilled or
frozen meat subjected to a controlled drying process.
(6) Preparation and processing:
(i) Mincing: Chilled or frozen meat or offals or trimmings shall be minced using a mechanical
meat mincer. In case of pork fat, the same shall be minced after freezing.
(ii) Emulsification: Minced meat and other ingredients in the sausage formulation shall be
emulsified with the help of a meat chopper (bowl chopper) to form a fine paste (meat
emulsion).
(iii) Stuffing and linking: The minced meat or meat emulsion shall be stuffed into the casing
with the help of a mechanical stuffer and linking of the sausages shall be performed either
manually or with the help of mechanical linking machine.
(iv) Cooking (applicable for cooked sausages): The stuffed and linked sausages shall be
cooked by suitable means to attain the internal temperature of 75°C.
(v) Cooling (applicable for cooked sausages): The cooked sausages shall be cooled to below
40°C prior to chilling or freezing.
(7) Storage requirements:
(i) Fresh meat sausages shall be brought to a temperature of 4°C within 12 hours.
(ii) The fresh chilled sausages shall be stored at a temperature not exceeding 4°C.
(iii) Fresh or cooked sausages shall be chilled before freezing and the freezing shall be
completed at -18°C or lower.
(iv) The cooked and chilled sausages shall be stored at a temperature not exceeding 4°C.
(v) The frozen sausages shall be stored at -18°C or lower.
(8) Composition of finished product:
The product shall conform to the following compositional requirements:
+-------+-------------------------------+-------+---------------+--------------+
| S. No. | Parameter | Fresh | Cooked/Smoked | Dry/fermented|
+=======+===============================+=======+===============+==============+
| (1) | (2) | (3) | (4) | (5) |
+-------+-------------------------------+-------+---------------+--------------+
| 1 | Meat, Minimum (w/w) | 50% | 60% | 65% |
+-------+-------------------------------+-------+---------------+--------------+
| 2 | Moisture, Maximum (w/w) | 65% | 60% | 50% |
+-------+-------------------------------+-------+---------------+--------------+
| 3 | Total ash, Maximum (w/w) | 3% | 3% | 3% |
+-------+-------------------------------+-------+---------------+--------------+
(9) The product may contain Food Additives permitted in Appendix A.
(10) The product shall conform to the microbiological requirement given in Appendix B.
(11) In addition to the requirements specified under this standard, the standard of comminuted or
restructured meat products specified under clause 2 of sub-regulation 2.5.2 above shall apply to
these products.”;
(3) in regulation 2.9, after sub-regulation 2.9.44, the following sub-regulation shall be inserted,
namely: -
"2.9.45 Dehydrated Tarragon
(1) Dehydrated Tarragon, whole
Dehydrated Tarragon (Vilayti Damnak), whole means the dried leaves obtained from perennial
plant Artemisia dracunculus Linnaeus, belonging to the family Asteraceae. The colour of the dried
leaves ranges from pale green to grey-green. It shall be free from visible foreign organic or
inorganic matter including molds, living or dead insects and pests, tissues and excreta of rodents
or of any other animal or human origin. It shall not contain any other plant species other than those
specified.
It shall conform to the following requirements, namely: -
+-------+------------------------------------------------------------------+--------------+
| S. No. | Characteristics | Requirements |
+=======+==================================================================+==============+
| (1) | (2) | (3) |
+-------+------------------------------------------------------------------+--------------+
| 1. | Moisture content, per cent by mass (m/m) (Maximum) | 10 |
+-------+------------------------------------------------------------------+--------------+
| 2. | Total Ash, per cent by mass (m/m) on dry basis, (Maximum) | 12 |
+-------+------------------------------------------------------------------+--------------+
| 3. | Acid-insoluble ash, per cent by mass on dry basis, (Maximum) | 1.5 |
+-------+------------------------------------------------------------------+--------------+
| 4. | Volatile oil content, ml/100g, on dry basis (Minimum) | 0.6 |
+-------+------------------------------------------------------------------+--------------+
| 5. | Foreign matter, per cent m/m | Absent |
+-------+------------------------------------------------------------------+--------------+
| 6. | Extraneous matter, per cent m/m, (Maximum) | 1 |
+-------+------------------------------------------------------------------+--------------+
| 7. | Broken stems in form of whole or cut leaves, per cent m/m, | 3 |
| | (Maximum) | |
+-------+------------------------------------------------------------------+--------------+
| 8. | Yellow or brown leaves, per cent m/m, (Maximum) | 15 |
+-------+------------------------------------------------------------------+--------------+
Explanation.- For the purpose of this clause, - (i) ‘extraneous matter' means other vegetative
matter associated with the plant from which the product originates (except broken stems in form of
whole or cut leaves and yellow or brown leaves).
