The document discusses the harmonization of flavor regulations from the perspective of the food and beverage industry. It notes that prior to the Food Safety and Standards Authority of India (FSSAI) being established in 2008, food regulations were managed by multiple ministries and authorities, creating a cumbersome system. The FSSAI consolidated all food laws and regulations under a single authority. It also aligned Indian food standards and regulations with international standards to facilitate global trade and remove non-tariff barriers. The document outlines the FSSAI's efforts to harmonize various food standards and provisions, such as food additives and proprietary foods, with Codex Alimentarius standards between 2012-2015.
Role of regulation education-collaboration-nsi conference-4 nov 2016 - finalSunil Adsule
This document discusses regulations on HFSS (high in fat, salt, and sugar) foods and possible approaches to promoting nutritional well-being. It notes that food regulations should follow principles of good governance, impact assessment, and scientific basis. While some Indian regulations have integrated food standards, objective data is still needed. Physical inactivity is a major public health issue. A balanced approach is needed that considers risk assessment, national food consumption surveys, consumer education through labeling, and an enabling ecosystem for responsible manufacturers and consumers. Guideline Daily Amount labeling could help consumers make informed choices to balance their diets.
Perspective on Regulatory Enablers for Food Industry-4th Jan 2016Sunil Adsule
The document summarizes regulatory changes in the food industry in India with the establishment of the Food Safety and Standards Authority of India (FSSAI) in 2008. It discusses how FSSAI consolidated various food safety laws and regulations under a single authority and integrated food safety standards. It also notes issues that arose with the product approval process for proprietary foods introduced by FSSAI in 2012. The document recommends harmonizing food standards with Codex Alimentarius, simplifying regulations for proprietary foods, and improving industry participation in standard setting processes to help address challenges facing the food industry.
This document provides an overview of Hong Kong's food safety framework and incidents relating to food additives. It describes the organization of the Food and Environmental Hygiene Department and the Centre for Food Safety, which oversees food surveillance programs. The legal framework for regulating food additives is also outlined. Recent surveillance results from 2011-2013 found some meat, vegetable and fruit samples containing excessive levels of preservatives like sulphur dioxide. Case examples are also presented, such as the detection of sulphur dioxide in some meat intended for raw consumption. The overall compliance rate for food additive regulations has improved according to the trend data shown.
Ms. Connie Lau discusses food additives from the consumer's perspective. She summarizes tests conducted by the Hong Kong Consumer Council that found various food additives, like sulphur dioxide and benzoic acid, in dried fruits and vegetarian foods at varying concentrations that were not fully disclosed on labels. This lack of information causes ignorance among consumers about what they are eating. She advocates for providing more information to consumers in accordance with UN Guidelines for Consumer Protection to address ignorance and allay fears. While food additives are controversial, consumers accept their necessity but want representation in decision making to have their voices heard on food safety issues.
This document provides an overview of health food regulations in China. It discusses the key definitions and classifications of health foods, the major regulations governing health foods, and the processes for registration and filing of health foods. It also describes the document requirements, testing scopes, and differences between registration and filing. Registration involves more extensive dossier requirements, testing, and a longer timeline than filing. The document aims to help companies understand the regulatory landscape for placing health foods in the Chinese market.
This document provides an overview of the U.S. Food and Drug Administration's Food Safety Modernization Act and its future impact on food importers and manufacturers in Asia. It discusses key components of the act related to prevention, inspections and compliance, import safety, and enhanced partnerships. The act aims to shift the U.S. food safety focus from response to prevention. It establishes standards for food production and imports and increases inspections of domestic and foreign facilities. Foreign manufacturers will face greater oversight and responsibility to meet new food safety requirements.
The document summarizes new EU regulations on food labelling and advertising. Key points include:
- The Food Information for Consumers Regulation brings together rules on general and nutrition labelling into a single regulation.
- Mandatory labelling information such as ingredients, allergens, nutrition information, and country of origin/provenance will be extended and standardized.
- Front of package nutrition labelling options and guidelines are being considered to increase consistency and consumer understanding.
- Claims on food packages must be clear, substantiated, and pre-approved under new rules on nutrition and health claims.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
Role of regulation education-collaboration-nsi conference-4 nov 2016 - finalSunil Adsule
This document discusses regulations on HFSS (high in fat, salt, and sugar) foods and possible approaches to promoting nutritional well-being. It notes that food regulations should follow principles of good governance, impact assessment, and scientific basis. While some Indian regulations have integrated food standards, objective data is still needed. Physical inactivity is a major public health issue. A balanced approach is needed that considers risk assessment, national food consumption surveys, consumer education through labeling, and an enabling ecosystem for responsible manufacturers and consumers. Guideline Daily Amount labeling could help consumers make informed choices to balance their diets.
Perspective on Regulatory Enablers for Food Industry-4th Jan 2016Sunil Adsule
The document summarizes regulatory changes in the food industry in India with the establishment of the Food Safety and Standards Authority of India (FSSAI) in 2008. It discusses how FSSAI consolidated various food safety laws and regulations under a single authority and integrated food safety standards. It also notes issues that arose with the product approval process for proprietary foods introduced by FSSAI in 2012. The document recommends harmonizing food standards with Codex Alimentarius, simplifying regulations for proprietary foods, and improving industry participation in standard setting processes to help address challenges facing the food industry.
This document provides an overview of Hong Kong's food safety framework and incidents relating to food additives. It describes the organization of the Food and Environmental Hygiene Department and the Centre for Food Safety, which oversees food surveillance programs. The legal framework for regulating food additives is also outlined. Recent surveillance results from 2011-2013 found some meat, vegetable and fruit samples containing excessive levels of preservatives like sulphur dioxide. Case examples are also presented, such as the detection of sulphur dioxide in some meat intended for raw consumption. The overall compliance rate for food additive regulations has improved according to the trend data shown.
