REGULATORY REQUIREMENTS FOR JUICES AS PER FSSR-2011

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

FOOD AUTHORITY Finance Division Central Advisory Committee Chief Execu+ve Officer Vigilance Division Codex Cell Scientific Committee and Panels Central Food Laboratories Chief, Management Services Officer Chief Surveillance Officer Chief Enforcement Officer Chief, Product Approvals, Quality Assurance Chief Scien+fic Advisor Human Resources InformaBon Technology CommunicaBon and Public RelaBons InternaBonal RelaBons Risk/Crisis Management Epidemiology Clinical Surveillance Compliance InspecBon ProsecuBon Regulated Product Approval Oversight for self regulabons Food safety and Bio safety approvals Interagency approvals AccrediBng and Monitoring third party cerbficabon and labs Providing and reviewing protocols for cribcal product validabon tests Standards development Research ScienBfic Reference InternaBonal Science CooperaBon ScienBfic Outreach CommiGee/panel support

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 ü Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. 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- BEST BEFORE... MONTHS AND YEAR or BEST BEFORE... MONTHS FROM PACKAGING or BEST BEFORE... MONTHS FROM MANUFACTURE

General labelling Requirements Contd... 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: CONTAINS PERMITTED NATURAL COLOUR(S) or CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S) or CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD COLOUR(S) b. Extraneous addition of flavouring agents to be mentioned on the label: 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: CONTAINS PERMITTED NATURAL C0LOUR(S) AND ADDED FLAVOUR(S) or CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S) AND ADDED FLAVOUR(S) or CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD COLOUR(S) AND ADDED FLAVOUR(S)

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.

FSS (Food Products Standards and Food Additives) Regulations,2011 (Annexure A) Permitted Food Additives 14.0 Beverages, excluding dairy products 14.1 Non-alcoholic ("soft") beverages 14.2 Alcoholic beverages 14.1.2 Fruit and vegetable juices 14.1.3 Fruit and vegetable nectars 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 14.1.3.1 Fruit nectars 14.1.3.2 Vegetable nectar 14.1.3.3 Concentra tes for fruit nectar 14.1.3.4 Concentrates for vegetable nectar

Limits of Contaminants Name of Contaminants Food Article Parts per million by weight Lead Copper Arsenic Fruit and vegetable juice (including tomato juice, but not including 1.0 lime juice and lemon juice) Juice of orange, grape, apple, tomato, pineapple and lemon/ Pulp and pulp products of any fruit Others Juice of orange, grape, apple, tomato, pineapple and lemon/ Pulp and pulp products of any fruit 1.0 5.0 30.0 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 Veg & Non Veg Logo 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 nondetachable method next to the principal display panel

FSSAI Website: www.fssai.gov.in