Final Thesis

REGULATORY COMPLIANCE
Dissertation submitted to the

S K Somaiya College, Somaiya Vidyavihar University For the partial fulfillment of the Award of
Degree of Master of Science in Nutraceuticals
BY
Mr. Shriram Girjashankar Pandey

M.Sc. Part II NUTRACEUTICALS
DEPARTMENT OF NUTRACEUTICALS
ACADEMIC YEAR 2022-23
Under Supervision of
Ms. Priya Landge

Nutraceuticals and Food Consultant
Farm To Fork Solutions
June, 2023
Student details
Shriram Girjashankar Pandey

Name
Nutraceutical
Subject
S K Somaiya College
Institution
2022-23
Year
Ms. Tejal Bowlekar

Teacher in Charge
Regulatory Compliance
Title of the Project
Mumbai
Location
4 Months
Duration
Signature of the Teacher
Signature of the Coordinator of

Department
(NUTRACEUTICAL)
ii
CERTIFICATE OF AUTHENTICATION
This is to certify that the project entitled “Regulatory Compliance” is a bonafide work of “Shriram
Girjashankar Pandey” (31032021026) submitted to the S K Somaiya College in partial fulfilment of
the requirement for the award of the degree of “M.Sc. in the subject of Nutraceutical.
I considered that the thesis has reached the standards and fulfilling the requirements of the rules
and regulations relating to the nature of the degree. The contents embodied in the thesis have not
been submitted for the award of any other degree or diploma in this or any other university.
Date:
Place:
(Name and sign) (Name and sign)

External Mentor/supervisor Internal mentor/supervisor
(Name and Sign) (Name and Sign)
Head of the department Director
iii
Declaration by the student
I certify that
a) The work contained in the thesis is original and has been done by myself under the
supervision of my supervisor.
b) The work has not been submitted to any other Institute for any degree or diploma.
c) I have conformed to the norms and guidelines given in the Ethical Code of Conduct of
the Institute.
d) Whenever I have used materials (data, theoretical analysis, and text) from other sources, I
have given due credit to them by citing them in the text of the thesis and giving their
details in the references.
e) Whenever I have quoted written materials from other sources and due credit is given to
the sources by citing them.
f) From the plagiarism test, it is found that the similarity index of whole thesis within 25%
and single paper is less than 10 % as per the university guidelines.
Date:
Place:
----------------------------------
Signature
Mr. SHRIRAM GIRJASHANKAR PANDEY

31032021026
Name of the student with Exam. Seat No.
iv
Department of Nutraceuticals
CERTIFICATE
This is to certify that Mr. Shriram Girjashankar Pandey of M.Sc. Nutraceuticals has satisfactorily
completed the Project/Internship titled Regulatory Compliance for thePartial fulfilment of the
Degree by the Somaiya Vidyavihar University, during the Academic year 2022-23
Signature of the Teacher In-Charge Signature of the Coordinator
Signature of the Examiner/s
Date of Examination
College Seal
Examiner Approval sheet
This dissertation/project report entitled (Regulatory Compliance) by (Shriram Pandey) is approved

for the degree of Master of Science in the subject of Nutraceutical.
Examiners
(Name and signature)

1.---------------------------------------------
(Name and signature)

2.-----------------------------
Place:
Date:
vi
Acknowledgment
I am thankful to the Founder, “Farm to Fork Solution” Mumbai for giving the opportunity to
carry out my M.Sc. dissertation at Farm to Fork Solution, Mumbai.
I express my sincere gratitude to Dr. Madhura Janve (Head of the Department Nutraceutical
and Tejal Bowlekar (Assistant Professor, Nutraceutical) for their valuable support and constant
encouragement they have extended towards me and guiding me to initiate my project work in
Farm to Fork Solution India, Mumbai.
This desertion would not have been possible without the support and guidance from my project
guide and advisor Ms. Priya Landge Maam. Special thanks to Priya Madam for suggesting this
topic and granting me the opportunity to work on this project. I thank her for her advice
knowledge and many insightful discussion and suggestions. I am also grateful and thankful to
Mr Umesh Kamble (Founder and CEO of Farm to Fork Solutions PVT. LTD.) He patiently
guided me through the process, never accepting less than my best efforts. I am grateful to him
for the constructive comments and careful evaluation of my thesis. It is been a privilege to work
under his guidance. I am thankful to Ms. Priya Landge Ma’am for helping and guiding me
throughout the project duration and for constructive suggestions throughout my project work.
It is my great privilege to thank Ms. Aishwarya Sawant and Mr. Shantanu Katkar. I shall cherish
forever their affection and encouragement. Due to them helping me in cheerful and encouraging
environment it led to grow in every possible way in that environment.
Thank you
Shriram Pandey
vii
INDEX
Sr. No. Content details Page
No.
1 Title page i.
2 Student details ii.
3 Certificate of authentication iii.
4 Declaration by the student iv.
5 Department certificate v.
6 Examiner Approval sheet vi.
7 Acknowledgement vii.
Index viii.
List of Abbreviations x.
List of Figures xi.
List of Tables xii.
Abstract and keywords xiii.
Chapter 1 Introduction to Regulatory Affairs & FSSAI. 1.

1.1 Introduction of Farm to Fork Solutions.
Chapter 2 Introduction to Regulatory Affairs & FSSAI. 3.

2.1 Introduction 3.
2.2 Food Safety and Standards Authority of India (FSSAI) 3.
2.3 Classification of Food safety and Standard regulations. 4.
Chapter 3 Food Products Standards and Food Additives . 6.

3.1 Introduction 6.
3.2 Dairy products and analogues 6.
3.2.1 Standards of milk 8.
3.3 Fats and Oils 10.
3.3.1 Oils 10.
3.3.2 Quality criteria 16.
3.3.3 Labelling 16.
Chapter 4 Health supplements, Nutraceuticals, food for special dietary use, food 27.
for special medical use, functional food, and novel food.
4.1 Introduction and labelling requirements 27.
4.2 Health supplements. 28.
4.3 Nutraceutical 29.
4.4 Food for special dietary use 29.
viii
Chapter 5 Labelling and Display 33.
5.1 Introduction 33.
5.2 Requirements in a label 38.
5.3 Exemptions in a label 38.
5.4 Labelling requirements of non-retail packs 39.
5.5 Fortified food 40.
5.6 Organic foods 41.
5.7 Importance of labelling 42.
Chapter 6 Licensing and Registration of Food Business 43.

6.1 Introduction to licensing and registration of food business 43.
6.2 Steps for registration of food business. 46.
6.3 Steps for application of license for a food business 50.
6.4 Modification of a license 56.
6.5 Renewal of license/ registration 65.
6.6 Six monthly lab report 67.
Chapter 7 Marketing. 71.

7.1 Introduction 71.
7.2 Market Survey 71.
7.3 Promotion and Sales 96.
7.3.1 Event Reports 99.
Chapter 8 Result & Conclusion. 104.

Bibliography 106.
Annexure -I: - Internship Offer Letter 107.
Annexure - II: - Monthly Reports 108.
Annexure – III: - Certificates 112.
ix
List of Abbreviation
i. GMP: - Good Manufacturing Practices.
ii. FSSAI: - Food safety and standards authority of India.
iii. FoSCoS: - Food safety compliance system.
iv. HACCP: - Hazard analysis and critical control point.
v. GMO: - Genetically modified organism.
vi. PrimusGFS: - Primus global food safety initiative.
vii. CASMB: - Chamber for advancement of small and medium businesses.
viii. ICMR: - Indian Council Medical Research.
ix. NABL: - National Accreditation Board for Testing and Calibration.
x. FSDU: - Food for Special Dietary Use.
xi. FSMP: - Food for Special Medical Purpose.
xii. RDA: - Recommended Dietary Allowance.
xiii. FSS: - Food Safety Standards.
xiv. FBO: - Food Business Operator.
xv. FA: - Food Authority.
xvi. KoB: - Kind of Business.
xvii. SOI: - Statement of Ingredient.
x
List of Figures
Figure Description Page No.
No.
1.1 Farm to fork solutions PVT. LTD logo 2.
2.1 FSSAI Logo 3.
3.1 Milk Packet Symbol 7.
4.1 Labelling requirements 27.
4.2 Health supplement 28.
4.3 Nutraceutical 29
4.4 Food for special dietary use 30.
4.5 FSDU for sportsperson 31.
5.1 Standard For Labelling 33.
5.2 Veg Logo 34.
5.3 Non-Veg Logo 34.
5.4 FSSAI license number demo 35.
5.6 Fortified Food Logo 40.
5.7 Organic food 41.
6.1 FBO registration 43.
6.2 State License 44.
6.3 Central License 45.
6.4-6.10 Steps for Registration of food business 44 – 49.
6.11-6.23 Steps for application of food business 50 – 57.
6.24 – Modification of License 58 – 64.

6.34
6.35 – Renewal of License 65 – 66.
6.38
6.39 – Six monthly lab report 67 – 70.
6.44
xi
List of Tables
Table Description Page No.
No.
3.1 Standards of milk 9.
3.2 SOI for Proprietary food 20.
3.3 SOI for Nutraceutical food 22.
3.4 SOI for Health supplements 25.
5.2 Veg Logo Size 35
5.3 Non-Veg Logo Size 35
7.1 Label Validated 73
xii
Abstract
Today the business in food industry is growing at quite a high pace and so the demand for the
food products in the industry and at such a condition there is a quite a high chance that to
increase the profit the food business operator can do adulteration, mixing or corruption,
misleading, misguidance, false claims, etc. To avoid such incidents there is a need for
regulatory compliances to be followed and to do the same FSSAI (Food safety and standards
authority of India) has set standards and guidelines to be followed by the FBO. Through this
guidelines and standards FSSAI ensures that the product reaches the consumer in safe and
sound condition. FSSAI has set various labelling guidelines through which it tries that the
maximum information reaches the consumer. FSSAI has given standards to avoid adulteration
and usage of improper substances in a food product. Through this project the main objective
was to understand the details of Food industry and understand the compliances in depth. Apart
from this during the course of project experience in other subjects such as marketing and
business development was also acquired.
(Keywords: - FBO (Food business operator), Food authority, label validation, statement of
ingredients (SOI), safety, FoSCos)
xiii
CHAPTER 1: -
INTRODUCTION
1.1Introduction
Introduction of Farm to Fork
Farm to Fork is a Growth Oriented Organization run by group of experienced Food
Technologists, Pharmacist, Cosmetologists and diversified experts from leading areas.
Farm to fork works on a B2B (Business to Business) model where it provides services
related to various aspects to the clients. Farm to Fork provide services from Agro-Harvest
to Processed Food Business, Pharmacy & Cosmetic, multi brand retail companies and other
industries, etc. The mission of Farm to Fork solutions PVT. LTD is to service society at
large & alleviate Food safety & Food security issues by acting as a connecting link between
all sections of Food Industry. Farm to fork is a consulting firm based in Mumbai having its
head office in Bandra BKC. The services provided by Farm to Fork solution include: -
a. Compliance: - Label Validation, Legal Metrology, Importer, Dealer, Repacker,
Model Approval, Manufacturer. Nutraceuticals
b. Licensing
c. Auditing
d. Packaging
e. Marketing and sales
f. Training
g. Certification
h. Web services
i. Auditing
Farm to fork solutions provide support with training and certifications such as: -
a. Good manufacturing practice certification (GMP)

b. BRCGS
c. Hazard analysis and critical control point (HACCP) certification
d. International featured standards (IFS)
e. ISO 9001
f. ISO 22000 Food safety management
g. Total quality management
h. Hazmat training
i. Halal certification
j. Non-GMO
k. Primus GFS
l. Plant based certification program
Farm to fork solutions has association with many brands and organizations through which
it helps and supports young brands to grow and develop in the industry. It also helps other
brands by providing support and guidance for market planning and business strategies. Farm
to fork solutions has alliance with various organizations such as: -
a. ASSOCHAM (Associated Chambers of Commerce and Industry of India)
b. AIFPA (All India Food Processing Association)
c. CASMB (Chamber for Advancement of Small and Medium Businesses)
1
d. NSI Mumbai (Nutrition Society of India)
e. AFSTI (Association of Food Scientists and Technologists India)
The tools used for the completion of the projects are Microsoft Office (Microsoft Word,
Microsoft Excel & Microsoft PowerPoint), Google sheets, Google slides, Google docs,
Gmail, Food Safety Compliance System (FoSCoS) and Food safety and standard authority
of India (FSSAI) for compendium study.
Figure-Error! No text of speciﬁed style in document.-1.1
2
CHAPTER 2: -
INTRODUCTION TO
REGULATORY AFFARIRS AND
FSSAI
2.1 Introduction to regulatory affairs
Regulatory affairs are a wide space in a food industry that looks after weather the regulations
are being followed by the food business operators. It looks after the advisories and other
notifications released by the authorities for the functioning of food businesses. Apart from
this it also looks after the guidelines stated by the authorities for labelling, packaging, and
food standard and proprietary food.
In India the food regulations are made and managed by Food Safety and Standards Authority
of India (FSSAI). Food Safety and Standards Authority of India (FSSAI) forms, amends and
manages the regulations for food business operators.
2.2Food Safety and Standards Authority of India (FSSAI)
Food Safety and Standards Authority of India (FSSAI) is a statutory body established under
the Ministry of Health & Family Welfare, Government of India. The FSSAI has been
established under the Food Safety and Standards Act, 2006, which is a consolidating statue
related to food safety and regulation in India FSSAI is responsible for protecting and
promoting public health through the regulation and supervision of food safety.
The FSSAI is headed by a non-executive chairperson, appointed by the Central