Ms. Connie Lau discusses food additives from the consumer's perspective. She summarizes tests conducted by the Hong Kong Consumer Council that found various food additives, like sulphur dioxide and benzoic acid, in dried fruits and vegetarian foods at varying concentrations that were not fully disclosed on labels. This lack of information causes ignorance among consumers about what they are eating. She advocates for providing more information to consumers in accordance with UN Guidelines for Consumer Protection to address ignorance and allay fears. While food additives are controversial, consumers accept their necessity but want representation in decision making to have their voices heard on food safety issues.
This document provides an overview of health food regulations in China. It discusses the key definitions and classifications of health foods, the major regulations governing health foods, and the processes for registration and filing of health foods. It also describes the document requirements, testing scopes, and differences between registration and filing. Registration involves more extensive dossier requirements, testing, and a longer timeline than filing. The document aims to help companies understand the regulatory landscape for placing health foods in the Chinese market.
This document provides an overview of the U.S. Food and Drug Administration's Food Safety Modernization Act and its future impact on food importers and manufacturers in Asia. It discusses key components of the act related to prevention, inspections and compliance, import safety, and enhanced partnerships. The act aims to shift the U.S. food safety focus from response to prevention. It establishes standards for food production and imports and increases inspections of domestic and foreign facilities. Foreign manufacturers will face greater oversight and responsibility to meet new food safety requirements.
The document summarizes new EU regulations on food labelling and advertising. Key points include:
- The Food Information for Consumers Regulation brings together rules on general and nutrition labelling into a single regulation.
- Mandatory labelling information such as ingredients, allergens, nutrition information, and country of origin/provenance will be extended and standardized.
- Front of package nutrition labelling options and guidelines are being considered to increase consistency and consumer understanding.
- Claims on food packages must be clear, substantiated, and pre-approved under new rules on nutrition and health claims.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
Towards achieving food safety in bangladeshanisbdinfo
This document outlines efforts in Bangladesh to improve food safety from 2009-2012 and 2012-2015. It describes a 3 year, $10 million EU-funded project implemented by FAO and the Government of Bangladesh to develop food safety policies, strengthen inspection and enforcement, establish food analysis capabilities, and conduct education campaigns. A subsequent $12.5 million project funded by the Netherlands and also implemented by FAO and the government expanded these efforts and took a cross-sectoral approach across the entire food chain. The goals were to develop Bangladesh's ability to ensure food safety and quality as well as facilitate market access for food industries.
Comparative analysis of food for special medical purpose for infants regulati...REACH24H Consulting Group
The presentation is to explain in detail China GB 25596-2010 General Standard for Infant Formula for Special Medical Purposes, give insights into the meaning and purpose of the regulation that becomes effective 1 October 2015. The webinar also aims to compare the similarities and differences to EU and US regulations including registration requirements and labeling on foods for medical purposes intended for infants.
Best practice part a compliance management-Woody WangSimba Events
This document provides an overview of Selerant's food compliance management service. It discusses laws and regulations management, including searching and structuring food laws and regulations data from over 100 countries. It also covers managing raw material specifications, calculating raw material compliance against limits in laws and regulations, and calculating formula compliance. The document includes screenshots demonstrating how Selerant's software allows users to perform these compliance management tasks in a structured manner using its global food laws and regulations database.
Process guidelines for foreign companies exporting health food to ChinaGlobal Foodmate
With the strengthened awareness of health caused by aging and environmental pollution in China, health food market will grow at an average annual rate of 10-15%, from RMB260 billion in 2016 to RMB500 billion in 2021.
From regulatory point of view, after 30 years development, China has set up a comprehensive regulatory system for health food.
The document discusses recent developments in food labelling and advertising regulations in the EU and UK. It summarizes key points about the EU Food Information Regulation including mandatory labelling requirements for nutrition information, allergens, ingredients and country of origin. It also discusses the UK Department of Health's push to agree on a standardized front-of-pack nutrition labelling format. Finally, it briefly touches on additional permitted nutrition claims and outstanding health claim applications under the Nutrition and Health Claims Regulation.
FOOD AND NUTRACEUTICALS REGULATION IN INDIAChandanBV2
This document provides an overview of regulations for nutraceuticals and functional foods in India. It discusses key terms like nutraceuticals and functional foods. It outlines the history and timeline of food regulations in India, describing various national laws established. It explains the Food Safety and Standard Act of 2006, which aims to establish a single reference point for all food safety matters. The document also discusses licensing and registration requirements for nutraceuticals under FSSAI, labeling requirements, and the regulatory requirements for entering the Indian nutraceutical market.
This document provides an overview of the Food Safety and Standards Act of 2006 in India and the Food Safety and Standards Authority of India (FSSAI). It discusses the objectives of the act to establish uniform standards for food safety and consolidate previous related acts. It introduces FSSAI as the governing body for food safety in India with the mandate to ensure availability of safe food. The roles and responsibilities of FSSAI are outlined, including framing regulations, licensing food businesses, import clearance, and creating awareness. An introduction to the concept of Food Safety Mitras is also provided.
Hong Kong has a population of over 7 million people and is a major financial hub in Asia. The health food and supplement market is over $1.3 billion USD annually. Products are regulated as foods, pharmaceuticals, or proprietary Chinese medicines depending on claims made. Foods must meet labeling and ingredient regulations while pharmaceuticals require registration. The aging population and busy lifestyles are increasing demand for health products to supplement diets and support well-being.
Food product market authorization in Afghanistan - Naim KhalidNaim Khalid
This document discusses food product registration and authorization processes in Afghanistan. It provides information about the National Medicine and Food Board of the Ministry of Public Health, including their mission to improve public health, values of equity and evidence-based decision making, and roles in advising on food and medicine issues. It also describes the Environmental Health Directorate's role in food safety policy and the Quality Control Laboratory's role in testing imported and local foods. The authorization process for imported foods is outlined, which involves sampling and testing by these organizations. Challenges like lack of staff and equipment are also noted.
