Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

FSSAI Regulations of Pre-Packaged Food Products Labelling

FSSAI- Pre-Packaged Food Products Labelling

27 Jan

FSSAI Regulations on labelling of Pre-Packaged Products

by Food Research Lab

in FSSAI, Regulation Updates

Comments

The art and science of encasing food goods to protect them throughout storage, distribution, and commercialization is known as packaging. Product packaging design makes your products stand out from the competition in addition to adding visual appeal. Proper packaging is essential in order to maintain quality and provide consumers with safe, nourishing food products.

Requirements for Labelling

The labeling requirements of pre-packaged foods as per Food safety and standards (labeling and display) regulations, 2020 are listed below:

Name of the product: It should be a common or a usual name describing the true make-up of the product. Trade or brand name or any abstract description is subject to conformance under FSSAI advertising and claim regulation.
Ingredient content: This should contain a comprehensive list of all ingredients used unless it is a single-ingredient product.
Nutrition data: All the information on nutrition should be calculated per 100 g or 100 ml or single pack and per serve % in relation to the Recommended Dietary Allowance
Declaration if it’s Vegetarian or Veg: The non-vegetarian foods label should indicate a brown opaque triangle enclosed in a brown-outlined square box. In the case of vegetarians, the indication would be a green opaque circle enclosed in a green-outlined square box having twice the diameter of the circle.
Declaration of food additives if added
Declaration of detailed address of the company and name
FSSAI license number and Logo should be displayed

Let’s turn our attention to mandatory requirements for labeling pre-packaged foods as in Codex Alimentarius International Standards unless mentioned otherwise:

Food’s Name
Ingredient List – If any allergen ingredient is used, it should be specified separately, such as Cereals containing gluten, Milk, and milk products (lactose included).
Net content and emptied weight – Mentioned in SI units (volume for liquid foods, weight for solid foods, and volume/weight for viscous foods)
Name and address of all stakeholders involved
Demographical origin
Batch identification
Storage directions and relevant dates
Instructions for usage

Packaging Regulations

Specific requisites are needed when it comes to primary packaging. Primary packaging is the part of the material that comes in direct contact with the food, such as plastic, metal alloys, glass bottles, etc. When it comes to plastic usage, the polymer should conform to the Indian Standards specifications. All plastic polymers used in food contact should not exceed an overall limit of migration of 60 mg/kg or 10 mg/dm2 while tested per IS 9845 and should have no visible migration of color.

Elements in the plastic polymers should not release compounds that exceed the specific migration limits (mg/kg) mentioned below:

Elements	Migration limits (mg/kg)
Barium	1
Cobalt	0.05
Copper	5
Iron	48
Lithium	0.6
Manganese	0.6
Zinc	25
Antimony	0
Phthalic acid, bis (2-ethylhexyl) ester (DEHP)	1.5

Colorants or pigments used in plastics that could come in contact with food and water need to satisfy IS:9833 standards.

Conclusion:

Food packaging and labeling requirements are essential for consumers to make informed choices and base their decisions on scientific facts about the product’s fitness for use. They also assure consumers about the safety and authenticity of the product. It is mandatory for all food businesses operating out of India to abide by the rules and regulations mentioned under the act.