The Food Safety and Standards Authority of India (FSSAI) has recently updated the standards for bakery products. Bakery products are one of the most popular food items in India, and the new standards aim to ensure that they are safe and of high quality. The FSSAI is the government body responsible for ensuring food safety in India. It was established in 2006 under the Food Safety and Standards Act, 2006. Its main functions are to lay down standards for food articles and regulate their manufacture, storage, distribution, sale and import. The new standards for bakery products have been updated to ensure that they are safe for consumption and meet the nutritional requirements of consumers. The standards also aim to promote the use of locally sourced ingredients and reduce the use of artificial additives and preservatives and FSSAI updates standards for bakery products. The updated standards cover a wide range of bakery products, including bread, biscuits, cakes, pastries, and savouries. Here are some of the key changes that have been made to the standards:
1. Use of Whole Wheat Flour
The new standards require that at least 50% of the flour used in bakery products should be whole wheat flour. This is to promote the consumption of whole grains, which are rich in fiber and other essential nutrients.
2. Reduction in Trans Fats
The new standards also limit the amount of trans fats in bakery products to 2% of the total fat content. Trans fats are known to increase the risk of heart disease, and reducing their consumption is an important step in improving public health.
3. Use of Natural Ingredients
The updated standards also promote the use of natural ingredients in bakery products. This includes the use of natural flavors, colors, and preservatives, and reducing the use of artificial additives.
4. Labeling Requirements
The new standards also require that all bakery products should be labeled with a list of ingredients, nutritional information, and the date of manufacture. This will help consumers make informed choices about the products they consume.
5. Hygiene and Sanitation
The updated standards also include requirements for hygiene and sanitation in bakery production units. This includes the use of clean equipment and facilities, regular cleaning and sanitization, and the use of personal protective equipment by staff.
6. Packaging Standards
The new standards also include requirements for packaging of bakery products. This includes using food-grade packaging materials, ensuring that packaging is tamper-proof and protecting products from contamination.
7. Sampling and Testing
The updated standards also include requirements for sampling and testing of bakery products. This includes regular testing for microbiological and chemical contaminants to ensure that the products are safe for consumption.
8. Product Specific Standards
The updated standards also include product-specific standards for different bakery products. For example, the standards for bread include requirements for the use of different types of flour, the use of yeast and other leavening agents, and the addition of salt and sugar. Similarly, the standards for biscuits include requirements for the use of different types of flour, the addition of fat and sugar, and the use of flavors and preservatives. In conclusion, the updated standards for bakery products by the FSSAI are an important step in ensuring the safety and quality of these food items. The new standards aim to promote the use of natural ingredients, reduce the use of artificial additives, and ensure that bakery products meet the nutritional requirements of consumers. The standards also include requirements for hygiene and sanitation, packaging, and sampling and testing to ensure that bakery products are safe for consumption.
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