Food Safety Modernization Act (FSMA) regulatory requirements by FDABrian Thomas
Food Safety Modernization Act (FSMA) is placing new regulatory demands on food manufacturers and suppliers in the US market. For the first time, FDA has a legislative mandate to require comprehensive, prevention-based controls across the food supply. As key implementation deadlines approach, food manufacturers are shifting from a reactionary to a preventive footing, with stricter controls, documentation, and supplier verification requirements. This means there is a new regulatory world for food producers, including regulations for food-borne illness prevention and traceability. Presentation provides a summary of the new regulations, the risks and challenges faced by food producers, and the opportunities to take action through applications of modern control and information technology.
The document proposes establishing a Center of Excellence in Nutrition and Food Safety to develop high-throughput and low-cost testing protocols to improve nutritional security and food safety. The Center would focus on developing rapid nutrient and contaminant screening, assessing bioavailability of micronutrients, and creating nutritious processed foods and formulations. It would provide affordable food safety testing, guide policy, and build capacity through training on nutrition, food safety, and testing. The outcomes would be safer, more nutritious diets and facilitated agribusiness through product development and compliance with food safety standards.
SAI Global Traceability in Supply ChainsSwitzerland09
The document provides an overview of a presentation on traceability in supply chains given by Dr. Bob Strong. It discusses why traceability is important, defining traceability, benefits of traceability, traceability challenges, and traceability best practices. Traceability is required by food safety regulations worldwide and certification standards to enable rapid recall of contaminated products and ensure food safety. Effective traceability requires tracking food inputs and outputs at each stage of the supply chain.
REGULATORY ASPECTS OF FOOD & NUTRACEUTICALS A GLOBALKapilKumar198
This presentation contains detailed information about the regulatory aspects of food and nutraceuticals a global prospective, which includes WHO guidelines on nutrition and NSF International.
This document provides an overview of best practices for ensuring readiness for food safety audits and assessments. It begins with introductions and background on the speaker, Bill McBride. The agenda then outlines topics to be covered, including an overview of food safety audits, understanding common food safety terminology, selecting the appropriate food safety standard, and what it means to be "audit ready". It also provides definitions and objectives of food safety audits. Key points made include criticisms of some auditing practices, the roles and limitations of audits, and information on standards organizations like ISO, GFSI initiatives, and the purpose of establishing the GFSI.
This document summarizes the key impacts of China's new Food Safety Law on infant formula, health foods, and special dietary foods. It discusses increased regulations for infant formula, including whole process quality control, product registration, and restrictions on sub-packaging and using the same formula for different brands. It also outlines the import process for infant formula and challenges import companies may face, such as ensuring formulas are registered and formulations comply with local policies.
Food Contact & Food Additives_Laura WangLaura Wang
The document summarizes recent developments in China's food additives regulations. It provides an overview of China's food additives regulation system and the major regulatory bodies. It then discusses two key updates: 1) Revisions made to China's Food Safety Law in 2015, including provisions related to risk assessment, standards, production and import requirements for food additives. 2) Revisions made to GB 2760-2014, China's standard for uses of food additives, which consolidated notices, removed sections to be covered by other standards, modified carry-over principles and appendix information.
The document outlines guidelines for food recalls in Hong Kong, including the roles and responsibilities of government and industry. Legislation empowers the government to order recalls to protect public health. When a recall is initiated, companies must immediately notify the government and provide details. Recalls aim to remove potentially hazardous foods from sale and consumption. Companies are responsible for recovery and proper disposal of recalled products, while keeping records and reporting to assess the recall's effectiveness. Cooperation between government and industry is key to quickly removing dangerous products from the market.
Perspective on regulatory enablers for food industry 4th jan 2016Sunil Adsule
The document summarizes regulatory changes in the food industry in India with the establishment of the Food Safety and Standards Authority of India (FSSAI) in 2008. It discusses how FSSAI consolidated various food safety laws and regulations under a single authority and integrated food safety standards. It also notes issues that arose from FSSAI's mandate for prior product approval for proprietary foods and calls for simplifying these regulations. The document recommends harmonizing food standards with global best practices, simplifying proprietary food regulations to speed license issuance, and increasing industry participation in standard setting processes.
Final version india’s regulatory landscape – a challenge or an opportunitySunil Adsule
This document discusses India's regulatory landscape for food safety. It notes the challenges with the previous fragmented regulatory system and the opportunities provided by the implementation of the Food Safety and Standards Act of 2006. The key points of the new system include consolidating various regulations under one authority (FSSAI), establishing science-based standards, improving enforcement through licensing and inspections, and holding food businesses accountable through requirements like adopting food safety management systems. The new system aims to drive self-regulation compliance and enable swifter resolution of enforcement issues through specialized tribunals.
Towards achieving food safety in bangladeshanisbdinfo
This document outlines efforts in Bangladesh to improve food safety from 2009-2012 and 2012-2015. It describes a 3 year, $10 million EU-funded project implemented by FAO and the Government of Bangladesh to develop food safety policies, strengthen inspection and enforcement, establish food analysis capabilities, and conduct education campaigns. A subsequent $12.5 million project funded by the Netherlands and also implemented by FAO and the government expanded these efforts and took a cross-sectoral approach across the entire food chain. The goals were to develop Bangladesh's ability to ensure food safety and quality as well as facilitate market access for food industries.
Comparative analysis of food for special medical purpose for infants regulati...REACH24H Consulting Group
The presentation is to explain in detail China GB 25596-2010 General Standard for Infant Formula for Special Medical Purposes, give insights into the meaning and purpose of the regulation that becomes effective 1 October 2015. The webinar also aims to compare the similarities and differences to EU and US regulations including registration requirements and labeling on foods for medical purposes intended for infants.
Best practice part a compliance management-Woody WangSimba Events
This document provides an overview of Selerant's food compliance management service. It discusses laws and regulations management, including searching and structuring food laws and regulations data from over 100 countries. It also covers managing raw material specifications, calculating raw material compliance against limits in laws and regulations, and calculating formula compliance. The document includes screenshots demonstrating how Selerant's software allows users to perform these compliance management tasks in a structured manner using its global food laws and regulations database.