Government, either holding or has held the position of not below the rank of Secretary to
the Government of India. Rajesh Bhushan is the current chairperson for FSSAI and Shri
Ganji Kamala V Rao is the current chief executive officer for FSSAI.
The FSSAI has its headquarters at New Delhi. The authority also has 6 regional offices
located in Delhi, Guwahati, Mumbai, Kolkata, Cochin, and Chennai. 14 referral
laboratories notified by FSSAI, 72 State/UT laboratories located throughout India and 112
laboratories are National Accreditation Board for Testing and Calibration
Laboratories (NABL) accredited private laboratories notified by FSSAI.
Figure Error! No text of speciﬁed style in document.2.1
3
In 2021, with the aim of benefitting industries involved in manufacturing, handling,
packaging and selling of food items, FSSAI decided to grant perpetual licenses to restaurants
and food manufacturers on the condition that they file their returns every year. Food Safety
and Standards Authority of India License or Registration is required for any food business
in India that manufactures, stores, transports, or distributes food. Depending on the size and
nature of the company, FSSAI registration or license may be required. FSS Act, 2006
consolidates various acts & orders that had earlier handled food related issues in various
Ministries and Departments, such as–
i. Prevention of Food Adulteration Act, 1954
ii. Fruit Products Order, 1955
iii. Meat Food Products Order, 1973
iv. Vegetable Oil Products (Control) Order, 1947
v. Edible Oils Packaging (Regulation) Order 1988
vi. Milk and Milk Products Order, 1992
2.3 Classification of Food safety and Standard regulations: -
This are the regulation stated by Food safety and standard authority of India for the
functioning of the food businesses. This are classified as: -
 Licensing and registration of Food businesses: - It states all the steps and
procedure to be followed by food business operator to register the
business with FSSAI and get license accordingly.
 Food products standards and Food additives: - FSSAI has stated few
standards and additives in food products that can be added to food.
FSSAI also defines the recommended dietary allowances for the same
for safe consumption.
 Prohibition and Restriction of Sales: - It defines the products which are
avoided to be sold in certain situation as it may cause harm to human
health. For e.g.: Milk with water, turmeric with any foreign compound
added.
 Contaminants, toxins and residues: - FSSAI has given a list of
contaminants, toxins or any residues that are to be avoided for human
consumption.
 Laboratory and sampling analysis: - FSSAI states guidelines to be
followed while testing of food products for ensuring safety of food
products.
 Health supplements, nutraceuticals, food for special dietary use, food for
special medical purpose, functional food and novel food: - It states the
conditions stated by FSSAI under which the food may be classified into
any of the following category. It also provides standards of nutraceutical
and health supplement ingredient that can be used
 Food recall procedure: - In case of any issue in the product available in
the market the product needs to be recalled back to the marketer. FSSAI
states all the necessary guidelines stated for the same.
4
 Import: - It states all the necessary guidelines and procedure to be carried
out for importing of food products.
 Approval for Non-specific food and food ingredients: - It states the
guidelines stated by FSSAI for usage if ingredients that are not
mentioned already in the compendium and are new.
 Organic food: - FSSAI has given conditions under which a product can
be termed as organic. It also states the necessary label requirements in
case of organic foods.
 Alcoholic beverages: - It states guidelines to prepare, store and sell
various alcoholic beverages
 Fortification of food: - It states the guidelines to fortify a food product
with additional nutrient and proportion for the same
 Advertising and claims: - In this the FSSAI gives all guidelines for
marketing of a product into the market. It was designed with a motive to
avoid false claims and misleading happening with customers
 Packaging: - It states all the necessary guidelines to be followed for
packaging of a food product such as material used,
 Food for infant nutrition: - It states the necessary guidelines for infant
nutrition food along with age and other factors to be considered
formulating the same.
 Labelling and display: - It states the guidelines related to the label
contents and necessary guidelines for an ideal label.
 Ayurveda aahara: - It gives brief about ayurvedic herbs and other
ayurvedic ingredients to be included while preparing along with
reference books and other information.
 Vegan foods: - It states the conditions under which a food can be termed
as vegan. It also provides label requirements for such foods.
 Transaction of businesses at its meetings: - It provides necessary
guidelines to be followed by a food business operator.
 Procedure for transaction of business of central advisory committee: - It
provides necessary guidelines to be followed by a food business operator
for financial reporting.
 Transaction of business and procedure for scientific committee and
scientific panel: -
 Recruitment and appointment: - It states about the basic requirements to
be fulfilled while recruiting workers and employees.
During the project the compendiums used the most were: -
 Food products standards and food additives.
 Health supplements, nutraceuticals, food for special dietary use, food for
special medical purpose, functional food and novel food.
 Labelling and display.
 Licensing and Registration of Food businesses.
5
CHAPTER 3: -
FOOD PRODUCTS STANDARDS
AND FOOD ADDITIVES
3.1Introduction:
Food safety and standard authority of India has set a guideline for food products those are
compiled under the compendium. The compendium for the same is available on the official
section on FSSAI website at fssai.gov.in > regulations > compendium. In the following
regulation FSSAI states guidelines related to various food products such as: -
3.2 Dairy Products and analogues: -

In this FSSAI states the guidelines related to the milk and dairy products. It also states
about the processing method and label requirements for the same. The various
categories for the same are: -
a. Composite milk product: - It means a product of which the milk or milk products
or milk constituents shall be an essential part in terms of quantity in final
product. Example of constitute milk products are: -
i. Srikhand with fruits, etc
ii. Ice cream containing fruits, etc
iii. Flavoured fermented milks
iv. Drinks based on fermented milks
b. It states about milk products that, it means a product obtained by processing of
milk, which may contain food additives and other ingredients functionally
necessary for the milk product as permitted in these regulations and shall
include the following, namely: -
i. Cheese
ii. Channa, skimmed milk Channa, paneer
iii. Condensed milk: sweetened and unsweetened
iv. Condensed skimmed milk: sweetened and unsweetened
v. Cream
vi. Curd, skimmed milk curd
vii. Ghee, butter oil
viii. Ice cream
ix. Infant milk food
x. Khoa
xi. Malai
xii. Milk derivatives such as whey proteins, casein, lactose, etc
xiii. Milk ices, milk lollies, kulfi
xiv. Milk powder, skimmed milk powder, partly skimmed milk powder
xv. Processed cheese
xvi. Table butter and white butter
xvii. Yoghurt
xviii. Any other product as specified in the following regulations
Provided that milk products shall not contain any substance not found in milk
unless specified
c. “Pasteurization, Pasteurized and similar terms” means a microbicidal heat
treatment aimed at reducing the number of any pathogenic micro-organisms in
milk and liquid milk products, if present, to a level at which they do not
constitute a significant health hazard. Pasteurization conditions shall be
6
designed to effectively destroy the organisms Mycobacterium tuberculosis and
Coxiella burnettii.
d. “Recombined milk or milk product” means a product resulting from the
combination of milk fat and milk-solids-non-fat in their preserved forms with
or without the addition of potable water to achieve similar end product
characteristics and appropriate milk product composition as per the Standard for
that product and in the case of recombined milk, the source of milk solids-non-
fat shall be dried or concentrated milks only.
e. “Reconstituted milk or milk product” means a product resulting from the
addition of potable water to the dried or concentrated form of milk or milk
products in the amount necessary to re-establish the appropriate water-to-solids
ratio to achieve similar end product characteristics and appropriate milk product
composition as per the standards for that product.
f. “Sterilisation, sterilised and similar terms” means application of heat at high
temperatures for a time sufficient to render milk or milk products commercially
sterile, thus resulting in products that are safe and microbiologically stable at
room temperatures.
The regulation also states the conditions to be followed while handling of milk and has set
standards for the same, few of the guidelines are: -
i. Addition of essential nutrients.
ii. Labelling of pre-packaged foods.
iii. Use of probiotics and prebiotics.
iv. Use of enzymes.
The labelling requirements of the milk are: -
1. The label should have the logo as specified for the same by FSSAI
Figure 3.1: - Milk Symbol
7
2. Any food item containing an
ingredient that replaces the milk
should have the declaration of the
same where blank to be filled with
name of constituent: -
3. In case of milk constituent

whose place is fully taken
over by a constituent not
derived from milk in the
product where blank to be
filled with name of
constituent: -
3.2.1 Standards of milk: -

In this the FSSAI states guidelines and standards for various types of milk: -
a. Species Identified milk: It states the fat and solid non-fat content of the species
identified milk namely buffalo milk, cow milk, goat milk, sheep milk and camel
milk. It shall conform to respective composition as prescribed by the same, but
it may be subjected to pasteurization, boiling, sterilisation or ultra-high
temperature sterilisation/treatment.
b. Mixed Milk: - It is a combination of species identified milk as specified by
FSSAI in regulations. The fat and SNF content of the milk shall conform to the
standards. It may be subjected to pasteurization, boiling, sterilisation or ultra-
high temperature sterilisation/treatment.
c. Full cream milk, standardised milk, toned milk, double toned milk or skimmed
milk: - It means the product prepared from cow milk, buffalo milk or milk of
any other species as defined under this regulation, reconstituted milk,
recombined milk or any combination of these milks, with or without dried or
concentrated milks or milk fat that has been standardised accordingly to
respective fat and solids non fat percentage. It shall remain homogenous and no
deposition of solids shall take place on standing, it may be subjected to
pasteurization, boiling, sterilisation or ultra-high temperature
sterilisation/treatment
d. Low lactose or lactose free milk: - It is a variant of the milk in which the content
of lactose is reduced to a significant extent through hydrolysis by enzymatic or
any other appropriate process. The fat and SNF content of the milk shall
conform to the standards. It may be subjected to pasteurization, boiling,
sterilisation or ultra-high temperature sterilisation/treatment and shall conform
to following requirements: -
i. Low lactose milk: - shall have less than 1% lactose.
ii. Lactose free milk: - shall have less than 0.1% lactose
The guidelines state the guidelines for essential composition and quality factors: -
8
Table 3.1
Sr. No Class of Milk. Locality or State Minimum Milk Minimum Milk
or Area. Fat (per cent, Solids- not-Fat (SNF)
m/m). (per cent, m/m).
1 Buffalo milk All India 5.0 9.0
2 Cow milk All India 3.2 8.3
3 Goat Milk All India 3.0 8.0
4 Camel Milk All India 2.0 6.0
5 Mixed Milk All India 4.5 8.5
6 Standardized All India 4.5 8.5

Milk
7 Toned Milk All India 3.0 8.5
8 Double Toned All India 1.3 9.0

Milk
9 Skimmed Milk All India 0.5 8.7
10 Full Cream Milk All India 6.0 9.0
a. Raw material
b. Composition: - The composition for various types of milk is given in the table
given below: -
Apart from this the sodium content in the milk should not exceed 650mg/100gm
solid non-fat.
NOTE: - THE FOLLOWING DATA MAY VARY FOR VARIOUS TYPES OF
MILK AND MILK PRODUCTS
c. Food additives: - Milk shall not contain any food additive.

d. Contaminants, toxins and residues
e. Hygiene
f. Labelling
g. Method of sampling and analysis
In the similar manner the guidelines are also stated for other types of milk, milk products
and its derivatives such as: -
9
 Standard for flavoured milk.
 Standard for evaporated milk
 Standard for sweetened condensed milk
 Standard for khoa
 Standard for cream and malai
 Standard for milk fat products
 Standard for butter
 Standard for milk powders and cream powder
 Standard for dairy whitener
 Standard for whey powder
 Standard for fermented milk products
 Standard for ice cream, kulfi, chocolate ice cream, softy ice cream, milk ice, milk
lolly and dried ice cream mix
 Standard for frozen desserts or confections with added vegetable oil/fat or vegetable
protein or both
 Standard for chhana and panner
 Standard for cheese and cheese products
 Standard for edible casein products
 Standard for edible lactose
 Milk protein concentrate
 Whey protein concentrate
 Standard for cow or buffalo colostrum and colostrum products
 Standard for dairy permeate powders
3.3 Fats and Oils: -

