Q. With reference to pre-packed items in India, it is mandatory to the manufacturer to put which of the following information on the main label, as per the Food Safety and Standards (Packaging and Labelling) Regulation, 2011?

  1. List of ingredients including additives
  2. Nutrition information
  3. Recommendations, if any, made by the medical profession about the possibility of any allergic reaction
  4. Vegetarian/non-vegetarian

Select the correct answer using the codes given below:

  • 1, 2 and 3 only
  • 2, 3 and 4 only
  • 1, 2 and 4 only
  • 1 and 4 only

Answer: (c) 1, 2 and 4 only

Food Labelling
  • Every package of food shall carry the following information on the label, namely-
    • The Name of Food
    • List of Ingredients including additives
    • Nutritional information
    • Declaration regarding Veg or Non-veg
    • Declaration regarding Food Additives 
    • Name and complete address of the manufacturer
    • Net quantity
    • Date of manufacture or packing 
    • Lot/Code/Batch identification
    • Best Before and Use By Date
    • Country of origin for imported food
    • Instructions for use
  • Information about Allergic reactions made by the medical profession is not mandatory on the food packets.
  • While FSSAI had ensured that food manufacturers disclose such vital nutritional information over these years, such data often get placed on the back of the packaging. In many cases, consumers find it difficult to interpret the labels.
    • Hence, in February 2022, three important decisions were taken regarding FoP (Front of Package) labelling:
      • The threshold levels of sugar, salt and fat in food products beyond which it would be considered as ‘high’
      • The FoP norms are to be voluntary for 4 years, after which it would become mandatory.
      • Implementation of a health star rating system
        • This system was designed based on an FSSAI-commissioned study, implemented by IIM-Ahmedabad.
        • In this system, a product’s nutrition profile would be indicated by a star rating scale, ranging from half a star to 5 stars.
    • In September, the FSSAI released a draft amendment of the 2020 Food Safety and Standards (Labelling & Display) Regulations, for introducing FoP labelling norms:
      • The draft called for the implementation of the Indian Nutrition Rating (INR) system, based on the health star rating concept.
      • The INR is calculated based on contribution/ 100 g of solid food (100 ml in case of liquids):
        • Energy
        • Saturated fats
        • Total sugar
        • Sodium
        • Positive nutrients
      • Based on the INR, the product is to be rated between half a star (least healthy) to 5 stars (healthiest) which is displayed in close proximity to the product’s name/ brand name on the front of the package.
      • The norms won’t be covering certain products like:
        • Milk and milk-based products
        • Egg-based desserts
        • Instant formula
        • Salad and sandwich spreads
        • Alcoholic beverages
    • In November, FSSAI released the draft norms for regulating GM foods:
      • Food products containing 1% or more of genetically modified ingredients are to carry FoP labels.
      • The labelling norms would also apply to products with “adventitious or technically unavoidable presence of GM ingredients”.
FSSAI
  • Food Safety and Standards Authority of India (FSSAI) is an autonomous statutory body established under the Food Safety and Standards Act, 2006 (FSS Act).
    • Ministry of Health & Family Welfare, Government of India is the administrative Ministry of FSSAI.
    • Headquarters: Delhi.
  • Structure of FSSAI:
    • The FSSAI comprises of a Chairperson and twenty two members out of which one – third are to be women.
    • The Chairperson of FSSAI is appointed by the Central Government.
    • The Food Authority is assisted by Scientific Committees and Panels in setting standards and the Central Advisory Committee in coordinating with enforcement agencies.
    • The primary responsibility for enforcement is largely with the State Food Safety Commissioners.
  • Functions of FSSAI:
    • Framing of regulations to lay down the standards and guidelines of food safety.
    • Granting FSSAI food safety license and certification for food businesses.
    • Laying down procedure and guidelines for laboratories in food businesses.
    • To provide suggestions to the government in framing the policies.
    • To collect data regarding contaminants in foods products, identification of emerging risks and introduction of rapid alert system.
    • Creating an information network across the country about food safety.
    • Promote general awareness about food safety and food standards.
  • FSSAI Legislative Framework:
    • Highlights of the Food Safety and Standard Act, 2006
      • The Act aims to establish a single reference point for all matters relating to food safety and standards, by moving from multi- level, multi-departmental control to a single line of command.
      • The Act established FSSAI and the State Food Safety Authorities for each State.
    • Highlights of Food Safety and Standards Rule, 2011. The Rules provides for:
      • The Food Safety Appellate Tribunal and the Registrar of the Appellate Tribunal, for adjudication of food safety cases.
    • Highlights of Food Safety and Standards Regulations 2011
      • It covers Licensing and Registration, Packaging and Labelling of Food Businesses, Food Product Standards and Food Additives Regulation.
      • It prohibits and restricts on sales or approval for Non-Specified Food and Food Ingredients, such ingredients may cause harm to human health.
      • It provides for Food Safety and Standards on Organic Food and regulates Food Advertising.