Process guidelines for foreign companies exporting health food to ChinaGlobal Foodmate
With the strengthened awareness of health caused by aging and environmental pollution in China, health food market will grow at an average annual rate of 10-15%, from RMB260 billion in 2016 to RMB500 billion in 2021.
From regulatory point of view, after 30 years development, China has set up a comprehensive regulatory system for health food.
The document discusses recent developments in food labelling and advertising regulations in the EU and UK. It summarizes key points about the EU Food Information Regulation including mandatory labelling requirements for nutrition information, allergens, ingredients and country of origin. It also discusses the UK Department of Health's push to agree on a standardized front-of-pack nutrition labelling format. Finally, it briefly touches on additional permitted nutrition claims and outstanding health claim applications under the Nutrition and Health Claims Regulation.
FOOD AND NUTRACEUTICALS REGULATION IN INDIAChandanBV2
This document provides an overview of regulations for nutraceuticals and functional foods in India. It discusses key terms like nutraceuticals and functional foods. It outlines the history and timeline of food regulations in India, describing various national laws established. It explains the Food Safety and Standard Act of 2006, which aims to establish a single reference point for all food safety matters. The document also discusses licensing and registration requirements for nutraceuticals under FSSAI, labeling requirements, and the regulatory requirements for entering the Indian nutraceutical market.
This document provides an overview of the Food Safety and Standards Act of 2006 in India and the Food Safety and Standards Authority of India (FSSAI). It discusses the objectives of the act to establish uniform standards for food safety and consolidate previous related acts. It introduces FSSAI as the governing body for food safety in India with the mandate to ensure availability of safe food. The roles and responsibilities of FSSAI are outlined, including framing regulations, licensing food businesses, import clearance, and creating awareness. An introduction to the concept of Food Safety Mitras is also provided.
Hong Kong has a population of over 7 million people and is a major financial hub in Asia. The health food and supplement market is over $1.3 billion USD annually. Products are regulated as foods, pharmaceuticals, or proprietary Chinese medicines depending on claims made. Foods must meet labeling and ingredient regulations while pharmaceuticals require registration. The aging population and busy lifestyles are increasing demand for health products to supplement diets and support well-being.
Food product market authorization in Afghanistan - Naim KhalidNaim Khalid
This document discusses food product registration and authorization processes in Afghanistan. It provides information about the National Medicine and Food Board of the Ministry of Public Health, including their mission to improve public health, values of equity and evidence-based decision making, and roles in advising on food and medicine issues. It also describes the Environmental Health Directorate's role in food safety policy and the Quality Control Laboratory's role in testing imported and local foods. The authorization process for imported foods is outlined, which involves sampling and testing by these organizations. Challenges like lack of staff and equipment are also noted.
Food Safety Modernization Act (FSMA) regulatory requirements by FDABrian Thomas
Food Safety Modernization Act (FSMA) is placing new regulatory demands on food manufacturers and suppliers in the US market. For the first time, FDA has a legislative mandate to require comprehensive, prevention-based controls across the food supply. As key implementation deadlines approach, food manufacturers are shifting from a reactionary to a preventive footing, with stricter controls, documentation, and supplier verification requirements. This means there is a new regulatory world for food producers, including regulations for food-borne illness prevention and traceability. Presentation provides a summary of the new regulations, the risks and challenges faced by food producers, and the opportunities to take action through applications of modern control and information technology.
The document proposes establishing a Center of Excellence in Nutrition and Food Safety to develop high-throughput and low-cost testing protocols to improve nutritional security and food safety. The Center would focus on developing rapid nutrient and contaminant screening, assessing bioavailability of micronutrients, and creating nutritious processed foods and formulations. It would provide affordable food safety testing, guide policy, and build capacity through training on nutrition, food safety, and testing. The outcomes would be safer, more nutritious diets and facilitated agribusiness through product development and compliance with food safety standards.
SAI Global Traceability in Supply ChainsSwitzerland09
The document provides an overview of a presentation on traceability in supply chains given by Dr. Bob Strong. It discusses why traceability is important, defining traceability, benefits of traceability, traceability challenges, and traceability best practices. Traceability is required by food safety regulations worldwide and certification standards to enable rapid recall of contaminated products and ensure food safety. Effective traceability requires tracking food inputs and outputs at each stage of the supply chain.
REGULATORY ASPECTS OF FOOD & NUTRACEUTICALS A GLOBALKapilKumar198
This presentation contains detailed information about the regulatory aspects of food and nutraceuticals a global prospective, which includes WHO guidelines on nutrition and NSF International.
This document provides an overview of best practices for ensuring readiness for food safety audits and assessments. It begins with introductions and background on the speaker, Bill McBride. The agenda then outlines topics to be covered, including an overview of food safety audits, understanding common food safety terminology, selecting the appropriate food safety standard, and what it means to be "audit ready". It also provides definitions and objectives of food safety audits. Key points made include criticisms of some auditing practices, the roles and limitations of audits, and information on standards organizations like ISO, GFSI initiatives, and the purpose of establishing the GFSI.
This document summarizes the key impacts of China's new Food Safety Law on infant formula, health foods, and special dietary foods. It discusses increased regulations for infant formula, including whole process quality control, product registration, and restrictions on sub-packaging and using the same formula for different brands. It also outlines the import process for infant formula and challenges import companies may face, such as ensuring formulas are registered and formulations comply with local policies.
Food Contact & Food Additives_Laura WangLaura Wang
The document summarizes recent developments in China's food additives regulations. It provides an overview of China's food additives regulation system and the major regulatory bodies. It then discusses two key updates: 1) Revisions made to China's Food Safety Law in 2015, including provisions related to risk assessment, standards, production and import requirements for food additives. 2) Revisions made to GB 2760-2014, China's standard for uses of food additives, which consolidated notices, removed sections to be covered by other standards, modified carry-over principles and appendix information.
