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Regulatory frameworks all around the globe have been primarily set up to achieve the objective of ensuring food safety and protection of consumer interests. Both these objectives require that regulators analyse the information on various food safety and regulatory aspects throughout the Food Chain, including estimating dietary exposure for carrying out scientific risk assessments. Keeping in mind the huge diversity in the food products being consumed, regions in which they consumed, the population groups involved etc., it becomes virtually impossible to track the information on an individual product basis. Apart from the shear volume of data, the problem gets further compounded by the use of multiple languages, dialects and regional variations. The preparation of reliable data on food requires precise nomenclature and detailed description of foods. Even data of good quality can be a source of error if they are derived from foods that are not clearly defined. Moreover, it is difficult to exchange data on foods, or to understand and compare various parameters such as nutritional status, consumption patterns, risk analysis profiles etc. for different regions, states or individuals, without a coherent description of foods in databases. To objectively analyse the relevant data, regulators have used the categorization approach, where groups of similar products are clubbed togather as one category. This category is used as the basic unit for capturing information and driving decision making in regulatory frameworks.
FOOD SAFETY & STANDARDS ACT, 2006 FRAMEWORK
Section 3 (1) (j) of the Act defines Food as “Food” means any substance, whether processed, partially processed or unprocessed, which is intended for human consumption and includes primary food to the extent defined in clause (zk), genetically modified or engineered food or food containing such ingredients, infant food, packaged drinking water, alcoholic drink, chewing gum, and any substance, including water used into the food during its manufacture, preparation or treatment but does not include any animal feed, live animals unless they are prepared or processed for placing on the market for human consumption, plants, prior to harvesting, drugs and medicinal products, cosmetics, narcotic or psychotropic substances: Subsection (1) of Section 31 of the Act, dealing with Licensing and registration of food business states that No person shall commence or carry on any food business except under a license. Food Authority vide it’s Food Safety and Standards (Licensing and Registration) Regulation, 2011 has provided the various conditions as well as formats for operating the licensing and registration framework for food business
operators. This framework envisages creating a database of food business operators and the products being manufactured by them. As mentioned above, creation of a database on the category basis, rather than product basis, has been observed to be the best solution. Creation of Food Category System has also been mentioned as one of the responsibilities of Food Authority in Clause (h) of the subsection (2) of the Section 16 of the Act, dealing with Duties and functions of Food Authority. It says: “(2) Without prejudice to the provisions of sub-section (1),the Food Authority may by regulations specify – (h) foodlabelling standards including claims on health, nutrition, special dietary uses and food category systems for foods;”
COMMITMENT TOWARDS WTO
Article 2 (Basic Rights and Obligations) under the SPS Agreement states “Members shall ensure that any sanitary or phytosanitary measure is applied only to the extent necessary to protect human, animal or plant life or health, is based on scientific principles and is not maintained without sufficient scientific evidence”. Article 3 (Harmonization) under the same agreement requires “To harmonize sanitary and phytosanitary measures on as wide a basis as possible, Members shall base their sanitary or phytosanitary measures on international standards, guidelines or recommendations, where they exist, except as otherwise provided for in this Agreement, and in particular in paragraph 3.” The international standards referred in Article 3 are further elaborated at S.No 3a of Annex A as “the standards, guidelines and recommendations established by the Codex Alimentarius Commission relating to food additives, veterinary drug and pesticide residues, contaminants, methods of analysis and sampling, and codes and guidelines of hygienic practice.” India being a signatory to WTO, is also required to fulfill these commitments. Codex General Standards for Food Additives (CODEX STAN 192) contains all the provisions related to use of food additives and is within the preview of Codex Committee of Food Additives (CCFA). This standard has developed the Food Categorisation System, and provided the foundations which have been used as a reference by many regulators around the globe.
NEED FOR A FOOD CATEGORISATION SYSTEM.
1. Provides a clarity to all stakeholders including enforcement agencies.
2. Provides predictability, certainty and direction through cataloguing the various food products in categories in a hierarchical manner. 3. Enables easy Navigation by providing information in a clustered and clutter free manner. 4. Provides a direction & space for future regulatory developments.
Apart from the above, FCS will also help in Describing, characterizing, denominating, naming, specifying of products, Comparison of similar products, Aggregation of information on similar products and Recovery of older information. It also enhances the effectiveness of official control of regulators over the entire chain, as it is independent of creation of food product standards and covers the entire basket of products in a particular category. This means that each new product addition in market doesn’t require creation of new entry in FCS. RECOMMENDATION: In compliance to the guiding principles of FSSA, 2006 and in view of India’s commitments towards WTO it is recommended to create a Food Category System, in harmony with the Food Categorisation System adopted in Codex General Standard For Food Additives (GSFA). This categorisation system will be guided by the following principles: PRINCIPLE 1: EXPANDABILITY The FCS shall be so designed and constructed that, each category number can be used as a code, if required for the purpose of licensing. The code shall be expandable to cover reasonable possibilities of new additions of products or categories in future. PRINCIPLE 2: SCIENTIFIC BASIS, SIMPLICITY, CLARITY AND CERTAINTY FCS should be simple to understand, based on sound scientific principles and should be able to provide clarity to both the regulator as well as other stakeholders. PRINCIPLE 3: SYSTEM USABLE FOR BOTH NATIONAL AND INTERNATIONAL REGULATORY FRAMEWORK PURPOSES FCS shall be so designed that it is in conformity with recent developments in the areas of food classification and categorisation for the purpose of food regulations. This should serve the dual purposes both at the national and international levels. It should simplify data reporting, worksheet construction, and other regulatory needs such as food additive regulation development, dietary exposure assessments etc. FCS shall cover all foods as marketed, whether the standards have been defined or not, thus making the system relevant in a food consumption and dietary exposure assessment context. This will also help India to defend it’s positions in international platforms, by scientifically capturing and analyzing the data and seamlessly integrating/ comparing with developments in International frameworks, such as Codex.
to cover those products which can’t be placed in categories 1-16 and a Category 99 has been created to deal with Substances added to food. Products in Appendices (FSSR) iii. It will be based on 4 level structure i. Indian Standards (FSSR) ii. minerals. An example of the hierarchical nature is illustrated below: . This is a hierarchical orderly decision tree based approach. Level 1: Main Category b. storage and warehousing agents etc. Table 3 – Providing the Category headings Providing descriptions of Category headings Providing Full Category descriptions. These will be supplemented with Category 17. Table 3 will also provide links to: i. STRUCTURE: FCS shall be consisting of the following: a. Include Indian examples (not included in FSSR) 5. Level 4: Sub-sub categories or products. will be required to just fill in the main categories which they are dealing with. a. FCS will be built around the 18 Main Categories to begin with. 6. forming part of a sub category d. Table 4 Current FSSR standards and their respective categories 4.. such as vitamins. Level 2: Sub Categories forming part of the main category c. Out of the above. This categorization system will also help in orderly licensing/ registration of service sector. Table 2 – c. where service providing FBOs. Table 1 – b. 7. including Subcategory and sub-sub category descriptions d. 3.e. which includes category 1-16 of different food kinds. forming part of a sub-sub category. such as retailers. Level 3: Sub-sub Categories. 2. transporters.PRINCIPLES & CHARACTERISTICS OF PROPOSED FOOD CODE 1. additives etc.
1.1.6 Fruit-based spreads (e.1. chutney) excluding products of food categoryetc.1 Frozen fruit Level 4 04.1.1 Untreated fresh fruit SUB SUB – CATEGORY Level 3 04. oil.0 Fruits and vegetables & their products SUB – CATEGORY Level 2 04.2.2 Surface-treated fresh fruit 04.1.1.4 Canned or bottled (pasteurized) fruit 04.g.2. or brine 04.3 Peeled or cut fresh fruit 04.1.1.2.2 Processed fruit SUB SUB – CATEGORY 04.2.1.1.5 Jams.2 Dried fruit 04.2.etc .Example CATEGORY Number Linked to FSSR standard CATEGORY Level 1 4. jellies.1.2.1 Fresh fruit 04.1 Fruit 04.1. marmalades 04..1.1.3 Fruit in vinegar.
Freezing. sterilization. Dairy.based.TERMINOLOGY USED AND THEIR EXPLANATIONS: The expression ‘xxx’ in ‘xxx.g. Egbadammithai/halwa will in nut based desert. Food Standards. Food Additives provisions for these categories of food products/categories will be guided by the regulations applicable to Food Safety and Standards (Food product Standards & Food additives) Regulations ‘Sweetmeat’ is a common terminology which is used for all kinds of’mithai’s’or ‘misthan’s’ made from various predominant /characterising ingredients.g. laukihalwa will be a vegetable based desert and soojihalwa will be cereal based desert and khoyabarfee will be a dairy based desert . E. Pasteurized milk / sterilized milk The products listed herein this Food Code may use nutrients and label them as per the Food Safety & Standard (Packaging & Labelling) Regulations or the specific standard as applicable to the product. Vaccumpackaging.based’ wherever used corresponds to the main characterizing ingredient of that product. The mode of processing where not specifically captured in this document means that the product achieved through different manufacturing processing techniques remains similar (like Boiling. Pasteurization etc. Cereal.) e.based etc.
x.1.x Sub-category of X (Level 2) X.x Sub-category to X. Illustration: X.x. No.1. Main category (parent category) (Level 1) X.x (Level 4) (Note: X. 8) for listing FOOD CATEGORIES) SCOPE: The Food Category System (FCS) includes both “Standardised Foods” as well as “Proprietary Foods being such foods which have not been standardised under FSS Act/Regulations”. Sec (f) as well as Form-B of Schedule 2 at S. The food product categories provide generic food products along with generic food descriptors.CHECK-LIST FOR FOOD CATEGORIZATION AND DESCRIPTION SYSTEM: ONLY FOR THE PURPOSES OF LICENSE / REGISTERATION OF FBO [As required under Food Safety & Standards Act 2006. STRUCTURE The Food Category System (FCS) consists of large number of food items aggregated into broader food categories/groups in a hierarchical structure of parent-child relationships.x.g. x represent the numbers e.x Sub-Category to X.1) . 1.x.x (Level 3) X. Food Safety & Standards (Licensing /Registration) Regulation (Form-A of Schedule2.
AND / OR For NEW applicants (or for new establishment) or FBO seeking extension of existing license to include more food Approvals needed . The entire food category system is code-based system. Club. The term ‘food category descriptor’ should be understood as a collection of terms describing the relevant characteristics of food / food category. Step-wise approach to ‘Food Category System’ for purpose of food licensing/registration Step-1: Check one box: □ Food Service establishment (a) □ Food Manufacturing/Importer (for License) (a): Includes Catering. Transporter / Handler etc. Proprietary food) See Table 1-to-3 Food Category Codes for foods whether standardised or not under FSS Regulations. Wholesaler. Does not cover Food Category No. Step-2: Select most appropriate box Applies to: Existing Food License holders* or for those seeking Renewal /conversion. □ □ Food (non-standardised i. Food vending establishments. Canteen. Retailer. Hotel/restaurants.The ‘Food Category System’ (or ‘Food Categorisation’) may be seen as a system of different food products / food groups in a hierarchical structure.e. Warehouse. Distributor. 99 (* under FSS Act including license issued under Acts/Orders of Second Schedule of FSS Act) Food (standardised) See Table-4 for Food Category Code for all foods standardised under FSS Regulations.
□ 1 time applicant (FBO) for ‘substances added to food st Application for NOC / license may be submitted . New License / NOC (on case-basis) (b) The term “Novel food” means a food that does not have a history of human consumption or is an ingredient in itself or source from which it is derived does not have a history of human consumption as a food ingredient or as a food. 99 (under FSS Act including license issued under Acts/Orders of Second Schedule of FSS Act) (b) st □ □ □ □ □ Novel food 1 time (pre-market) 1 time (pre-market) New license as per Form-A / Form-B of Schedule 2 of FSS (Licensing / Registration) Regulation st Genetically Modified Foods All Foods whether Standardised or Non-standardised (Proprietary food) covered by Food Categories other than category no. Ayush. nanomaterial).e. 13 Foods (Non-standardised i. metabolism or level of undesirable substances (e. BIS. Proprietary food) covered by Food Category No. AND / OR For ‘Substances added to food (not intended to be consumed directly as food)’ covered by Food Category No. Nutraceuticals.g. Does not cover Food Category No. It includes food and food ingredients which have been produced by a new technology not currently in use or being used for the first time. shall be recognized as such.categories. 99 Action □ Sub-categories licensed/registered by Govt. where the process gives rise to significant changes in the composition or structure of the food or food ingredient which affect the nutritional value. Ministry of Industries (Chemicals) etc. license /approval by D&C Act/Rules. 99 and its sub-categories Licenses/Registration by Government of India (including States/UTs) considered as ‘deemed licenses’ for the purpose of FSS Act/regulations e. 13 Foods (standardised) covered by Food Category No. Proprietary Infant Food / Proprietary Infant Milk Substitute etc. Foods for Special Dietary / medical use. Health / Dietary supplements.e.g. 13 i. of India for categories of ‘substances added to food (not consumed directly as food’ in Food category No.
based on the manufacturing capability food business operator will ensure in line with conditions of license applicable under the FSS (Licensing / Registration) Regulations. iii. ii. of India bodies or FSSAI Step-3: Select the most appropriate food product or food-categoryfrom Appendix-1 of this document. 99 and its sub-categories to Govt. i. v. The ‘food manufacturer’ need to review and apply for the most appropriate food product or category . Packaging & Labelling regulations Contaminants. Toxins and residues regulations Licensing & Registration regulations Prohibition and restriction to sale regulations All other specific regulations applicable to product / food categories .(not consumed directly as food’ in Food category No. iv. Step-4: The FBO will need to provide undertaking that all the relevant provisions of the Food Safety & Standards Act / Regulations viz.starting upwards from Level-4 to Level-1 ensuring that the manufacturing capability will exist with FBO in line with conditions of license applicable under the FSS (Licensing / Registration) Regulations. The ‘food service establishment’ may consider application for the food category / categories at Level 1 (i. Main Category).e.
excluding dairy products Ready-to-eat savouries Prepared Foods/dishes including Composite foods Products not covered into category 1-16 Substances added to food which are ‘not for direct consumption as food’ . excluding bakery wares of food category 07. including sorbet Fruits and vegetables (including mushrooms and fungi. fresh pulses and legumes. roots and tubers. from roots and tubers.2) and pith or soft core of palm tree. sauces. including honey Salts. legumes (fresh pulses and legumes are covered in category 4. pulses. and fat emulsions Edible ices. spices. and aloe vera). crustaceans. salads and protein products Foodstuffs intended for particular nutritional uses Beverages. including molluscs. and nuts and seeds Confectionery Cereals and cereal products. soups. derived from cereal grains. and echinoderms Eggs and egg products Sweeteners.0 Bakery products Meat and meat products.TABLE 1: MAIN INDIAN FOOD CATEGORIES 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 99 Dairy products and analogues Fats and oils. including poultry and game Fish and fish products. seaweeds.
6.1 01..126.96.36.199 01.2.flavoured and/or fermented (e. whipping and whipped creams. and fat emulsions Fats and oils essentially free from water Butter oil.1 01.6 01.1 .3 01. etc.4. meat.1. anhydrous milk fat.1 01.1 01.2 1.2 2 188.8.131.52.2. vegetables.4 01.TABLE 2: INDIAN FOOD CATEGORY CODES AND NAMES Indian Food Category Number Level 1 Level 2 Level 3 1 1.6. drinking yoghurt.1 01.1 02.3 01.6.1 01.2 1. and reduced fat creams (plain) Clotted cream (plain) Cream analogues Milk powder and cream powder and powder analogues (plain) Milk powder and cream powder (plain) Powder analogues Cheese and analogues Unripened cheese Ripened cheese Ripened cheese includes rind Rind of ripened cheese Cheese powder (for reconstitution.184.108.40.206.2 01.8.2 01.2 01.4 1.6 1. whey-based drinks) Fermented and renneted milk products (plain). excluding whey cheeses Fats and oils.6.g. heat-treated after fermentation Renneted milk (plain) Condensed /Evaporated milk and analogues (plain) Condensed/Evaporated milk (plain) Beverage whiteners Cream (plain) and the like Pasteurized cream (plain) Sterilized and UHT creams.1. e.1.2 01.2 01.1 Category Name and Descriptor Level 4 Dairy products and analogues Milk and dairy-based drinks Milk (Plain) and buttermilk Milk (plain) Buttermilk Dairy-based drinks .4.1.2 (dairy-based drinks) Fermented milks (plain) Fermented milks (plain) not heat-treated after fermentation Fermented milks (plain).1 01.5.2.6.1.6. Cheese analogues Whey protein cheese Dairy Based Desserts and Raita Whey and whey products.1 01. eggnog.1. chocolate milk.2 1.2. for cheese sauces) Whey cheese Processed cheese Plain processed cheese Flavoured processed cheese.g.2.6. excluding food category 01.6. excluding whey cheeses Liquid whey and whey products.2 01.6.4 01.5 01.6.8 01. excluding whey cheeses Dried whey and whey products.3 01.7 1.1 01. ghee 01.1 01.3.3 01.1 01.2 01.8.4.4.. cocoa. including containing fruit.2 1.6.
0). .1.5 04.1.1.2.2.11 04.1.6 04.2.2.3 04. fresh pulses and legumes. roots and tubers.1.1. and aloe vera).9 04. roots and tubers.2 04.2. dairy fat spreads and blended spreads.2 Vegetable oils and fats Lard. cut or shredded fresh vegetables.2. including sorbet Fruits and vegetables (including mushrooms and fungi. seaweeds and nuts and seeds Dried vegetables (including mushrooms and fungi. and nuts and seeds Fruit Fresh fruit Untreated fresh fruit Surface-treated fresh fruit Peeled or cut fresh fruit Processed fruit Frozen fruit Dried fruit.2 02. roots and tubers.2. and aloe vera).2.2. or brine Canned or bottled (pasteurized) fruit Jams.1.1. roots and tubers.2 04.2. fresh pulses and legumes.1. fresh pulses and legumes. seaweeds and nuts and seeds Untreated fresh vegetables. marmalades Fruit-based spreads (e. fresh pulses and legumes.g. and aloe vera). and aloe vera).3 04.2. Margarine Fat emulsions mainly of type oil-in-water.3 2. (including mushrooms and fungi.2.1 04. and aloevera). jellies. roots and tubers.220.127.116.11. seaweeds. incl.1.1.2 04.2.4 3 4 4.2. and other animal fats Fat emulsions mainly of type water-in-oil Butter Fat spreads.1.1. fresh pulses and legumes. and nuts and seeds Fresh vegetables.. fruit-flavoured water-based desserts Fermented fruit products Fruit fillings for pastries Cooked fruit Vegetables (including mushrooms and fungi. fresh pulses and legumes.1. seaweeds and nuts and seeds Peeled. purees. chutney) excluding products of food category 04.1. and nuts and seeds Frozen vegetables (including mushrooms and fungi.1 04. seaweeds and nuts and seeds Processed vegetables (including mushrooms and fungi. (including mushrooms and fungi.1.1.2 04.12 4. and aloe vera).2.2. roots and tubers.1 04. fish oil.2 02. fresh pulses and legumes (including soybeans).5 Candied / Glazed / Crystallised fruit Fruit preparations.2.1 04. and aloevera).7 Edible ices.1.1 04. and aloe vera). seaweeds and nuts and seeds Surface-treated fresh vegetables.1 04. tallow. fruit toppings and coconut milk Fruit-based desserts.3 04. including mixed and/or flavoured products based on fat emulsions Fat-based desserts excluding dairy-based dessert products of food category 01. roots and tubers. oil. (including mushrooms and fungi.18.104.22.168. (including mushrooms and fungi.2 2.4 04. roots and tubers.2 04. including Fruit pulp.2.1. seaweeds. Nuts and seeds Fruit in vinegar.1.2.1 02.02.2 04. Fresh pulses and legumes (dry pulsed and legumes included in category 22.214.171.124 04.10 04. roots and tubers.3 2.1.7 04.8 04. seaweeds.