In this FSSAI states the guidelines related to the milk and dairy products. It also states
about the processing method and label requirements for the same. The various
categories for the same are: -
3.3.1 Oils: -
i. Coconut oil (nariyal ka tel): - In this the guidelines related to the oil extracted
from copra or the kernel of Cocos mucifera nuts are stated. It states the
guidelines related to the purity content, extraction process and additive related
details for the same.
ii. Coconut seed oil (binola ka tel): - In this the guidelines related to the oil
extracted from cotton seeds or genus Gossypium are stated. It states the
iii. Groundwater oil (moongh phali ka tel): - In this the guidelines related to the oil
extracted from groundnuts (Arachis hypogoes) are stated. It states the guidelines
related to the purity content, extraction process and additive related details for
the same.
iv. Flaxseed or Linseed oil (tisi ka tel): - In this the guidelines related to the oil
extracted from Flaxseed or Linseed (linum usitatissimum) are stated. It states
10
the guidelines related to the purity content, extraction process and additive
related details for the same.
v. Mahua oil: - In this the guidelines related to the oil extracted from Madhuca or
Bassi latifolia or B. longifolia or a mixture of both are stated. It states the
vi. Rapeseed oil (toria oil) or mustard oil (sarson ka tel): - In this the guidelines
related to the oil extracted from seeds belonging to the compestris, juneca or
napus varieties of Brassica are stated. It states the guidelines related to the purity
content, extraction process and additive related details for the same.
vii. Rapeseed or mustard oil-low erucic acid: - In this the guidelines related to the
oil extracted from seeds belonging to the compestris, juneca or napus varieties
of Brassica are stated. It states the guidelines related to the purity content,
extraction process and additive related details for the same. It shouldn’t contain
more than 2% erucic acid (as % of total fatty acids).
viii. Olive oil: - In this the guidelines related to the oil extracted from fruit of olive
tree (Olea europaea L.) are stated. It states the guidelines related to the purity
content, extraction process and additive related details for the same. There are
various types of oils under this such as: - Virgin olive oil
a. Olive pomace oil
b. Refined olive oil
c. Extra virgin olive oil
d. Ordinary virgin olive oil
ix. Poppy seed oil: - In this the guidelines related to the oil extracted poppy seeds
are stated. It states the guidelines related to the purity content, extraction process
and additive related details for the same.
x. Sunflower seed oil (barrey ka tel): - In this the guidelines related to the oil
extracted from seeds of Carthamus tinctorius are stated. It states the guidelines
the same.
xi. Taramira oil: - In this the guidelines related to the oil extracted from seeds of
Taramira (Eruca sativa) are stated. It states the guidelines related to the purity
xii. Til oil: - In this the guidelines related to the oil extracted from seeds of Til
(Sesamum indicum), black, brown, white or mixed are stated. It states the
xiii. Niger seed oil (Sargiya ka tel): - In this the guidelines related to the oil extracted
from seeds of Guizotia abyssinica are stated. It states the guidelines related to
the purity content, extraction process and additive related details for the same.
xiv. Soyabean oil: - In this the guidelines related to the oil extracted from soyabeans
(Soja max) are stated. The major portion of the gums naturally present is
removed by hydration and mechanical or physical separation. It states the
11
xv. Maize (corn) oil: - In this the guidelines related to the oil extracted from germ
of clean and sound seeds of zea mays linn, fam, graminiae are stated. It states
xvi. Refined vegetable oil: - In this any oil extracted from a vegetable by any method
and further processing is done to make it suitable for consumption according to
the guidelines. It states the guidelines related to the purity content, extraction
process and additive related details for the same.
xvii. Almond oil: - In this the guidelines related to the oil extracted from seeds of
prunus Amygdalus Batach var, Dulcius Koehne (sweet almond) or of Prunus
Amygdalus Batach, var Amara Fochke (bitter almond) without the application
of heat are stated. It states the guidelines related to the purity content, extraction
xviii. Water melon seed oil: - In this the guidelines related to the oil extracted from
seeds of fruit of water melon (Citrullus vulgaris schard; family: Cucurbitaceae)
are stated. It states the guidelines related to the purity content, extraction process
and additive related details for the same.
xix. Palm oil: - In this the guidelines related to the oil extracted from fleshy
mesocarp of fruits of oil palm (Elaeis Guineansis) tree solvent expression or
expression method are stated. It states the guidelines related to the purity
xx. Palm olein: - In this the guidelines related to the oil extracted from fraction
obtained by fractionation of palm oil obtained from fleshy mesocarp of fruits of
oil palm (Elaeis Guineensis) are stated. It states the guidelines related to the
purity content, extraction process and additive related details for the same.
xxi. Palm kernel oil: - In this the guidelines related to the oil extracted from kernel
of fruits of oil palm (Elaeis Guineansis) tree by solvent expression or expression
method are stated. It states the guidelines related to the purity content, extraction
xxii. Sun flower seed oil: - In this the guidelines related to the oil extracted from
clean and sound sunflower seeds or cake from the plants Helianthus annus Linn
by solvent expression or expression method are stated. It states the guidelines
the same.
xxiii. Rice bran oil: - In this the guidelines related to the oil extracted from layer
around the endosperm of rice obtained from paddy of Oryza Sativa Linn. Fam
Germineae is removed during the process of rice milling and is generally known
as rice bran. It states the guidelines related to the purity content, extraction
xxiv. Multi-Source edible oil: - In this the guidelines related to the admixture of any
two edible vegetable oils where the proportion of weight of any edible vegetable
oil used in the admixture is not less than 20%. It states the guidelines related to
the purity content, extraction process and additive related details for the same.
xxv. Avocado oil: - In this the guidelines related to the oil extracted from avocado
fruit (Persea Americana). It states the guidelines related to the purity content,
extraction process and additive related details for the same.
12
xxvi. Palm Stearin: - It means the high melting fraction obtained by fractionation of
palm oil which is derived from fleshy mesocarp of fruits of oil palm (Elaeis
guinensis) tree by the method of expression or solvent extraction. It also states
xxvii. Palm Kernal Stearin: - It means the solid fraction obtained by fractionation of
palm kernel oil which is derived from kernel of fruits of oil palm (Elaeis
xxviii. Palm Kernal Olein: - It means the liquid fraction obtained by fractionation of
palm kernel oil which is derived from kernel of fruits of oil palm (Elaeis
xxix. Palm Super olein: - It means the liquid fraction obtained by fractionation of
palm oil which is derived from fleshy mesocarp of fruits of oil palm (Elaeis
xxx. Chia oil: - In this the guidelines related to the oil extracted from clean and sound
seeds of chia (Salvia hispancia). It states the guidelines related to the purity
xxxi. Grapeseed oil: - In this the guidelines related to the oil extracted from clean and
sound grape seeds (Vitis vinifera L.). It states the guidelines related to the purity
 Interesterified vegetable fat/oil: - It is an edible fatty material that has been treated to
bring about rearrangement of fatty acid positions within the glyceride entities and hence
a change in the physical properties like melting point, viscosity, specific gravity and with
a very little change in constitution of fatty acids themselves by a process of
interesterification of naturally edible oil or fat, alone or in mixtures generally through
the use of alkaline catalysts exemplified by sodium or potassium metals or their
ethoxides or hydroxides followed by such post-process steps as washing, bleaching and
deodorisation, the last of which can be omitted if the interesterified fat is to be
incorporated as part of the raw material for further processing in edible fat products. The
interesterified fat shall be clear, free from soap, flavouring substances, rancidity,
suspended or other foreign matter, separated water and mineral oil. It shall conform to
following standards namely: -
i. It shouldn’t contain any harmful colouring (except those authorised by
government), flavouring or any other matter deleterious to health.
ii. If any flavour is used, it shall be distinct from that of ghee in accordance with a
list of permissible flavours as prescribed by government.
iii. Moisture content shall not exceed 0.25%.
iv. Unsaponifiable matter content should not exceed 2.0%.
13
v. No anti-oxidant, synergist, emulsifier or any other such substance should not be
added to it except with the prior approval of the authority.
 Edible fats: - In this the guidelines related to fat that are extracted from various
sources are stated. Few of the sources are: -
i. Beef fat or suet: - It is obtained from beef carcass. It shall have a saponification
value varying from 193 to 200 and an iodine value from 35 to 46. It may contain
food additive as permitted by the authorities in the guidelines.
ii. Mutton fat: - It is obtained from sheep carcass. It shall have a saponification
value varying from 192 to 195 and an iodine value from 35 to 46. It may contain
food additive as permitted by the authorities in the guidelines.
iii. Goat fat: - It is obtained from goat carcass. It shall have a saponification value
varying from 193 to 196 and an iodine value from 36 to 46.it may contain food
additive as permitted by the authorities in the guidelines.
iv. Lard fat: - It is obtained from hogs/pig carcass. This shall not contain more than
1% of substances other than fatty acid or fat It shall have a saponification value
varying from 192 to 198 and an iodine value from 52 to 65. It may contain food
additive as permitted by the authorities in the guidelines.
v. Cocoa butter: - It is obtained from extraction or expression from cocoa beans,
the fermented and dried seeds of Theobroma cacao L or its constituent parts or
its products, cocoa nib, cocoa fines, cocoa mass, cocoa press cake or expeller
press cake. It also states the guidelines related to the purity content, iodine value,
saponification value, etc.
vi. Refined salseed fat: - In this the guidelines related to the oil extracted from seed
kernels of Sal trees Shorea Robusta Garten. It states the guidelines related to the
purity content, extraction process and additive related details for the same.
vii. Kokum Fat: - In this the guidelines related to the oil extracted from clean and
sound kernels of kokum (Garcinia indica choisy) by solvent expression or
expression method are stated. It states the guidelines related to the purity
Apart from this there are other fat sources stated in the same such as: -
viii. Mango kernel fat
ix. Dhupa fat
x. Phulwara fat
xi. Peanut butter
xii. Shea butter
xiii. Borneo tallow/ Illipe butter
 Margarine and Fat spreads: - In this the guidelines related to the manufacturing, purity
content, moisture content, etc are stated. Few of the sources are: -
i. Table margarine
ii. Bakery and industrial margarine
iii. Fat spread
iv. Milk fat spread
v. Vegetable fat spread
14
 Hydrogenated Vegetable oils: - In this the guidelines related to hydrogenated fats are
mentioned.it states the guidelines related to manufacturing, iodine content, moisture
content, handling, etc. The contents enlisted for the same are: -
1. Vanaspati: - It is prepared by hydrogenation of groundnut oil, cottonseed oil and
sesame oil or mixtures thereof or any other harmless vegetable oils permitted
by the authority. The authority also states the guidelines related to additives such
as colouring, flavouring, iodine value, acid value, etc.
2. Bakery shortening: - It is vanaspati which is meant for use as a shortening or
leavening agent in manufacture of bakery products. It is used for development
of desired cellular structure in bakery product along with increasing tenderness
and volume. The authority also states the guidelines related to additives such as
colouring, flavouring, iodine value, acid value, etc.
 Fruit & Vegetable Products: -
 Thermally processed fruits; -

a. It means a product obtained from sound, matured, dehydrated, fresh or frozen,
peeled or unpeeled, previously packed, whole, halves or cut pieces of fruits packed
in any suitable packaging medium and processed by heat in an appropriate manner,
before or after being sealed in a container so that spoilage can be avoided. It may
contain water, fruit juice, dry or liquid nutritive sweeteners, spices and condiments
and any other ingredients suitable to the product. The packing medium along with
its strength shall be declared on the label.
b. The product may contain food additive as stated by the authorities in the regulation.
c. The authorities state the permissible microbiological load, container size, packaging
and handling medium, etc.
d. The guidelines states that the container should occupy at least 90% of the water
capacity of the container.
 Thermally processed fruit salad/cocktail/mix: - It is a product that is prepared from the

mixture of fruits.
a. The fruits should be fresh, frozen or canned.
b. The fruit mixture is packed with water or other suitable liquid packaging medium
and may be packed with nutritive sweeteners and processed by heat in an
appropriate manner before or after being sealed in a container so as to prevent
spoilage.
There are other enlisted factor guidelines for the same: -
1. Quality factors: -
a. Packaging media: -
In this the FSSAI states the guidelines related to packaging media in which the
product may be packed namely: -
i. Water
ii. Water and fruit juice
iii. Fruit juice
iv. With sugar
15
Apart from this the compendium also states guidelines related to the
classification of packaging media containing sugar.
3.3.2 Quality criteria: - In this the FSSAI states the guidelines related to the
physical and biochemical qualities for the food products and guidelines
related to the same, those are: -
i. Colour
ii. Flavour
iii. Texture
iv. Defects and Limits
v. Minimum fill
vi. Minimum drained weight
3.3.3 Labelling: - In this the FSSAI states guidelines to be followed for the
labelling requirements for the various food products such as: -
i. When the packaging medium is composed of water, or water and one or
more fruit juices in which water predominates: -
“In water” or “Packed in water.”
ii. When the packing medium contains water and one or more fruit juice(s),
in which the fruit juice comprises fifty percent. or more by volume of
the packing medium, the packing medium shall be designated to indicate
the preponderance of such fruit juice, as, for example: -
“(name of fruits) juice and water”
iii. When the packaging medium is solely of a single fruit juice: -

“In (name of fruit) juice”
iv. When the packing medium is composed of two or more fruit juices, it
shall be mentioned as: -
“In (name of fruits) juice”
v. When the sugars are added to one or more fruit juice, it shall be
mentioned as: -
“Extra light sweetened: (name of fruit) Juice.”
OR
“Lightly sweetened: (name of fruit) Juice.”
OR
“Heavily sweetened: (name of fruit) Juice.”
OR
“Extra heavy sweetened: (name of fruit) Juice.”
vi. When sugars are added to water or water and one or more fruit juices, it
shall be mentioned as: -
“Slightly sweetened water/extra light syrup”
OR
16
“Light syrup”
OR
“Heavy syrup”
OR
“Extra heavy syrup”
3.4 Thermally processed vegetables: -