(ii) 'foreign matter' means any visible objectionable foreign detectable matter or material not
usually associated with the natural components of the spice plant; such as sticks, stones, and any
other material.
(iii) 'chromatographic requirements': The volatile oil obtained by hydro or steam distillation of the
dried leaves of tarragon, and analysed by using gas chromatography shall comprise the following
main constituents: cis-ẞ-ocimene, trans-ẞ-ocimene, transanethole, methylchavicol (estragole) and
methyleugenol. The volatile oil shall not contain significant amounts of either sabinene or
elemicin.
(2) Dehydrated Tarragon, powder
Dehydrated Tarragon (Vilayti Damnak), powder means the powder obtained by grinding dried
leaves of Artemisia dracunculus Linnaeus, belonging to the family Asteraceae. It shall be free
from visible foreign organic or inorganic matter including molds, living or dead insects and pests,
tissues and excreta of rodents or of any other animal or human origin. It shall not contain any other
plant species other than those specified.
It shall conform to the following requirements, namely:
+-------+------------------------------------------------------------------+--------------+
| S. No. | Characteristics | Requirements |
+=======+==================================================================+==============+
| (1) | (2) | (3) |
+-------+------------------------------------------------------------------+--------------+
| 1. | Moisture content, per cent by mass (m/m) (Maximum) | 10 |
+-------+------------------------------------------------------------------+--------------+
| 2. | Total Ash, per cent by mass (m/m) on dry basis, (Maximum) | 12 |
+-------+------------------------------------------------------------------+--------------+
| 3. | Acid-insoluble ash, per cent by mass on dry basis, (Maximum) | 1.5 |
+-------+------------------------------------------------------------------+--------------+
| 4. | Volatile oil content, ml/100g, on dry basis (Minimum) | 0.5 |
+-------+------------------------------------------------------------------+--------------+
Explanation.- For the purpose of this clause, - (i) Chromatographic requirements: The volatile oil
obtained by hydro or steam distillation of the dried leaves of tarragon, and analysed by using gas
chromatography shall comprise the following main constituents: cis-ẞ-ocimene, trans-ẞ-ocimene,
transanethole, methylchavicol (estragole) and methyleugenol. The volatile oil shall not contain
significant amounts of either sabinene or elemicin.";
(4) in regulation 2.10, under sub-regulation 2.10.8 relating to ‘Packaged Drinking Water (other
than Mineral Water)', -
(a) in Table 2, for the entry in column (3) against serial number 5, the entry “75 to 500” shall be
substituted;
(b) in Table 3, -
(i) for the entry in column (3) against serial number 15, the entry “10 to 75” shall be
substituted;
(ii) for the entry in column (3) against serial number 16, the entry “5 to 30" shall be
substituted;
(5) in Chapter 3, in regulation 3.2, in sub-regulation 3.2.1 relating to ‘Food Colours', -
(a) in clause 1 relating to ‘Tartrazine', the note under the Table, “It shall be free from mercury,
copper and chromium in any form; aromatic amines, aromatic nitro compounds, aromatic
hydrocarbons, and cyanides.” shall be omitted;
(b) in clause 2 relating to ‘SUNSET YELLOW', the note under the Table, “It shall be free from
mercury, copper and chromium in any form; aromatic amines, aromatic nitro compounds,
aromatic hydrocarbons, and cyanides.” shall be omitted;
(c) in clause 3 relating to ‘ERYTHROSINE', the note under the Table, “It shall be free from
mercury, copper and chromium in any form; aromatic amines, aromatic nitro compounds,
aromatic hydrocarbons, and cyanides.” shall be omitted;
(d) in clause 4 relating to ‘INDIGO CARMINE', the note under the Table, “It shall be free from
mercury, copper and chromium in any form; aromatic amines, aromatic nitro compounds,
aromatic hydrocarbons, and cyanides.” shall be omitted;
(e) in clause 10 relating to ‘PONCEAU 4R', the note under the Table, “It shall be free from
mercury, selenium and chromium in any form; aromatic amines, aromatic nitro compounds,
aromatic hydrocarbons, and cyanides.” shall be omitted;
(f) in clause 11 relating to ‘CARMOISINE, in the ‘General Requirements', the words “The
material shall be free from mercury, selenium and chromium in any form, aromatic amines,
aromatic nitro compounds, aromatic hydrocarbons and cyanides.” shall be omitted;
(g) for clause 12 relating to ‘SYNTHETIC FOOD COLOUR - PREPARATION AND
MIXTURES' the following clause shall be substituted, namely: -
"12- Food Colour - Preparation and Mixtures
Colour Preparation and Mixtures
(1) A preparation containing one or more of the permitted food colours conforming to the
prescribed standard along with diluents or filler materials or both and meant to be used for
imparting colour to food. It may contain permitted additives as per Appendix A and C.