4 04. decoration for fine bakery wares).2 05.3 6. seaweed.. etc. 06.1.4 05. and nut and seed. and aloe vera) and seaweed products.4.4 6 6.1 6.2.2. pulses.2. and 05.2. fresh pulses and legumes. and aloe vera).2. and nut and seed purees and spreads (e. and sweet sauces Cereals and cereal products.04.2 05. 12.2.1. rice pudding.2.1 05.2 06.6 04.1. or flaked grain.3 05.8 5 5. fresh pulses and legumes.2.9. fresh pulses and legumes.1 06. from roots and tubers.5 04.1 05.2. rice vermicelli.9.3 5.g. roots and tubers. oil. other than food categories 05.1.2.2.4 Hard candy Soft candy Nougats and marzipans Chewing gum Toppings (e.2) and pith or soft core of palm tree. roots and tubers. toppings (non-fruit). and aloe vera).1.3 6. breakfast cereals.2.5 5. and seaweeds Vegetable (including mushrooms and fungi. fresh pulses and legumes.3 04.1 05.8.2 05. and nuts and seeds Vegetables (including mushrooms and fungi. incl.7 04.5 Fermented vegetable (including mushrooms and fungi.2. vegetable desserts and sauces.3. derived from cereal grains. 05. fresh pulses and legumes. including rice Flours and starches (including soybean powder) Flours Starches Ready to eat cereals.4.2. roots and tubers.4. including rolled oats Pastas and noodles and like products (e.2. and seaweeds Confectionery Cocoa products and chocolate products including analogue and chocolate substitutes Cocoa mixes (powders) and cocoa mass/cake Cocoa mixes (syrups) Cocoa-based spreads. legumes (fresh pulses and legumes are covered in category 4. roots and tubers.1 and 12. seaweed.. excluding fermented soybean products of food categories 06.6. or soybean sauce Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.9.g.1 06. fresh pulses and legumes. 12. excluding bakery wares of food category 07. and aloe vera).2.8. broken. and aloe vera).pulps and preparations (e. candied vegetables) other than food category 04.2. roots and tubers. and aloe vera)..5 fresh pulses and legumes.2. peanut butter) Vegetable (including mushrooms and fungi.3 5.1.g.7.2 06. tapioca pudding) .2. and seaweeds in vinegar. soybean pastas and noodles) Fresh pastas and noodles and like products Dried pastas and noodles and like products Pre-cooked pastas and noodles and like products Cereals/pulses and starch based desserts (e..2 126.96.36.199 Whole. fillings Cocoa and chocolate products Chocolate substitute and their products Confectionery including hard and soft candy. roots and tubers.4 06. seaweeds.g. and aloe vera).3 Cooked or fried vegetables (including mushrooms and fungi. rice paper.g.2. nougats. brine.
poultry. cracker and pies (e.g.2.1.g.8.2 07. and game Fresh meat.2. poultry.1 08.1.6 6.2.2 08.3 07.2. poultry. pancakes.8. poultry and game.g. natto. poultry.3.5 06. doughnuts.7 6.8.2 8.1 08. Cookies) Meat and meat products. comminute Processed meat.1 and 06. fruit-filled or custard types) Other fine bakery products (e.3 06.2 07.8.1.2 Cereals..1 06.8 06.3 08. and game products Cured (including salted) non-heat treated processed comminuted meat.1 06. and game products in whole pieces or cuts Cured (including salted) and dried non-heat treated processed meat.8.8. and game products in whole pieces or cuts Heat-treated processed meat.1.1 08.2 08.g.2 06.8.1. including poultry and game Fresh meat. whole pieces or cuts Fresh meat.8. biscuit.g.1.4.. salty. poultry.3 08.1.1 07. and game products in whole pieces or cuts Frozen processed meat.8. bagels.8. poultry. scones.8. poultry and game products in whole pieces or cuts Processed comminuted meat.1..4.3 06.1.8 7 7. and game products Cured (including salted) and dried non-heat treated processed .1 08. poultry.1 07. Pulses Batters/ Mixes Pre-cooked or processed cereal/grain/legume products Soybean products (excluding soybean-based seasonings and condiments of food category 12.2.4. poultry and game.4 07. poultry.2 Dehydrated soybean curd (kori tofu) Fermented soybeans (e. cakes.3.6 06.2.4.2 06. Biscuits.188.8.131.52. tempe) Fermented soybean curd Other soybean protein products Bakery products Bread and ordinary bakery products and their mixes Breads and rolls Other ordinary bakery products (e.8.2 07.1 08.8. poultry.3 8 8. and game products in whole pieces or cuts Non-heat treated processed meat. sweet rolls. including bread stuffing and bread crumbs Steamed breads and buns Mixes for bread and ordinary bakery wares Fine bakery wares (sweet.7 06.1 08.1..6.2.4 06. poultry.2. other than food categories 06. savoury) and mixes Cakes. muffins) Mixes for fine bakery wares (e.5 7.2.2 08.1 07. and game products in whole pieces or cuts Cured (including salted) non-heat treated processed meat. pita) Bread-type products. and game products Non-heat treated processed comminuted meat. cookies.9) Soybean-based beverages Soybean-based beverage film Soybean curd (tofu) Semi-dehydrated soybean curd Thick gravy-stewed semi-dehydrated soybean curd Deep fried semi-dehydrated soybean curd Semi-dehydrated soybean curd..3 8. and game products in whole pieces or cuts Fermented non-heat treated processed meat.
2.3.2 10.4. including molluscs.4 11.1.1. including treacle and .3 10.2 10.1.2 09. and echinoderms Frozen battered fish. dried glucose syrup. fructose Powdered sugar.3.08.1 .3 10. fermented. poultry. and echinoderms Eggs and egg products Fresh eggs Egg products Liquid egg products Frozen egg products Dried and/or heat coagulated egg products Preserved eggs.2 09.1. crustaceans.5 11. including molluscs.4 9 9. including molluscs. including molluscs.3. including molluscs.4.1 11.2.4 09. and echinoderms Frozen minced and creamed fish products. including canned or fermented fish and fish products.2.3 9. and echinoderms Cooked and/or fried fish and fish products.1 09..3.1. dried. powdered dextrose Soft white sugar.3.3 09. poultry. soft brown sugar. crustaceans.1 09.1.4 11 11.2. and echinoderms Processed fish and fish products. crustaceans. and echinoderms Fried fish and fish products.3. and echinoderms Frozen fish. crustaceans. crustaceans. glucose syrup. crustaceans. and echinoderms Semi-preserved fish and fish products. and echinoderms.4 10 10. fish paste. and echinoderms Fresh fish Fresh molluscs.2.3 8. fish fillets. and fish products.2 09.3 08. excluding products of food categories 09. and canned eggs Egg-based desserts (e. including molluscs. crustaceans.1.1. including molluscs. and echinoderms Fresh fish and fish products. including molluscs. crustaceans.1 09. crustaceans. crustaceans.2. crustaceans.2.2 08. crustaceans. poultry. custard) Sweeteners.1 10.2 11.g. including alkaline. and game products Heat-treated processed comminuted meat.09.2. dextrose monohydrate.3. sausage casings) Fish and fish products.4. salted..2. fish fillets and fish products. dextrose anhydrous.1.1.g.2.3 Fully preserved. poultry. raw cane sugar Dried glucose syrup used to manufacture sugar confectionery Glucose syrup used to manufacture sugar confectionery Lactose Plantation or mill white sugar Brown sugar excluding products of food category 11. also (partially) inverted. including molluscs.2 11.3 09.1 11.2 9.2.1 10. and game products Fermented non-heat treated processed comminuted meat. and echinoderms Cooked fish and fish products Cooked molluscs. and echinoderms Smoked. and/or salted fish and fish products.1.1 09. and game products Edible casings (e.2 11. including molluscs. including honey Refined and raw sugars White sugar.3 comminuted meat. and game products Frozen processed comminuted meat.5 9. including molluscs.1 11. crustaceans.3 11.3 Sugar solutions and syrups.
11.4 11.5 11.6 12 12.1 12.1.1 12.1.2 12.2 12.2.1 12.2.2 12.3 12.4 12.5 12.5.1 12.5.2 12.6 12.6.1 12.6.2 12.6.3 12.6.4 12.7
12.8 12.9 12.9.1 12.9.2 184.108.40.206 220.127.116.11 18.104.22.168 12.10 13 13.1 13.1.1 13.1.2 13.1.3 13.2 13.3 13.4 13.5 13.6 14 14.1 14.1.1 22.214.171.124
molasses, excluding products of food category 11.1.3 Other sugars and syrups (e.g., xylose, maple syrup, sugar toppings) Honey Table-top sweeteners, including those containing high-intensity sweeteners Salts, spices, soups, sauces, salads and protein products Salt and salt substitutes Salt Salt substitutes Herbs, spices, seasonings, and condiments (e.g., seasoning for instant noodles) Herbs and spices Seasonings and condiments Vinegars Mustards Soups and broths Ready-to-eat soups and broths, including canned, bottled, and frozen Mixes for soups and broths Sauces and like products Emulsified sauces (e.g., mayonnaise, salad dressing) Non-emulsified sauces (e.g., ketchup, cheese sauce, cream sauce, brown gravy) Mixes for sauces and gravies Clear sauces (e.g., fish sauce) Salads (e.g., macaroni salad, potato salad) and sandwich spreads excluding cocoa-and nut-based spreads of food categories 04.2.2.5 and 05.1.3 Yeast and like products Soybean-based seasonings and condiments Fermented soybean paste (e.g., miso) Soybean sauce Fermented soybean sauce Non-fermented soybean sauce Other soybean sauces Protein products other than from soybeans Foodstuffs intended for particular nutritional uses Infant formula, follow-up formula, and formula for special medical purposes for infants Infant formula Follow-up formula Formulae for special medical purposes for infants Complementary foods for infants Foods intended for special medical purposes (excluding products of food category 13.1) Formulae for slimming purposes and weight reduction Dietetic Foods excluding products of food categories 13.1, 13.4 and 13.6 Health supplements Beverages, excluding dairy products Non-alcoholic ("soft") beverages Waters Natural mineral waters and source waters
126.96.36.199 14.1.2 188.8.131.52 184.108.40.206 220.127.116.11 18.104.22.168 14.1.3 22.214.171.124 126.96.36.199 188.8.131.52 184.108.40.206 14.1.4
220.127.116.11 18.104.22.168 22.214.171.124 14.1.5 14.2 14.2.1 14.2.2 14.2.3 126.96.36.199 188.8.131.52 184.108.40.206 14.2.4 14.2.5 14.2.6 14.2.7 15 15.1 15.2 15.3 16 17 99 99.1 99.2 99.3 99.4 99.5 99.6 99.7
Table waters and soda waters Fruit and vegetable juices Fruit juice Vegetable juice Concentrates for fruit juice Concentrates for vegetable juice Fruit and vegetable nectars Fruit nectar Vegetable nectar Concentrates for fruit nectar Concentrates for vegetable nectar Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks, water based drinks (nonflavoured) Carbonated water-based flavoured drinks and carbonated water based non- flavoured drink Non-carbonated water-based flavoured drinks, including punches and ades Concentrates (liquid or solid) for water-based flavoured drinks Coffee, coffee substitutes, tea, herbal infusions, and other cereal and grain beverages, excluding cocoa Alcoholic beverages, including alcohol-free and low-alcoholic counterparts Beer and malt beverages Cider and perry Grape wines Still grape wine Sparkling and semi-sparkling grape wines Fortified grape wine, grape liquor wine, and sweet grape wine Wines (other than grape) Mead Distilled spirituous beverages containing more than 15% alcohol Aromatized alcoholic beverages (e.g., beer, wine and spirituous coolertype beverages, low-alcoholic refreshers) Ready-to-eat savouries Snacks and Savouries - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) Processed nuts, including coated nuts and nut mixtures (with e.g., dried fruit) Snacks - fish based Prepared Foods/dishes including Composite foods Products not covered into category 1-16 Substances added to food which are ‘not for direct consumption as food’ Food Additives Enzymes and their preparations Flavouring and their preparations Processing Aids Nutrients and their preparations Microorganisms and Microbial Preparations Functional Ingredients
sweeteners other functional ingredients etc.1 01.1. either by spontaneous souring by the action of lactic acidforming or aroma-forming bacteria (traditional buttermilk). These may contain fruit. Milk (plain): Fluid milk obtained from milking animals (e. probiotic.g.1).2 1. Includes sour milk products (kephir. Plain Lassi.). This category also includes traditional Indian dairy products. drinking yoghurt. Sweetened Lassi by mixing with sugar or non-nutritive sweetener plain. standardized milk. category 05. Dry (powdered) Buttermilk Dairy-based drinks . cocoa. standardized milk. part-skim. drinking Chocolate prepared with milk.1. prebiotic. sweetened. spices. sheep etc) which is intended for either direct consumption or further processing.1. recombined milk. goat. unless permitted by relevant standards.1. sheep etc). lactic acid bacteria drinks. Buttermilk is also produced by fermentation of fluid skim milk.1 01. Includes skim. hot chocolate. flavoured.e. chocolate/ non chocolate malt drinks.. excluding food category 01.1 01. Dairy analogues are products in which milk fat has been partially or wholly replaced by vegetable fats or oils. nut. low-fat and whole milk/full-cream milk.. double toned. probiotic and other functional ingredients etc. kewra milk). Includes reconstituted plain milk that contains only dairy ingredients.flavoured and/or fermented (e. or maybe salted. a “plain” product is one that is not flavoured. excluding mixes for cocoa (cocoa-sugar mixtures. In this category. kumis etc. flavoured (like rose milk.e. mixed milk. acidified milk/cream drinks. vegetables or their non-dairy ingredients.2 01. mixed milk. low-fat and whole milk/full-cream milk. buffalo.). acidophilus milk. salted. all types of Chhachh and Lassi (liquid obtained by whipping curd from the lactic acid fermentation of milk i..g. cow. herbs. and may contain fruit..g. Buttermilk: Buttermilk is the nearly milkfat-free fluid remaining from the butter-making/cheese -making/ curd/yoghurt (i. or by inoculation of heated milk with pure bacterial cultures (cultured buttermilk). by the process of churning/separating fermented or non-fermented milk and cream). milk-shakes/ -slushes etc. Fermented and Renneted milk products (plain). nut. cow. prebiotic. probiotic drinks. Buttermilk may be heat-treated and may also be spiced. Proprietary Food)’ under FSS Act/Regulations’ Indian Food Category Number Level 1 Level 2 Level 3 1 Category Name and Descriptor Level 4 Dairy products and analogues: Includes all types of dairy products that are derived from the milk of any milking animal (e. toned.1. Dairy based cereal drinks like oat-milk drinks. buffalo. etc.TABLE 3: INDIAN FOOD CODE: FOOD CATEGORIES NAMES AND DESCRIPTORS The ‘Indian Food Category Descriptions’ includes both ‘Standardized and‘Non-standardized Foods (i. strawberry-flavoured yoghurt drink.1. yoghurt drinks/ protein rich food (dairy based).g. chocolate milk. goat. part-skim.1. These may be available in powder/concentrate (liquid or solid) form for reconstitution e. spiced.1.e. Examples include: Flavoured milk. Milk and dairy-based drinks Milk (Plain) and buttermilk: Includes plain fluid products only. nor is mixed with other non-dairy ingredients.2 (dairy-based drinks): Includes all plain products based on skim. eggnog. Dairy based drinks. 1. wheybased drinks): Includes all ready-to-drink flavoured and aromatized and/ or fermented dairy-based fluid beverages and their mixes. nor contains fruit. Badaam Milk.2 .
1.1 depending on whether it is heat-treated after fermentation or not. as well as every cream intended for whipping or being whipped.” Sterilized and UHT creams.1 01.1. Includes products based on skim.2.4. which has undergone a higher heat-treatment than pasteurization. for use in beverages such as coffee and tea. Cream (plain) and the like: Cream is a fluid dairy product. Includes partially dehydrated milk. including fluid fermented milk. and khoya (cow or buffalo milk concentrated by boiling).7 Fermented milks (plain) not heat-treated after fermentation: Includes fluid and non-fluid plain products.1. half-cream.1.7 (desserts). Also includes the same type of products in powdered form.2 01. Fermented milks (plain): Includes all plain products. Includes sour .3.7. tea whiteners.3 01. Plain yoghurt (frozen or ambient). blends of evaporated skimmed milk and vegetable fat and blends of sweetened condensed skimmed milk and vegetable fat.1 01. Flavoured cream products are found in 01. viscous cream formed from the action of milk coagulating enzymes.1 01. Condensed /Evaporated milk and analogues (plain): Includes plain and sweetened types of condensed milk.2. which does not contain flavours or colours.4. relatively high in fat content in comparison to milk. evaporated milk.4 01. Ultra-heat treated (UHT) or ultra-pasteurized cream is subjected to the appropriate heat treatment (UHT or ultra-pasteurization) in a continuous flow process and aseptically packaged. Includes curdled milk.2. Clotted cream (plain): Thickened. Sterilized cream is subjected to appropriate heat-treatment in the container in which it is presented to the consumer. Flavoured renneted milk products are found in category 01. condensed milk analogues.2 1.4. part-skim. yoghurt and their products including chakka. Pasteurized cream (plain): Cream subjected to pasteurization by appropriate heat treatment or made from pasteurized milk. Malai and “half-and-half (50% cream and 50% milk product).3. evaporated milk.2. acidified milk and cultured milkProducts (acidophilus milk. coagulated milk produced by the action of milk coagulating enzymes.1. and blends of sweetened condensed skimmed milk and vegetable fat. and whipped cream-type dairy toppings and fillings. semi-fluid and semi-solid cream and cream analogue products. Raita like products are covered in 1.g.4 (cream analogues). Includes Dairy whitener. Creams or toppings with partial or total replacement of milkfat by other fats are included in sub-category 01. except that they have been heat-treated (e. Condensed/Evaporated milk (plain): Condensed milk is obtained by partial removal of water from milk to which sugar may have been added. acidified milk) which are not plain are covered in 1. whipped pasteurized cream. and reduced fat creams (plain): Includes every dairy cream. blends of evaporated skimmed milk and vegetable fat.1. Flavoured products are included in 01.2 1. Fermented milks (plain). low-fat and whole milk. Includes whipping cream.2. Includes milk cream. sweetened condensed milk. heat-treated after fermentation: Products similar to that in 01. whipping and whipped creams. and their analogues (including beverage whiteners).01. For evaporated milk. heavy cream / double cream. Beverage whiteners: Concentrated milk or cream with added ingredients like sugar or their substitute consisting of a vegetable fat-water emulsion in water with milk protein and lactose or vegetable proteins. Includes non-dairy creamers also like coffee whiteners. such as Dahi/Curd. regardless of fat content.7.3 recombined milk .2.2 (beverages) and 01. Also includes pasteurized creams with a reduced fat content.1.2 (beverages) and 01.4. the water removal may be accomplished by heating.2. may be found in one of the sub-categories of 01.2 01. Cream may also be packaged under pressure (whipped cream). Includes all plain fluid.1 01.. sterilized or pasteurized) after fermentation. Renneted milk (plain): Plain.