This are vegetables that are obtained from fresh, dehydrated or frozen vegetables either
slightly or in combination with other vegetables, peeled or un-peeled, with or without
addition of water, common salt and nutritive sweeteners, spices and condiments or any
other ingredient that is suitable to that product and packed in a medium that is suitable
for the product in appropriate manner. The FSSAI also states the guidelines related to
various conditions for thermally processed vegetables. In this the FSSAI.
FSSAI also gives standards for various other food products as well such as
 Thermally processed curried vegetables/ ready to eat vegetables
 Thermally processed vegetable soups
 Fruit juices
 Vegetable juices
 Thermally processed tomato juice
 Thermally processed fruit nectars
 Thermally processed fruit beverages/ Fruit Drink/ Ready to serve Fruit Beverages
 Thermally processed mango pulp/ puree and sweetened mango pulp/ puree
 Thermally processed fruit pulp/ puree and sweetened fruit pulp/ puree other than mango
 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
 Tamarind pulp/puree and concentrate
 Fruit bar/Toffee
 Fruit/vegetable, cereal flakes
 Squashes, crush, fruit syrups/fruit sharbat’s and barley water
 Ginger cocktail
 Synthetic syrup for use in dispensers for carbonated water
 Synthetic syrup or sharbat
 Murabba
 Candied, crystallised and glazed fruit/ 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 or fruit drinks
 Jams, fruit jellies and marmalades
 Fruit cheese
 Dehydrated fruits
 Dehydrated vegetables
17
 Frozen fruits/fruit products
 Frozen vegetables
 Frozen curried vegetables/ ready to eat vegetables
 Fruit based beverage mix/ powdered fruit-based beverage
 Fruits and vegetable chutney
 Mango chutney
 Pickles
 Table olives
 Vinegar
 Beans
 Seedless tamarind
 Vanilla
 Coconut milk
 Coconut cream
 Dried apricots
 Cocoa beans
 Arecanuts or betelnuts or supari
 Date paste
 Fermented soyabean paste
 Red hot pepper paste
 Vegetable protein products
 Quick frozen fried potatoes
 Canned chestnuts and canned chestnut puree
 Edible fungi products
 Coconut milk powder
 Water chestnut flour
 Colouring foods
The FSSAI states the guidelines related to the quality measures, standards, labelling
requirements, composition, additives, safety measures to be taken for the same, etc
Apart from this the FSSAI has given standards similarly for other food product as well and has
classified them in the compendium “Food products standards and food additives”. FSSAI has
given guidelines for various food products apart from the one listed above in the manner: -
 Cereals and cereals products
 Meat and meat products
 Fish and fish products
 Sweets and confectionary
 Sweetening agents including honey
 Salt, spices, condiments and related products
 Beverages other than dairy and fruits and vegetables based
 Other food products ingredients that are used
 Gluten free food
 Hemp seeds and seed products
 Substances added to food
18
Now this compendium also gives a brief about what are the food products that are to be termed
as proprietary food.
4.1 Proprietary food
Proprietary food means any food article that has not been standardised by FSSAI under
the guidelines. It shouldn’t be a novel food, food for special dietary uses, foods for
special medical purposes, functional foods, nutraceuticals, health supplements and such
other food articles. The terms of a food to be called as proprietary food are
i. The food cannot be termed as proprietary if the quality parameter of the food is
not as per the regulations specified by the authority
ii. Proprietary food can only have ingredients that are already standardised by the
authority other than additives. If an ingredient is used since a long time in India
but not classified under the regulation, the same can be used with prior
permission from the authority. It may also contain vitamins and minerals in
quantity as describer in recommended dietary allowance
iii. Proprietary food should have additives that are classified under the category or
sub category for that ingredient. The category or sub category for the same
should be mentioned on the label along with their generic name (common
name).
iv. It should comply with microbiological values as specified by the authority. If
the microbiological value for certain category is not specified the manufacturer
should ensure that there is no pathogen or harmful microbe in the food product.
v. The food business operator shall be responsible for the safety of proprietary
food.
vi. The food that are classified as proprietary needs to be registered separately with
the authority.
vii. For the registration of such food products a statement of ingredients needs to be
prepared and submitted by the food business operator to the authority and after
scrutinization the product is registered as proprietary food.
viii. Examples of SOI are: -
19
4.2 SOI Of Food Product.
1. Name of the Food: Puff roll (Mango filling)
2. Food category no.: 7.2.2
3. Food category name: Other fine bakery products
Ingredients:
Table 3.2 SOI for Proprietary food
S. Ingredients FSSR Std. No./Permitted to use in FSSR No.

No. (Name of the
ingredients)
1 Refined Wheat Flour FSSR Std. No. 2.4.2.1
(Maida)
2 Water FSSR Std. No. 2.10.8
3 Industrial Margarine FSSR Std. No. 2.2.5.2
4 FSSR Std. No. 2.2.1(19)
Refined Palm Oil
5 Sugar FSSR Std. No. 2.8.1.1
6 Wheat Gluten FSSR Std. No. 2.4.22
7 Baker’s Yeast FSSR Std. No. 3.2.3 (i)
Compressed
8 Skimmed milk FSSR Std. No. 2.1.10
powder
9 Edible Common Salt FSSR Std. No. 2.9.30.1
10 Baker’s yeast Dried FSSR Std. No. 3.2.3 (ii)
11 Improver
Refined Wheat Flour FSSR Std. No. 2.4.2.1
(Maida)
Wheat Gluten FSSR Std. No. 2.4.22
12 Wheat Sourdough Proprietary ingredient
Powder Flavors (Natural) - FSSR St. No. 3.3.1
Fermented Wheat
Flour
13 Glucose fructose FSSR Std. No. 2.8.6.1

syrup
14 Alphonso Mango FSSR Std. No. 2.3.11

pulp
15 Corn starch FSSR Std. No. 2.4.7
20
Additives:
S. No. Name of the Additives INS NO. Maximum Limit/GMP
1 Sorbitol Syrup 420 (ii) GMP
2 Improver
Mono and Di glycerides 471 GMP
Alpha Amylase 1100 (i) GMP
Protease 1101 (i) GMP
Ascorbic Acid 300 GMP
3 Calcium Propionate 282 GMP
4 Artificial Butter Flavoring ---- G.M.P- FSSR Std.no 3.3.1
Agent
(Butter Flavor)
5 Artificial Butter Flavoring ---- G.M.P- FSSR Std.no 3.3.1
Agent
(Vanilla flavor)
6 Calcium chloride 509 GMP
7 Natural beta carotene 160 a (ii) 1000 mg/kg
8 Pectin 440 GMP
9 Citric Acid 330 GMP
10 Potassium Sorbate 202 1000 mg/kg
11 Artificial Butter Flavouring --- G.M.P- FSSR Std.no 3.3.1
Agent (Mango flavour)
12 Xylanase from Aspergillus FS01 GMP
niger / Aspergillus Oryza
13 Lipase from Aspergillus Oryza FS02 GMP
14 Emulsifier - Sodium stearoyl- 481(i) 5,000 mg/kg
2-lactylate
15 Emulsifier – DATEM 20,000 mg/kg
(Diacetyl tartaric acid esters of
mono- and diglycerides of
fatty acids)
21
4.3 SOI Of Nutraceuticals.
1. Name of the Food Product: Nutraceutical
2. Type of Food Product: Health Supplement/ Nutraceutical / FSDU/FSMP other
than
Infants/Food with added Probiotic ingredients/Food with added Prebiotic ingredients/
Specialty Food containing plant or botanical ingredients with a safe history of usage
(Tick any one)
3. Food Category No.: 13.6
4. Target Group (Age and Gender): 18+
S. Target Physiological condition:
6. Product Format Tablet /Capsule/ Syrup/ Any Other/Juice:
7. Recommended Serving Size and No. of Recommended Serves per day: 1206mg per
day.
8. Any type of Claims to be made on the label:
Ingredients:
Table 3.3 SOI for Nutraceu cal food
S. No. Ingredients FSSR Std. No. / Permitted to Quantit For Puri

(Name of the use in FSSR No. y of micronu ty
Ingredients) Ingredie trients, Crit
nt used percenta eria
in the ge of ado
product ROA to pted
be
declared
)
1. Grape seed extract Schedule III, Part B, Sr.no. 82. 50mg
Page. No. 62.
2. Lutein Schedule III, Part B, Sr.no. 50mg
108. Page. No. 63.
3. Carotenoids Schedule III, Part B, Sr.no. 33. 10mg
Page. No. 60.
4. Beta carotene powder Schedule III, Part B, Sr.no. 21. 80mcg
Page. No. 60.
5. Glycine Schedule I, Annexure 2, Part A, 50mg
Sr.no. viii. Page no. 21
6. Taurine Schedule I, Annexure 2, Part A, 500mg
Sr.no. lii. Page no. 21
7. L-Methionine Schedule I, Annexure 2, Part A, 10mg
Sr.no. xxxix. Page no. 21
8. L-Leucine Schedule I, Annexure 2, Part A, 25mg
Sr.no. xxxii. Page no. 21
9. L-Isoleucine Schedule I, Annexure 2, Part A,
Sr.no. xxx. Page no. 21 12.5mg
10. L-Valine Schedule I, Annexure 2, Part A,
Sr.no. xlvi. Page no. 21 12.5mg
22
11. Vitamin C (L- Schedule I, Annexure 2, Part A, 40mg
ascorbic acid) Sr.no. 7 (i) Page no. 17
12. Vitamin B2 Schedule I, Annexure 2, Part A, 1.1mg
(Riboflavin) Sr.no. 4 (i) Page no. 17
13. Vitamin B6 Schedule I, Annexure 2, Part A, 0.9mg
(Pyridoxine Sr.no. 5 (i) Page no. 17
hydrochloride)
14. Vitamin B1 Schedule I, Annexure 2, Part A, 1mg
(Thiamine chloride Sr.no. 3 (i) Page no. 17
hydrochloride)
15. Vitamin E (D-alpha- Schedule I, Annexure 2, Part A, 5.9mg
tocopherol) Sr.no. 9 (i) Page no. 17
16. Pantothenic acid Schedule I, Annexure 2, Part A, 5mg
(D-pantothenate, Sr.no. 16 (i) Page no. 18
calcium)
17. Niacin (Nicotinic Schedule I, Annexure 2, Part A, 12mg
acid) Sr.no. 15 (i) Page no. 18
18. Folic Acid Schedule I, Annexure 2, Part A, 100mcg
(n-pteroyl-l- Sr.no. 14 (i) Page no. 17
glutamic acid )
19. Biotin Schedule I, Annexure 2, Part A, 30mcg
(D- Sr.no. 13 (i) Page no. 17
biotin
)
20. Vitamin Schedule I, Annexure 2, Part A, 100IU
D2(ergocalciferol) – Sr.no. 8 (ii) Page no. 17
Plant source
21. Vitamin B12 Schedule I, Annexure 2, Part A, 1mcg
Cyanocobalamin Sr.no. 6 (i) Page no. 17
22. Calcium Schedule I, Annexure 2, Part B, 150mg
(Calcium carbonate) Sr.no. 1 (i) Page no. 18
23. Magnesium Schedule I, Annexure 2, Part B, 75mg
(Magnesium Sr.no. 7 (ii) Page no. 19
carbonate)
24. Zinc Schedule I, Annexure 2, Part B, 14mg
Zinc sulphate Sr.no. 14 (viii) Page no. 20
25. Manganese Schedule I, Annexure 2, Part B, 4mg
(Manganese chloride) Sr.no. 8 (ii) Page no. 19
26. Zinc 10mg
Zinc sulphate
27. Copper Schedule I, Annexure 2, Part B, 0.5mg
(Cupric carbonate ) Sr.no. 4 (i) Page no. 18
28. Iodine Schedule I, Annexure 2, Part B, 110mcg
(Potassium iodide) Sr.no. 5 (iii) Page no. 18
29. Selenium (Sodium Schedule I, Annexure 2, Part B, 40mcg
selenate) Sr.no. 12 (i) Page no. 20
30. Caffeine Schedule III, Part A, Sr. no. 6, 100mg
Page no. 56
23
Additives :
Sr.No. Name of the Food Schedule under Nutraceutical INS NO Level of

Additives or group Regulations which the Additives
ingredient is per mitted for use in
(Schedule VA-VF)/ Product Product
Approval Copy
1. Methyl cellulose - 461 GMP
Polyvinylpyrrolidone Schedule IV, Annexure 3, S. No. 1201 GMP
2.
30, Page no. 71
3. Stearic acid - 470 (i) GMP
Silicon dioxide, - 551 GMP
4.
amorphous
Cross-linked sodium Schedule IV, Annexure 3, Sr. no. 468 GMP
5. carboxymethyl 18, Page no. 73
cellulose
Polyvinyl pyrrolidone Schedule IV, Annexure 3, S. no. 1201 GMP
6.
30, Page no. 71
7. Titanium dioxide - 171 GMP
8. Talc - 553(iii) GMP
9. Triacetin - 1518 GMP
10. Titanium dioxide GMP
Mono- and di-glycerid - 471 GMP
11.
fatty acids
24
6.2.3 SOI Of Health Supplements.
1. Name of the Food Product: Wheatgrass Orange Powder
2. Type of Food Product: Health Supplement/ Nutraceutical / FSDU/FSMP other
than
Infants/Food with added Probiotic ingredients/Food with added Prebiotic ingredients/
Specialty
Food containing plant or botanical ingredients with safe history of usage (Tick any
one)
3. Food Category No.: 13.6
4. Target Group (Age and Gender): Adult (18-62)
5. Target Physiological condition: Digestion
6. Product Format Tablet /Capsule/ Syrup/ Any Other/ Powder
7. Recommended Serving Size and No. of Recommended Serves per day: 3gm per
day
8. Any type of Claims to be made on the label: No
Ingredients:
Table 3.4 SOI for Health Supplement
S. No. Ingredients FSSR Std. No. / Quantity of For Purity