(2) The colour preparation and mixtures would be either in the form of a liquid or solid. Solid
preparations shall be free from lumps and any visible extraneous or foreign matter.
(3) Liquid preparations shall be free from sediments.
(4) Only the following diluents or filler materials shall be permitted to be used in colour
preparations and mixtures conforming to the prescribed standards; namely: -
1. Potable water
2. Edible common salt
3. Sugar
4. Dextrose Monohydrate
5. Liquid glucose
6. Sodium sulphate
7. Tartaric acid
8. Glycerine
9. Propylene glycol
10. Acetic acid, dilute
11. Sorbitol
12. Citric acid
13. Sodium carbonate and sodium hydrogen carbonate
14. Lactose
15. Ammonium, sodium and potassium alginates
16. Dextrins
17. Ethyl acetate
18. Starches
19. Diethyl ether
20. Ethanol
21. Glycerol mono, di and tri acetate
22. Edible oils and fats
23. Isopropyl alcohol
24. Bees wax
25. Sodium and ammonium hydroxide
26. Lactic acid
27. Carrageenan and gum arabic
28. Gelatin
29. Pectin
(5) General Requirements.-
The total dye content, per cent by mass (m/v) in the colour preparation or in the mixture shall be
declared on the label of the container. In solid and liquid preparations, the declared value shall be
on 'as in' basis. The total dye content shall be within the tolerance limits given below on the
declared value:
(a) Liquid preparation ±15 per cent
(b) Solid preparations ±7.5 per cent
It shall conform to the standards of contaminants as per the Food Safety and Standards
(Contaminants, Toxins and Residues) Regulation, 2011.";
(h) in clause 13 relating to ‘BRILLIANT BLUE FCF', the note under the Table shall be omitted;
(i) in clause 14 relating to 'Fast Green FCF', the note under the Table shall be omitted;
(6) in Appendix A, under the heading “IV. USE OF FOOD ADDITIVES IN FOOD
PRODUCTS", in Table 14 relating to ‘Beverages, excluding dairy products', for ‘Food category
system 14.1.5' relating to ‘Coffee, coffee/coffee substitutes, tea, herbal infusions, and other hot
cereal and grain beverages, excluding cocoa' for food additive “Steviol glycosides" and entries
related thereto, in column (6), the entry “160” shall be omitted;
(7) in Appendix C, under the heading “II. USE OF PROCESSING AIDS IN FOOD
PRODUCTS", -
(a) in Table 7 relating to ‘BLEACHING, WASHING, DENUDING AND PEELING
AGENTS', for the entries in column (4) against serial number 8, the entry "5 (as hydrogen
peroxide)" shall be substituted;
(b) in Table 11 relating to ‘ENZYMES (for treatment or processing of raw materials, foods, or
ingredients)', -
(i) against serial number 5, for the entries in column (3), after “Rice bran", the entry
“Aspergillus oryzae” shall be inserted;
(ii) against serial number 6, for the entries in column (3), after “Aspergillus niger”, the entry
“Aspergillus oryzae” shall be inserted;
(iii) against serial number 26, for the entries in column (3), after “Aspergillus oryzae”, the
entry "Bacillus licheniformis” shall be inserted;
(iv) against serial number 35, for the entries in column (3), after “Aspergillus oryzae”, the
following entries shall be inserted, namely: -
"Rhizomucor miehei
Cryphonectria Parasitica”;
(v) against serial number 42, for the entries in column (3), after “Kluyveromyces lactis”, the
entry "Aspergillus niger (variety- Awamori)” shall be inserted;
(c) in Table 11 A relating to ‘Enzymes derived from Genetically Modified Microorganisms
(GMM)', after serial number 45, the following shall be inserted, namely: -
+-----+-----------------------+-------------+---------------+-------------------+---------------+------------+
| S. | Enzyme Name | Production | Donor | Functional and | Indicative | Residual |
| No | | Organism | Organism | technological | food uses | level |
| | | | or Source | purpose | | (mg/kg) |
| | | | | | | (Not more |
| | | | | | | than) |
+=====+=======================+=============+===============+===================+===============+============+