The document outlines guidelines for food recalls in Hong Kong, including the roles and responsibilities of government and industry. Legislation empowers the government to order recalls to protect public health. When a recall is initiated, companies must immediately notify the government and provide details. Recalls aim to remove potentially hazardous foods from sale and consumption. Companies are responsible for recovery and proper disposal of recalled products, while keeping records and reporting to assess the recall's effectiveness. Cooperation between government and industry is key to quickly removing dangerous products from the market.
Perspective on regulatory enablers for food industry 4th jan 2016Sunil Adsule
The document summarizes regulatory changes in the food industry in India with the establishment of the Food Safety and Standards Authority of India (FSSAI) in 2008. It discusses how FSSAI consolidated various food safety laws and regulations under a single authority and integrated food safety standards. It also notes issues that arose from FSSAI's mandate for prior product approval for proprietary foods and calls for simplifying these regulations. The document recommends harmonizing food standards with global best practices, simplifying proprietary food regulations to speed license issuance, and increasing industry participation in standard setting processes.
Final version india’s regulatory landscape – a challenge or an opportunitySunil Adsule
This document discusses India's regulatory landscape for food safety. It notes the challenges with the previous fragmented regulatory system and the opportunities provided by the implementation of the Food Safety and Standards Act of 2006. The key points of the new system include consolidating various regulations under one authority (FSSAI), establishing science-based standards, improving enforcement through licensing and inspections, and holding food businesses accountable through requirements like adopting food safety management systems. The new system aims to drive self-regulation compliance and enable swifter resolution of enforcement issues through specialized tribunals.
The document discusses food packaging regulation. It provides an overview of key stakeholders in food packaging including consumers, government regulators, and packaging manufacturers. It outlines the primary functions of food packaging which are to protect food from contamination and preserve quality. The document also discusses trends driving innovation in food packaging and how packaging changes have driven the introduction of new food categories. It provides an overview of global regulatory scenarios for food packaging in countries like the US, EU, Canada, and India. The Indian regulatory framework and key proposed changes to regulations are also summarized.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
The document discusses issues with India's existing food safety regulatory regime and the need for new legislation. It outlines key aspects of the Food Safety and Standards Act of 2006, including consolidating various food laws, establishing the Food Safety and Standards Authority of India to set science-based standards, and regulating the food supply chain from manufacturing to retail. The new Act aims to ensure safe and wholesome food is available for consumers and allows for stringent enforcement including penalties for violations.
Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
FOOD SAFETY AND STANDARDS INDIANS ACT,2006.pptxAparnaAjayan8
The document summarizes the Food Safety and Standards Act of 2006 in India. It established the Food Safety and Standards Authority of India (FSSAI) as an independent body responsible for food safety. It outlines the regulatory framework for food licensing, packaging, standards, and safety. This includes rules on labeling, additives, contaminants, and prohibited foods. The act repealed several previous acts on food regulation. It also describes the administrative structure of FSSAI and the roles of various food safety authorities at the central, state, and local levels to enforce the act.
The document discusses the Food Safety and Standards Act (FSSA) 2006 and its impact on the food industry in India. It outlines some key issues with the previous multiplicity of food laws such as varied quality standards. It then summarizes some of the major features of the FSSA including provisions for licensing and registration, enforcement, adjudication, penalties, and regulations developed under the Act. Overall, the FSSA aims to establish a single reference point for all issues related to food safety and standards in India.
Food is a basic human need and comes in many forms. It provides nutrients and energy for our bodies and minds. A balanced diet incorporating a variety of foods helps ensure we receive all essential vitamins, minerals, proteins and calories for good health and well-being.
The document discusses India's Food Safety and Standards Act of 2006. It notes that previously there were nine different laws governing the food sector administered by eight different ministries, which led to overlapping regulations. The new Act aims to consolidate food laws, establish a single regulatory body (FSSAI), and frame regulations based on science. Some key objectives of the Act include ensuring safe and wholesome food, setting science-based standards, regulating the food supply chain from manufacturing to import/export, and facilitating trade without compromising consumer safety. The Act also establishes rules for food licensing, labeling, enforcement, inspections, recalls, and penalties for non-compliance.
Losses due non-compliance with China food regulation and how to overcome Chi...Rong Liu
As the world’s largest imported food market, China imported totally 38 billion US dollars food products from187 countries in 2016.
The growing China market has attracted a lot of interest from different countries over the world. Meanwhile China government has, over the last years, developed a tougher and tougher food regulation regime to regulate the market and ensure food safety.
Due to various challenges (languages, resources, information accessibility etc.), foreign SMEs learned a lot lessons and experienced big losses due to non-compliance with Chinese regulations.
Actually majority of these losses due non-compliance can be easily prevented if SMEs have reliable regulatory information in hand.
As a leading Chinese food regulation consulting company, FoodMate developed “Compliance Excellence” information service product for foreign SMEs with target to minimize your losses due regulatory non-compliance by assessing reliable and tailor made regulatory information.
Using versatile analytical techniques for complying with FSSAI, Food Safety a...Saurabh Arora
This presentation describes the regulatory requirements for food testing under the Food Safety and Standards Act. 2006 and Food Safety and Standards Regulations 2011. It also covers the various analytical techniques which can be used to meet the requirements.
OVERVIEW OF INTERNATIONAL STANDARD- SETTING BODIESFrancois Stepman
The document discusses three international organizations that set standards recognized by the WTO:
1) Codex Alimentarius Commission (CAC) sets food safety standards.
2) World Organization for Animal Health (OIE) sets standards for animal health.
3) International Plant Protection Convention (IPPC) sets standards for plant health.
The IPPC is a 1951 treaty that aims to prevent the spread of plant pests. Its governing body is the Commission on Phytosanitary Measures (CPM) made up of 183 contracting parties responsible for implementing standards development. The IPPC's objectives include protecting agriculture, the environment, and facilitating trade through harmonized measures.