(Name of the Permitted to use in Ingredient micronutrients, Criteria
Ingredients) FSSR No. used in the percentage of adopted
product ROA to be
declared )
1 Triticum Schedule II, Sr.no. 10-30 g - - No
aestivum 415, Pg. no. 53
(Wheat Grass)
(leaves)
Additives :
Sr.No. Name of the Food Schedule under Nutraceutical INS NO Level of
Additives or group Regulations which the Additives in
ingredient is per mitted for use Product
(Schedule VA-VF)/ Product
Approval Copy
Annexure 3, Sr.no. 13, Pg. no. 8%
1 Citric Acid
73
Annexure 3, Sr.no. 11, Pg. no. 472e 4%
2 Tartaric Acid
68
Annexure 3, Sr.no. 24, Pg. no. 955 1%
3 Sucralose
69
4 Soya Lecithin
74
5 Sodium Alginate
75
25
Nature Identical Annexure 1, Sr.no. 4 (c), Pg.no. 10%
6 Flavour (Orange 4
Flavour)
26
CHAPTER 4: -
HEALTH SUPPLEMENTS,
NUTRACEUTICALS, FOOD FOR
SPECIAL DIETARY USE, FOOD
FOR SPECIAL MEDICAL USE,
FUNCTIONAL FOOD AND NOVEL
FOOD.
4.1 Introduction
During the course of project one of the major compendiums used was health supplements,
nutraceuticals, foods for special dietary use, foods for special medical purpose, functional
food and novel food. In this the FSSAI states guidelines related to ingredients, additives,
packaging material, storage condition, labelling requirements and guidelines for the same.
In this the FSSAI has given conditions under which a product is classified into nutraceutical
or health supplement or food for special dietary use or food for special medical purpose or
as functional food or as novel food. The authority has also given ingredients and additives
that are to be used in such conditions. It is termed as Schedule. There are total of four
schedules as specified by the authority namely Schedule I, Schedule II, Schedule III and
Schedule IV.
The ingredients falling under Schedule IV if used in the product it is termed as
Nutraceutical. Nutraceutical can be a food or a part of food that provides extra health
benefits. Nutraceuticals are registered and monitored by central government under FSSAI.
It can be extracts, isolates and purified chemical compounds having a physiological benefit
in maintaining health.
Food for special dietary use is a category of food that are formulated for short term usage
to fulfil certain dietary requirements. The dietary requirement maybe due to some health
issue or some physical or physiological condition. Such food article should be consumed
only under medical supervision. It is classified under food for special medical purpose and
given to those who are in recovery phase from a medical condition.
Food for special medical purpose is a category of food that are meant to treat certain
medical condition. This are formulated for patients who are not able to ingest, digest, absorb
or metabolize ordinary food stuffs or certain nutrients present in the same.
FSSAI has also stated guidelines related to food for sportsperson, premix, probiotics and
prebiotics into this part of the compendium. It states the guidelines related to labelling,
format, ingredients, consumption, etc into the same.
In addition to the general labelling requirement food category specified in the stated
compendium should also have certain other things specified on the same such as: -
 Front of the pack: -
i. The pack should have the words
“HEALTH SUPPLEMENT/
NUTRACEUTICAL/ FOOD FOR
SPECIAL DIETARY USE/ FOOD
FOR SPECIAL MEDICAL
PURPOSE/ PREBIOTIC FOOD/
PROBIOTIC FOOD” as applicable
according to the food category in
capital and bold letters in close
proximity to the brand name or
product name. Figure 4.1
27
ii. The pack should state details about the targeted age group it is formulated
and meant for.
 Front or back of the pack: -

i. There should be a clear statement (unless exempted in certain condition) in
bold and capital letters: -
“NOT FOR MEDICAL USE”
ii. Recommended usage level for the same.
iii. If applicable, duration of usage.
iv. The pack should have a clear and visible statement of: -
“NOT TO EXCEED THE RECOMMENDED DAILY USAGE”
v. A warning statement of: -
“KEEP OUT OF REACH OF CHILDREN”
vi. Warning about any precaution to be taken while using the product.
 Front or back of the pack or accompanied leaflet: -

i. A declaration regarding the amount of nutrients or substances added to the
product including physical and physiological effect.
ii. It should be taken into consideration that there shouldn’t be any claim,
claiming of treating, curing, mitigating or prevent any specific disease,
disorder or condition or refer to such properties, unless specifically
permitted by the authority.
iii. FBO may make nutritional or health claims or ingredient claim, but the same
should be supported by research paper and should be submitted to the
authority if asked.
4.2 Health supplement: -
 Health supplements are
meant to supplement the
diet of a person and not
intended to treat or cure any
deficiency.
 Nutrient usage should not
be more than the amount
specified by the authority. If
the usage level is not
specified by the authority
the usage should be
minimum 15% of RDA as
specified by the ICMR.
 The usage should not
exceed the recommended
daily allowance.
 The FBO shall use the
ingredients that are
specified by the authority in
schedule. If the FBO uses Figure 4.2
28
any ingredient not there in schedule than the FBO shall take prior permission for
the same with evidence of safety and historical use of the same.
 Health supplement can be in the form of tablet, capsule, pills, liquid, etc.
 The health supplement should comply with the labelling requirement as specified
by the authority in the following compendium.
 The health supplement can also be termed as dietary supplement or food
supplement.
4.3 Nutraceutical: -
 The nutraceuticals are meant to provide a physiological benefit and help maintain
good health and not intended to treat or cure any medical condition.
 Molecules/ isolates/ extract from the Schedule III as specified by the authority from
time to time. It may also contain nutrients and ingredients from other schedules as
approved and specified by Food authority as an optional ingredient.
 The quantity of the ingredient to be used from Schedule III is specified by the
authority.
 In case the levels are not specified by the Food authority (FA) the FBO should be
minimum 15% of RDA as specified by ICMR.
 Nutraceutical should be in the form of tablet, capsule, pills, liquid, etc.\
 The labelling requirement should be as per the guidelines specified by the authority.
Figure 4.3
4.4 Food for special dietary use: -

 The standard applies to all prepackaged foods for special dietary uses, in case of
weight management, obesity, diabetes, high blood pressure, pregnant and lactating
women, geriatric population, celiac disease, sleep management, food for
sportspersons and other health condition.
29
 Any other special dietary use products containing approved ingredients shall need
a prior approval from food authority by submitting the representation along with
scientific justification.
 FSDU (Food for special dietary use) shall not include normal food products with
slight modification in nutritional profile.
 FSDU shall be meant for mass consumption intended for improvement of general
health for daily use and do not claim to be targeting any consumers with specific
disease conditions and also not to establish that the same is expected to replace the
complete diet.
 Nutrient usage level shall not be more than specified limit by the food authority.
The usage level shall not be
more than the amount specified
by food authority or specified in
RDA by ICMR. If the amount is
more than that than a prior
permission is required for the
same from the food authority.
 FBO’s may formulate food
products in form meant to be
consumed orally through an
enteral tube unless otherwise
restricted under sub category
FSDU but shall not be used as
parenteral use.
 Apart from general labelling
requirements there are certain
other labelling guidelines to be
followed for FSDU: -
 Front of pack: - Figure 4.4
i. There should be a
statement “FOOD FOR SPECIAL DIETARY USE” followed by “Food
for….” mentioning the particular physiological or health condition or
particular usage group as the case may be.
ii. A statement to indicate on the label indicating that whether a product
needs to be consumed under medical supervision or not needs to be
stated on the label as the case may be.
 Front or back of the pack: -
i. There should be a clear instruction on the label stating that the product
shouldn’t be used by the pregnant or lactating women or children under
5years and adolescents and elderly should use the same only if advised
by the medical professional, nutritionist, dietician or healthcare
professional.
ii. There should be a clear statemen regarding the alteration in nutrient
profile of the product.
iii. It should have a statement stating that the product is meant for oral
consumption only and not meant for parenteral use: -
30
“The product is for oral consumption only”
a. There are further categories for food for special dietary use. Under this category it
is meant to be targeting certain disease and disorders or any physical condition of
the body. The categories are namely: -
 FSDU for weight management: - It is meant for weight loss of the consumer.
There fix guidelines for the protein content, energy output, fat, vitamin and
other nutrient content of the product.
 Food for sportsperson: - This is a category that is meant for sportsperson or
person with higher physical activity. This are meant for oral consumption
and are to be used under medical supervision or by a trained dietician or
nutritional professional. This shall not be applicable to liquid
products/beverages and beverages. There are certain labelling requirements
for such type of food products such as: -
i. There should be a clear statement that the product is targeting the
sportsperson and should be mentioned near the product name on the
label: -
“FOR SPORTSPERSON ONLY”
ii. There should be a statement that the product is to be consumed under
medical supervision: -
“Recommended to be used under medical advice by a physician or
certified dietician or nutrition professional only”
iii. There should be a logo: -
Figure 4.5
 Front or back of pack: -

i. The label should have a statement that it is not meant for pregnant,
nursing and lactating women or by infants, children under 5yers and
elderly.
ii. If the product is targeting a specific age group it should take prior
approval from the authority and should have declaration for the same.
31
iii. The label shouldn’t claim the food to be a complete food, there should
be a statement: -
“The food is not a sole source of nutrition and shall be consumed in
conjunction with nutritious diet”
b. There are other categories as well classified for other purpose as well such as: -
 Food for special medical purpose: - It is meant for usage in certain medical
condition. It is further classified into 3 categories based on the nutritional
value of the same: -
i. Nutritionally complete food with standard nutrient formulation.
ii. Nutritionally complete food with nutrient adopted formulation.
iii. Nutritionally incomplete food with standard nutrient formulation.
 There are certain labelling requirements that are specified by the authority
for such for such food products.
 The front of pack should have: -
i. A warning statement in bold and capital letters on front of the pack: -
“RECOMMEDED TO BE USED UNDER MEDICAL ADVICE
ONLY”
ii. There should be a statement that: -
“For the dietary management of_____”
(The blank to be filled with the medical condition for which the
product is formulated)
iii. There should a statement if the food id intended to be used as a
nutritionally complete food: -
“NUTRITIONALLY COMPLETE”
 The back of the pack should have: -
i. There should be a clear statement that the product is to be used by
target age group only.
ii. A product specifying that product is not meant for parenteral use.
iii. Inductions for usage of the product should be mentioned on the
product.
The compendium further gives details of the ingredients that are standardised by the
authority for the food business operator. Any ingredient other than tis needs to be first
authorised and prior permission to be taken before usage of the same with documentary
proof of the safety of the same whenever asked by the food authority regarding the same.
32
CHAPTER 5: -
LABELLING AND DISPLAY
5.1 Introduction
The FSSAI has stated certain guidelines for the labelling requirement of the food products that
are to be sold by the Food business operator to the end consumer. The FSSAI has stated the
guidelines in the compendium and made it available in the public domain so that the end
consumer is aware about all the necessary information shared to them by the food business
operator and avoid any misleading or fraud. Every packaged food shall bear a label with
mandatory information listed in this regulation. Every food product that will be sold through
direct means or e-commerce should be provided to the consumer with the appropriate
information according to the one mentioned under this regulation. The pre-packaged food shall
not be described or presented in a way that can be deceptive or misleading to consumers or is
likely to create an imprecise impression regarding the product. The information provided on
the label shall be in English or Devanagari script under these regulations. Contents on the label
should be legible, clear, unambiguous, prominent, and conspicuous. The food authority has
been regulating every portion of label from the product name, claims, declaration regarding
vegetarian and non-vegetarian food.
5.2 Requirements in a label: -
Figure 5.1
a. Name of the food: -

 Name of the food shall be displayed on the front of the pack and should indicate
the true nature of the food in the package.
 The product and brand name should be clear enough to be understand and read
by any person easily.
b. List of the ingredient: -

 If the product is made of single ingredient than it is not necessary to be
mentioned on the package.
 The ingredients should be in decreasing order where most used ingredient being
the first and least being the last.
33
 If any compound ingredient is used the detail of the same shall be mentioned in
the bracket.
 In case food additives are used it shall be mentioned in the list of ingredients
along with their technical function and INS number.
c. Nutritional information: -
 The food business operator should mention the nutritional content of the product
on the label.
 There should be a per serving value, per 100gm or 100ml (as the case maybe)
on the label and percentage recommended dietary allowance (%RDA) of the
product on the label.
 There should be a minimum of certain nutrient mention on the label as
mentioned below: -
 Energy (kcal)
 Protein (g)
 Carbohydrate (g)
 Total Fat (g)
 Sodium (g)
d. Declaration regarding Vegetarian food or non-Vegetarian food: -

 Every food package should have a declaration in the form of a symbol to state
whether a food product is meant for population practicing vegetarian food habits
or not.
 The vegetarian logo or non-vegetarian logo should be displayed on front of the
package in contrast to the colour of the background and in close proximity to
the name of the product.
 Vegetarian logo consists of a green colour circle enclosed by a square having
green colour outline having the diameter not less than the minimum size
specified by the authority (the table is attached below for the reference): -
Figure 5,2
34
Table 5. 1
 Non-Vegetarian logo consists of a brown colour filled triangle inside a square

with a brown outline having a diameter not less than the minimum size specified
by the authority (the table is attached below for the reference): -
Figure 5,3
Table 5. 2
e. Declaration regarding food additives: -

 For food additives falling in the respective classes and appearing in lists of food
additives permitted for use in foods generally, the following class titles shall be used
together with the specific names or recognized international numerical
identifications (INS no.)
35
 Some of the functions of food additives are Acidity Regulators, Acids, Anticaking
agents, Antifoaming agents, antioxidants, Bulking agents, emulsifiers, Colouring
agents, and Flavouring agents.
 In the case of a natural flavouring agent or natural identical flavour the class name
of flavours shall be declared.
 Because of artificial flavouring agents the common name of the flavour shall be
declared.
f. Declaration of name and complete address: -