.5. but is held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterize the specific cheese.01.sugar .2). Gouda).6. firm (e.6. where cream is a qualifier for a high fat content. Examples include cottage cheese (a soft. 16.2 01. Unripened cheese: Unripened cheese. however. shredded. The rind of the cheese is the exterior portion of the cheese mass that initially has the same composition as the interior portion of the cheese.g.1).2). including rind.colour . Rind of ripened cheese: Refers to the rind only of the cheese. or extra-hard. Includes products based on skim.6. hard (e.1 01.6 01. Cheese and analogues: Cheese and cheese analogues are products that have water and fat included within a coagulated milk-protein structure.flavour and other ingredients as permitted for biscuits .g. cheese-flavoured snacks (15.1 for variety cheese. e.4 for processed . part-skim. biscuit-creamscontaining fat/edible Oil. Includes the whole unripened cheese and unripened cheese rind (for those unripened cheeses with a “skin” such as mozzarella).6. including fresh cheese.. hard grating cheese. but which may dry after brining and ripening. such as cottage cheese and cream cheese. camembert). Examples include fat filled dry cream mix and fat filled powders (blends of milk and vegetable fat in powdered form).2).5. Excludes ripened cream cheese.4.g. unripened. grated or sliced cheese. the ripening is accomplished primarily by the development of characteristic mould growth throughout the interior and/or on the surface of the cheese. brie. macaroni and cheese.2 1. or any part thereof.g. Edam. Examples of ripened cheese include: blue cheese. cream cheese (rahmfrischkase. and is used in vegetarian versions of. Milk powder and cream powder and powder analogues (plain): Includes plain milk powders. Products such as cheese sauce (12. cheddar).6.. creamed cottage cheese (cottage cheese covered with a creaming mixture).2. Most products are plain.6. soft spreadable cheese) mozzarella and scamorza cheeses and paneer (milk protein coagulated by the addition of citric acid from lemon or lime juice or of lactic acid from whey. Powder analogues: Products based on a fat-water emulsion and dried for use other than as a beverage whitener (01. hamburgers) and other paneer products like paneertikka. havarti.4 1. Includes Casein and Caseinates. Cream analogues: Cream substitute consisting of a vegetable fat-water emulsion in liquid or powdered form for use other than as a beverage whitener (01. low-fat and whole milk.. and Swiss cheese. Includes cheese in brine.6.3.1. 01. and composite/prepared foods containing cheese as an ingredient (e. that is strained into a solid mass. Does not include grated or shredded cheese (01.2.g.2. which is a ripened semi-hard to soft cheese.3.6..2 01. Ripened cheese: Ripened cheese is not ready for consumption soon after manufacture. and without actual rind that has been preserved in brine until presented to the consumer. Ripened cheese may be soft (e. coagulated curd cheese). and their analogues.g.2. white to yellowish in colour with a compact texture. Milk powder and cream powder (plain): Milk products obtained by partial removal of water from milk or cream and produced in a powdered form. such as cut. Cheese powder (for reconstitution. vegetables or meat.3 cream (cream subjected to lactic acid fermentation achieved as described for buttermilk (01.1 01. or combination of the two. cream powders.. is ready for consumption soon after manufacture. Ripened cheese includes rind: Refers to ripened (including mould-ripened) cheese. e. may be flavoured or contain ingredients such as fruit. some.1.2). for cheese sauces): Dehydrated product prepared from a variety or processed cheese.0) are categorized elsewhere. Includes instant whipped cream toppings and sour cream substitutes. For mould-ripened cheese. an uncured.1 01.5 01. Gouda.
milk and butter to prepare a macaroni and cheese casserole). or used as-is as an ingredient (e. flavoured yoghurt (frozen or ambient).4. jellied milk. Whey protein cheese: Product containing the protein extracted from the whey component of milk. doda. and cheese powders analogues. rasmalai. cream or other materials of milk origin. milk-fat. Milk product based pudding /Dessert. seasonings.heat coagulated aided by acids like citric acid. Flavoured processed cheese. other chhanna products ). singori.5 01.. but in which milk fat has been partly or completely replaced by other fats. such as aromas. mishtidohi. Processed cheese: Product with a very long shelf life obtained by melting and emulsifying cheese. lactic acid. including sherbet and sorbet) in that the foods in category 01. etc. Shrikhand. grating.g. pepper jack cheese.6. Includes frozen dairy products/confections and novelties. Example: ricotta cheese. Kheer / Phirni or Pheerni – in semi-solid/drinkable forms.3).3 01..7 cheese). fruit.g. flavoured yoghurt (a milk product obtained by fermentation of milk and milk products to which flavours and ingredients (e. Different from whey protein cheese (01. and other ingredients (e. fruit.6. cheese mixes analogues. Examples include: Neufchatel cheese spread with vegetables. from khoa (cow or buffalo milk concentrated by boiling).. fruit. seasonings and fruit. Other examples include: ice cream /frozen dessert. rasgulla. Cheeses treated by these mechanical processes are included under food category 01. Includes fruit/vegetable yoghurt. cheddar cheese spread with wine. butterscotch pudding and chocolate mousse. Dried frozen dessert/confection. herbs or spices). and dairy-based fillings. or chhanna/paneer/cottage cheese (milk . Also include products like Dried Ice Cream Mix. flavours and colours (e.g. maida (refined wheat flour). vegetables and/or meat.0 (edible ices. Different from whey cheese (01. vegetables and/or meat. milk powder. rabri. etc. requeson. and water in different amounts. Plain processed cheese: Processed cheese product that does not contain added flavours.g. with cooked macaroni.6.7 are dairy-based. Dairy Based Desserts and Raita: Includes ready-to-eat dairy dessert products and dessert mixes.01. nuts) that may or may not be heat-treated after fermentation.1 01. Product is intended either to be reconstituted with milk or water to prepare a sauce. These products are different from those in food category 03. malailaddoo. Includes spray-dried cheese.6. vegetables.4. kalakand.6). basundi. of cheese. Includes cheese analogues. and cheese balls (formed processed cheese coated in nuts. Product may be spreadable or cut into slices and pieces. coffee. gulabjamun.6 1. Whey cheese: A solid or semi-solid product obtained by concentration of whey with or without the addition of milk.6. junket (sweet custard-like dessert made from flavoured milk set with rennet). sugar or intense sweetener. dulce de leche (cooked milk with sugar and added ingredients such as coconut or chocolate). Cheese analogues: Products that look like cheese. Products may contain other added ingredients. Milk-based porridge. peda. seasonings. including containing fruit. while those in 03. The term “processed” does not mean cutting.0 are water-based and contain no dairy ingredients.4 01.6. meat. chhanna-murki. and moulding of the concentrated product.6. Examples include: American cheese. cocoa. Includes the whole cheese and the rind of the cheese. burfee.2 (Ripened cheese).2 01.: Processed cheese product that contains added flavours. shredding. milk ice/kulfi. milkcake. milk protein.6. Includes products manufactured by heating and emulsifying mixtures of cheese. vegetables and/or meat. etc).. These products are principally made by coagulation of whey proteins.6. sweetening agents. . malic acid. Includes traditional milk-based sweets prepared from milk concentrated partially.
Jojoba oil. Taramira oil. and fat emulsions: Includes all fat-based products that are derived from vegetable. Refined olive-pomace oil). Products may be from a single plant source or marketed and used as blended oils that are generally designated as edible. fish oil.1 02. arnica oil. Almond oil. Mint Raita etc. Bakery Shortening. Includes sweet-. Groundnut oil. Butter oil. anhydrous butter oil. whether virgin. acid. This category ‘excludes’ non-edible oils e. nuts or other ingredients or may be spiced. Soybean oil. vegetables. wheat germ oil. ghee: The milk-fat products anhydrous milk-fat. ayurvedic hair oil. Linseed oil. cream. Mahua oil. salted etc. refined or raw. Ghee is a product obtained exclusively from milk. isolates. Lard. Fats and oils essentially free from water: Edible fats and oils are foods composed mainly of triglycerides of fatty acids from vegetable. Whey and whey products.. pressing or expelling). animal or marine sources. Eg.1 02. Palm kernel oil peanut oil.2 2 2. Pineapple Raita. excluding whey cheeses: Includes a variety of whey-based products in liquid and powdered forms. Cotton seed oil.8. Sun flower seed oil. BoondiRaita. Olive oil (Virgin olive oil. Water-melon seed oil. Vegetable oils and fats: ‘Edible fats and oils’ obtained from plant sources. cream or butter by a process that almost completely removes water and non-fat solids. Virgin oils are obtained by mechanical means (e. excluding whey cheeses: Whey powders are prepared by spray. cream.1. with application of heat only so as not to alter the natural composition of the oil. Vanaspati. Safflower seed oil. Flaxseed oil. Phulwara Fat. Fats and oils. skimmed milk or buttermilk with milk coagulating enzymes during the manufacture of cheese. Rapeseed or mustard oil. table or salad oils.g. Cucumber Raita.3 . Rice bran oil.1. Mango Kernel Fat. Til oil.8 01. Kokum fat. Rape-seed oil. Refined olive oil. Interesterified vegetable fat. demineralised whey protein concentrate/isolates. Partially hydrogenated and winterized oils. Cold pressed oils are obtained by mechanical means without application of heat. Examples of this category include: Coconut oil. frying. Also includes solvent extracted vegetable oil/fat not meant for direct human consumption. animal or marine sources. Nigerseed oil. fungal oils.1. Liquid whey and whey products. tallow. it has a specially developed flavour and physical structure. algal oils.g. Refined vegetable oil.2 This category also includes salted and savoury products of fermented/rennetted milks like raita. cooking.and sourwhey. Dhupa Fat.8. herbs. Lard is fat rendered from the fatty tissue of swine. excluding whey cheeses: Whey is the fluid separated from the curd after coagulation of milk. Palmolein. Also includes whey protein concentrates. Virgin oils are suitable for consumption in the natural state. Poppy seed oil. flavoured. Maize (corn) oil.1 01. or their mixtures. Acid whey is obtained after the coagulation of milk.or roller-drying whey or acid whey from which the major portion of the milk-fat has been removed. butter oil and dairy fats are products derived exclusively from milk and/or products obtained from milk by a process that almost completely removes water and non-fat solids. Blended edible vegetable oil. mainly with acids of the type used for the manufacture of fresh cheese. Raita may contain fruits. anhydrous milk fat. Refined Salseed fat. and other animal fats: All animal fats and oils should be derived from animals in good health at the time of slaughter and intended for human consumption. oil for cosmetic purposes etc. casein or similar products. Dried whey and whey products. Palm oil. skimmed milk or buttermilk.1. Edible beef fat is obtained from fresh bovine fatty tissue covering the abdominal cavity and surrounding the kidney 02. sweetened.
2. dairy fat spreads and blended spreads.7. Also includes reduced fatbased products derived from milkfat or from animal or vegetable fats. and their mixtures (e. Secunda beef fat is a product with typical beef fat odour and taste obtained by rendering (60-65°C) and purifying beef fat.7: Includes fat-based counterparts of dairy-based desserts. and anchovies e. Other examples include: tallow and partially defatted beef or pork fatty tissue. including reduced-fat counterparts of butter. sprat. May contain cultures of lactic acid bacteria of harmless nature Fat spreads.1 02..g. whey.g. including sorbet: This category includes water-based frozen desserts.g. products derived from butter (e. cod-liver oil (edible purpose).2. salted. An example is an ice cream-like product made with vegetable fats.” a spreadable butter blend with vegetable oils) blends of butter and margarine. Butter: Butter is a fatty product consisting of a primarily water-in-oil emulsion derived exclusively from milk and/or products obtained from milk.1. and blended spreads (fat spreads blended with higher amounts of milkfat). Fat-based desserts excluding dairy-based dessert products of food category 01. Examples include margarine (a spreadable or fluid water-in-oil emulsion produced mainly from edible fats and oils). Margarine: Includes fat spreads (emulsions principally of the type water and edible fats and oils) e. margarine. Also includes non-dairy fillings for desserts.canned butter. Also includes reduced fat-based products derived from milkfat or from animal or vegetable fats.. recombined.g. fresh.” Prime beef fat (premiere jus or oleo stock) is obtained by low-heat rendering (50-55°C) of killing fat and selected fat trimmings (cutting fat). Rendered pork fat is fat obtained from the tissue and bones of swine. Fish oils are derived from suitable sources such as herring.rancid . sardines.g.2 2..” a spreadable butter blend with vegetable oils) blends of butter and margarine... threequarter fat margarine.g. attached muscles and bones of bovine animals or sheep. Edible ices. This includes natural. Fat spreads.. dairy fat spreads and blended spreads. confections and novelties. and blended spreads (fat spreads blended with higher amounts of milkfat).2. Examples include margarine (a spreadable or fluid water-in-oil emulsion produced mainly from edible fats and oils). Mayonnaise is included in food category 12. undamaged fat tissues. Fat emulsions mainly of type oil-in-water. and minarine (a spreadable water-in-oil emulsion produced principally from water and edible fats and oils that are not solely derived from milk). or three-quarter fat butter-margarine blends). products derived from butter (e. including reduced-fat counterparts of butter. and from other compact. or three-quarter fat butter-margarine blends). which are found in category 01. “butterine. “butterine. Edible tallow (dripping) is produced by the rendering of fatty tissue (excluding trimmings and cutting fat). and their mixtures (e. Margarine: Includes fat spreads (emulsions principally of the type water and edible fats and oils) e. dairy fat spreads (emulsions principally of the type water-in-milkfat).g.g. three-quarter fat margarine. margarine.2 02. such as . Such fresh fat obtained at the time of slaughter is the “killing fat.. three-quarter fat butter. dairy fat spreads (emulsions principally of the type water-in-milkfat). three-quarter fat butter. and minarine (a spreadable water-in-oil emulsion produced principally from water and edible fats and oils that are not solely derived from milk).3 2. Fat emulsions mainly of type water-in-oil: Include all emulsified products excluding fat-based counterparts of dairy products and dairy desserts. The fat portions of these products are derived from sources other than milkfat (e. vegetable fats and oils). Includes ready-to-eat products and their mixes.4 3 and heart..6. including mixed and/or flavoured products based on fat emulsions: Includes fat-based counterparts of dairy-based foods excluding dessert products.
Includes products processed in retort pouches.1. in a fruit salad. Also includes mixtures of these called trail mixes Fruit in vinegar. Pecan.1.1 04. Examples include frozen fruit salad and frozen strawberries. Untreated fresh fruit: Raw fruit presented fresh from harvest. Macademia nut. Cashewnut.1. .1. Almond. Dry Fruits and Nuts. sugar coated fruit). However. Dried fruit. and nuts and seeds). dates.categories for fresh and processed products. Frozen desserts containing primarily dairy ingredients are included in food category 01.1. Frozen fruit: Fruit that may or may not be blanched prior to freezing. and sugar to thicken.e. Chhuharas. roots and tubers.2.4 04.3 04. and longans/litchi. or brine: Includes pickled products such as pickled plums..1.7 (i.2. Includes dried fruit leathers (fruit rolls) prepared by drying fruit purees. mango pickles. The product may be frozen in a juice or sugar syrup. Fruit/vegetable cereal flakes. Dehydrated fruit. Jelly is a clear spreadable product prepared similarly to jam. Raisins. and to which pectin and fruit pieces may be added. and nuts and seeds: This major category is divided into two categories: 04. Marmalade is a thick spreadable fruit slurry prepared from whole fruit. cutting and surface treating fresh fruit. Examples include: orange marmalade.2.1) and processed (04.2) products. jellies. Mangosteens. oil. Sultanas. These are not the candied fruit products of category 04. Surface-treated fresh fruit: The surfaces of certain fresh fruit are coated with glazes or waxes or are treated with other food additives that act as protective coatings and/or help to preserve the freshness and quality of the fruit.2.1. dried shredded or flaked coconut.1 04. Ice golas. Jams. fresh fruit that is coated or cut or peeled for presentation to the consumer may contain additives.2 04.1(Fruit) and 04. seaweeds. raisins. Dessert jelly. Examples include dried apple slices.1. seaweeds.1. Peeled or cut fresh fruit: Fresh fruit that is cut or peeled and presented to the consumer. copra (dried coconut whole /cut). Includes dietetic counterparts made with non-nutritive high-intensity sweeteners.1. Examples include: canned fruit salad. gulkand and applesauce in jars.2. Pistachio Nuts. Grated desiccated coconut. . lime pickles.1. and aloe vera).7. marmalades: Jams. Examples include apples.g. fruit pulp or puree. and flavoured ice. and pickled watermelon rind. Groundnut Kernels. pickled gooseberries. Processed fruit: Includes all forms of processing other than peeling..4 4.3 (7) cured fruit Canned or bottled (pasteurized) fruit: Fully preserved product in which fresh fruit is cleaned and placed in cans or jars with natural juice or sugar syrup (including artificially sweetened syrup) and heat-sterilized or pasteurized.1. spreadable products prepared by boiling whole fruit or pieces of fruit. Brazil nut etc. Also includes products under standard 3. Each of these categories is further divided into sub. Pickled (cured or preserved) fruit products are sometimes referred to as candied fruit. fresh pulses and legumes. Pine nut. to which pectin and fruit pieces and fruit peel pieces may be added. roots and tubers.2. Fruit Bar/Toffee.1.1. Chuski. Hazelnut. with or without fruit juice or concentrated fruit juice. Prunes.1 04.1. Includes fresh shredded or flaked coconut.1. fresh pulses and legumes. Fruits and vegetables (including mushrooms and fungi. Fresh fruit: Fresh fruit is generally free of additives. and aloe vera). Dates.3 04.2 04.1 04.2 04. Fruit: Includes all fresh (04. fruit pulp or puree (usually citrus).4.5 fruit sorbet.2 (Vegetables (including mushrooms and fungi. Nuts and seeds: Fruit from which water is removed to prevent microbial growth. preserves and conserves are thick. e. strawberry jam. grape jelly. Macadamia. except that it is has a smoother consistency and does not contain fruit pieces. oranges. dried.1. Figs. and boiled with sugar to thicken.
boiled. fruit and vegetables chutneys and their mixes (dry or paste form). coconut cream and their powders may also be produced in concentrated or skim (or “light”) forms. and/or with additional water.4. fructose syrup) are included in category 11.1. but has a smoother. where most filterable fibers and residues are excluded.g.2.6 04. incl. Candied/crystalised and glazed fruit/vegetables/rhizome/fruit peels etc. baked. etc.1.2. Examples include: fermented plums. or fruitcontaining frozen dairy desserts (category 01. These fillings usually include whole fruit or fruit pieces.1. candied citrus peel. coconut cream and their powders are treated by heat pasteurization. Coconut milk. for presentation to the consumer.2. fruit cheese. Examples of traditional foods in this sub-category are: tamarind concentrate (clean extract of tamarind fruit with not less than 65% total soluble solids). Palmyra. sterilization or ultrahigh temperature (UHT) processes. Examples include: baked apples.g. and peach dumplings (baked peaches with a sweet .2. Murabba. Non-fruit toppings are included in category 05.2.8).7 04.g. Fermented fruit products: Type of pickled product produced by preservation in salt by lactic acid fermentation. Examples include: cherry pie filling and raisin filling for oatmeal cookies. including Fruit pulp.2.2. candied fruit (dried glazed fruit immersed in a sugar solution and dried so that the fruit is covered by a candy-like sugar shell). blueberry syrup) is a more liquid form of fruit sauce that may be used as a topping e.2. such as apple butter and lemon curd. Includes all type of fillings excluding purees (category04. with or without added preservatives. frutgrod.8 04. chutney) and their mixes excluding products of food category 04.1. fruit compote.1. Fruit fillings for pastries: Includes the ready-to-eat products and mixes. purees. and crystallized fruit is prepared (dried glazed fruit rolled in icing or granulated sugar and dried). finer texture..1. milk solids. Table 10 Of FSSR Candied / Glazed / Crystallised fruit: Includes glazed fruits (fruit treated with a sugar solution and dried). prune puree) is produced in the same way. maple syrup.. tamarind powder (tamarind paste mixed with tapioca starch).12 Fruit-based spreads (e. pineapple sauce or strawberry sauce) is made from boiled fruit pulp with or without added sweeteners and may contain fruit pieces. fruit bar/fruit toffee.11 04. Examples include: cocktail (maraschino) cherries.2. flavours and preservatives. Fruit toppings.g. used in holiday fruitcakes). This category does not include fine bakery wares containing fruit (categories 07. pineapple.1 and 07.2.1. rote gruze.g. Fruit-based desserts. It is aslurry of lightly steamed and strained fresh fruit. disintegrated macerated or comminuted fresh endosperm (kernel) of coconut palm and expelled.7). whole. tamarind toffee (mixture of tamarind pulp. Fruit sauce may be used as toppings for fine bakery wares and ice cream sundaes. Fruit sauce (e. and fruit bars (a mixture of fruit (mango. nata de coco.5: Includes all other fruit-based spreads. but is not limited to this use.. Also includes condiment-type fruit products such as mango chutney and raisin chutney. or fried. Fruit puree (e.1.2). Fruit preparations. and mostarda di frutta. flavours. fruit-flavoured water-based desserts: Includes the ready-to-eat products and mixes.10 04. Cured fruits. dried into a sheet). Cooked fruit: Fruit that is steamed. and may be used as fillings for pastries.g. with or without coconut water.04.and chocolate based toppings) and sugar syrups (e.g. Coconut milk and coconut cream are products prepared using a significant amount of separated. Amla/Mango Pickles etc.0). sugar. Includes fruit-flavoured gelatin. fruit toppings and coconut milk: Fruit pulp is not usually intended for direct consumption.4 (sugar. Instant fruit and vegetable chutney (mixed) dry from Appendix 2. antioxidants. candied citrons (e. or guava) pulp mixed with sugar. fried apple rings. stabilizers and preservatives). Fruit Preserves.. for pancakes.. Fruit syrup (e. with or without a coating.. mango puree. Coconut milk. fruit-flavoured edible ices (category 03.9 04..2.1.