| (1) | (2) | (3) | (4) | (5) | (6) | (7) |
+-----+-----------------------+-------------+---------------+-------------------+---------------+------------+
| "46.| Phospholipase | Trichoderma | Aspergillus | For use in | Oils and fats | GMP |
| | A2# | reesei | nishimurae | degumming of | processing, | |
| | (EC No. 3.1.1.4) | | (ex fumigatus)| oils and fats, | Egg products | |
| | | | | Egg yolk | | |
| | | | | processing | | |
+-----+-----------------------+-------------+---------------+-------------------+---------------+------------+
| 47. | Lysophospholip | Trichoderma | Aspergillus | For use in starch | Oils and fats | GMP |
| | ase# | reesei | nishimurae | processing, | processing, | |
| | (EC No. 3.1.1.5) RF4847| | (ex fumigatus)| degumming of | Syrups for | |
| | | | | oils and fats | use in soft | |
| | | | | | drinks or | |
| | | | | | bakery | |
+-----+-----------------------+-------------+---------------+-------------------+---------------+------------+
| 48. | Lipase | Trichoderma | Fusarium | Facilitate the | Bakery | GMP |
| | triacylglycerol# | reesei | oxysporum | handling of the | products, | |
| | (EC No. | | | dough for | Oils and fats | |
| | 3.1.1.3) | | | baking | processing | |
| | | | | Improve dough | | |
| | | | | stability and | | |
| | | | | strength | | |
| | | | | structure and | | |
| | | | | behaviour | | |
| | | | | during the | | |
| | | | | baking steps | | |
| | | | | and Regulate | | |
| | | | | batter | | |
| | | | | viscosity, | | |
| | | | | degumming of | | |
| | | | | oils and fats | | |
+-----+-----------------------+-------------+---------------+-------------------+---------------+------------+
| 49. | Glucose | Trichoderma | Penicillium | Facilitate the | Egg Products | GMP |
| | Oxidase# | reesei | amagasakiense | handling of | and Bakery | |
| | (EC No. 1.1.3.4) | | | dough, (reduce | and Pasta | |
| | | | | dough | Products | |
| | | | | stickiness, | | |
| | | | | strengthen | | |
| | | | | dough structure, | | |
| | | | | improve | | |
| | | | | cooking | | |
| | | | | tolerance) of | | |
| | | | | pasta or noodle; | | |
| | | | | egg processing | | |
+-----+-----------------------+-------------+---------------+-------------------+---------------+------------+
| 50 | Serine | Trichoderma | Malbranchea | It is used as a | Fish and | GMP |
| | endopeptidase | reesei | cinnamomea | processing aid | meat | |
| | (protease) # | | | for partial or | processing | |
| | (E.C No. 3.4.21. | | | extensive | | |
| | 65) | | | hydrolysis of | | |
| | | | | proteins from | | |
| | | | | both animal and | | |
| | | | | vegetable | | |
| | | | | sources. | | |
+-----+-----------------------+-------------+---------------+-------------------+---------------+------------+
| 51 | Chymosin# | Aspergillus | Bos taurus | Milk | Manufacture | GMP |
| | (E.C No. | niger var. | | coagulating | of paneer and | |
| | 3.4.23.4) | Awamori | | enzyme | cheese | |
+-----+-----------------------+-------------+---------------+-------------------+---------------+------------+
#All enzyme preparations should meet the following criteria:
(i) Lead: not more than 5 mg/kg.
(ii) Salmonella spp.: absent in 25 g sample.
(iii) Total coliforms: not more than 30 per g.
(iv) Escherichia coli: absent in 25 g sample
(v) DNA: absent in preparations from microbial sources
(vi) Antibiotic activity: absent in preparations from microbial sources."
G. KAMALA VARDHANA RAO, Chief Executive Officer
[ADVT.-III/4/Exty./239/2025-26]
Note: The Food Safety and Standards (Food Products Standards and Food Additives)
Regulations, 2011 were published in the Gazette of India, Extraordinary, Part III, section 4 vide
notification number F. No. 2-15015/30/2010, dated 1st August, 2011 and last amended vide
notification number F.No. STD/FA/38/FSSAI(Part-1), dated 21st October, 2024.