 The name and complete address of the brand owner shall be declared on the label
whether he himself is the manufacturer or packer or marketer or bottler headed by
“Manufactured By” or “Marketed By” or “Packed By” depending on the case.
 In the case of imported food products, the package shall carry the name and address
of the importer in India. Further, if the food product is bottled or packed in India
the food package shall also bear the address of the locality and country of origin.
g. FSSAI Logo and License Number: -
 As it is mandatory for all FBOs to have a license, the license number should be
displayed on the package with the FSSAI logo such that the number should be
displayed below the logo headed by License no. and the 14-digit number.
 In the case of imported food products, the importer’s license number should be
displayed on the food package.
 The FSSAI logo and license number of the brand owner should also be displayed
on the package and also of the Manufacturer Marketer or Packer in case both are
different.
Figure 5.3
h. Net weight, Maximum retail price and consumer care details: -

 Net weight, MRP, and Consumer Care details shall be declared on the back label of
every food product according to Legal Metrology Act, 2009.
 The details should be clear and easy to understand.
i. Lot code/ Batch Code, Batch Identification Number: -

 Every food product shall bear the lot or code or batch number on the back of the
label.
36
j. Date Marking:
 Every food package shall contain “Date of Manufacturing or Packaging” and

“Expiry Date/ Use by Date” on the back label. “Best Before” declaration is optional.
 Following are the manner of declaration of Date marking:
 For short shelf life (Shelf Life up to 3 months): DD/MM/YYYY.
 For a shelf life of more than 3 months: MM/YYYY or
DD/MM/YYYY.
 Declaration of “Expiry Date” is an exemption for the following products:
 Fresh fruits and vegetables (not processed or treated or cut).
 Wines.
 Vinegar.
 Chewing gum.
 Alcoholic beverages containing 10% or more alcohol content.
 Solid Sugars.
 Date Marking should be mentioned together in the package. Apart from Date
marking Storage Conditions of the product should also be displayed on the label.
k. Country of Origin:
 The country of origin of food shall be declared on the label of food imported to
India.
l. Instruction For Use:

 The label should always contain instructions for use in order to make proper
utilization of the product.
m. Declaration Regarding Food Allergens:

 Food Ingredients or products that cause allergy are declared on the label in the
following manner: -
“Contains _____” (Name of the allergen)
 Food products prepared in the locality where allergens are being used or are
susceptible to cross-contamination, the declaration can be made in the following
manner: -
“May Contain____” (Name of the allergen)

 Food products like raw agricultural commodities are exempted from food allergen
declaration.
 Following are the allergens that must be declared when present in the food product:
-
 Cereals containing gluten.
 Crustacean and their products.
 Milk and Milk products.
 Egg and Egg products.
37
 Fish and fish products.
 Peanuts, tree nuts (e.g., almonds, walnuts, pistachio, cashew nut).
 Soyabean and their products.
 Sulphites in a concentration of more than 10mg/kg.
 Sesame.
n. Any package of food material that is not meant for human consumption shall bear a
symbol as sated by FSSAI in the compendium. Some of the examples of such products
are Diya oil, pooja oil, ghee for pooja, pooja water, etc. The symbol shall consist of a
black colour cross enclosed by a square with a black outline: -
Figure 5- 3
5.3 In certain conditions there are exemptions in labelling requirements those are as
follows: -
 In case of food labels where the surface area is not more than 100 sq. cm. shall be
exempted from the following declarations:
 List of Ingredients.
 Batch no./Lot no./Code no.
 Nutritional Label.
 Declaration of Food Additives.
 License number and FSSAI logo.
 Instructions For Use.
 Complete Address of the importer.
 In case of the food labels where the surface area is not more than 30 sq. cm. shall
be exempted from the following declaration. Apart from the above-mentioned
declarations Date of Manufacturing or Packing and Use By/Expiry Date can also
be exempted but the same has to be mentioned on multi-unit packages.
 In case of the food products with a Shelf life of not more than seven days. The “date
of manufacture” is not mandatory but “Expiry Date” should be mentioned on the
label.
 If liquid products that are marketed in bottles can be refilled, in such cases, a list of
ingredients can be exempted.
 In the case of Assorted Packs, the Shelf life declared shall be of the product that has
the earliest shelf life of all the products in the pack.
38
5.4 Labelling requirements of non-retail packs: -
There are certain other requirements for non-retail packs and those are as follows: -
 Name of the food
 Net quantity
 FSSAI logo and license number
 Date marking
 Lot number/ batch number
 Name and address of the manufacturer, packer, relabeller, etc.
39
5.5 Fortified food: -
The government has made it mandatory for few things to be fortified to fulfil the
essential nutrient requirement of the population. Apart from this there are certain
labelling requirements for fortified food. There should be a logo of fortified food on the
label with a tag line “Sampoorna Poshan Swastha Jeevan” under the logo: -
Figure 5-4
40
5.6 Organic food: -
If the food is claiming to be organic there should be a proper declaration of the same
by the food business operator. There should be a logo of JAIVIK BHARAT on the label
to define the same. The size shape and colour of the logo is defined by the authority: -
Figure 5-5
41
5.7 Importance of labelling: -
 Labelling is a way of marketing for the food business operator through which it tries
to deliver necessary information and promote its product to the end consumer.
 Labelling provides necessary information regarding instructions for use, nutritional
label, claims, declaration for vegetarian food and non-vegetarian food, allergen
details, etc to the end consumer.
 Labels also helps the authority to keep a track on the brand and also in case of any
mishap helps the authority and the food business operator to keep a track on the
same and helps in procedure for recall.
42
CHAPTER 6: -
LICENSING AND
REGISTERATION OF FOOD
BUSINESS
6.1 Introduction to licensing
In this portion FSSAI has stated the guidelines and procedure and methodology for the
registration of food businesses. FSSAI has classified businesses based on their revenue and
production capacity. There are three types of licenses issued by the FSSAI. An individual
aiming to start a food business can easily get a license online by making an application at
FoSCoS website. The tree types of licenses are: -
a. Registration
 It is meant for small and petty food business operator.
 The turnover should be less than up to 12 lakhs.
 FBO’s who manufacture and sell any food products, petty retailers, vendors or
temporary stall holders.
 Examples of registration business are tea stalls, roadside food vendors
Figure 6.1
43
b. State License
 For FBOs with annual turnover from 12lakhs to 20 crores.
 Dairy units having production capacity less than 50,000 litres per day/2500MT
per day.
 Vegetable oil and processing units with production capacity less than 2MT per
day.
 Meat processing units with less than 500 for FBkg per day.
 Slaughter units with capacity of less than 50 large/ 150 small animals/ 1000
poultry birds per day.
Figure-6.2
44
c. Central License
 For FBOs with an annual turnover of more than 20 crores.
 FBOs retail their food products in more than one state.
 Food catering service units under central government agencies like Railways,
Airlines, airports and seaport, etc.
Figure 6.3
45
6.2 Steps for registration of food business
Step 1: - The applicant needs to first log in by clicking “Apply for License/ Registration Fee:
Rs 100 to Rs 7500 per year” shown on the yellow box:
Figure 6.4
Step 2: - Select as per user requirements: -
Figure 6.5
46
Step 3: - Select the Kind of Business under which it falls, the description of each KoB is
given for better understanding.
Figure 6-6
Step 4: - Fill in all the details.
Figure 6-7
47
Figure 6-8
48
Step 5: - Upload all the documents and pay the fees.
Figure 6-9
Step 6: - After the completion of all these processes a 17-digit reference number is generated
which can be used in future for your reference.
Figure 6-10
49
6.3 Steps for application of license for a food business: -
Step 1: - The user should first login by clicking “Apply for License/ Registration Fee: Rs 100
to Rs 7500 per year” shown on the yellow box.
Figure 6-11
Step 2: - As per requirement select an option: -
Figure 6-12
50
Step 3: - Select the Kind of Business under which it falls, the description of each KoB is given
for better understanding.
Figure 6-13
Step 4: Fill in the form
Figure 6-14
51
Figure 6-15
Figure 6-16
52
Figure 6-17
Figure 6-18
53
Figure 6-19
54
Step 5: - Upload the documents and pay the fees.
Figure 6-20
55
Figure 6-21
Figure 6-22
56
Step 6: - After the completion of the payment, 17-digit reference number is generated which
can be used for future reference.
Figure 6-23
57
6.4Modification of license: -
FBOs should update their information in registration or their license from time to time even if
they make a small change in their business. In case of any addition or removal of information,
FBOs should update the authority and the modification of license is required. Addition or
deletion of product category, premise address, Form IX person, kind of business or changes in
the layout, the modification should be done.
Steps of making modification in license are: -
Step 1: Click on “Modification of License and Registration” (green box).
Figure 6-24
58
Step 2: Log in using License no. / Registration no. to proceed further.
Figure 6-25
Step 3: Click on Modification button in the side menu.
Figure 6-26
59
Figure 6-27
Step 4: Choose the changes in the menu that needs to be modified.
Figure 6-28
60
Figure 6-29
Figure 6-30
61
Figure 6-31
Figure 6-32
62
Step 5: - Upload all the documents:
Figure 6-33
63
Step 5: A pop-up in green appear will appear giving the confirmation of the application.
Figure 6-34
64
6.5Renewal of License/ Registration: -
The license issued by FSSAI has a tenure of 1 year whereas previously it used to have a tenure
of 5 years. The FBO has to renew the license every 1 year. Any renewal application filed
beyond the period mentioned but before the expiry date shall be accompanied by a late fee of
Rs 100 per day.
Steps for renewal of license: -

Step 1: Log in to your application, click on “Renewal of Registration/ License”
Figure 6-35
Step 2: List of issued License/ registration will appear to click on which of the ones to is be
renewed
Figure 6-36
65
Step 3: Form B will appear where the user has to verify their information like Product Details,
Premise address, Communication details, etc. and payment to be done according to the years
selected.
Figure 6-37
Step 4: After making a payment 17-digit number will appear for further reference.
Figure 6-38
66
6.6Six monthly lab reports: -
On 13 January 2023 FSSAI released an order regarding uploading six – monthly lab reports
for every FBO. The purpose of releasing this order was risk assessment and to ensure the
production and delivery of safe foods. The test had to be carried out in own/ NABL accredited/
FSSAI notified labs once in six months.
Steps to upload six monthly lab reports; -

Step 1: Log in to FoSCoS and click on “Upload Six Monthly Lab Report” on the side menu
and click on proceed.
Figure 6-39
Step 2: After clicking on proceed the following screen appears
Figure 6-39
67
Step 3: A dropdown for the period appears on clicking Upload six monthly lab reports. Select
a period for which lab reports are to be uploaded.
Figure 6-40
Step 4: A list of products endorsed in the license will appear. Upload your lab report for each
product.
a) If the FBO wants to upload the report manually, choose file and upload report.
Figure 6-41
68
b) If FBO has got its products tested through FSSAI notified labs and want to extract report
from INFOLNET. Click on the following.
Figure 6-42
c) Enter the Sample Report no.
Figure 6-43
69
d) Verify the OTP sent on Mobile no. or Email id.
Figure 6-44
70
CHAPTER 7: -
MARKETING
7.1Introduction: -
Marketing is the way of promoting or analysing business potential and current trends and
necessity of the market. The company’s progress depends on the strong marketing of the
company and analysing its own and its competitor’s market properly. Marketings helps a brand
to understand the need or gap into the market that needs to be filled and also gives a brand a
chance to understand the consumer trends and need of the market. To fulfil the same and
understand how much number of products in the market are available with proper label a survey
was conducted. The products from various e commerce platforms such as amazon, flipkart,
blinit, zepto, etc were chosen and the labels were validated.
Objective: -
 Consumers’ needs changes over time and so are product preferences which makes the
market dynamic. Understanding this and being constantly on top is the biggest aim of
the marketing team.
 Marketing helps the product stand out in the market and differentiate themselves from
competitors.
 Through market survey the objective was to understand the ratio of correct labels: -
7.2 Market Survey

A Market Survey is a method of market research that involves gathering data directly from the
target audience or consumers. A market survey is done to understand the opinions and
scrutinize topics related to the market and also gives an insight into customer preferences,
purchasing habits, the satisfaction of consumers towards the product, market trends, and brand
perception. It is nothing but a study of consumers’ potential such as investing attributes and
buying capabilities.
In our case, we have chosen some products done the label validation of the same, and come to
a conclusion that however famous or big the brand is it actually somewhere fails to meet all
the labelling needs.
71
Steps for Market survey:
Selection of
Product.
Suggesting Analysing the

the right one label.
Giving
reasons for
Label
the ones that
are not in Validation
compliance
72
Below are the validated labels of the available food products in the market: -
1. Aashirwad Instant Idli Sambar
Table 7.1
PARAMETERS ACTUAL (CURRENT) COMPLIANCE STATUS
Found Ok
(In compliance with the regulation)
Name of the
product
Manufactured By: - Found not Ok

(The license number should be below
FSSAI Logo the FSSAI Logo)
and License
Marketed By: -
Number
Found Ok
Ingredient List
Found Not OK
(Per serving and %RDA Value not
Nutrition Table mentioned)
Found Not Ok
(The dimensions of the logo are
improper Please refer to the snip
Declaration
Regarding Veg
or Non-Veg
attached)
73
Declaration of Found Ok
Complete (In compliance with the regulation)
Address
Net Quantity Found Ok