The document discusses the implementation of the Food Safety and Standards Act (FSSA) of 2006 on the food industry in India, specifically regarding milk and meat. It provides background on the history of food laws in India, the objectives of FSSA 2006 in consolidating food laws and establishing uniform standards, and the effects the new regulations have had in strengthening food safety and enforcement. Key points covered include the licensing and registration requirements for food businesses, roles and responsibilities of the Food Safety and Standards Authority of India, and improvements to regulation and oversight compared to previous laws.
The document discusses national codex activities and food safety regulation in Nepal. It provides information on Nepal's membership and participation in Codex Alimentarius and other international food safety organizations. It outlines the structure and roles of Nepal's National Codex Committee and technical subcommittees. The document also summarizes Nepal's food safety policies, laws, inspection activities, and laboratories. It identifies issues such as the need to strengthen legislation, inspection systems, and adoption of food safety management practices throughout the food supply chain.
Similar to Iofi flavour regulations harmonization-mar-2016 (20)
The document discusses the regulation of functional foods in Japan, called FOSHU (Foods for Specified Health Uses). It outlines the evolution of FOSHU regulations in Japan, from initial research in 1984 to establish a definition of functional foods and their tertiary physiological functions, to the current regulatory system. It notes that Japan was the first country to establish strict approval and marketing procedures for functional foods. Accurate labeling of functional foods is important so consumers understand the health benefits being claimed.
This document discusses emerging trends in food safety. It outlines how food safety practices have evolved from early humans' practices of hunting and gathering to modern agriculture and food storage methods. Looking to the future, the global population is expected to rise significantly by 2050, posing enormous challenges to ensure food safety at such large scale. Key trends in the modern food industry that impact food safety include increasing consumer demand for safety, quality and naturalness; a focus on nutrition and health; and growing convenience and variety in food choices. Manufacturers must consider these trends and implement strategies to control pathogens, chemicals, and physical contaminants across complex global supply chains.
Pfndai role of processed f & b in national food & nutrition security-...Sunil Adsule
This document discusses the role of processed foods and beverages in national food and nutrition security. It provides background on food science, food technology, and what food scientists do. It outlines the evolution of food processing from hunter-gatherer to agricultural to industrial stages. The document discusses controversies around processed foods and their perceived contributions to non-communicable diseases. It emphasizes the importance of building consumer awareness and having a responsive ecosystem with responsible manufacturers and a balanced regulatory system.
Nutrition and Health Claim - FINAL_Jul2012Sunil Adsule
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Food Additives in Beverages Needs and Perception-ILSI-AGM-2015-FINAL
Iofi flavour regulations harmonization-mar-2016
1. Harmonization of Flavour Regulations
Perspective of Food & Beverage Industry
March 2016
By - Sunil Adsule
IOFI India Task Force Workshop –
2nd March 2016
2. o Prime Minister’s Council on Trade and
Industry Aug 1998 formed
o Six Special Subject Groups with
• Food & Agro-industries Management Policy
group under leadership of M/s Nulsi Wadia,
Ratan Tata and A.C. Muthiah
o Critical appraisal by the Group
o Recommendations made on spurring growth
in Food Sector
o “There is a need to streamline and harmonise
food laws in line with world-wide trends.
o No country can act in isolation as the world food
system has become quite interdependent”
Integrated Food Bill
3. Erstwhile Regulatory System – Food and Beverages
● Ministry of Health and Family Welfare (MoH)
- Prevention of Food Adulteration Act (PFA)
● Ministry of Food Processing Industries (MoFPI)
- Fruit Product Order (FPO)
● Ministry of Consumer Affairs (MoCA)
- Bureau of Indian Standards (BIS Mark)
- Weights and Measures Act (PCRO)
● Ministry of Agriculture (MoA)
- AGMARK – For Agro Commodities / Spices
- Milk and Milk Products Order; The Insecticides Act
● Ministry of Commerce (MoC)
- Tea Board / Coffee Board / Coffee Act and Rules / Export
Regulations
● Ministry of Science and Technology (MoST)
- Irradiated Foods
- GM and Organic Foods A strong need to simplify this cumbersome
administrative structure
4. Food Safety and Standards Authority of India
(FSSAI ) established in 2008
www.fssai.gov.in
5. Food Safety & Standards Act-2006: Integrated
Food
Safety and
Standards
Act, 2006
Prevention of
Food Adulteration
Act, 1954
Fruit Products
Order, 1955
Meat Food
Products Order,
1973
Vegetable Oil
Products
(Control) Order,
1947
Edible Oils
Packaging
(Regulation)
Order, 1998
Solvent Extracted
Oil, Deoiled Meal,
and Edible Flour
(Control) Order,
1967
Milk and Milk
Products Order,
1992
Any other order
under Essential
Commodities Act,
1955 relating to
food
5
6. From multi-level – multi department
control to single line of command
Single reference point on all matters
related to Food Safety and Standards
– regulations and enforcement
Science based standards and
transparency to meet dynamic
requirements of national / international
food trade
Driving self regulation compliance
(FSMS)
Provision of graded penalties
depending on gravity of offence
Alignment with international regulatory
guidelines
Integrated response on strategic
issues – Novel / GM foods, Global
trade
6
• Multiplicity of regulations, which at
times conflicting and confusing
• Often Manufacturers had to seek
clearances from various agencies
• Lack of application of scientific
principles – such as risk assessment
in setting safety regulations
• Regulatory regime especially the
enforcement acted as a policeman
• The penalties levied were not linked
to gravity of offence
• No defined process of alignment
with global regulatory practices
MOVING FROM To
Food Safety and Standards Act – “The WHY”
7. PFA
Multiple Authorities
Adulteration
Prescriptive Standards
Inspection/ Control
Insufficient Enforcement
Personnel
Poor Lab Network
FSSA
Single Authority
Safety
Categorized Standards
Monitoring & Surveillance
Full time district Officer, Food
Safety Officers under FSC
Goal of food Lab in each
District
Critical Shifts
8. FSSAI - As per the Act’s
Mandate
Scientific Risk Assessment to
drive Regulation & Rule
Making Process
Pesticides and
Antibiotics Residues
Food Authority (Apex Body)
(As per Sections 4 & 5 – FSS Act 2006)
22 Member Body Headed by FSSAI Chairperson
(Final Arbiter of All Regulatory Issues)
Biological hazards
One Scientific Committee (As per Section 14 – FSS Act 2006)
Headed by Ex Director General – Indian Council of Medical Research. Other Members are
Chairpersons of All Scientific Panels and Six Independent Scientific Experts not belonging
or affiliated to any of the Scientific Panels
Food additives, flavourings,
processing aids and
materials in contact with
food
Contaminants in the
food chain
Genetically modified
organisms and foods
Labeling,
Advertising and
Claims
Functional foods,
nutraceuticals, dietetic
products and other similar
products
Method of
sampling and
analysis
Scientific Opinion / Risk
Assessment
Scientific Committee finally responsible for the general co-ordination
necessary to ensure consistency of the scientific opinion procedure
Final Output
Regulation / Rule
Eight Scientific Panels
9. Key Features
of FSS Act
• Comprehensive definition of unsafe food
• Technical breach separated from deemed adulteration
– Graded penalties based on gravity of offence
• Food Safety Management Systems - Food Safety Audit
– FSMS Audits by FSSA enforcement officers
– Focus on Plant Certifications (ISO 22000 etc.)