fresh pulses and legumes. rhizomes. roots and tubers. roots and tubers.2.g. fresh pulses and legumes (including soybeans).1. pickled onions. seaweeds. corms. and quick frozen whole processed tomatoes. (including mushrooms and fungi. cucumbers. water. quick-frozen French-fried potatoes. pickled cucumber. fresh vegetables that are coated or cut or peeled for presentation to the consumer may contain additives. cut or shredded fresh vegetables.2. Processed vegetables (including mushrooms and fungi.1 04.2) products. .1) and processed (04.2. roots and tubers. Examples include: canned chestnuts. bulbs. Green Peas Untreated fresh vegetables.g.. and aloe vera). such as tomato powder and beet powder.2.2. Fermented soybean products are classified in 06. 12.2 04. roots and tubers. oil or sauce). Table olives. fresh pulses and legumes. E. mushrooms in oil. roots and tubers.2.g. and placed in cans or jars in liquid (e.1 04. seaweeds and nuts and seeds: The surfaces of certain fresh vegetables are coated with glazes or waxes or are treated with other food additives that act as protective coatings and/or help to preserve the freshness and quality of the vegetable. crowns.2.7. cutting and surface treating fresh vegetables. (including mushrooms and fungi. and seaweeds: Fully preserved product in which fresh vegetables are cleaned.8. However. and nuts and seeds: Includes all fresh (04.. quick frozen peas. and aloe vera). Fresh pulses and legumes (dry pulsed and legumes included in category 6..3 04.9. (including mushrooms and fungi.2. Vegetables (including mushrooms and fungi.2. fresh pulses and legumes. blanched.7. singhadekaatta.3. Vegetables (including mushrooms and fungi.2 04.4.2. in the preparation of hash brown potatoes). brine. seaweeds. and heat-sterilized or pasteurized. seaweeds. seaweeds and nuts and seeds: Fresh vegetables. e. and aloevera). 12. Dried vegetables (including mushrooms and fungi.0). Frozen vegetables (including mushrooms and fungi. and aloe vera). These includes fresh/ green pulses like Green Chana.6. Examples include: avocados. roots and tubers. seaweeds and nuts and seeds: Fresh vegetables are generally free of additives. and aloe vera).2. and seaweeds in vinegar. fresh pulses and legumes. and aloevera). Fermented vegetables. dehydrated carrots / peas / cabbage / mushroom / spinach leaf / stevia leaf etc. or soybean sauce: Products prepared by treating raw vegetables with salt solution excluding fermented soybean products.4 dough covering).1. roots and tubers. 06. asparagus packed in glass jars. fresh pulses and legumes. This category includes chicory plant and roots and products thereof Fresh vegetables.8.3 04. that are presented to the consumer to be cooked at home (e. Examples include: quickfrozen corn. oil.9.1. Includes vegetable powders that are obtained from drying the juice. seaweeds and nuts and seeds: Fresh vegetables are usually blanched and frozen.2.g. canned peas.1 and 12. kuttukaatta. and aloe vera). Peeled. fresh pulses and legumes. olives. Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi.9. and aloe vera).2. and aloe vera).2.1. are classified in 04. seaweeds and nuts and seeds: Raw vegetables presented fresh from harvest. Surface-treated fresh vegetables. fresh pulses and legumes. roots and tubers. roots and tubers. green peppers and pistachio nuts. and nuts and seeds: Includes all forms of processing other than peeling. include pickled cabbage.2. (including mushrooms and fungi.2 04. and nuts and seeds: Products in which the natural water content has been reduced below that critical for growth for microorganisms without affecting the important nutrients. roots and tubers.2.2. The product may or may not be intended for rehydration prior to consumption. fresh pulses and legumes.2.2 04. which are a type of pickled product. Examples include: dried potato flakes. peeled raw potatoes. brine.2. canned baby corn. and aloe vera).1 04.
soybean sauce-pickled vegetables . and nut and seed. coconut based sweets like coconut barfee. miso). pectin.2.g.2.2. 06.. roots and tubers.2. Vegetable (including mushrooms and fungi. peanut butter (a spreadable paste made from roasted and ground peanuts by the addition of peanut oil). LaukiHalwa. Excludes fermented soybean products that are found in food categories 06.2. tragacanth.2. mushrooms in oil. vinegarpickled vegetables. tomato sauce. and are usually used as components of other foods (e. pickled ginger. Examples include: achar.. sweet coffee bean paste (filling). The slurries may be filtered prior to packaging. and canned tomatoes (pieces. ready to eat curries like paneermakhani.04.2.7 (fermented soybean curd).1. However.carrageenan.9. marinated artichoke hearts.1 (fermented soybean sauce). seaweed. and aloe vera) and seaweed products.g.2. fresh pulses and legumes.8. canned tomato paste/ puree (low acid).pulps and preparations (e. kimchi (fermented Chinese cabbage and vegetable preparation). with or without curry. Sweets (Vegetable based):GajarHalwa/Gajrela/Carrot halwa.7. palakpaneer. Lemon Pickles. alootamatar. Examples include: red pepper paste.6 04.. with or without a coating. guar. onion.2. 12. and vegetables boiled down in soy sauce (tsukudani). tomato paste.6 (fermented soybeans (e. 12. Vegetable (including mushrooms and fungi. fried okra.2. usually in the presence of salt. This category also includes gond (edible vegetable gums like Arabic.6). baked. 12. and aloe vera). and seaweeds: Vegetables that are steamed. pre-fried potatoes. roots and tubers.g. horseradish pulp. sweet red bean paste (an). spices and seasonings are added. peppers.. fresh pulses and legumes.5 04.g.9. which may have been previously heat-treated (e. seaweed. Examples include: tomato puree. and pumpkin butter. piccalilli. olives. kadhaipaneer. for presentation to the consumer. aloe extract. 12. Cooked or fried vegetables (including mushrooms and fungi. crystallized ginger. and bean-based vegetable dessert ). fresh pulses and legumes.2. Traditional Oriental fermented vegetable products are prepared by air-drying vegetables and exposing them to ambient temperatures so as to allow the microorganisms to flourish. other nut butters (e. mixed vegetable. baigankabharta.2. etc.1 (fermented soybean paste e. and aloe vera).8. salsa (e. steamed). peanut butter): Vegetable purees are finely dispersed slurries prepared from the concentration of vegetables. and aloe vera). formed by the action of lactic acid bacteria.g. roots and tubers. Examples include: simmered beans. if consumed as food. the vegetables are then sealed in an anaerobic environment and salt (to generate lactic acid). xanthan. roots and tubers.. pastes and pulps have a higher amount of solids.2. pickled onions. sauces). pickled cabbage/carrot/ cauliflower. excluding fermented soybean products of food categories 06. chopped tomato. Examples include: potato pulp. Frozen Curried vegetables /Ready to eat vegetables. and chilli pickles.3: Fermented vegetables are a type of pickled product.8. cooked or fried.9. and 12. wedges or whole). vegetable desserts and sauces. .5). natto and tempe)).2. tomato pulp. Fermented vegetable (including mushrooms and fungi.2.9. Purees contain lower amounts of solids than pastes (found in category 04.9. If they are used as food additives inmanufacture of foods and not consumed directly then covered in category 99) made from plant exudes consumed as a food or for food preparations. kaju based sweets. and nut and seed purees and spreads (e. cashew butter). and sauerkraut (fermented cabbage).g.8 canned and/or cooked/baked beans. canned mushrooms.5: Vegetable pastes and pulps are prepared as described for vegetable purees (category 04..g.3 (other soybean sauce). Asian African karaya. fresh pulses and legumes. pickled garlic.6.1 and 12.. dal makhani. fermented vegetable products.9. etc.2.7 04..8. 06. candied vegetables) other than food category 04.2.2. pickled cucumber. boiled. spices and herbs). brine-pickled vegetables.g. vegetable gravies.
2.1).g. Examples include: bonbons. powder. and decorations and icings (05. chocolate liquor. fillings: Products in which cocoa is mixed with other ingredients (usually fat-based) to prepare a spreadable paste that is used as a spread for bread or as a filling for fine bakery wares. for confectionery that uses chocolate that meets the standard and may contain other ingredients. chewing gum (05. milk chocolate.4. The cocoa press cake is disintegrated and ground to cocoa powder. wafer. cocoa dust (fines). press cake.1. milk solids and sugar). The enzyme prevents the syrup from thickening or setting by solubilizing and dextrinizing cocoa starch. Cocoa dust is the fraction of the cocoa bean produced as a product during winnowing and degerming. Most cocoa products have their origin in the cocoa nib. Cocoa mixes (powders) and cocoa mass/cake: Includes a variety of products that are used in the manufacture of other chocolate products or in the preparation of cocoa-based beverages. . Cocoa mixes (syrups): Products that may be produced by adding a bacterial amylase to cocoa liquor.. Depending on the desired finished chocolate product. This category is for chocolate. for ice cream sundaes). Cocoa and chocolate products: Chocolate is produced from cocoa nibs. chocolate pie filling.. Finished cocoa beverages and chocolate milk are included in category 01.4. Cocoa-sugar mixtures contain only cocoa powder and sugar. Cocoa-based spreads.2. which has been roasted. and optional ingredients (e. Cocoa mass is obtained from the mechanical disintegration of the nib..2).g. excluding flour confectionery and pastry products of categories 07. Examples include: drinking chocolate powder. cereal-. Examples include: cocoa butter. This category includes only the chocolate portion of any confectionery within the scope of food category 05. badam).2). nuts).2). chocolate with added edible ingredients and composite chocolate. and dry mixes for sugar-cocoa confectionery.1.1 05. cream chocolate. white chocolate.g.. chocolate-covered caramel. or foods produced solely with any combination of foods conforming to these sub-categories. vanillin) may be added.and chocolate based products. Includes products such as chocolate syrup used to prepare chocolate milk or hot chocolate.1. cocoa butter confectionery (composed of cocoa butter. cocoa-sugar mixture.. for baking). filled chocolate (chocolate with a texturally distinct center and external coating. Cocoa powder is produced by reducing the fat content of cocoa mass or liquor by pressing (including expeller pressing) and molding into a cocoa press cake. and most finished chocolate products are included in category 05. and nut-chocolate based spreads for bread (Nutella-type product). Chocolate syrup differs from fudge sauce (e. aroma or flavouring substances. press cake.1 05. nibs.3 05. or liquor with or without addition of sugar.g. This category does not include yoghurt-. and honey-covered nuts (category 15. the cocoa nib or mass may be treated by an alkalinization process that mellows the flavour. cashew. which is obtained from cocoa beans that have been cleaned and freed from the shells.2 05.1. cocoa butter. Chocolate powder for beverages is made from cocoa liquor or cocoa powder and sugar to which flavouring (e. enrobing chocolate. raisins. sweet chocolate. mass. Cocoa products and chocolate products including analogue and chocolate substitutes: This category is divided to reflect the variety of standardized and non-standardized cocoa.g. chocolate covered in a sugar-based “shell” or with coloured decorations. breakfast cocoa. disintegrated and milled.1.1. bitter chocolate.2.5 5.1 and 07.3).4). fillings for bonbons and chocolates.2. Cocoa liquor is a homogeneous flowing paste produced from the cocoa nib. for example chocolate-covered nuts and fruit (e. cocoa mixes (powders for preparing the hot beverage). dried. chocolate chips (e. which is found in category 05. other confectionery products that may or may not contain cocoa (05. incl. mass.4 Confectionery: Includes all cocoa and chocolate products (05.
These sweet sauces are different than the syrups (e.1.5. toppings (non-fruit).1. puffed rice chikki. compound chocolate coatings substitute. Certain cereal bars. Chocolate sauce is included in 05.1. 05. cereal nut bars Chewing gum: Product made from natural or synthetic gum base containing flavours. Fruit-based toppings are included in 04.4 and 05. colour and flavour).. nut. as well as mixes for these products. These types of products may be used as fillings for chocolate products within the scope of food categories 05. decoration for fine bakery wares). and flavoured syrups for fine bakery wares and ices) included in category 11. jelly beans. derived from cereal grains. chewy products such as caramels (containing sugar syrup. nougats. other than food categories 05. These chocolate-like products may contain additional optional ingredients and may include filled confectionery.4 and 05. toffees and chocolate flavoured caramels). pectin.2. pies and bread and flour confectionery. Pan Masala. Cereals and cereal products.2.1) and various processed forms of cereal and cereal-based products.1). fats. and products that may or may not contain cocoa. Hard candy: Products made from water and sugar (simple syrup).g. or may be used as a filling for chocolate products within the scope of food categories 05.g. legumes (fresh pulses and legumes are covered in category 4. Soft candy: Products include soft.3 5.. These types of products may be used as fillings for chocolate products within the scope of food categories 05. caramel. hulled.g. flavoured. Includes: pastilles and lozenges (rolled.5. ice candy. and sweet sauces: Includes ready-to-eat icings and frostings for cakes. Examples include: compound chocolate substitute. and 05. sugar and cocoa and their dietetic counterparts.4 and 05. or may be used as a filling for chocolate products within the scope of food categories 05.3).2) and pith or soft core of palm tree. jelly-based candies (e.1.2. Includes bubble gum and breath-freshener gum products. their dietetic counterparts.g.1 Chocolate substitute and their products: Includes chocolate-like products that may or may not be cocoa-based.2. from roots and tubers.0: Includes unprocessed (06.4 and 05.1.8. aroma compounds. or flaked grain. soft candy (05. pulses. such as carob chips. husked.5 5.3. Marzipan consists of almond paste and sugar and their dietetic counterparts that may be shaped and coloured for direct consumption. MeethiSaunf (coated. flavoured and coloured compound chocolate substitute.5. and other additives.cereal bars may fall in this category also. Includes hard candy (05.2). broken.g. This category includes only the chocolate substitute portion of any confectionery within the scope of food category 05. Mukhwas. made from gelatin..1. shaped and filled sweetened candy). raisins). and chocolate substitute covered nuts and fruit (e. that may be consumed as is.1.4.3 5. products that may or may not contain cocoa and milk (e.05.2.1.2. sweeteners (nutritive or nonnutritive). colour and flavour that may or may not have a filling. etc.4 6 6.2.1. thread candy.5.1. Gajak. . chews.g. Marshmallows.2. maple. on ice cream.1. but have similar organoleptic properties as chocolate. Whole. Cereal bars.1 05. Nougats and marzipans: Nougats consist of roasted ground nuts. e. cookies.2 05. coloured etc) similar mouth fresheners.and chocolate-based coatings for baked goods. Confectionery including hard and soft candy..2 05.. This also includes micro-confectionery/ micro-sweets products like Jujubes. jellied fruit paste covered in sugar. Sweet sauces and toppings include butterscotch sauce for use.4: Includes all types of products that primarily contain sugar and their dietetic counterparts and may or may not contain cocoa.1. Examples: Groundnut Chikki.. excluding bakery wares of food category 07. Also includes sugar.2. including rice: Includes unprocessed/minimally processed whole. Toppings (e. and nougats and marzipans (05. colour and flavour) and their dietetic counterparts. and cocoa-based products that are excluded from the scope of Standard for Chocolate and Chocolate Products.
2 6. boiled. cooked.e. pearl barley (jau). instantized flour. or may be the starch component of prepared meals (e. multi-grain (e. and flour mixes (physical mixtures of flours from different cereal or grain sources. The polymer consists of linked anhydro-alpha-D-glucose units. boiled. instant. wheat. noodle and similar products. granola-type breakfast cereals. groats and /or their mixes of cereals of cereals. rice vermicelli. instant and quick cooking oats. paushtikatta/ Maida/ Besan. and peas) and tubers (e. and “skins” or crusts for spring rolls. beans.1 06. cooked. pearled. javi. heated and dried prior to sale to the consumer. and shuomai.3 flaked. kheel/marunda. soybeans. pounded. oatmeal. meals. Includes flour pastes for bread and flour confectionery. not heated. sliced.4. durum wheat flour. with the understanding that there would be few. steamed. einkorn. Examples include: Atta . oats. macaroni. Pastas and noodles and like products (e.6 (mixes for ordinary bakery wares) and 07.2. breakfast cereals made from soy or bran.. popped) like murmura/muri..6. enriched flour. farina.cereals. roots. pearl barley (barley powder).3 6. millets. and regular breakfast cereal products. normally not consumed as such. legumes and grains. kibbled. meslin. cooked. pulses. buckwheat. jowar. Ready to eat cereals. corn. germ of cereals. corn flakes. in baked goods). Includes all kinds of flours. bajra.. not heated. self-rising flour. muesli.4. rye.g.4 06. notably seeds (e. These products are intended to be consumed soon after preparation.g. that are pre-gelatinized. canned spaghetti and meatballs entrée). rye. tubers.. sorghum.2. pulses. Choker yuktjaukachuran. soybean pastas and noodles): This food category was revised. corn flour.e. bran.. rice. and rice noodles. Flours: Flour is produced from the milling of grain. bulgarwheat. cassava) and pith or soft core of palm tree. corn (maize).2 06. macaroni or noodles. konjac flour and maida (refined wheat flour) and sago flour. rice. dried peas /legumes. farina.4. potato). basmati and other varieties like selarice.e. noodles and pasta. rice or others ). cereals. polished.1 06.2.3 (mixes for fine bakery wares). canary seeds. pulses except standardised products Starches: Starch is a glucose polymer occurring in granular form in certain plant species. wheat or rice or other cereals (puffed. split . emmer. and extruded-type breakfast cereals made from grain flour or powder.g. rice (including enriched. sonamasuri). suji. which are different from mixes for bakery goods (dry mixes containing flour and other ingredients. Examples include: wheat. chilled gnocchi to be heated prior to consumption). rice paper.. steamed. pastries.g. breakfast cereals. which are covered under category 4. corn meal. instant. wontons. hops (for beer manufacture). granola bar. Flours and starches (including soybean powder): The basic milled products of cereal grains. pounded. Examples include dried forms of: spaghetti.Triticale varieties are also included here Excludes fresh legumes like peas etc. . Also includes instant noodles( wheat.g. Pre-cooked pastas and noodles and like products: Products that are treated (i. flour for bread.g.2 06. cornflakes. categories 07. pith or softy core of palm tree or legumes sold as such or used as ingredients (e. Dried pastas and noodles and like products: Products that are untreated (i. pre-gelatinized or frozen). tapioca. durum and camut are also in this category .2. boiled...1. Includes all pasta. heated. including rolled oats: Includes all ready-to-eat/ready to cook. chivda. Examples include: unboiled noodles. pre-gelatinized or frozen) and are dehydrated. pulses.. parboiled. pre-gelatinized or frozen) and are not dehydrated.g. popcorn. These products may be sold directly to the consumer (e. besan. barley. Native starch is separated by processes that are specific for each raw material. parwmal. wheat and corn) breakfast cereals. steamed.g. pre-cooked. Fresh pastas and noodles and like products: Products that are untreated (i. rice vermicelli. if any additives needed in dried pastas and noodles. heat-and-serve frozen dinner entrees containing spaghetti. bean vermicelli. legumes . Spelt. cereals and tubers (e.