Lot/Code/Batch Found Ok
Identification (In compliance with the regulation)
Found Not Ok
Date Marking The abbreviation used is not proper
Found Ok
Storage
Found not ok Unit sale price not

mentioned
Maximum
Retail Price &
Unit Sale Price
Found Ok
Consumer Care
Number,
Website &
Email Address
74
DATA NOT FOUND NOT FOUND
Declaration
regarding
allergens
75
2. Lay’s Hot ‘n’ Sweet Chilli Potato Chip
Table 7.2
PARAMETERS ACTUAL (CURRENT) COMPLIANCE STATUS

Name of the Found not Ok
product (Please use generic name)
Found not Ok
FSSAI Logo (The license number should be below
and License the FSSAI Logo)
Number
Found Ok
Ingredient List (In compliance with the regulation)
Found Not OK
Nutrition Table (Per serving and %RDA Value not
mentioned)
Found Ok
Declaration
Regarding Veg
or Non-Veg
76
Complete (In compliance with the regulation)
Address
Net Quantity
Found Not Ok
The abbreviation used is not proper
Lot/Code/Batch
Identification Found Not Ok
Found Not Ok
Date Marking
Storage DATA NOT FOUND NOT FOUND
Found Ok
Maximum
Retail Price &
Unit Sale Price
Found Ok
Consumer Care (In compliance with the regulation)
Number,
Website &
Email Address
Declaration DATA NOT FOUND NOT FOUND

regarding
allergens
Instructions for
use
Product Found Not Ok
Category The proprietary food category and
number not mentioned
77
3. Gerber Cereals Mango and Berry
Table 7.3
PARAMET ACTUAL (CURRENT) COMPLIANCE STATUS

ERS
Name of the Found Ok
product (In compliance with the
regulation)
Found not Ok
FSSAI Logo (The license number should
and License be below the FSSAI Logo)
Number
Ingredient DATA NOT FOUND Found Not Ok

List Ingredients used need to be
specified on the package
Found Not Ok
Nutrition Please display all the sides of
Table the package
(Per serving and %RDA
Value not mentioned)
Found Ok
(In compliance with the
Declaration
Regarding
Veg or Non- regulation)
Veg
78
Declaration Found Ok
of Complete (In compliance with the
Address regulation)

regulation)
Lot/Code/Ba Found Ok
tch (In compliance with the
Identificatio regulation)
n
Found Not Ok
The abbreviation used is not
Date proper
Marking
Storage DATA NOT FOUND NOT FOUND
Found Ok
Maximum regulation)
Retail Price
& Unit Sale
Price
Found Ok
Consumer (In compliance with the
Care regulation)
Number,
Website &
Email
Address
regarding
allergens
Instructions
for use
Product DATA NOT FOUND NOT FOUND
Category
79
4. Vedak Special Urad Papad
Table 7.4
PARAMETE ACTUAL (CURRENT) COMPLIANCE

RS STATUS
Found Ok
Name of the regulation)
product

FSSAI Logo (The license number
and License should be below the
Number Marketed By: - FSSAI Logo)
Found Ok
Ingredient (In compliance with the
List regulation)
Found Not OK
Nutrition (Per serving and %RDA
Table Value are not proper and
%RDA value not
mentioned for Protein)
Found Not Ok
Declaration (The dimensions of the
Regarding logo are improper Please
Veg or Non- refer to the snip attached)
Veg
80
Declaration Manufactured By: - Found Ok
Address regulation)
Marketed by: -

regulation)
Lot/Code/Bat Found Ok
ch (In compliance with the
Identification regulation)
Found Ok
Date Marking regulation)
Found Ok
Storage (In compliance with the
regulation)
Found Ok
Maximum regulation)
Retail Price
& Unit Sale
Price
81
Found Ok
Care regulation)
Number,
Website &
Email
Address
regarding (In compliance with the
allergens regulation)
Instructions DATA NOT FOUND NOT FOUND
for use
Product Found Not Ok
Category (Papad is not a proprietary
food)
82
5. Earth Made organic penne pasta
Table 7.5
Parameters Image Compliance
Name Of The Found not ok.

Product.
The term “organic” used is inappropriate.
Only generic names should be used.
List of Found ok.

Ingredients (In Compliance with regulations.)
Nutritional Found not ok.

Information
% RDA value of protein and saturated fats
are incorrect also and % RDA value of
dietary fiber not mentioned.
Declaration Of Found not ok.

Veg and Non-
Veg Logo. The logo should be mentioned in close
proximity to the name of the product and the
dimension and color are inappropriate.
Please refer below snips for the same.
Size Of Logo:
83
Name and Details not found. Found not ok.
complete
address Declaration of name and complete address is
mandatory,
FSSAI Logo and Details not found. Found not ok.

License Number
FSSAI Logo and license number should be
mentioned.
Net Quantity Found not ok.

and Consumer Consumer care details are not mentioned.
Care Details.
MRP and USP MRP:

Found ok.
USP details not found.

For e.g. For pre-packaged commodities of
Net Qty 200g and MRP inclusive of all
taxes Rs 60.
Unit Sale Price declaration may be indicated
as given here:
Lot/Code/Batch Found ok.

Identification (In Compliance with regulations.)
Date Marking Found not ok.
Expiry Date should be mentioned as

Exp.Date, ED, Exp.dt., EXD. or Exd, EXP
or Exp or E or Ex
84
Instruction For Found ok.
Use In Compliance with regulations.)
Declaration of Found ok.

Food Allergen In Compliance with regulations.)
Claims Found not ok.
The 12% protein claim should not be used

as the % protein in the product is 17.78%.
Can be claimed as Protein rich instead.
85
6. Tata sampann Garam masala
Table 7.6
PARAMETE ACTUAL (CURRENT) COMPLIANCE STATUS

RS
Found Ok
product
FSSAI Logo (The license number should be
and License below the FSSAI Logo)
Number Marketed By: -
Found Ok
List regulation)
Nutrition DATA NOT FOUND NOT FOUND

Table
Found Ok (In compliance with
Declaration the regulation)
Regarding
Veg or Non-
Veg
Declaration of Manufactured By: - Found Ok

Complete (In compliance with the
Address regulation)
Marketed by: -
86
regulation)
Lot/Code/Batc DATA NOT FOUND Found Not Ok (Please display all
h the sides of the package)
Identification
Date Marking DATA NOT FOUND Found Not Ok (Please display all
the sides of the package)
Found Ok
regulation)
DATA NOT FOUND Found Not Ok (Please display all
the sides of the package)
Maximum
Retail Price &
Unit Sale
Price
Found Ok
Care Number, regulation)
Website &
Email
Address
for use
Category
87
7. Eatopia Superfood Millet Bites (Coconut)
Table 7.7
PARAMETE ACTUAL (CURRENT) COMPLIANCE STATUS

RS
Found Not Ok
Name of the (Please do not mention superfood
product without proper trademark or
registered logo)
Manufactured By:- Found Not Ok
FSSAI Logo (Please do not mention FSSAI
and License logo and License number in circle,
Number use a white background instead to
mention the logo and license
number to be in contrast with the
Marketed By: -
background
Please refer to the snip attached
for the refrence)
Ingredient Found Ok
List (In compliance with the
regulation)
Nutrition Found Ok
Table (In compliance with the
regulation)
88
Found Ok
Declaration
Regarding
Veg or Non-
Veg
regulation)
Manufactured by:-
Found Ok
Declaration (In compliance with the
of Complete regulation)
Address
Marketed by: -
Found Ok
Net Quantity (In compliance with the
regulation)
Found Ok
Lot/Code/Bat (In compliance with the
ch regulation)
Identification
Found Not Ok
Date (Please mention the date of
Marking manufacturing for the product)
Storage Found Ok
regulation)
89
Found Ok
Maximum (In compliance with the
Retail Price regulation)
& Unit Sale
Price
Consumer Found Ok
Care (In compliance with the
Number, regulation)
Website &
Email
Address
Instructions Found Ok
for use (In compliance with the
regulation)
Product Found Ok
Category (In compliance with the
regulation)
90
8. Mom’s Magic Cashew Almond Cookies
Table 7.8
PARAMET ACTUAL (CURRENT) COMPLIANCE STATUS

ERS
Found Ok
product
Found not Ok
FSSAI Logo (The license number should be
and License below the FSSAI Logo)
Number
Found Ok
List regulation)
Nutrition DATA NOT FOUND NOT FOUND

Table
DATA NOT FOUND NOT FOUND (there should
Declaration be a logo of veg or non veg on
Regarding the front display panel)
Veg or Non-
Veg
91
Address regulation)
Net Found Ok
Quantity (In compliance with the
regulation)
Lot/Code/Ba Found Ok
tch (In compliance with the
Identificatio regulation)
n
Date Found Ok
Marking (In compliance with the
regulation)
Found Ok
regulation)
Found Ok
Maximum regulation)
Retail Price
& Unit Sale
Price
Consumer Found Ok
Care (In compliance with the
Number, regulation)
Website &
Email
Address
regarding
allergens
92
for use
Category
93
9. Biotrex resveratrol 500mg
Table 7.9
PARAMETER ACTUAL (CURRENT) COMPLIANCE

STATUS
Found Ok
Product Name (In compliance with the
regulation)
Found Ok
FSSAI Logo & (In compliance with the
License number regulation)
Found Ok
List Of (In compliance with the
Ingredients regulation)
Found Not Ok
Nutritional
Information
Target DATA NOT FOUND Not found

consumer grou
p/Age group
Found Not Ok
Declaration There should be a logo in
Regarding the close proximity to the
Veg or name
Non-Veg The dimensions are
improper. Please check the
snip attached below
94
Found Ok
Declaration of (In compliance with the
Name and regulation)
Complete
Address
Found Ok
regulation)
Lot/Code/ Found Ok
Batch Identific (In compliance with the
ation regulation)
Found Ok
Date Marking (In compliance with the
regulation)
Found Ok
regulation)
Declaration DATA NOT FOUND Not found
regarding Food
Allergen
DATA NOT FOUND Not found
Claims
Found Ok
Instruction For (In compliance with the
Use regulation)
Found Ok
95
Maximum (In compliance with the
Retail Price regulation)
Found Ok
Consumer Care (In compliance with the
Number, regulation
Website and
Email Address
Found Ok
Warnings (In compliance with the
regulation
Found Ok
Health (In compliance with the
supplement regulation
/Nutraceutical/
Food for special
medical
purpose/Food
for special
dietary use.
96
10.Healthyhey Nutrition Vegan Vitamin D3
Table 7.10
PARAMETER ACTUAL (CURRENT) COMPLIANCE STATUS

Found Not Ok
Product Name (Please use generic name)
Found Ok
FSSAI Logo & (In compliance with the
License number regulation)
Found Ok
List Of (In compliance with the
Ingredients regulation)
Found Not Ok (Pattern is
Nutritional not right)
Information
Target DATA NOT FOUND Not found

consumer grou
p/Age group
Declaration Found Not Ok
Regarding Visibility of the logo is not
Veg or clear
Non-Veg
Name and (In compliance with the
Complete regulation)
Address
Found Ok
regulation)
Lot/Code/ Found Ok
97
Batch Identific (In compliance with the
ation regulation)
Found Ok
Date Marking (In compliance with the
regulation)
Found Ok
regulation)
Declaration DATA NOT FOUND Not found

regarding Food
Allergen
DATA NOT FOUND Not found
Claims
Found Ok
Instruction For (In compliance with the
Use regulation)
Maximum Retail Found Ok
Price (In compliance with the
regulation)
Consumer Care Found Ok
Number, (In compliance with the
Website and regulation
Email Address
Found Ok
Warnings (In compliance with the
regulation
Health Found Ok
supplement (In compliance with the
/Nutraceutical/ regulation
Food for special
medical
purpose/Food for
special dietary
use.
Result of Market Survey: -