• Section 18(2) The Food Authority shall, while framing regulations or
specifying standards under this Act take into account
– prevalent practices and conditions in the country
– international standards and practices, where international standards or
practices exist or are in the process of being formulated
9
10. • All applicable food regulations brought under
new framework – in a single integrated
document
– Food Safety and Standard Rules
– FSS (Licensing & Registration) Regulations
– FSS (Food Products Standards and Food Additives)
Regulations
– FSS (Packaging and Labeling) Regulations
– FSS (Prohibition and Restriction on Sales) Regulations
– FSS (Contaminants, Toxins and Residues) Regulations
– FSS (Laboratory and Sample Analysis) Regulations
10
FSSA Rules & Regulations – August 5, 2011
11. • Brought regulations under the new framework – in a single integrated
document
• Conflicting norms removed
• However for most of regulations – no change in content was made
• One example - Proprietary Food definition and provisions continued
New Act Framework……BUT….. Same Regulation Content
PFA FSSAI
12. Standardized Food - Proprietary Food
• FSSAI’s Regulation classifies food & beverage
products in two major categories
• Standardized foods &
• Non-Standardized foods (Proprietary Foods)
• Standardized foods are those which are defined
under regulations (e.g.)
• Fruit Jam, Fruit Drinks, Sauces, Biscuits,
Carbonated Water
• Over 375 standards are defined
• Proprietary Foods are those which are not
standardized under regulations - may contain
• Primary ingredients and certain generic additives
• Examples : Ready to Serve Tea Based Beverages,
Custard powder (Starch, Dextrose, Flavour,
Colour)
13. Product Approval Mandate was ……..
o Post March 2012, FSSAI made prior
approval mandatory for all non-
standardized (proprietary) products
(Ref. Section 22 of FSS Act)
o As per the mandate every Food
Business Operator –FBO had to apply
and obtain Product Approval / NOC for
• In market or New - Proprietary Products
• Product Approval or NOC was a pre-
requisite for License
http://www.fssai.gov.in/product_approval.aspx
14. Product Approval – Major Issues
Product Approval
o Complex procedure
o Adverse impact on
o New Product Introductions
o Business Continuity for some
companies
o Unpredictability of whole mechanism
o No defined timeframe for approvals
o Very Slow & Inconsistent approach leading
to long hold-ups & delay in getting license
o Disclosure of product composition
15. PA – Legal & Regulatory Developments …………
o Litigation in Mumbai HC
o FSSAI held back approval of PA applications pending
litigation & HC Order
o SLP filed in SC by FSSAI
o SC upheld Mumbai HC Order – quashing Product
Approval Advisories ……..
o FSSAI Operationalization Notices
• Additive allowances as per FCC – 23 Dec 2015
• Licensing of Proprietary Foods – 13 Jan 2016
paved way for Licensing of Proprietary Foods
FOOD ADDITIVES
17. Regulatory Harmonization - Timelines
o Started during erstwhile PFA – 2004-05
onwards
• INS Numbering for Food Additives - GSR 388
• Standards of Confectionery Products - GSR 184
• Standards of Fruit & Vegetable Products - GSR 185
• Standards of Milk & Milk Products - GSR 356
• Nutrition Labelling and QUID for key ingredients – GSR
491/GSR 664
o Integrated Food Bill 2004-05
o FSS Act was passed 2006
o FSSAI was established 2008
o FSS Regulations issued 2010-11
o Harmonization with FCS – 2012-15
P F A
18. Harmonization – Aligning FSSR Standards and Additive Provisions
o FSSAI initiated harmonization exercise in May 2013
• Joint exercise – Scientists from Public Sector, Research Institutes, Academia, Private
Sector (Industry)
• Formed 80 plus eWGs to develop standards
• All Standards reviewed by FSSAI’s Scientific Panel
o Aligning Vertical Standards – with existing Codex Commodity Standards
o Aliging Horizontal Standards - In parallel worked to align Food Codex
Category System with current Food Product Standards from FSSR
o Harmonized Horizontal FCS Additive Standards with GMP Table –
operationalized in Dec 2015
o FSSR Food Product (vertical) Standards aligned with Codex to be issued
o FCS provides framework for mapping these harmonized vertical
standards
19. • Global marketplace
• lack of uniformity in the safety evaluation and
regulation of flavourings among different countries
and continents
• This presents unintentional non-tariff barriers
to the free movement of foods
• Large numbers and widespread use in
foodstuffs along with the lack of harmonized
lists of safe flavouring substances in most
countries
• sets the stage for disruptions in international food
trade
• National authorities are hampered
• Due to lack of comprehensive national standards for
the use of flavouring substances
• Ambiguity at Customs and other declarations
on the use of flavouring substances
Case for Harmonization of Flavouring Regulations
20. Flavourings or Flavouring Substances
o Flavourings or flavouring substances are added to
food to impart aroma or taste
o Like other food additives their use should not
present an unacceptable risk to human health and
should not mislead consumers.
o The quantity added to foods should be at the lowest
level necessary to achieve the intended flavouring
effect.
o Flavours and flavouring substances should also be of
appropriate food grade quality; and be prepared and
handled in the same way as a food ingredient.
