New Delhi: As the food regulator intensifies its crackdown on packaged food companies over labelling and ingredient claims, industry executives have pointed out the “ambiguity in definitions, lack of clarity and absence of clear guidelines for newer ingredients”, especially as cuisines continue to evolve.
“We import nori sheets -used for sushi. While there is increasing consumer demand for Japanese cuisine, there is no clear demarcation by FSSAI (Food Safety and Standards Authority of India) on what ingredients should go in nori sheets,” said a senior executive at a packaged food maker.
Executives, while stating that clampdown on exaggerated or misleading claims such as “organic, 100% pure, natural, fresh or sugar-free” or labels is much-needed for consumers and manufacturers, called for revising existing definitions and introducing newer ones with evolving categories.
“I don’t think any brand wants to make misleading claims; it’s just a question of knowledge transfer, which I believe will happen as regulations become clear,” said Abhishek Agarwal, co-founder of fox nuts and seeds-based snack-foods maker Farmley. “Many new categories are at a very nascent stage, and some terms are subjective and have different meanings attached to them. As categories stabilise, brands will also get to know what is right and what is legal,” he added.
Another FSSAI official, who didn’t want to be named, said food laws keep evolving. The authority has recently reconstituted 21 scientific panels with new members in each panel for risk assessment and development of science-based standards for these food categories. These panels will oversee regulation for categories such as additives, pesticide residue, genetically modified food, nutraceuticals, alcoholic beverages and several other categories.
Some executives said ambiguity around new-age terms and what safe colours and additives are allowed in supplements or plant-based nutraceuticals and meats impacts product development cycles and investments.
“The regulations that have been notified are much-needed. However, not all newer categories and ingredients are being defined, as the market has evolved a lot,” said Deb Mukherjee, founder of Asian packaged ready-to-eat foods and condiments label Moi Soi.
An email query sent to FSSAI’s spokesperson remained unanswered.
“A lot of products don’t fit in existing definitions; we use a sauce with oil for our noodles, but the oil is classified into the pickles category; our product is neither in the pickle nor the sauces category. Despite being a top-selling product on quick commerce, we don’t know when we can be called out,” said another executive at a Chinese cuisine maker.
In recent weeks, FSSAI has issued notices to several companies ranging from alcobev manufacturers, quick-commerce platforms and new-age businesses over alleged violations of regulations governing added flavours and age-related claims, misleading labelling and usage of tags which the food laws of India do not define.