4. besan-chikki. This excludes products under food category 06. Semi-dehydrated soybean curd typically contains 62% water. Soybean products (excluding soybean-based seasonings and condiments of food category 12. malpua.5. or soybean isolate.2 06. or used to prepare other soybean products. Cereals.8. flaked or ground cereal or grain that when combined with other ingredients (e. boondiladdoo. Soybean-based beverages may be consumed as is. khandvi etc. tapioca pudding): Dessert products containing cereal. vada. Soybean-based beverage film: Film formed on the surface of boiling soybean-based beverage that is dried. pongal mix. Including processed cereals.8. sugar. flavoured soy milk/ flavoured soy milk beverage. upma. Also includes soybean products. which is then made into a curd with a coagulant.5 (dehydrated soybean curd (kori tofu)). In a number of countries this category includes products referred to as soybean milk/ soymilk. etc Pre-cooked or processed cereal/grain/legume products: Fermented/ Non fermentedproducts prepared from cereals and/or pulse.8 06.6. soan-papdi.8.9): Includes dried. pureed. 06.3 06. mysorepak.g. Barley malt. including rice) that is intended to include only whole. fats.) and usually sold as liquid batters or their dry mix. and soybean curd products.8. a steamed yeast-fermented wheat flour dough dessert. 06. modak etc. and 06. Cereals/pulses and starch based desserts (e.8. gujiya.8.8. malt. cereal based desserts. idli or vada or dosa mixes. Roasted malt. and a starchy pudding based dessert. upma. and dessert-type cereals and/or pulse products are in 06. Soybean curd (tofu): Soybean curd is prepared from dried soybeans that are soaked in water.g. It may be deep-fried or softened in water prior to use in soups or poached food.3 (soybean curd (tofu)).1 (Whole. starch or grain as the main ingredient.5). soft. Soybean curds may be of a variety of textures (e. ghevar. Examples include idli or vada or dosa batters. egg-less custard powder.4 (semi-dehydrated soybean curd). soybean concentrate. mihidana. jalebi. rice pudding. milk solids.2 (soybean-based beverage film). Crisp snacks made from cereals and/or pulses are categorized in 15. or prepared from soybean flour. Soybean-based beverages: Products prepared from dried soybeans that are soaked in water.1. Also includes cereal.8. other such pre-cooked products. Also known as fuzhu or yuba. dhokla. firm). or as a mix containing a coagulant that can be reconstituted by the consumer for preparation of home-made soft tofu. and has a chewy texture Thick gravy-stewed semi-dehydrated soybean curd: Partially dehydrated soybean curd that is cooked (stewed) with a thick sauce (e. fried or fermented soybean products. patisa.or starch based fillings for desserts which may be fermented or non. idli. but so that it is not completely dried (see food category 06.6 6. or flaked grain. tapioca pudding. and so regains its . such as soybean-based beverage powder.1 06.fermented. broken. such as poha.. cooked. cereal-/malt-based food/beverage and/or pulse and enriched cereals and/or pulse products. sattu.g. Pulses Batters/ Mixes: Products containing whole.8. Semi-dehydrated soybean curd: Soybean curd that has been pressed while being moulded into blocks so that some moisture has been removed. rice flour dumplings. Cereal /Grain pellets or fried pellets used for making fried/popped products and others.. spices.5 6. semolina pudding. which is sold as is. feeni. egg. miso sauce).. and strained to produce soybean-based beverage. pureed.4 06. suji/moongki dal halwa. The partially dehydrated soybean curd typically absorbs the sauce. and placed in a mould. seasonings etc. boiled and strained. motichoorladdoo.. emarti.7 6.. semi-firm. couscous are also included here. unprocessed cereals and grains. balusahi. kadha-prasad.1 Also includes stuffed pasta.8. for reconstitution. Examples include: rice pudding. malted grains are included here. husked.g. such as those in food categories 06.
or cooked (e. Other soybean protein products: Other products from soybeans like extruded. defatted soy flour concentrate and their products. nan. soy flour. Products may be made with or without filling. stewed in sauce) after frying Semi-dehydrated soybean curd.3 07.3 06. It may be consumed as such.2: Partially dehydrated soybean curd prepared other than by stewing in thick (e. Twisted rolls of various shapes e. twisted bread). Bread and ordinary bakery products and their mixes: Includes all types of bakery products and bread-derived products but does not include products mentioned in 7.2 07. pav). textured. Soy keema. Hawaijar (Manipur). parantha.8. and isolated soybean protein/Soy protein concentrates or isolates or hydrolysates. Soy Nuggets.06. Indian breads (like kulcha. bao). 7.1 07. It includes products such as Kinema (Darjeeling hills and Sikkim).g. natto. bread-rolls.1. pumper nickel bread.4.8. roti. pita): Includes all other ordinary bakery wares. It does not refer to the British “Biscuit”. It may also be deep-fried or simmered in sauce. bread.8. including bread stuffing and bread crumbs: Includes bread-based products such as croutons. Berry crisp. hamburger rolls. challa bread. salted. raisin bread. braided bread. soda bread.2.8. Peruyyan (Arunachal Pradesh). Turangbai (Meghalaya). whole beans have a distinctive aroma and taste.2.2. It may be reconstituted with water or sauce for consumption. multigrain bread. toasted bread (rusks). milk rolls. spiced or savoury bakery products – filled/encrusted or otherwise.8.. which is a included in category 07. bagel.4 original texture. Bread-type products. and biscuits. ginger toast. pizza-base/pizza-bread Other ordinary bakery products (e. garlic bread. biscuit/cookies/crackers. and dehydrating.2 06.8.1. leavened with baking powder or baking soda.4.7 06. The term “biscuit” in this category refers to a small cake of shortened bread. Example . brown bread..g. Includes grilled products and mashed products that may be combined with other ingredients (e.1. prepared doughs for bread/bread-type products/ordinary-bakery products included their frozen counterparts Steamed breads and buns: Oriental-style leavened wheat or rice products that are cooked in a steamer.8 7 7. speciality breads. sweet. baozi. with or without turmeric.g..g. andAakhuni (Nagaland) and other like Natto . or grey-green. Soy Bari. It is a soft.4. Bakery products – includes categories for bread. tempe): The product is prepared from soybeans that have been steamed and fermented with certain fungi or bacteria (starter).5 06. other than food categories 06.8. rice-yellow. Breads and rolls: Includes all types of breads.1. focaccia bread.8. bakery products and bread-derived products other than mentioned in category no. concentrated. wheat rolls.g.g. Soy Chap. Deep fried semi-dehydrated soybean curd: Partially dehydrated soybean curd that is deep-fried. Bekang (Mizoram). Soybean fibre products etc.1 and 06.Mantou. Dehydrated soybean curd (kori tofu): Soybean curd from which all moisture has been removed through the process of freezing. aging. The soft. bagels. concentrated soy flour. miso) sauce or by deep-frying.. such as cornbread. or is used directly in prepared dishes. malt bread. pita bread. Fermented soybeans (e. pavs. Examples include: white/brown/multigrain bread. chapatti. full fat soy flour. flavoured. to make a patty or a loaf). natural emulsifiers or other ingredients) -whether enriched/fortified or otherwise. flavoured product. baguette (e.4. low fat soy flour. This also includes products like Dal analogue like extruded soy dal (which is an extruded product made from defatted soy and cereal flours. dumplings . Fermented soybean curd: The product is prepared by forming soybean curd into a loaf during the fermentation process. solvent extracted soy flour. and Tempe.g.6 06..1 07. either in red. and other bakery products whether plain.
2 and steamed bun with vegetables. in certain circumstances. flour confectionery mix. meat. cookies.g. comminuted: Untreated raw comminuted or mechanically deboned meat. for ham) and 12. rusk-cake mix. Examples include: Bread mixes. cookies. cream filled cakes. soda crackers. and pork chops. biscuit. milk. cream cracker. additives are necessary. muffins): Includes products that may be eaten as a dessert/breakfast/snack etc. fish. doughnuts.. Fresh meat. eggs) are added to prepare dough for fine baked goods. poultry and game. meringue pies.2. poultry and game.. In the FCS.. French bread mix. salted/spicy cracker. western cakes.2.1 08. poultry and game carcasses and cuts. milk. flour confectionery. whole pieces or cuts: Untreated raw meat.1 08.sugar & other ingredients permitted for use in biscuits) which mayalso be used in decorated cakes (e. fresh beef cuts (e. steaks). waffles.” It should be noted that the coatings marketed per se are included in food categories 04. marking or branding the product. Cakes. moist cake (type of starchy dessert ).. and are indicated in the FCS with a notation for “stamping. sponge cake. tuti-frooti pound cake ). cheesecake. cookie/ biscuit mix. apple pie). butter.g. cookies. ciabatta mix. such as glazes and spice rubs. fresh beef blood. pie mix. sugar cookies. Examples include: beef. fruit-filled cereal bars.2. Examples include: cake mix.short dough.g. Bakalava. butter. and barbecued chicken).2 07. loganiza (fresh. may be applied to meat products prior to marketing to the consumer (e. Examples include: pancakes. heart. For example.1. in pieces and cuts or comminuted fresh (08. hard dough and cream sandwich biscuits.2 (spice rubs). fresh tripe. pancake mix. wafer-biscuit.cup cakes and pound cakes such as butter cake. Fresh meat. muffins. oil. coco pops.3.g.2. eggs) are added to prepare a dough for baked goods from food categories 07. birthday cakes). trifles. panettone mix. uncured sausage).. poultry. colours are used for certification stamps on the surfaces of fresh cuts of meat. wafers or cones for ice cream. jam or other fillings.g. custard pies. and game: Fresh products are usually free of additives.. Mixes for fine bakery wares (e. sweet cracker. oatmeal cookies. Pastry.1. rye crisps. e. wafer.. tarts. fresh breakfast sausages.2.g. cakes.g. this is indicated with a notation for “use as a glaze or coating (surface treatment). among others. anpan). poultry.g. communion wafers.3). beef organs (e. Mixes for fine bakery wares (e. pancakes. oil. fruit-filled or custard types): The term “sweet cracker” or “sweet biscuit” used in this category refers to a cookie-like product. mechanically deboned. sweet rolls. tin bread mix. salty. kidney).. fresh meatballs. moon cakes.07. hog and pork carcasses. Examples include: fresh beef (hamburger) patties.g.5 7. Fine bakery wares (sweet. Examples include: Bar cakes.g. boerewors. Meat and meat products.g. cakes. fruit crumble..” Additionally.1. Fresh meat. etc. coatings. waffle mix. cracker and pies (e.8 (fruitbased glazes. muffins mix. and any other flavoured Cakes with or without fruits and nuts.cream biscuit (made with cream and /or cream analogue -containing fat or oil.g. baked food confections.2 and 08. poultry and game. glazed ham. including poultry and game: This category includes all types of meat. cracker mixes. However.1 07. Other fine bakery products (e. scones. Cookies): Mixes containing the dry ingredients to which wet ingredients (e. fresh whole chickens and chicken parts. filled sweet buns (e. water. Biscuits. pound cake (e.. matzohs. ground and formed poultry pieces . gehakt (chopped meat). and game products.. pancakes) are found in category 07.g. savoury) and mixes: Includes sub-categories for ready-to-eat products as well as their mixes for preparing fine baked goods within this category.3 8 8. Biscuits .1. water.1) and processed (08. Mixes for bread and ordinary bakery wares: Includes all the mixes containing the dry ingredients to which wet ingredients (e.1. fruit filled pies (e.2 07.g.
Examples include: dried salt pork.8. Curing may also be achieved by addition of additives.3.3 08. and meat pieces boiled in soy sauce (tsukudani).. pickling) that preserve and extend the shelf life of comminuted and mechanically deboned meat products. Frozen processed meat. side bacon. pepperoni. pump-cured).3.1 08. salting.2 08.2. Dry cured (dry pickled) products are prepared by rubbing salt directly on the meat surface. Non-heat treated processed meat. and game products: This category describes several treatment methods (e. and fresh sausages (e. poultry. and soy sauce-pickled meat (shoyu-zuke).2. drying. poultry. poultry. and different types of Oriental pickled products: misopickled meat (miso-zuke). Examples include: potted beef and pickled (fermented) pig’s feet.1. dehydrated meat. pickling) that preserve and extend the shelf life of meats. and game products: Includes various treatments for non-heat treated products (08. Pump cured products are prepared by injecting brine into the meat. cured. salchichon. Examples include: frozen whole chickens.3. cooked ham.3. Also includes smoked products.1. Cured (including salted) and dried non-heat treated processed meat. salting. cured sausage).1. koji-pickled meat (koji-zuke).2). drying.3. and pork).2.1 08.1. Processed meat.3 08.2.2. marinated beef. beef. Drying is achieved either in hot air or in vacuum.1 08. Examples include: chorizos (spicy pork sausages). Cured (including salted) and dried non-heat treated processed comminuted meat. and game products: Salted products are treated with sodium chloride. Examples include: bacon (cured. Processed comminuted meat. poultry. dry-cured. and dried and cooked).1. heat-treated (including sterilized) and canned meat cuts.2.2 (with or without reading or coating). poultry and game products in whole pieces or cuts: Includes raw and cooked meat cuts that have been frozen.2. poultry.3 8.g. Curing may also be achieved by addition of additives. Fermented non-heat treated processed meat..1. corned beef. and game products in whole pieces or cuts: Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. curing. and frozen beef steaks. and game products in whole pieces or cuts: Salted products are treated with sodium chloride. Examples include: cured. tocino (fresh. cooked pork shoulder.g.2). Drying is achieved either in hot air or in vacuum. curing. or they may only be dried. Heat-treated processed meat.g..1. and game products in whole pieces or cuts: Includes various treatments for non-heat treated meat cuts (08. and then dried. poultry. salami-type products. Dry cured (dry pickled) products are prepared by rubbing salt directly on the meat surface.1) and heat-treated meat cuts (08. Wet pickle cured products are prepared by submerging the meat in a brine solution. frozen chicken parts.1. Cured (including salted) non-heat treated processed meat. poultry. poultry.3. Iberian ham.2 08. canned chicken meat. and game products in whole pieces or cuts: Includes cooked (including cured and cooked. and prosciutto-type ham.3. Non-heat treated processed comminuted meat.2 08. stuffed loin.2. or they may only be dried. and smoked sausage. and game products: The comminuted or mechanically deboned products may be cured or salted as described for category 08. poultry. Examples include: .1) and heat-treated products (08. Smoked products are also included here. poultry. immersion-cured.1 08. Pump cured products are prepared by injecting brine into the meat. and then dried. and game products in whole pieces or cuts: The meat cuts may be cured or salted as described for category 08. Cured (including salted) non-heat treated processed comminuted meat.1. Wet pickle cured products are prepared by submerging the meat in a brine solution. and game products in whole pieces or cuts: This category describes several treatment methods (e. Italian.
crustaceans (e.3. luncheon meats their products and premixes..2– 09. This category includes aquatic vertebrates (fish and aquatic mammals (e. including molluscs.4). canned corned beef. or food-grade synthetic material or from natural sources (e.08. and echinoderms: This broad category is divided into categories for fresh fish (09. fish subjected to freezing or quick-freezing at sea and on land for further processing. Examples include: frozen hamburger patties.3. hake. and echinoderms: Fresh.” Fresh fish and fish products. fish fillets and fish products. trout..3.2 09. minced fish.1 09. prior to marketing to the consumer (e. salmon. breakfast sausages. Processed fish and fish products.1 09.. crab.g. and salted products.2 08. clams.g. clams. and sobrasada. this is indicated with a notation for “use as a glaze or coating (surface treatment). Edible casings (e. and game products: Includes cooked (including cured and cooked. fish fillets.. snails. and game products: Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. crustaceans. crustaceans. chopped meat boiled in soy sauce (tsukudani). haddock. crustaceans. poultry. Examples include: frozen or deep frozen clams. including partially cooked.g. including molluscs.. Examples include: pre-grilled beef patties. crustaceans. as well as molluscs (e. lobster). finfish. Fish and fish products. whales)). and echinoderms: The term “fresh” refers to fish and fish products that are untreated except for refrigeration. beef jerky. including molluscs. crab. cured chopped meat. cod fillets. Examples include: frozen raw breaded or batter-coated shrimp. . fermented.2. storage on ice. fish portions and fish sticks (fish fingers). and dried and cooked). shrimp. as well as ready-to-eat cooked.1. dried. and terrines (a cooked chopped meat mixture). saucises de strasbourg.g.2 9. frozen fish roe.. frozen breaded or battered chicken fingers. crustaceans. Chinese sausages (including traditional cured or smoked pork sausage). cooked. with dressing in eggs and bread crumbs or batter. foiegras and pates. smoked. Frozen fish.g. glazed frozen fish fillets). meat pastes. Frozen processed comminuted meat. cooked salami-type products. crabs. cellulose. heat-treated (including sterilized) and canned comminuted products. lobster. including molluscs. and echinoderms: Includes fresh shrimp. snails).3 8. cooked meatballs. brawn and head cheese. Fermented non-heat treated processed comminuted meat. crustaceans. etc. hog or sheep intestines) that contain the sausage mix. and game products: Includes raw.2. Heat-treated processed comminuted meat. sausage casings): Casings or tubing prepared from collagen. sea urchins. prawns and shrimp.4 9 9. and fresh fish roe. cured and dried sausages. and echinoderms (e. sea cucumbers). such as glazes and spice rubs. cod. poultry. Fish products may be treated with coatings. Certain types of sausages may be fermented. jellyfish).1 09. etc.1) and various processed fish products (09.3 08. aquatic invertebrates (e.g. dried sausages. lobster. and echinoderms: Uncooked product prepared from fish or fish portions. Fresh molluscs.2 pasturmas. or freezing upon catching at sea or in lakes or other bodies of water in order to prevent decomposition and spoilage. and frozen whale meat. and fish products. and frozen or quick-frozen breaded or battercoated fish fillets. frozen surimi. In the FCS.g. poultry.g. including molluscs. Fresh fish: Includes fresh whale meat.1. brown-and-serve sausages..1. cooked meat patties.. and echinoderms: This category refers to fish products that are frozen and may require further cooking. Frozen battered fish.. partially cooked and fully cooked comminuted or mechanically deboned meat products that have been frozen.
in portions or comminuted.1.1.4. Products in jelly may be manufactured by tenderizing fish products by cooking or steaming.2 09. since it is a fully preserved product. This also includes Salmon substitutes.4. Products may be packed in their own juice or in added oil or . that are fried. the fish may be salted prior to drying. fish ham. Salted fish are either rubbed with salt or placed in a salt solution. baked.2.3). Fish Patties. clams and crabs. Cooked fish and fish products: Cooked products include steamed.3). They are packaged in jars or cans and have a limited shelf life.1.3: Includes products treated by methods such as marinating.2. and echinoderms: Includes all readyto-eat cooked products as described in the sub-categories. smoked chub. by exposing the fish to freshly-generated sawdust smoke. adding vinegar or wine. respectively. crustaceans.2. Examples include: cooked crangon and crangon vulgaris (brown shrimp.4.2. crustaceans. and fried soft-shell crabs.4. Pickling results from the treatment of the fish with a salt and vinegar or alcohol (e.09.4.4.2. salt and preservatives.. caviar and other fish roe product which are usually produced by washing. Cured fish is prepared by salting and then smoking fish.4 Frozen minced and creamed fish products. crustaceans. including molluscs. Cooked molluscs.4. and then packaged or canned with or without sauce or oil. cooked or smoked are included in category 09. fish chutney. cooked surimi product (kamaboko).3. salting and allowing ripening until transparent. with or without salting.2. cooked shrimp.1 .2. crustaceans.4 09. cooked. Fried fish and fish products. Cooked and/or fried fish and fish products. and/or salted fish and fish products. and solidifying in a jelly.3 09. shrimp. etc Semi-preserved fish and fish products. boiled or any other cooking method except frying (see 09. including molluscs. and echinoderms. . fried calamari. crustaceans. Roe products that are frozen.5. with or without further dressing in eggs and bread crumbs or batter. Fully preserved. cooked surimi. Pasteurised roe is included in food category 09. roasted or barbecued. and echinoderms: Ready-to-eat products prepared from fish or fish portions. excluding products of food categories 09. crustaceans. fresh fish roe is found in category 09.2. and echinoderms: Cooked products include steamed. Examples include: “rollmops” (a type of marinated herring). wine) solution. sea eel (dogfish) in jelly and fish aspic. Other fish paste (Oriental type) is found in 09.g. Examples include: fish sausage. crustaceans. fish paste.2.09.2.3 for marinated and pickled fish. and cooked fish and lobster paste (surimi-like products. cooked fish products boiled down in soy sauce (tsukudani). tubeshaped surimi product (chikuwa).3 09. including molluscs. and echinoderms: Smoked fish are usually prepared from fresh deep frozen or frozen fish that are dried directly or after boiling. boiled or any other cooking method except frying (see 09. pickling and partial cooking that have a limited shelf life.4.5 9. The fish may be whole. and echinoderms: Uncooked product prepared from minced fish pieces in cream-type sauce.1 09. manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Examples include: salted anchovies. including canned or fermented fish and fish products.3 9. cuttlefish and octopus. 3.1. including molluscs. crab-flavoured cooked kamaboko product (kanikama). Smoked. including molluscs. dried. fish curry. and shad. Marinated products are manufactured by soaking the fish in vinegar or wine with or without added salt and spices.2. cooked fish roe. 09.3. fermented. Examples include: ready-to-eat fried surimi. including molluscs. Dried fish are prepared by exposing the fish to sunlight or drying directly or after boiling in a special installation. and echinoderms: Products with extended shelf life. and 09. This manufacturing process is different from that described in food category 09.
