The regulatory body emphasized that only additives specified in the Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011’s Appendix A can be used in these products.
FSSAI highlighted that the intrinsic textural and sensory characteristics of dairy products render the addition of binding materials unnecessary.
Binding agents, although pivotal in creating various food products, can impact the digestibility and nutritive value of milk proteins. Protein binding also influences the bioavailability and distribution of active compounds.
Milk proteins are known for their high biological value, providing essential amino acids without anti-nutritional factors present in many plant-based proteins.
“Almost every dairy product has a unique and well-accepted textural and other sensory characteristics. Hence, the addition of any binding material like protein binders to milk and milk products is not warranted to modify the textural or sensory parameters,” said a release by FSSAI.
FSSAI remains steadfast in its commitment to preserving the natural integrity and quality of food products while ensuring the highest nutritional value, including the wide array of proteins found in milk and milk derivatives.
With the festive season approaching, FSSAI has also recently conducted a crucial meeting with Indian sweets manufacturers, stressing the importance of compliance to ensure the safety and quality of edibles and raw materials.
The meeting focused on sensitizing the industry about perishable high-risk edibles, especially products like Khoa, Paneer, and Ghee, which are susceptible to adulteration and contamination during high-consumption periods.
FSSAI emphasized rigorous quality monitoring, urging Food Business Operators (FBOs) to adhere to regulations, particularly in oil quality during frying and safe display practices for loose sweets.
FBOs were also advised to source raw materials, especially milk, khoa, ghee, and paneer, only from vendors registered/licensed by FSSAI.
Additionally, outdoor cooking practices were discouraged to prevent exposure to environmental contaminants, ensuring food safety.
The meeting concluded with a unified appeal to all stakeholders, emphasizing the collective responsibility to produce safe and high-quality sweets for consumers, particularly during the upcoming festive season.