21. Current Provisions for Applicable to Flavouring Substances
• FSSR (Food Standards & Additives) 3.1.10: FLAVOURING AGENTS AND RELATED
SUBSTANCES provides for
– Def of flavoring agents :- Flavouring agents include flavour substances, flavour extracts or flavour
preparations, which are capable of imparting flavouring properties, namely taste or odour or
both to food
• Flavouring agent classification under FSSAI
– Natural Flavours and Natural Flavouring Substances:- "Natural Flavours" and "Natural Flavouring
Substances" means flavour preparations and single substance respectively, acceptable for human
consumption, obtained exclusively by physical processes from vegetables, for human
consumption
– Nature-Identical Flavouring Substances :- Nature-identical flavouring substances means
substances chemically isolated from aromatic raw materials or obtained synthetically; they are
chemically identical to substances present in natural products intended for human consumption,
either processed or not
– Artificial Flavouring Substances :- Artificial Flavouring Substances means those substances which
have not been identified in natural products intended for human consumption either processed
or not
22. • Restriction on use of flavouring agents :- The use of the following flavouring agents are
prohibited in any article of food, namely:
1. Coumarin and dihydrocoumarin;
2. Tonkabean (Dipteryl Odorat); and
3. ß asarone and cinamyl anthracilate
4. Estragole
5. Ethyl Methyl Ketone
6. Ethyl-3-Phenylglycidate
7. Eugenyl methyl ether
8. Methyl ß napthyl Ketone
9. P.Propyl anisole
10. Saffrole and Isosaffrole
11. Thujone and Isothujone α & ß thujone
• Use of anti-oxidants, emulsifying and stabilising agents and food preservatives in flavour :- The
flavouring agents may contain permitted anti-oxidants, emulsifying and stabilising agents and
food preservatives.
• Restriction on use of solvents :- Diethylene Glycol, Monoethyl ether not allowed be used as
solvent in flavours
Current Provisions under FSSR
23. Safety of Flavouring Agents conducted using robust
science-based Process – Codex
In addition IOFI &
FEMA evaluates safety
of flavoring agents and
all these bodies
(JECFA, IOFI, FEMA)
are recognized by
National Regulatory
Authorities globally
24. Review of Existing Standards to Align with Codex
o Definitions of N, NI and A
o Specify list of permitted flavouring and non-
flavouring additives, permitted solvents
o Review Negative list
• Guidance if the restricted substance present naturally
(E.g. Saffrole)
o Review of applicability of NOTS
o Contaminants – Realistic Limits depending on
• Exposure
• Local Practices
Example :-
FSSR Standard For Colorants
Sunset Yellow and other colours
states
“It shall be free from mercury,
copper and chromium in any form;
aromatic amines, aromatic nitro
compounds,
aromatic hydrocarbons, and
cyanides”.
Samples failed as Enforcement
Labs moved from Qualitative to
Quantitative testing
Currently under review with
FSSAI’s Additive Panel
25. Labelling Regulations for the User Industry
o FSSR – Packaging & Labelling Regulation
• Several declarations required such as
• CONTAIN ADDED FLAVOURS
• Several terms used – Class, Type, Common Name etc.
• E.g.
• Resulted in labelling such as Natural (Milk) Flavour, Nature Identical (Cinnamon) Flavour
and Artificial (Butter Scotch) Flavour
• Due to lack of uniform guidelines resulting in cases of labelling breach in Enforcement
Labelling of Added Flavour NEEDs Harmonization with Codex Guideline
CAC/GL 66-2008 & Labelling of Prepackaged Foods (CODEX STAN 1-1985)
26. • Import was not under PFA – but is now covered under FSSAI
• In absence of regulation FSSAI issued series of advisories to govern
Food Imports
• FSSAI Operationalization Notice for Food Import Regulation issued
from 14th Jan 2016
– Documentation requirement for Imports & Customs House Agent (CHA)
– Compliance expected for Packaging and Labeling Regulations
– Certain articles of food not to be referred to Food Authority for clearance
Clause 5.1
– Import of Food for the purposes of Research and Development - Clause 5.3
– Defined procedures - Storage, Sampling, Analysis of Imported Food
26
Imports under FSSAI Lens
27. Consumer Safety – Consumer Information – Balancing Trade
o FSSAI has a significant role to play in ensuring a safe food supply by maintaining
robust evidence based processes for developing food standards and responding
to food safety issues which enables consumers to make informed choices and
maintain public confidence in the safety of foods
Safety First…. – Trade Comes Later….
o Important to harmonize with Global Practices to balance Consumer Safety-
Information while ensuring Vibrant Food trade
28. Harmonization of Regulatory Framework
For Flavour Regulations
Codex Standard CAC/GL 66-2008 as starting point
• Definitions -
• General Principles for the Use of Flavourings
• Develop Lists of
• Flavouring – JECFA-IOFI-FEMA GRAS lists
• Non-Flavouring Food Ingredients – as permitted
• Simplify Labeling (Labelling of Prepackaged Foods-CODEX STAN
1-1985 – Updated 2010)
For Flavourings
Labeling of Food Stuffs with Flavours