including alkaline. that are included in sub-categories 11.10 10.1 10.. Dextrose monohydrate is purified and crystallized D-glucose with one molecule of water of crystallization.4). which is then pasteurized and dried.5. such as salt-cured duck eggs (Hueidan).1 11.7°Z.g. or fructose. glucose syrup. egg yolk or egg white is pasteurized and frozen. and alkaline treated “thousand-year-old-eggs” (pidan).6).3 sauce.2 10. glucose (derived from starch). Soft white sugar. 11. dried glucose syrup. fructose: White sugar is purified and crystallized sucrose with a polarization of not less than 99.1. Eggs means eggs in shell as laid down by hen. by addition of salt).4 11 11. colours may be used for decorating. Glucose syrup is a purified concentrated aqueous solution of nutritive saccharides derived from starch and/or inulin. Dextrose anhydrous is purified and crystallized D-glucose without water of crystallization.2. guinea fowl. and canned eggs: Includes traditional Oriental preserved products. Egg products: Products that may be used as replacement for fresh eggs in recipes or as a food (e. or a mixture of the two. gefilte fish balls. Examples include: canned tuna.. clams. Soft brown sugar is fine grain moist sugar that is light to dark brown in colour. moist sugar.2.1 to 11. frozen or dried form. fish roe and sardines. frozen or dried eggs as described below. and surimi (heat-pasteurized). and then mixing and purifying each separately.4).2) and other egg products (10. as whole egg or only the yolk or only egg albumen or a mixture of yolk and albumen in liquid.g. raw cane sugar: Soft white sugar is fine grain purified. They are produced from fresh eggs by either (i) mixing and purifying the whole egg. omelette). E. fruit sugars. quail etc. Preserved eggs. 11. single or in combination with other foods or drinks.. non-standardized products (e. 11.1). The contents of eggs. Fresh eggs: Fresh in-shell eggs are not expected to contain additives.2 11. In the FCS.1. Powdered sugar.1 11. stamping. egg yolk or egg white is pasteurized and chemically preserved (e.g. Eggs and egg products: Includes fresh in-shell eggs (10. Refined and raw sugars: Nutritive sweeteners. Dried and/or heat coagulated egg products: Sugars are removed from the purified whole egg. turkey.3 10. egg in shell (intact egg). marking or branding the product (surface treatment) accommodates this. Frozen egg products: The purified whole egg.4 and 11. Liquid egg products: The purified whole egg. Powdered dextrose (icing dextrose) is finely pulverized dextrose anhydrous or dextrose monohydrate. white or yolk is then further processed to produce liquid. soft brown sugar.1. dextrose anhydrous. and natural sweeteners (11. White sugar. The purified whole egg. dyeing or stamping the exterior surfaces of shell eggs. Also includes custard fillings for fine bakery wares (e. Raw cane sugar is partially purified sucrose crystallized from partially purified cane juice without further purification. duck.1 10. Examples include: flan and egg custard. a notation for "for decoration. such as fully or partially purified sucrose (derived from sugar beet and sugar cane).2.1. or (ii) separating the egg white and yolk.. dextrose monohydrate.g. Dried glucose syrup is glucose syrup from which water has been partially removed. crab. pies).3 and 10.. However.g.2 10.g. including honey: Includes all standardized sugars (11.2. custard): Includes ready-to-eat products and products to be prepared from a dry mix. salted. carbohydrate sugar.2. that is white in colour.1).3.5 – honey). products that may substitute for fresh eggs (10. Sweeteners.3 10. with or without added anticaking agents. Fructose is purified and crystallized D-fructose.Khandsari .1. egg yolk or egg white. Egg-based desserts (e. goose. powdered dextrose: Powdered sugar (icing sugar) is finely pulverized white sugar with or without added anticaking agents. This category excludes fully cooked products (see category 09.
These products. Plantation or mill white sugar: Purified and crystallized sucrose with a polarization of not less than 99.e. dendritic salt. excluding products of food category 11.1 12.3)).1.1.3: Includes co-products of the sugar refining process (e.g.3. table salt. and products composed primarily of protein that are derived from soybeans or from other sources (e.1. transform it by combination with specific substances of the bees’ own. iodized salt.g. sea salt. as described in 11. solid (e.g. maple syrup. or liquid form. or contain one molecule of water of crystallization.3 sugar Dried glucose syrup used to manufacture sugar confectionery: Dried glucose syrup. milk.g. Lactose: A natural constituent of milk normally obtained from whey.1. soups..5 . tablets or cubes). hard or soft candies). brown or yellow lump sugars.2) used as seasoning for food. 12.10 – protein products other than from soybeans)..5°Z..1.2 – herbs. kalanamak. etc. fortified salt. 12.g. flavoured syrups). caramel syrup.soybean-based seasonings and condiments. This category also includes similar traditional products like Black salt. such as carbohydrates. sorbitol) which may contain other additives and/or nutritive ingredients. Brown sugar excluding products of food category 11.7 – salads (e. hard or soft candies).1.3 – vinegars. It may be anhydrous.1 12. and 12.. used to manufacture candy products that are included in food category 05. fortified or otherwise. The honeybees collect the nectar or secretions.1.g. and other sweeteners.1. as described in 11.1.6 – sauces and like products. sendhanamak. Salts.g. coloured sugar crystals for cookies)..2. spices.1 11.11. Salt: Primarily food-grade sodium chloride.g.2 .1. Examples includes low sodium salt.. Honey: Honey is the natural sweet substance produced by honeybees from the nectar of blossoms or secretions of plants..2 (e.4 11. maple syrup).3: Includes large-grain. seasoning for instant noodles). may be in powder. seasonings and condiments (e.6 12 12.mustards). syrups for fine bakery wares and ices (e. potato salad) and sandwich spreads. sauces. etc 11. sugar toppings): Includes all types of table syrups (e. and 12.bura sugar Glucose syrup used to manufacture sugar confectionery: Glucose syrup.1.2 (e. which are sold to the final consumer. Examples of honey include wildflower honey and clover honey. used to manufacture candy products that are included in food category 05.5 11. including those containing high-intensity sweeteners: Includes products that are preparations of high-intensity sweeteners (e. and 12.1.2 11.g. such as high fructose corn syrup.5 and 05.soups and broths. and decorative sugar toppings (e.. or be a mixture of both forms. certain prepared foods (12. Salt substitutes: Salt substitutes are seasonings with reduced sodium content intended to be used on food or in food preparations in place of salt. Other sugars and syrups (e.. invert sugar (equimolar mixture of glucose and fructose produced from the hydrolysis of sucrose)..4 11.and nut-based spreads of food categories 04. also (partially) inverted. high fructose inulin syrup and corn sugar. cereal. xylose.1 – salt and salt substitutes. salads and protein products: This is a broad category that includes substances added to food or used in food preparations that enhance its aroma and taste (12. spices.g.5 11. excluding cocoa.2 11. including treacle and molasses. acesulfame potassium) and/or of polyols (e..3. Salt and salt substitutes: Includes salt (12. treacle and molasses). or vegetables) (12.4 . and store it in a honeycomb to ripen and mature. macaroni salad. such as Demerara sugar.3.9 .g.2.1.) and salt substitutes (12. 12.1.. Sugar solutions and syrups. Table-top sweeteners.3. lite salts.g..g.g.
mixed spices. curry paste. consommés (clear soup). seasoning for instant noodles): This category describes items whose use is intended to enhance the aroma and taste of food. vinegar. Tarragon. Light Black Pepper.. water. Oregano. Annatto. etc. Fennel (Saunf). Poppy-seed (KhasKhas).5. Kokum. Coriander (Dhania). oregano.6 Herbs. combination of grains and their extracts. Nigella. e. pavbhaji masala are also found here. buritto seasonings. Mint. Anise. Capsicum. Dill. Star-anise.g. Examples include cider vinegar. vegetables. Ajowan (Bishops seed). rasam masala. Pepper White. spices.2. Piment. Basil. Eg sweet corn cream styles. sambhar masala. meat or fish broth with or without other ingredients (e. consommé) or milk-based (e. Examples of herbs include basil. Ready-to-eat soups and broths. Cinnamonflower. Juniper berries. Lemon-grass.g. bottled.g. Mustard (Rai. Caraway (Siahjira). neem. including canned.g. Tejpat. Badian seed.5 12. Thyme.. Savory. Nutmeg (Jaiphal). and seasoning for noodles. Stone flower. Masalas: Herbs .2 12. Seasonings and condiments: Condiments include seasonings such as meat tenderizers. masala. Spices. cholle masala. and condiments (e.. Galangal. and mixes to be reconstituted before . Cloves (Laung). tomato soups. with or without addition of other optional ingredients (e. chicken soups etc Mixes for soups and broths: Concentrated soup to be reconstituted with water and/or milk. meat. ginkgo. Adrak). Rosemary. meat. salt. Asafoetida. taco seasonings.1 12. Tamarind. Examples include Dijon mustard.g. Persil. ginsengroot/panax ginseng. gravies and dressings. Cumin (Jeera.spices and masalas are usually derived from botanical sources. Onion.2. Sarson). Lovage. noodles). Bay leaf. ketchup. powdered and condensed soups. shahipaneer masala. Aniseed (Saunf). Masalas like Curry powder. dried seaweed flakes. curry roux. and may be dehydrated. cider). Vanilla bean/pods. Examples include: bouillon. Paprika. Cilantro. Chives. Noodle/ pasta seasoning. noodles. Sage.4 12. topping to sprinkle on rice (furikake. broths.3 12. Large Cardamom (BadiElaichi). Peppers Black (Kalimirch). wine. and frozen: Water. chowders. Horse radish. Spices may also be found as blends in powder or paste form.g.g. Vinegars: Liquid produced from fermentation of ethanol from a suitable source (e. Dried Mango (Amchur). wine vinegar. functional ingredients). Cubeb. Celery. Examples include: bouillon powders and cubes. sesame seeds and seasoning). Sweet flag. stir fries etc. onion salt. Cassia. and dry cures or rub that are applied to external surfaces of vegetables.2 12. and “hot” mustard (prepared from seeds with hulls) Soups and broths: Includes ready-to-eat soups and mixes. Pomegranate seed (Anardana). mustard) or relishes. vegetables.g. Oleoresins. Cassia (Taj). Ginger (Sonth.. Kalonji). cream of mushroom soup. containing. Parsley.. liquid seasoning for soups. Examples of spice blends include chilli seasoning. Fenugreek (Methi). and bisques. and either ground or whole. malt vinegar. Cinnamon (Dalchini). chilli paste. Mace (Jaipatri). Herbs.. Winter leek. The term “condiments” used here does not include condiment sauces (e. Cardamom (Elaichi).12. Oriental seasoning mix (dashi). Hyssop. Chillies. oil and other spices and refined. raisin vinegar. Cumin Black (Kalonji). spirit vinegar. Caper. and stock cubes and powders.2 12. Turmeric (Haldi).. often defatted mustard seed that is mixed into a slurry with water. etc. Curry powder.and cream-based soups. Masalas. Examples of spices include Allspice. and fruit (wine) vinegar. seasonings.. Garlic (Lahsun).1 12. Saffron (Kesar). Sauces and like products: Includes ready-to-eat sauces. Tulsi. Lavender. mayonnaise. meat or fish.5. thyme. Juniper barriers. Sumac. Mustards: Condiment sauce prepared from ground.. Marjoram. chowder). Spices extracts. The finished products may be water. Other spices include Jamaican pepper. Masala/Spice-mix. gravies. garlic salt. Vanilla. grain vinegar. Puliyogare mix.or milk-based products consisting of vegetable.(e. Liquorice (Mulethi).
9.g. gravies and dressings. using the process of fermentation.2. mushroom sauce. at least in part.2) products. Examples include mixes for cheese sauce. usually in powdered form.1 12. The ready-to eat products are divided into sub-categories for emulsified (12. Emulsified sauces (e.8 12. on a fator oil-in water emulsion. fish sauce): Includes thin. hollandaise sauce. Greek.. water and other ingredients. tomato ketchup.. such as fermented soybean paste and soybean sauces. Pasta sauce. to be mixed with water.g. non-fermentation (e.g. Other soybean sauces: Non-emulsified sauce made from fermented soybean sauce and/or non-fermented soybean sauce. Also. mayonnaise.. culture yeast.9 12. Fermented soybean sauce: A clear. active yeast.3 12.g.2 12. Soybean sauce: A liquid seasoning obtained by fermentation of soybeans.10 consumption. onion paste. butter) and flour.g.2 12. milk-based sandwich spreads. Includes the Oriental products koji (rice or wheat malted with A.g. may be produced from vegetable proteins. milk.3: Includes prepared salads.6.. salad cream. Italian or ranch dressing). brown gravy): Include water-. Ginger paste.. chilli sauce. cheese sauce. with or without seasoning or spices/masalas). or by hydrolysis of vegetable protein.6. whereas the sub-category for the mixes (12. .1 12.. oil or other liquid to prepare a finished sauce or gravy.g. baker’s yeast. and milk-based sauces.6. cheese sauce. doenjang..7 12.. and fatty sauces. on roast beef). Worcestershire sauce. tamarind chutney mix. Italian. oryzae) used in the production of alcoholic beverages. whole chili paste. inactive yeast.6.9. with hydrochloric acid). with or without sugar. pudina chutney mix. with sodium carbonate).2. which may be used in the preparation of soups or dressings. with or without caramelization process.6. mint jelly.2.4 12.. misoetc.2 12.. cream sauce.3) encompasses both emulsified and non-emulsified sauce mixes. non-emulsified sauce made of soybeans. These sauces may be used as condiments or ingredients rather than as finished gravy (for use e. salad dressing): Sauces. mayonnaise with mustard).g.. Salads (e. hydrolysis) of soybeans..2. or as a seasoning. Mixes for sauces and gravies: Concentrated product. miso): The product is made of soybeans. lemon sauce.g. neutralized (e. Non-emulsified sauces (e. macaroni salad. French. Examples include: salad dressing (e. and white sauce (sauce consisting primarily of milk or cream. gravy / gravy powder. Fermented soybean paste (e. Non-fermented soybean sauce: Non-fermented soybean sauce. salt and water by the fermentation process.5 and 05. Green Chilli paste. and Thai fish sauce. coconut milk-. ranch style). ketchup. with little added fat (e.9. non-standardized mayonnaise-like sandwich spreads.6.1.3 12. The product includes doujiang. salt.9. Clear sauces (e. Examples include: oyster sauce. non-emulsified clear sauces that may be water-based. garlic paste. which is also known as non-brewed soybean sauce. etc. Soybean-based seasonings and condiments: Includes products that are derived from soybeans and other ingredients intended for use as seasonings and condiments. Tomato sauce. etc. fat-based sandwich spreads (e.g.g. Protein products other than from soybeans: Includes. such as defatted soybeans that are acid-hydrolyzed (e. Examples include: barbecue sauce.9.1) and non-emulsified (12.g. for example. potato salad) and sandwich spreads excluding cocoa-and nut-based spreads of food categories 04. and filtered. sweet and sour dipping sauce.. Oriental thick Worcestershire sauce (tonkatsu sauce). and dressing for coleslaw (cabbage salad). Yeast and like products: Includes baker’s yeast and leaven used in the manufacture of baked goods.12.1 12. gravies and dressings based. and salad dressing (e. cereal/legume / vegetable protein products. mint sauce.2. cereal. onion sauce.g.6.
1): Foods for special dietary use that are specially processed or formulated and presented for the dietary management of patients and may be used only under medical supervision/advice. may be. absorb or metabolize ordinary infant formulae or certain nutrients contained therein. and formulae for special medical purposes (13.1. or by a combination of the two. vegetable protein analogues. and 13. other than those under food category 13.Single cell protein incluingSpirulina is also included in this category Foodstuffs intended for particular nutritional uses: Foods for special dietary use are specially processed or formulated to satisfy particular dietary requirements that exist because of a particular physical or physiological condition and/or specific disease and disorder. or by a combination of the two. whose dietary management cannot be achieved only by modification of the normal diet. may be soy based hydrolyzed protein and/or amino acid-based.0 are included in the categories for their standard counterparts. or milk-based. either as a ready-to-eat product. lactea flour. vegetable-. Includes products with reduced caloric content such as those that are low in sugar and/or fat. or is reconstituted from a powder. or who have other special medically-determined nutrient requirement (s). Infant formula. They are intended for the exclusive or partial feeding of patients with limited or impaired capacity to take. Dietetic foods other than those in 13. milk.3 13.1. by other foods for special dietary uses. absorb or metabolize ordinary foods or certain nutrients contained therein. or milk-based. biscuits and rusks for infants. follow-up formula.1. and meat based “baby foods” for infants.3. Infant formula: A human milk substitute for infants that is specifically formulated to provide the sole source of nutrition from birth onwards. and for progressive adaptation of infants to ordinary food. Foods intended for special medical purposes (excluding products of food category 13.1).1.1. fruit-.2 13. if such foods exist. Products. or other suitable liquid. Products may be ready-to-eat or in powder form to be reconstituted with water. They may be ready-to-eat or in a powdered form to be reconstituted with water.3.1. They are intended for the exclusive or partial feeding of infants with limited or impaired capacity to take. Products.1. hydrolyzed protein and/or amino acidbased. The composition of these foods must differ significantly from the composition of ordinary foods of comparable nature. Formulae for slimming purposes and weight management: Formula foods that when presented as “ready-to-eat” or when prepared in conformity with the directions for use are specifically presented as replacements for all or part of the total daily diet. Product is in a liquid form.13 13.3).1.1.2 13. cereal-.1 13. These foods exclude infant formulae (13. 13.2).1.2. and formula for special medical purposes for infants: Foods that are intended for infants as defined in the sub-categories 13.1. Complementary foods for infants: Foods that are intended for infants 6 months till 24 months of age. other than those under food category 13. Includes their isolates. Examples include: milk-.1 13.1. whose dietary management cannot be achieved only by modification of the normal diet. concentrates and hydrolystes. proteinaceous meat / milk and fish substitutes.3 13. follow-up formulae (13. or who have other special medicallydetermined nutrient requirement.4 Examples include: wheat gluten. .3. by other foods for special dietary uses. Formulae for special medical purposes for infants: Foods for special dietary use that are specially processed or formulated and presented for the dietary management of infants and may be used only under medical advice. digest. Follow-up formula: Food intended for use as a liquid part of the complementary feeding of infants (aged from 6 onwards till 24 months). digest.
1. or other suitable means.1. fruit and vegetable nectars (14.1.e.1 14. The juice is prepared by suitable processes including macerated. solutions.1. minerals.1.4. Natural mineral water may be naturally carbonated (with carbon dioxide from the source). water-based flavoured/non.1. decarbonated (with less carbon dioxide than present in the water at the source so it does not spontaneously give off carbon dioxide under conditions of standard temperature and pressure).1. Dairy-based beverages are included in 01.2). Table waters and soda waters: Includes waters other than natural source waters that may be carbonated by addition of carbon dioxide and may be processed by filtration.6 14 14.or fat-free. appropriately mature and fresh fruit or of fruit maintained in sound condition by suitable means.1) and alcoholic (220.127.116.11). fatty-acids. carbonated (with added carbon dioxide of another origin).5). which maintain the essential physical. proteins.1).1 14.1. fruit juice (14.2. and water-based brewed or steeped beverages such as coffee and tea (14. plants or botanicals. powders. or contain sugar and/or fat-substitutes.1) and other bottled waters (14.2.6: Dietetic foods areproducts of high nutritional content. are characterized by the presence of certain mineral salts in relative proportions and trace elements or other constituents.2 14. Examples are table water. each of which may be noncarbonated or carbonated.1. These waters may contain added mineral salts.2.1. amino acids.3)).1. Fruit and vegetable juices: This category applies only to fruit and vegetable juices. fruit and vegetable juices (14. or fortified (with carbon dioxide from the source). Dietetic Foods excluding products of food categories 13. 13.1. etc.. bottled water with or without added minerals. Non-alcoholic ("soft") beverages: This broad category includes waters and carbonated waters (14. in liquid or solid form. tablets.4.4 and 13.2 14.1) and vegetable juice (14.1. excluding dairy products: This major category is divided into the broad categories of non-alcoholic (14.1 sugar. chemical. other dietary substances. Beverages based on fruit and vegetable juices are found in food category 14. purified water. disinfection.1. lactose-free product.flavoured carbonated and non-carbonated drinks (14.1. specially processed or formulated to satisfy particular dietary requirements which exist because of certain physiological conditions or specific diseases/disorders usually without medical advice. The . The composition of these foods must differ significantly from composition of ordinary foods of comparable nature if such ordinary foods exist.3). Fruit-vegetable juice blends have separate classifications for each component (i. Examples include Gluten free product. seltzer water. organoleptical and nutritional characteristics of the juices of the fruit from which it comes. and sparkling water.1. Health supplements: Includes concentrated sources of one or more nutrients like vitamins.5 13. club soda.1.2. comminuted.1. Carbonated and non-carbonated waters (with/without flavours) are found in category 14. Waters: Includes natural waters (14. Fruit juice: Fruit juice is the unfermented but fermentable product obtained from the edible part of sound ripe fruit or the flesh thereof.1. intended to supplement normal diet and usually marketed in unit dose or other dosage forms such as capsules. and non-carbonated (contains no free carbon dioxide). Natural mineral waters and source waters: Waters obtained directly at the source and packaged close to the source. Products are not intended to be used for purposes of weight loss or as part of a medical regimen and do not include ordinary foods merely enriched or fortified with nutrients and meant for mass consumption.1 14. foods specially designed for carbohydrate-metabolism disorders. Beverages.2).1.2) beverages.1.13. substances from animal origin with known or established physiological effect.