The result of this market survey was that every product had some of the other mistakes in the
label and the corrections related to the same was suggested in the same.
98
7.3Promotion and Sales
There were events held at regular intervals through which there was promotion of various
partner brands the reports for the same is been mentioned below and the certificates for the
same has been attached in the Annexure 3 kindly refer the same: -
Event Reports
1.1 Food connoisseur convention:
Date: - 15th February 2023
Venue: - NESCO Exhibition Centre Goregaon.
It was on 15th of February 2022 at NESCO exhibition centre Goregaon Mumbai where
the Food connoisseurs India convention food event took place and a stall was set up by
Farm to Fork Solutions PVT. LTD. on behalf of AIFPA (All India Food Processing
Association). AIFPA (All India Food Processing Association) is an organization that is
formed out of industrial delegates who work closely for the welfare and growth of the
industry. AIFPA works closely with government bodies to frame budget and taxation
related decisions and act as a bridge between industry and government. It supports
young businesses grow by providing necessary guidance and support like allowing
them to publish or promote their business through a monthly newsletter and journals
which are published by the firm as frequently as bi monthly which have a reach of more
than 60,000+ readers, providing contacts necessary for business and providing
upcoming guidelines and information to members regarding guidelines and regulations
even before it is published.
The event commenced at around 10am and right after it was started the event proved
itself to become a grand success. The flow of visitors included top professionals to the
young bootstrapped brands and even entrepreneurs who were looking to start their own
brand. The stalls were organized by many food brands, packaging brands and
machinery brands as well. The flow of visitors at AIFPA stall was quite good as many
visitors were there who wanted to know about the membership, many were there who
wanted to know about newsletter, journals and what’s the major function of AIFPA. A
lot of interest was gained for membership and what attracted the most to the visitors
was the E-Newsletter that gained popularity among the visitors for reading and getting
information about the brands already associated with AIFPA. Many visitors dropped a
card while many gave their data taking a brochure and opening the website to check
further about the AIFPA. From start till end of event there was a continuous flow of
visitors at the stall.
99
1.2 Annkosh 3.0 Somaiya Vidyavihar University
Date: - 16th and 17th of February 2023
Venue: - Aurobindo Building Somaiya Vidyavihar University
It was on 16th and 17th of February 2023 in the campus of Somaiya Vidyavihar University
campus in Aurobindo Building where the event took place. There was a stall set up by Farm
to Fork solutions on behalf of Food Tech Pathshala. Food Tech Pathshala is an online e-
learning platform that provides certificate courses to students and working professionals to
help them enhance their skills and knowledge. The event started with the inauguration
ceremony at around 11:00am in the morning followed by the campus prayer by Professor
Tejal Bowlekar. The event had presence of various food stalls, games stall and jewellery
stall made by students.
There was a good number of visitors visiting stalls. The event had a break between 1:00pm
– 2:00pm and the lunch was offered by the students to the stall owners. The Day- 1 of the
event concluded at 5:00pm in the evening event overall proved itself to be a successful way
of learning for students and brands were able to promote their products to the students.
100
1.3 Mahalaxmi Saras 2023: -
Date: - 15th March 2023
Venue: - CIDCO exhibition centre, Vashi Navi Mumbai
Mahalaxmi Saras 2023 is an event started and conducted by the Maharashtra Government
to promote small rural businesses and provide them with a platform to promote and sell
their product. There was a marketing drive conducted by Farm to Fork Solutions PVT. LTD.
the task was to meet and interact with the stall owners and give them a brief and functional
role of what the firm does. There were many stalls that had been set up by the rural
population. The stalls were set up from various villages of Maharashtra and Other states.
Most of the stalls were set up by the women. There were stalls of premix, spices, bamboo
handicraft, jute products, etc. There were many label and compliance issues with the
products displayed by the stall owners so they were informed regarding the same and their
cards and data were exchanged for further business-related communication. There were
stall owners who needed help with distribution and Marketing as well. The executives of
Farm to fork solutions made the stall owners aware about the issues and guidelines related
to the labels. Business cards were exchanged between the business for future partnerships
and support. The event concluded at 6:00pm in the evening.
101
1.4 Contract Manufacturing and Private Labelling (CMPL) Expo 2023: -
Date: - 4th May 2023 - 5th May 2023
Venue: -Jio World Convention Centre, Bandra Kurla Complex, Bandra.
It was on Thursday the 4th of May at Jio World Convention Centre, Bandra Kurla Complex
where Contract Manufacturing and Private Labelling (CMPL) Expo 2023 was held.
Considered to be one of the biggest events of its type in Asia. The event had a lot of
participants from different regions with few exhibitors having operations in more than one
country. Chamber for advancement of small and medium businesses (CASMB) was an
official international pavilion partner at the event. They had set up a stall at the Level 3
Jasmine Hall of Jio world convention centre at stall no IP-02. Chamber for advancement of
small and medium businesses (CASMB) is an organization who helps the young business
to grow by providing them support in building connection in the industry and helping them
to get in contact of distribution partner, marketing partner, supplier, etc many more. Apart
from this CASMB also helps in raising funds through investors by equity dilution in a firm.
Chamber for advancement of small and medium businesses (CASMB) is a non-profit
organization which was formed with an aim to help new startups in the industry.
The event started at around 11:00am and was inaugurated by the Mr. Uday Samant,
Minister of industries in Maharashtra. The event had stalls from various sectors such as
Food Manufacturers, Food repackers and relabllers, Plastic manufacturing and processors,
Packaging solutions, Consultants, Nutraceutical and Herbaceutical manufacturers,
Cosmetic industry, etc and many more. CASMB stall got a quite good response and
representatives interacted with the visitors. The stall had almost every type of visitors like
representatives from various organizations, entrepreneurs who were looking to start their
own startup and who already had their business ongoing, etc. There was a break at 2:00pm
and a cafeteria was available. The exhibitors were provided with water bottles and lemon
water as refreshments. The day one of the event concluded at 6:00pm. At 5 th may the event
commenced at 10:00am and there were quite a number of visitors even more as compared
to the previous day. The 2nd day of the event had a lot of conferences regarding business in
food industry and sustainability of food industry and many more by Mr. Amod Salgaonkar,
Mr. Nilesh Lele and Mr. Prabodh Halde. The event concluded at 6:00pm with the
submission of feedback form and exit form from the exhibitors.
102
1.5 InterFoodTech Expo 2023: -
Date: - 7th June 2023 - 9th June 2023
Venue: -Bombay Exhibition Centre, NESCO Goregaon.
It was on Wednesday the 7th of June 2023 when there was an event InterFoodTech held at
Bombay Exhibition Centre Hall No 1. The startup pavilion was allotted to Chamber for
Advancement of Small and Medium Businesses (CASMB). The stall no C-26 was operated
by Chamber for Advancement of Small and Medium Businesses (CASMB). There were
many participants who were presenting their products and services. There were participants
from various states and many of them having operations in more than one country. The
event started at 10:00am in the morning and there were a quite large number of visitors
from various industry such as food, automobile, IT and AI, etc and many more. There were
various company from food and agro sector, machinery companies, consultants, media
person, etc and many more. The event had free entry for visitors and quite a lot number of
stalls for them to explore. CASMB was showcasing their services over there and offering
membership. There were various companies who were showcasing manufacturing and
packaging machines. There were 4 volunteers assigned at CASMB stall and the role was to
give a brief about CASMB to the visitors visiting the stall. There were a quite good number
of visitors in the event. The event commenced at 6:00pm in the evening. It was a 3-day
event and on Day2 the event again started at 10:00am in the morning and there were a
greater number of visitors as compared to Day 1. On Day 3 there were conference on AI
and its uses in food industry by Mr. Nilesh Lele. The event had many visitors on Day 3.
The 3rd day of event commenced at 4:00pm in the evening. The exhibitors were asked to
submit an exit form with details of all the belongings and stuffs they were taking along.
103
RESULT
&
CONCLUSION
8.1 Result: -
During the period of internship project, the study and understanding related to the compliance
requirement and their application as a food business operator was understood. There are various
factors that were to be considered in the compliance and regulatory affairs sector in the food
business. During the project more than one field was explored apart from regulatory affairs
such as marketing, sales, licensing and other factors as well which helped in overall growth
and learning during the internship project.
During the course of project learned stuffs are: -
 Labelling
There are many guidelines laid by FSSAI for the labelling from the size of the veg
logo to the name of the product. The FSSAI has been taking all necessary steps to
maintain the necessary safety and maximum transparency to the consumers. The
FSSAI has mentioned the details in the compendium on the FSSAI website and is
available in the public domain that makes it very easy to be accessed.
Sometimes FBOs would sell a product without knowing that the maker of the food
item falls under a certain category. Then, while labelling, FBOs must be aware of
what they intend to market to their customers. This has a significant potential to
deceive customers. In these situations, FBOs always verify the manufacturer's
licence before offering the product. All food business owners must abide by this
legislation because they are supplying the consumer with items and developing a
relationship with them. The FSSAI makes sure that the products that people consume
are secure and distributed according to protocol.
 Licensing: -
A license allows the FBO to do a business and though a license and other such
licensing activities such as annual report, water report, premise check and auditing
FSSAI ensures that the FBO maintains the healthy and good manufacturing process
and ensures that food reaches the consumers in the safe and sound form. When any
of the documents submitted to the authority are inaccurate or missing, it will be
difficult for FBOs to operate because the authority would cancel their licence. There
is another factor, such as, that, which will cause the cancellation of the licence such
as:
A. If the licence is set to expire in the next month, the applicant must apply for its
renewal no later than two months after that date; otherwise, the licence will be
cancelled and the applicant will have to apply for a new one.
B. If for some reason the applicant is unable to continue working or must cease
working, they have to their licence to the appropriate authorities. However, if
the licence has expired while the work is being completed, there is no need to
surrender the licence.
 Marketing: -
Through marketing a brand tries to establish their product in the market. It also
helps the brand to learn about various trends in the markets and grow ultimately
by making products of consumers choice. Marketing affects the brand
recognition and product stand in the market.
104
8.2 Conclusion: -
From this internship project the conclusion was that the regulatory compliance is one
of the most important parts in a food industry through which the Food Authority tries
to make the products launched by the FBOs to be safe for the end consumers. FSSAI
regulates the food business completely and ensures all possible ways to make the
regulations easy but effective for the FBO. Through labelling the food business operator
gets a chance to promote their product and at same time gives all necessary information
regarding the product to the consumer.
The FSSAI has mandated the FBO for the license and registration of their business.
Through license and other stuffs such as water report, annual report, etc FSSAI tries to
regulate and keep a check on the food business operator.
During the internship project marketing events, market survey, etc was conducted
through which communication skills were developed and got to learn about the market
trends. The internship project helped in exploring the market and ultimately grow the
skills and knowledge.
105
BIBLIOGRAPHY
 https://blog.cscglobal.com/7-consequences-for-operating-without-a-business-license/
 https://foodsafetyhelpline.com/latest-faqs-on-fssai-licensing-and-registration/
 https://blog.hubspot.com/marketing/what-is-marketing
 https://backlinko.com/hub/content/writing
 https://ideas.repec.org/a/mgs/ijoied/v1y2015i4p49-69.html
 https://pubmed.ncbi.nlm.nih.gov/15705241/
 https://www.legalwiz.in/blog/benefits-of-obtaining-fssai-food-license-in-india
 https://link.springer.com/article/10.1007/s11747-019-00663-9
 https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Licensing_Regulations_0
4_08_2021.pdf
 https://www.fssai.gov.in/cms/Compendium-FSS-FPS-FA.php
 https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Nutra_29_09_2021.pdf
 https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Advertising_Claims_Reg
ulations_14_12_2022.pdf
 https://www.fssai.gov.in/upload/uploadfiles/files/Comp_Labelling.pdf
 https://www.financialexpress.com/opinion/food-safety-standards-authority-of-indiathe-
sleeping-giant-wakes-up/90612/attachment/food-safety-fssai/
 https://www.google.com/search?q=fssai&rlz=1C1ONGR_enIN969IN969&oq=FSSAI&a
qs=chrome.0.35i39i650j46i131i199i433i465i512j69i64j69i59l2j0i131i433i512l3.750766
74j0j15&sourceid=chrome&ie=UTF-8
106
ANNEXURE
Annexure - I: - Internship Offer Letter
107
Annexure – II: - Monthly Reports
108
109
110
111
Annexure – III: - Certificates
112
113
114
115
116
117

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REGULATORY COMPLIANCE

Dissertation submitted to the

Mr. Shriram Girjashankar Pandey

Ms. Priya Landge

Shriram Girjashankar Pandey

Ms. Tejal Bowlekar

Signature of the Teacher

Signature of the Coordinator of

(Name and sign) (Name and sign)

(Name and Sign) (Name and Sign)

Head of the department Director

Mr. SHRIRAM GIRJASHANKAR PANDEY

Name of the student with Exam. Seat No.

Signature of the Teacher In-Charge Signature of the Coordinator

Signature of the Examiner/s

This dissertation/project report entitled (Regulatory Compliance) by (Shriram Pandey) is approved

(Name and signature)

(Name and signature)

Chapter 1 Introduction to Regulatory Affairs & FSSAI. 1.

Chapter 2 Introduction to Regulatory Affairs & FSSAI. 3.

Chapter 3 Food Products Standards and Food Additives . 6.

Chapter 6 Licensing and Registration of Food Business 43.

Chapter 7 Marketing. 71.

Chapter 8 Result & Conclusion. 104.

6.24 – Modification of License 58 – 64.

a. Good manufacturing practice certification (GMP)

Figure-Error! No text of speciﬁed style in document.-1.1

2.2Food Safety and Standards Authority of India (FSSAI)

The FSSAI is headed by a non-executive chairperson, appointed by the Central

Figure Error! No text of speciﬁed style in document.2.1

3.2 Dairy Products and analogues: -

Figure 3.1: - Milk Symbol

3. In case of milk constituent

3.2.1 Standards of milk: -

2 Cow milk All India 3.2 8.3

3 Goat Milk All India 3.0 8.0

4 Camel Milk All India 2.0 6.0

5 Mixed Milk All India 4.5 8.5

6 Standardized All India 4.5 8.5

7 Toned Milk All India 3.0 8.5

8 Double Toned All India 1.3 9.0

9 Skimmed Milk All India 0.5 8.7

10 Full Cream Milk All India 6.0 9.0

c. Food additives: - Milk shall not contain any food additive.

3.3 Fats and Oils: -

 Thermally processed fruits; -

 Thermally processed fruit salad/cocktail/mix: - It is a product that is prepared from the

iii. When the packaging medium is solely of a single fruit juice: -

3.4 Thermally processed vegetables: -

Table 3.2 SOI for Proprietary food

S. Ingredients FSSR Std. No./Permitted to use in FSSR No.

13 Glucose fructose FSSR Std. No. 2.8.6.1

14 Alphonso Mango FSSR Std. No. 2.3.11

S. No. Ingredients FSSR Std. No. / Permitted to Quantit For Puri

Sr.No. Name of the Food Schedule under Nutraceutical INS NO Level of

S. No. Ingredients FSSR Std. No. / Quantity of For Purity

 Front or back of the pack: -

 Front or back of the pack or accompanied leaflet: -

4.4 Food for special dietary use: -

iii. There should be a logo: -

 Front or back of pack: -

a. Name of the food: -

b. List of the ingredient: -

d. Declaration regarding Vegetarian food or non-Vegetarian food: -