Products may be based on a single vegetable (e. and may be combined.3.3 juice may be cloudy or clear.. by reconstituting concentrated fruit juice (food category 14. A mixed juice is obtained by blending two or more juices or juices and purees. concentrated fruit juice. fruit nectar (14. provided that the water-extracted soluble fruit solids are added in-line to the primary juice. A single juice is obtained from one kind of fruit. honey. celery). syrup and frozen forms for the preparation of ready-to-drink nectar by addition of water. all of which must have been recovered from the same kind of fruit and obtained by suitable physical means. syrups.1. Vegetable nectar: Product obtained by adding water with or without the addition of sugar. juices. Products may be based on a single vegetable or on a blend of vegetables.2. carrot) or blends of vegetables (e. Examples include: orange juice.3.1. e.3. syrups. fruit purees or concentrated fruit purees. obtained by suitable means.2)). black currant juice. with simultaneous diffusion of the pulp cells or fruit pulp by water. honey. before the concentration procedure. and/or sieving. Sold in liquid.2 14..2. and/or sweeteners to vegetable juice or concentrated vegetable juice. Concentrates for fruit nectar: Prepared by the physical removal of water from fruit nectar or its starting materials. Pulp and cells obtained by suitable physical means. Fruit and vegetable nectars: Fruit and vegetable nectars are beverages produced from purees.1. In the production of juice that is to be concentrated. syrups. apple juice.2.e. grinding.1 14.3. or a mixture of those products. It is prepared by the physical removal of water from fruit juice in an amount to increase the Brix level to a value at least 50% greater than that established for reconstituted juice from the same fruit. Examples include: pear nectar and peach nectar. carrots. lemon juice. Sold in liquid.1. coconut water. may be added.1. Fruit juice concentrates may have restored (to the normal level attained in the same kind of fruit) aromatic substances and volatile flavour components.. maceration.3) with water. Products may be based on a single fruit or on fruit blends.g. suitable processes are used. or in limited situations by water extraction of the whole fruit (e.3 14. Pulp and cells obtained by suitable may be added. Fruit juice may be obtained.g. turbid. syrup and frozen forms for the preparation of a ready-to-drink juice by addition of water. The juice may be clear.2. volatile flavour components. Fruit-vegetable nectar blends are reported under their components (i.4 14.1) and vegetable nectar (14. Aromatic substances. Concentrates for vegetable juice: Prepared by the physical removal of water from vegetable juice.2 14.2. pulp and cells. by directly expressing the juice by mechanical extraction processes. crushing. Sold in liquid.3 14. It may have been concentrated and reconstituted with water. Concentrates for fruit juice: Concentrated fruit juice is the product that complies with the definition given in food category 14. Vegetable juice: Vegetable juice is the liquid unfermented but fermentable product intended for direct consumption obtained by mechanical expression.14. and/or sweeteners to fruit juice. Includes carrot juice concentrate..1. Examples include: frozen orange juice concentrate.1.1. orange-mango juice. Fruit nectar: Fruit nectar is the unfermented but fermentable product obtained by adding later with or without the addition of sugar.1. and may have restoredaromatic substances and volatile flavour components. comminution of one or more sound fresh vegetables or vegetables preserved exclusively by physical means.1. or concentrates of either.3. blended with water and sugar. honey.1.g. prune juice from dried prunes). and lemon juice concentrate. or a mixture of those products. syrup and frozen forms for the preparation of a ready-to-drink juice by addition of water. or pulpy. Examples: .. and/or sweeteners.g. from different kinds of fruit.1.
10. caffeine. nimbu. coconut-based drinks.. Carbonated water-based flavoured drinks and carbonated water based non. cola syrup). vallarai. fruit pieces). tea-.pink coloured flavoured water.1.g. . fruit-flavoured water based drinks. root beer. syrup and frozen forms for the preparation of ready-to-drink nectars by addition of water. frozen or powdered concentrate for lemonade.1. and may be unsweetened or sweetened with sugar(s) or a nonnutritive high-intensity sweetener. taurine.flavoured drink: Include water-based flavoured drinks. These beverages may be clear or contain particulated matter (e. Ginger water Flavoured Vitamin-water.g. Thutuvati herbal water. pepper-types. seeragam.4 14. pudina.g.3 pear nectar concentrate and peach nectar concentrate. Examples include: Barley water. fruit syrups for soft drinks. and herbal-based drinks [Herbal water / herbal-flavoured water (ThaagaSambandhi water . tulasi. fruit flavoured ades (e. Concentrates (liquid or solid) for water-based flavoured drinks or water based-drinks: Include powder.3. Crushes.g. includes coffee-.” or "electrolyte" drinks and particulated drinks. Kewra water. Also includes water based drinks (non – flavoured) like Nutrient water.14. and citrus types. lemonade. including punches and ades. narangi. and sodas such as colas.1. Tulsi water. and ginseng drink). Herbal water. and herbal-based drinks (e. caffeine. samandhi. This category also includes caffeinated beverage (so called energy drink) which contains high levels of nutrients and other ingredients (e.g. Nutrient-enriched water (which may be carbonated or non-carbonated). almond. water-based flavoured drinks etc. ginger. brahmi. tulsi mint drinks. both diet/light and regular types. herbal drinks. powdered isotonic beverages. squashes (citrus-based soft drinks). sweetener. water based drinks (non. athimathuram. Flavoured water..flavoured): Includes all carbonated and non-carbonated varieties and concentrates and may include fruit/floral/vegetable extractives and other ingredients appropriate to the product. and Non-carbonated water based non. liquid and frozen concentrates for the preparation of carbonated or non-carbonated water-based non-alcoholic beverages by addition of water or carbonated water. ashwagandha.4 14. Tonic water. .1 of FSS (Product Standards and food additives) regulations 2011’ Non-carbonated water-based flavoured drinks. ready-to-drink coffee and tea drinks with or without milk or milk solids. fountain syrups (e. and flavour).6.2 14.flavoured drink: Includes waterbased flavoured drinks with added carbon dioxide with nutritive. ready to serve beverages (other than dairy/soy based beverages) . carnitine) as compared to ‘carbonated water standard 2.." “energy. Enhanced beverages (water which may include ingredients with functional benefits). Sold in liquid. fruit-flavoured iced tea.flavoured) like Nutrient water. Water-based flavoured drinks. iced tea. Taurine. syrup. Includes products based on fruit and vegetable juices. iced tea mixes. herbal waters made using one or more herbal treasure and plant extracts like vettiver. including "sport. carnitine). gaseosa (water-based drinks with added carbon dioxide.4. fruit pieces). These beverages may be clear.1 14. hibiscus. chilled canned cappuccino drinks. fruit and vegetable juice-based drinks (e.. orangeade). Includes energy drinks that are non-carbonated and contain high levels of nutrients and other ingredients (e. Also..1. aniseed. lactic acid beverage. lemon-lime.g. Herbextracted waters (with natural aroma of herbs).)].g. cloudy. orange. non-nutritive and/or intense sweeteners and other permitted food additives.1. powdered glucose/sucrose based beverages. ginger drinks. jasmine etc. Rose water.g. Enhanced water. amla. jal-jeera drink) and “sports” drinks containing electrolytes. or may contain particulated matter (e. fruit-based drinks. Concentrates for vegetable nectar: Prepared by the physical removal of water from vegetable nectar.4.4. Includes sweetened aerated water / carbonated water. Also includes water based drinks (non .
.. grapes. Alcoholic beverages.. malt liquor. coffee substitutes. pilsner. and “cold duck” wine.2. Includes honey wine. and mixes for hot coffee and tea beverages (e.g.2..3 14.3. bagaceirabelha (grappa from Portugal. Prepared tea / coffee and their mixes with milk. tubers (e. ObergarigesEinfachbier.. all grades .2. either by bottle fermentation or closed tank fermentation. Fortified grape wine. and from other agricultural products.1 14.5 14. weiss beer. grape liquor wine. Examples include: rice wine (sake). hops. Examples include: grape dessert wine.1. Grape wines: Alcoholic beverage obtained exclusively from the partial or complete alcoholic fermentation of fresh grapes. gin. Beer and malt beverages: Alcoholic beverages brewed from germinated barley (malt). Premixes and concentrate (liquid or powder) for .5 14. lager beer. Examples include: spumante. Still grape wine: Grape wine (white. whether crushed or not. mistela (also mistelle (France) and jeropico (South Africa). powder for cappuccino beverages).1 14. Coffee products include with or without roasting. table beer. and sparkling and still fruit wines. Distilled spirituous beverages containing more than 15% alcohol: Includes all distilled spirituous beverages derived from grain (e.2. Examples include: aperitifs. Examples include: Cereal based beverages (single or multicereal beverages with or without dairy). tsikoudia (grape marc spirit from Crete). coffee/ tea extracts. and barleywine. and water. potato).6 Coffee. oud bruin beer. herbal infusions. Rudesheim.3. excluding cocoa: Includes the ready-to-drink products (e. red. or blush. or just of honey.3 14. canned). tea. Ready-to-drink cocoa is included in category 01.2. mates. decaffeinated coffee. Examples include: ale. also labelled as Kornbrantt or Kornbranttwein). fruit (e. Coffee-milk drink.2 14. ouzo (Greek spirit drink flavoured with aniseed)..g. malt and spices. Cider and perry: Fruit wines made from apples (cider) and pears (perry). stout.14. coffee. Mead: Alcoholic liquor made from fermented honey.g. usually derived from rye (Roggen). or of grape must (juice). porter. instant coffee. capuchhino. barley. cream.2.g. These wines may be still or sparkling. Also includes carbonated wine whose carbon dioxide is partially or totally of exogenous origin. tsipouro (grape marc spirit from certain regions in Greece).2. Wines (other than grape): Includes wines made from fruit other than grapes. Treated coffee beans for the manufacture of coffee products are also included. brown beer. rye. Also includes cider bouche.tea. rosé. or (ii) by the blending of concentrated grape juice with wine.1.g. seeds and stalks of the grapes)).2 14. liqueurs (including emulsified liqueurs).g. wheat). apples and pears. arc (brandy distilled from grape or apple residue). brandy (distilled wine). and cocoa mixes in 05.g.1. cordials. dry or sweet) that may contain up to a maximum 0. with or without coffee husk and skin. berries) or sugar cane that contain greater than 15% alcohol. grappa (Italian brandy distilled from the residues of pressed wine). mocha). and their mixes and concentrates. . bagaceira is a drink distilled from bagaço (pressed skins. quick brew black tea. eau de vie (a brandy).2. including grain (e. unfermented grape juice fortified with grape alcohol). flavours (e.4g/100 ml (4000 mg/kg) carbon dioxide at 20 °C. moccachino. sometimes from wheat (Weizen) or both (Getreide). corn.1. or (iii) the mixture of fermented must with alcohol. including alcohol-free and low-alcoholic counterparts: The alcohol-free and low-alcoholic counterparts are included in the same category as the alcoholic beverage. and other cereal and grain beverages.2. rice).4 14. wienbrand (style of grape brandy devised by Hugo Asbach. mate tea.3. rum. light beer. and sweet grape wine: Grape wines produced either by: (i) the fermentation of grape must (juice) of high sugar concentration. yeast. and herbal-infusions. rice tea. korn (grain spirit (schnapps) of Germany. chicory-based hot beverages (postum).2. Sparkling and semi-sparkling grape wines: Grape wines in which carbonation is produced during the fermentation process.2 14.
and soda water (if carbonated). bhujia (aalubhujia. flours. crisps. including coated nuts and nut mixtures (with e. nimki. fali (e. sangria made with peaches or nectarines. “malternatives. marketed as ready-to-drink products or mixes). chakli. papadi.g.14. peelibhujia. e. appam.3 16 Germany.2 15. Dalmoth/mixtures. dry-roasting. farsan. Processed nuts. batidas (drinks made from cachaça. Dried fish per se that may be consumed as a snack is assigned to food category 09. either in shell or shelled. low-alcoholic refreshers): Includes all non-standardized alcoholic beverage products. bikaneribhujia.fish based: This describes savoury crackers with fish.4.. kurmura. liqueurs. dal(s). bitter soda and bitter vino. peanuts. cheese-flavoured crackers). Aromatized alcoholic beverages (e. cornflake mix. Fish based extruded products Prepared Foods/dishes including Composite foods: These foods are not included in the other food categories (01- . some traditional non-standardized aromatized products may contain up to 24% alcohol.2).vegetable. potato chips. etc. Nachos. sweetened condensed milk). fruit juice(s). namkeens (snack made of a single or mixture of whole pulses. fruit juice or coconut milk and.g. dried fruits. lemon.. it is closely related to hippocras. with or without added flavourings. chiwda. sugar.g. aperitif wines. and dried fruit-nut-and-cereal snacks (e. sevbhujia). essences. Fish cutlet. salt. and honey-covered nuts. oranges or spices). cider and perry. e. spices and condiments. masalas. namakpara. Chaat. fish products or fish flavouring. amazake (a sweet lowalcoholic beverages (<1% alcohol) made from rice by koji. Cooler-type beverages are composed of beer. popcorn. palakayalu.g.legumes.3. and nuts covered in chocolate analogues are included in 05. flour or starch based (from roots and tubers. nuts and seeds etc).1 15. Khari. rice and koji).2. americano. vermouth. potatoes. cachaça (Brazilian liquor made from fermented distilled sugar cane juice). shankarpali. saft. zurra (in Southern Spain. Sev. sugar-coated nuts. pemmican) are assigned to food category 08. also the Spanish term for a spiced wine made of cold or warm wine. and sodet. other fried/baked snacks/savouries. uppuseedai. Chabena.g. and vodka. potato hoops. ribbon /thattupakoda. white wine and spices. Snacks . “burnt wine”). Tortila chips. tequila.. kara. dried fruit. wine and spirituous cooler-type beverages. cornsnacks. cereal-. and formed into balls or flat cakes). whiskey.. pretzels. Yoghurt-. Samosa.g. sugar coated dals and other sweet dal snacks (dals coated with jaggery. negus (sangria.1. flavoured crackers (e. optionally. Snacks. sugar. murmura. a hot drink made with port wine. cholafali).g. lemon and spice).. mirin (a sweet alcoholic beverage (<10% alcohol) made from a mixture of shoochuu (a spirituous beverage). Ready-to-eat savouries: Includes all types of savoury snack foods.2. dals.gudchana. sod. Examples include extruded snacks. Also includes sweet snacks e. fruit and plant extracts.g.7 15 15. French Fries. maize.2.” and prepared cocktails (mixtures of liquors.5.. which is made with red wine).5. gathiya. Savouries . Chocolate-covered nuts are classified in 05.potato. but excludes unsweetened crackers (category 07. literally. and dried meat snacks (e. rice crackers (senbei). Fish Fingers. soya nuts. honey and other ingredients). murukku. pulses. wine or spirituous beverage. beef jerky. beer. Includes pakoras.g.1. salted or unsalted. roasting. jurubeba alcoholic drinks (beverage alcohol product made from the Solanumpaniculatum plant indigenous to the north of Brazil and other parts of South America). malt beverage. namkeen mix/mixtures (like khatta. sugar.1. mixed with salt and spices. papads (prepared from soaked cereal. pulses and legumes): Includes all salty and savoury snacks. marinating or boiling. wines. cereal. Although most of these products contain less than15% alcohol. clarea (also claré or clary. Examples include aromatized wine. a mixture of honey. dried fruit): Includes all types of whole nuts processed by.1. “trail mixes”) are classified here. bhel-mix. etc.meetha.
Prepared foods are mixtures of multiple components (e. Nutrients like Vitamins. thawing. rehydrating). Nucleotides etc. mixes etc. Prepared foods require minimal preparation by the consumer (e. burgers. sauce. E.4 99. the components are included in other food categories. Includes products like Silver/ Gold Leaves.. Catechu.5 99.. emulsions.g. Food enzymes. Processing Aids. meat.1 99. Fish Burgers. Sandwiches (filling with egg /chicken/vegetarian sandwiches etc. Amino Acids. pav.). Gelatin. Food Additives : (all 27 classes) includes Baking powder/ Baking aids. vegetables).. compounds.bhaji. These can be in any combination and in any form such as premixes. Food flavourings. grain. Minerals.g.3 99. microbial preparations and ingredients of functional nature.6 99. Products not covered into category 1-16: These foods are not included in the other food categories (01-17) and are considered on a case-by-case basis.g. Ready-to-eat dishes/thali. pizza.2 99. heating. MSG and such taste enhancers like dis sodium guanate and di sodium inosinate Enzymes and their preparations Flavouring and their preparations Processing Aids Nutrients and their preparations Microorganisms and Microbial Preparations Functional Ingredients 99 99.17 15) and should be considered on a case-by-case basis. preparations.7 .. Curried rice. Fatty Acids. cheese. Substances added to food which are ‘not for direct consumption as food’: This category includes Food additives.
14 2.6.1 Cheese 2.6.3 18.104.22.168 Cream powder Malai Dahi or Curd Channa or Paneer 22.214.171.124 Dried Ice Cream mix .1 Ice Cream.7 126.96.36.199.6.1 (unripened) 01.6. dried frozen desert/confection 2.7.1 01.1 FSSR Standard name DAIRY PRODUCTS AND ANALOGUES Milk (Mixed Milk.188.8.131.52.1.1 01.1.1.6.184.108.40.206.6.1 01.1 01.Standardized Milk.4 01.4.6.6.1 2.6.10 2.7 2.1 01.6.1 Cream Food Category Code 01.6.6.ChocolateIcecream or Softy Ice cream 2.1 2.2.1 01.6.4 2.12 220.127.116.11.18 2.11 18.104.22.168.1 01.6.1.1.Skimmed Milk.1.2.5 2.17 2.2.1 01.1 01.1.6.1 01.6.1 01.4 01.2 2.3 Frozen dessert /frozen confection 01.1 1.1.7 22.214.171.124.126.96.36.199 1.1.Table 4: Cross-reference of FSSA standardized foods with Food Category system (List of Standardised food mapped to Indian Food Code) FSSR Standard no.1 01.1.6 2.8 2.9 2.1 01.15 2.6.16 188.8.131.52 01.1 01.6.1 01.1.6.6.1.2.5 2.2.19 Processed Cheese Processed Cheese Spread Cheddar Cheese Danbo cheese Edam cheese Gouda cheese Havarti cheese Tilisiter cheese Cottage cheese Cream Cheese (Rahmfrischkase) Coulommiers cheese Camembert cheese Brie cheese Saint Paulin cheese Samsoe cheese Emmentaler cheese Provolone cheese Extra hard grating cheese Dairy Based desserts/Confections 2.1 01.1.2.2.2 (ripened) 01.4 184.108.40.206.1.1 01. 2.Recombined Milk.1 01.2.6.6.Toned Milk.220.127.116.11.2.6.2 2.1.7 .1 Channa or Paneer Cheese 2.6.2 (sterlized) 01.2 (Heat treated) 01.1.1.2.18.104.22.168 01.6.2.6.6.13 2.Full Cream Milk) Cream 2.3 (clotted cream) 01.7 1.1.6 2.5.2.Kulfi.3 2.6.Double Toned Milk.6.4.6.
22.214.171.124.126.96.36.199.188.8.131.52.184.108.40.206.2 (Heat treated) 220.127.116.11.3 18.104.22.168 Milk – cereal based complementary food milk 22.214.171.124 2.14 126.96.36.199.1.13.2 Ghee 2.1 2.8.2 02.1 01.4 Processed cereal based complementary food milk Butter.7 01.1 1.1.1 01. Ghee & Milk Fats 2.1.4 2. Partly skimmed and Skimmed) Foods for Infant Nutrition Infant Milk Food 1.10.1 Evaporated/Condensed milk and milk products Evaporated milk Sweetened condensed milk Milk powder (Whole.188.8.131.52 184.108.40.206.1.2.1 2.8 2.2 02.1.5 2.2 02.3 2.10 02.2 220.127.116.11.2 02.10.1.1 01.1 2.1.1 01.1.1.1 Butter 2.1.4 Milk ice/ Milk lollies 18.104.22.168 2.8 Olive oil (Virgin olive oil.12 2.8.1 02.1.7 01.1.2.1 Yoghurt (yoghurt.1. Refined olive oil.2.14.2 2.2 22.214.171.124 Milk fat/ Butter oil and anhydrous milk fat/ anhydrous butter oil Chakka and Shrikhand 126.96.36.199.1 188.8.131.52 184.108.40.206.4 220.127.116.11.1.1.3 01.1 02. skimmed) Whey Products 2.3.2 Shrikhand Fermented Milk Products 2.2.2 (Heat treated) 18.104.22.168. Refined olive-pomace oil) .7.1 13 13 13 13 13 2.1 01.1 2.3 22.214.171.124 01.1.5 Khoya 2.1.2 02.1.OILS AND FAT EMULSIONS Oils Coconut oil(naryalkatel) Cotton seed oil(binolakatel) Groundnut oil(moong-phali-katel) linseed oil(tilikatel) Mahua oil Rape-seed oil or mustard oil Rapeseed oil or mustard oil-low erucic acid 2.1 Whey Powder Edible Casein Products Edible Casein Products Edible acid casein Edible non animal rennet casein Edible Caseinate FATS.1 02.2 Infant Formula 126.96.36.199 01.1 Chakka 2.1.2 02.14.1.7 01.1.2 02.2 2. partly skimmed.
1.1.3 Poppy seed oil Safflower seed oil(Barreykatel) Taramira oil Til oil(Gingelly or sesame oil) Niger seed oil(Sargiyakatel) Soyabean oil Maize (corn) oil Refined vegetable oil Almond oil Water-melon seed oil Palm oil Palmolein Palm kernel oil Sunflower seed oil Rice bran oil Blended edible vegetable oil Interesterified vegetable fat Partially Hydrogenated Soyabean Oil Partially hydrogenated and winterized soyabean oil Partially hydrogenated soyabean oil Edible Fats Beef fat or Suet Mutton fat Goat fat Lard Cocoa Butter Refined Salseed fat Kokum fat Mango Kernel Fat Dhupa Fat Phulwara Fat Margarine and Fat Spreads Table Margarine Bakery and Industrial Margarine Fat Spread (Milk fat.4.20 2.2 02.1.2 02.1.1.1.2 02.2 02.2 02.2.2 02.2.1.1.3 05.2.4.1.4 .5.2 02.22 2.2 02.2.2.1.10 188.8.131.52.184.108.40.206.2 02.1.3 220.127.116.11 18.104.22.168.2.1 2.4.3 2.1.4.Vegetable Fat) Hydrogenated Vegetable Oils Vanaspati Bakery Shortening FRUIT AND VEGETABLE PRODUCTS Thermally processed fruits (all including those in Appendix) Thermally processed fruit cocktail/Tropical Fruit Cocktail Thermally Processed Vegetables 02.2 2.2.24 2.2 02.2.16 2.3.1 2.23 2.2 2.2 2.2 02.6.4.1.2 02.2.2.2.4.5 22.214.171.124.6 126.96.36.199 2.2 02.2 02.3 02.6 2.2 02.1.2.9 2.2.18 2.2 188.8.131.52.1.2 02.1.1.2 184.108.40.206.220.127.116.11 2.5.2 02.2.1.2.1.2 02.1.2.1.2.4 04.4.4 2.2.13 2.2 02.3 18.104.22.168 04.1.1.1 2.19 2.2 02.5 2.1.11 22.214.171.124.4 126.96.36.199.1 188.8.131.52.184.108.40.206 02.2 02.1.2.1 2.2 02.1.2.4.3 02.1.1.2.1.2.3 02.9 220.127.116.11 2.10 2.8 2.3 02.2.2.1.2.12 2.7 18.104.22.168 02.2.15 2. Mixed fat .2 02.1.2 02.2 02.14 2.2 02.
5 04.1.1.8 04.3.8 14.30 2.7 2.5 04.1.4 (vegetable) 14.8 04.2.1 22.214.171.124.1.2 14.17 2.19 126.96.36.199.8 14.1.26 188.8.131.52 184.108.40.206.1.2 14.20 2.38 Thermally processed curried vegetables /Ready to eat vegetables Thermally Processed Vegetable Soups Thermally processed fruit juices Thermally Processed vegetable juices Thermally Processed tomato juices Thermally processed fruit nectars Thermally processed fruit beverage/fruit drink/ready to serve fruit beverage Thermally Processed Mango Pulp/Puree and sweetened mango pulp/puree Thermally processed fruit pulp/puree and Sweetened fruit Pulp/Puree Thermally Processed Concentrated Fruit/Vegetable Juice Pulp/Puree Thermally Processed Tomato Puree and Paste Soup Powders Fruit/Vegetable Juice /Pulp/Puree with preservatives for industrial use only Concentrated Fruit Vegetable Juice/Pulp/Puree with Preservatives for industrial use only Tamarind Pulp/Puree and Concentrate Fruit Bar/Toffee Fruit/vegetable cereal flakes Squashes.2.35 2.2.27 220.127.116.11.3.3.8 18.104.22.168.2.1.8 04.2.1.15 2.3.29 2.1.21 22.214.171.124.126.96.36.199 188.8.131.52.184.108.40.206.33 220.127.116.11 14.3.4. Fruit syrups.9 2.1 .18.104.22.168. Crushes.22.214.171.124 126.96.36.199.4 12.36 188.8.131.52.1.2 04.1 14.31 2.2.23 2.7 04.1.6 2.3.34 184.108.40.206 14.4 220.127.116.11. Cordial and Barley Water Ginger cocktail(Ginger beer and gingerale) Synthetic syrup for use in dispenser for carbonated water Synthetic syrup and Sherbet Murabba Candied.16 2.3.4 04.3 (concentrates) 14.5 2.1.5 04.1.3.4.2.7 18.104.22.168.5 04.22 2.1.13 2.32 2.3. Crystallised and Glazed Fruits/Vegetable/Rhizome/Fruit Peel Tomato Ketchup and Tomato Sauce Culinary Pastes/Fruits and vegetable Sauces other than tomato sauce and soya sauce Soyabean Sauce Carbonated Fruit Beverages and Fruit Drink Jam Fruit Jelly Fruit cheese Marmalade Dehydrated fruit Dehydrated Vegetables Frozen fruit/Fruit products Frozen Vegetables 04.3 (fruit) 22.214.171.124 04.28 2.25 2.12 2.11 2.37 2.2 04.3.1.8 04. Fruit Sharbats.3.3.4 (vegetable) 04.1.3.14 2.3.8 2.2 14.1.3 (fruit) 126.96.36.199 2.
1 06.1.4.2.10 (fruit) 04.4.2.47.188.8.131.52.4 184.108.40.206 220.127.116.11.2 18.104.22.168 2.1 2.4.40 2.3.1 6.2.1 6.2 04.5.1 06.5 2.4.3 22.214.171.124.126.96.36.199.6.1 06.2 2.48 2.1 06.2.3.47.2.2.1 6.1 6.1 6.2.1 2.46 2.10 Frozen Curried vegetables /Ready to eat vegetables Fruit based beverage mix /Powdered fruit based beverage Fruit and vegetable Chutney Mango Chutney Pickles Table Olives Grated desiccated coconut Vinegar Brewed Vinegar Synthetic Vinegar Nuts and Raisins Groundnut kernel Raisins Pistachip nuts Dates Dry fruits and nuts Bean CEREAL AND CEREAL PRODUCTS Atta Atta Fortified Atta Protein Rich(Paushtik) Atta Maida Maida Plain Foritified Maida Protein rich (Paushtik ) Maida Semolina (Suji Or rawa) Besan Pearl Barley (Jau) Pearl Barley (barley powder) Whole Meal Barley powder or Barley Flour or Choker yuktjaukachuran Food Grains Food Grains Wheat Maize Jowar and Bajra Rice Masur Whole Urd whole Moong whole Channa dal Split pulse (dal) Arhar 04.4.4.1 2.4.1 2.2 6.1 6.3 188.8.131.52 2.46.1 2.1.2 2.42 184.108.40.206.220.127.116.11.4.1.1 06.2.47.2.3.1.43 18.104.22.168.2 22.214.171.124 126.96.36.199.1 06.6.1 2.8 14.4.3 2.5 2.5.45 2.4.1 06.47.3.6 04.3.41 2.2.5 188.8.131.52 6.3 2.39 184.108.40.206.2.4 2.7 2.2 2.4 2.6.3 04.6.2.3 & 04.3.6 04.4.2.2 04.4.3.2 220.127.116.11.6.2 04.2 04.1 18.104.22.168.2.2 04.1 .44 2.1 06.4.1 6.4.6 2.47 22.214.171.124.47.1 06.4.1 06.4 2.7 (vegetable) 04.8 2.3 2.2 6.2.
126.96.36.199.10 Split pulse (dal) Moong Split pulse (dal) Urad Dal Chana Split pulse Masur Cornflour (Maize starch) Corn flakes Custard Powder 188.8.131.52.3 184.108.40.206 Custard Powder Macaroni products 2.3 (toasted bread.13.5 06.2.13.1 06.6 MEAT AND MEAT PRODUCTS Defnitions Meat and meat products Canned Corned beef Canned Luncheon Meat Canned Cooked Ham Canned Chopped Meat Canned Chicken Canned Mutton and goat meat 08.13 220.127.116.11.18.104.22.168.2.2 06.4.2.1 Arrowroot 22.214.171.124 6.4.11 2.5 6.1 126.96.36.199.5.1 Solvent extracted soya flour 2.5. Spaghetti and vermicelli) Malted and malt based foods 2.11.2 08.2 (pita bread) 07.14.2 .1 06.2 Bread 2.5.2 Sago Bakery Products 2.3.1 06.1 Malted Milk Food 188.8.131.52 Solvent extracted groundnut flour 2.1.2 08.1 06.6.5 (steamed buns and bread) 07.15.4.2 2.1 (cookies) 07.2 08.2.2 (fine bakery ware) 07.2.2.13.3 (pre-cooked) 184.108.40.206 220.127.116.11.1.2.15 2.7 2.14.2 (fine bakery ware) 2.12 18.104.22.168 22.214.171.124 Malt Based Foods Rolled Oats Solvent Extracted Flours 2.2 (dried) 06.14 2.1 (cake) 07.4.9.4.2.2 08.2.2 126.96.36.199 Solvent extracted cotton seed flour Starchy Foods 188.8.131.52 6.5 2.11 184.108.40.206.13 220.127.116.11.1 06.2 08.1 (bread) 07.2.3 2.2 07.4.1 06.1 2. rusk) 07.5.4.4.8 2.4.1 (fresh) 06.1 6.3 06.4.3 Solvent extracted sesame flour 2.1 Biscuit including Wafer biscuits 6.1 Pasta Products (macaroni.5 18.104.22.168.5.4 2.4 Solvent extracted coconut flour 2.4.2 2.4.2 07.14 2.9 2.13.6.
9 22.214.171.124 09.7.5 126.96.36.199.7.1 2.8 2.4 05.4 2.1. Chicken .1.2 188.8.131.52 Dried shark fins 2.6.1 11.4 9.6 11.1.4 9.8.2 11.4 9.2.7 184.108.40.206 9.1 2.1.1 09.8.2 Frozen Lobsters 2.6 220.127.116.11.9 2.6 11.2 (Soft candy) 05.2.8.5 18.104.22.168 11.3 and 5.1 (Hard candy) 05.3.3 Frozen Squid 2.1.5 22.214.171.124 2.1 09.3.3 Khandsari Sugar 126.96.36.199.3 2.6.7 Frozen Mutton.6 Icing Sugar Misri Honey Gur or Jaggery Dextrose Golden syrup Dried glucose syrup Saccharin Sodium Aspartyl Phenylalanine Methyl Ester (Aspertame) Acesulfame Potassium Sucralose SALT.2 11.2 Refined Sugar 188.8.131.52.184.108.40.206 09.6.2.1 11.1 220.127.116.11.4 Bura Sugar 2.1 09.8.6. CONDIMENTS AND RELATED PRODUCTS Caraway (Siahjira) 08.3 05.1.5.1.18.104.22.168.5 Cube sugar 2.3 2.1 11.8.4 Frozen Fin fish 2.5 Frozen Fish fillets 2.1.1 22.214.171.124 canned salmon 126.96.36.199.6.4 188.8.131.52 11.11 2.1.1 09.1.4 184.108.40.206.2 2. Goat and Buffalo Meat FISH AND FISH PRODUCTS Fish and fish products 2.1 Frozen Shrimps or Prawns 2.1 09.1.6.2.1 2.12 canned crab meat 2.1.3 11.1 5.7 2.6 11.13 Canned tuna and bonito SWEETS & CONFECTIONARY Sugar boiled confectionary (milk toffee an butter toffee)/Sugar based/Sugar free confectionary Lozenges Chewing gum and Bubble Gum Chocolates Ice Lollies or Edible Ices 2.10 Canned Sardines 2.1. SPICES.1.4 3 11 11.8.6 2.1.8 2.1 Ice Lollies or Edible Ices (Ice Candy) Sweetening agents including Honey Sugar 2.9 Canned Shrimp 2.1 11.1 Plantation White Sugar 2.7 salted fish/ dried salted fish 220.127.116.11.18.104.22.168 2.5 11.5 2.7.1 .9.2.8 Canned fin fish 2.2.
2.7 2.2 Caraway Black (Siahjira) Whole 22.214.171.124.1 126.96.36.199.1 188.8.131.52.12 184.108.40.206 Coriander (Dhania) powder Cumin (Zeera.9.8.5 2.9.1 12.9.1 220.127.116.11 18.104.22.168 .13 2.1 12.1 22.214.171.124 2.2.1 (Siahjira) whole 126.96.36.199 188.8.131.52.184.108.40.206.2 Ginger (Sonth.3 2.9.1 12.1 Coriander (Dhania) whole 2.2 Cardamom (ChhotiElaichi) seeds 2.2.1 Fennel (Saunf) whole 2.1 12.2.1 Cardamom (ChhotiElaichi) Whole 2.9.2 Cumin (SafedZeera) powder 2.1 Chillies and Capsicum (LalMirchi) whole 2.9.1 220.127.116.11 12.1 Fenugreek (Methi) Whole 18.104.22.168 12.9.3 Caraway (Siahjira) powder Cardamom (Elaichi) 22.214.171.124 Cinnamon (Dalchini) whole 126.96.36.199.1 188.8.131.52.1 12.2 Fenugreek (Methi) powder Ginger (Sonth.10 184.108.40.206.10.9.1 220.127.116.11.2.1 12.1 12.2.5 Large Cardamom (BadiElaichi) seeds 2.12.1 12.2.2 Cassia (Taj) powder Cloves (Laung) 2.1 12.9.1 12.1 12.3 Cardamom (ChhotiElaichi) powder 2.9.1 Cassia (Taj) Whole 2.2.2 Chillies and Capsicum (LalMirchi) powder Cinnamon (Dalchini) 2. Adrak) whole 2.2 Fennel (Saunf) powder Fenugreek (Methi) 2.6.1 18.104.22.168.1 12.9.1 12.9.1 22.214.171.124.9.9.9 126.96.36.199.Sarson) 12.2.1 12.9.1 12.1 12.1 188.8.131.52 12.1 12.4 2.1 Ginger (Sonth.2 Cinnamon (Dalchini) powder Cassia (Taj) 2.9.2 Mace (Jaipatri) powder Mustard(Rai. Adrak) Powder Mace (Jaipatri) 184.108.40.206.KhokarCloves.8 220.127.116.11.1 12.9.1 18.104.22.168.9.9.1 12.1. Adrak) 2.2.1 12.3. Kalonji) 22.214.171.124 Mace (Jaipatri) whole 2.11.6 Large Cardamom (BadiElaichi) powder Chillies and Capsicum (LalMirchi) 2.1 12.2.1 Cumin (SafedZeera) whole 2.2.1 12.1 12.9.3 Cumin Black (Kalonji) whole 2.2 Cloves (Laung) powder Coriander (Dhania) 126.96.36.199.2.2.Mother Cloves) 188.8.131.52 12.1 Cloves (Laung) Whole(Headless cloves.2.4 Large Cardamom (BadiElaichi) whole 2.9.6 2.11.4 Cumin Black (Kalonji) powder Fennel (Saunf) 2.9.1 12.
2.1 Mustard(Rai.9.1 12.Sarson)powder 2.17 Saffron(Kesar) 2.Sarson) whole 184.108.40.206.9.1 .9.15 Pepper Black(Kalimirch) 2.18 Turmeric(Haldi) 2.14.1 Saffron(Kesar) 2.1 220.127.116.11.1 18.104.22.168.1 12.1 12.1 12.9.2 Mustard(Rai.1 Pepper Black(Kalimirch) whole 2.1 22.214.171.124.1 12.1 Curry Powder 2.18.1 Poppy(KhasKhas) whole 2.1 126.96.36.199.2.2.19 Curry Powder 2.20 Mixed Masala 2.2.1 Aniseed(Saunf) whole 188.8.131.52.9.2 Pepper Black(Kalimirch) powder 184.108.40.206.220.127.116.11 Mixed Masala(whole) 2.21 Aniseed(Saunf) 2.3 Light Black Pepper 18.104.22.168.1 12.9.1 12.1 12.21.1 12.16.1 22.214.171.124 12.1 12.9.1 12.2 Saffron(Kesar) powder 2.16 Poppy(KhasKhas) 126.96.36.199.1 12.15.1 12.2.1 Nutmeg(Jaiphal) whole 188.8.131.52.2.2 Turmeric(Haldi) powder 184.108.40.206.4 Pinheads 2.1 12.9.1 Turmeric(Haldi) whole 220.127.116.11 Nutmeg(Jaiphal) 2.1 18.104.22.168.1 22.214.171.124 Nutmeg(Jaiphal) powder 2.1 12.9.
1 12.1 126.96.36.199.10.2 Pepper White powder 188.8.131.52.5 14.2 2.9.28 Celery Dehydrated Onion(SukhaPyaz) 2.1 Asafoetida(Hing or Hingra) 2.4 2.1 Dried Mango Powder(Amchur) 2.1.2 Kangra tea 2.9.1 12.24 Dried mango slices Dried Mango Powder(Amchur) 2.9.3 2.3 2.4 .10.30.1 2.1 Edible Common Salt Edible common salt Iodized salt Iron fortified common salt Potassium Iodate Iron fortified iodized salt BEVERAGES (OTHER THAN DAIRY AND FRUITS & VEGETABLES BASED Tea 184.108.40.206.1 12.1 220.127.116.11 Dehydrated Onion(SukhaPyaz) 18.104.22.168 12.5 Coffee 22.214.171.124.10 2.3 Green tea 2.1 12.1 126.96.36.199.1 12.9.2 188.8.131.52 184.108.40.206.2.10.1 Tea 2.1. raw or unroasted)(includes Roasted and Ground coffee) 220.127.116.11.1 Coffee(green.18.104.22.168.22.214.171.124.23 2.25 Pepper White 2.29.1 126.96.36.199.1.1 188.8.131.52.184.108.40.206 12.9.5 2.1 Dried(Dehydrated)Garlic(Lahsun) 2.2.1 220.127.116.11.30.1 Pepper White whole 2.24.5 14.26 Garlic(Lahsun) 2.1 12.9.5 14.2 Soluble coffee powder Chicory Coffee chicory mixture 18.104.22.168.22 Ajowan(Bishops seed) 2.1 12.25.30 2.5 14.1.29 Asafoetida 2.5 22.214.171.124.1 12.1 12.2 2.1.1 12.1 Ajowan(Bishops seed) 12.2.1 12.1 12.
1 Toddy Beverages Non-Alcoholic-Carbonated 2.1 05.7 2.1.7 2.1 Carbonated water Mineral Water Packaged Drinking Water(other than mineral water) OTHER FOOD PRODUCTS AND INGREDIENTS Baking Powder Catechu(Edible) Gelatin Silver Leaf (chandikawarq) Pan Masala Low and High Fat Cocoa powder Carob powder 14.1 126.96.36.199.6 2.5 14.1 5.2 14.1 14.11.8 188.8.131.52 .10.1.1.11.184.108.40.206 220.127.116.11.11.4 05.4.11.1 Coffee chicory mixture 2.11 2.3 18.104.22.168.5 2.5 2.4 22.214.171.124 2.1.2 Instant coffee chicory mixture Beverages-Alcoholic 2.5.5 14.10.1 14.10.2.
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