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7/30/2019 Food regulations on confectionery products
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Foo d Regu la t ion
onCon fect i oner y Pr odu ct s i n I n d ia
( Chew ing Gu m , Bub b le Gum , Su gar an d Sug ar f r ee
Con fec t ion er y , Cocoa and Cocoa Pr od u ct s)
Sh a sh i B M ish r a
Fo o d w o r l d I n d i a- 2 0 1 1 M u m b a i 1 7 t h N ovember1
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Introduction
Overview of current FSSAI Standards - impact on industry
Benefits of harmonizing Indian Food Laws with Codex and
other International Standards
Specific areas to consider:
Removal of Vertical standards
Food Additives (Sweeteners, Talc and other additives)
General recommendations for gum and confectionery products
QA& Discussion
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Introduction
Food sector is one of the most rapidly evolving sectors in Indiaand in the world. The market size of confectionery in India is estimated at
US$ 1 12 7 m i l l i on & growing at the rate of11 .9 % perannum
Market Forecast to have value ofUS$2005m i l l i on by 2014(Source: Datamonitor Sept-2010 report).
Food safety and consumer protection is becoming increasingly
important owing to advancement of food science.
There is requirement for a regulatory regime which facilitatesnovel, nutritious and healthy product development while at thesame time protecting consumers health.
PFA enacted in 1955, with > 200 amendments to date.
Modernizing and harmonizing Indian food regulations is
important for Indian industrys future growth and internationaltrade.
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CurrentFSSAIStandards
Emphasis on vertical compositional standards (finished
products)
Chewing gum and Bubble gum are regulated as Reg
2.7.3 in FSSAI 1st Aug 2011
Other confectionery is regulated Under Reg.2.7.1:
Sugar Boiled Confectionery; Reg 2.7.2: Lozenges
Parameters in existing standards are overly restrictive to
Innovation and are generally unique to India.
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Ver t i ca l St and ar dsCurrent Chewing gum and Bubble gum standards
Par am et er Ch ew in ggu m
Bubb leg u m
Gum content, Min., percent by wt. 12.5 14
Moisture, Max., percent by wt 3.5 3.5
Sulphated ash, Max., percent by wt. 9.5 11.5
Acid insoluble ash, Max., percent by wt. 2.0 3.5
Reducing sugar calculated as dextrose,Min., percent by wt. 4.5 5.5
Sucrose, Max., percent by wt. 70 60
CurrentFSSAIStandards
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Existing standards are not comprehensive - manyfinished products do not fall into any of the currentvertical standards: Example: Center filled gum
SPOUTCENTERFRESHDOUBLEMINTSPLASH
A Pr op r ie ta ryProduc t
BUBBALOO
CurrentFSSAIStandards
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Few add i t i ves a re i ncl uded i n ex i st i ng st anda rds many globally approved additives used in gums andconfectionery are not approved in current standards
Cer t a in st anda rds - Con f l i ct i ng and con t rad i ct o r y
Ex am ple NO -1
As per (*GSR. 184E), usage of Acidulants in chewing gumand bubble gum was omitted from main ingredients list andput to the Table 13(G).However, regulation 3.1.12 allowsdifferent limits of acidulants for miscellaneous foods. E.g. innew table 13(G) L(+)Lactic acid is not incorporated, while in
regulation 3.1.12 L(+)Lactic acid is allows as As Acidulant inmiscellaneous foods at GMP* level and Miscellaneous foodis not specifically defined (grey area).
Affect: Both the above rules contradicts each other, therefore
which rule is to be followed, although the ingredient is thesame.
CurrentFSSAIStandards
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Ex am ple No.2
As per latest notification amendments of (*GSR. 184E),GLYCERI N is now in the category of lubricants and earlier itwas allowed as the main ingredients of Bubble gum Chewing
gum. As per new amendment of Food safety and standards(packaging and labeling ) Regulation 2.2.2 (5), we write it asHumectants because there is no category of lubricants forlabeling. What should be its class title?
Affect:-we are declaring glycerin, as humectants, which is not theclass title of glycerin.
CurrentFSSAIStandards
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Suga r Bo i led / Suga r Free
con fec t i one ry
Ch ew in g g u m / b u bb le gu m
Enzy m es, , edib lefood g ra ins & ed ib leseeds and pr o te iniso la tes are a l low edat GMP level
Enzy m es, , edib lefood g ra ins & ed ib leseeds and pr o te iniso la tes are a l low ed
at GMP level
A l l t y pe o f ed ib les tarches a l lowed
for Sugarb o i le d / Su g a r f r e econ fect i onery asGMP
Al l t y pe o f ed ib les tarches a l lowed
for Sugarb o i le d / Su g a r f r e econ fect i onery asGMP
Sod ium b i carbona tei s al l ow ed fo r sugarb o i le d / su g ar f r e econ fect i onery andlozeng es at GMPleve l .
Sod ium b i carbona tei s al l ow ed fo r sugarb o i le d / su g ar f r e econ fect i onery andlozeng es at GMPleve l .
Enzym es, bak in gpow der , ed ib lefood g ra ins &edib le seeds andpro t e in i so latesare NOTALLOWED.
Enzym es, bak in gpow der , ed ib lefood g ra ins &edib le seeds andpro t e in i so lates
ar e NOTALLOWED.
Only Modi f ied
Star ch @ 0.5%l im i t ed f o rCh e w i n g g u m a n dBubb le gum .
Only Modi f iedStar ch @ 0.5%l im i t ed f o rCh e w i n g g u m a n dBubb le gum .
Sodiumbicarbonat e i s nota l low ed fo rch ew i n g g u m a n db u b b l e g u m .
Sodiumbicarbonat e i s n ota l l owed f orch ew i n g g u m a n db u b b l e g u m .
CurrentFSSAIStandards
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GlobalRegulatoryFramework
CODEX Modern additive regulatory frameworks, like CODEX,are based on creation of horizontal standards
Safety and intake assessments, and establishment ofAcceptable Daily Intakes (ADI) are based onthorough scientific review and consultation by bodies
of international experts - Joint FAO/WHO ExpertCommittee on Food Additives (JECFA)
Science-based
Safety reviewed periodically by JECFA as newinformation becomes available
Transparency in review process
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Ingrdients other than gum base are regulatedinternationally within the Codex General Standard for FoodAdditives (Codex Stan 192)
Food classification in GSFA is hierarchical
Chewing gum is identified as Food Category 5.3; Hardand soft Candy Under 5.1 and 5.2, respectively, allwithin the broader category Confectionery (5.0)
GSFA covers many classes offunctional foodadditives, such as colours, sweeteners (HIS, polyols),antioxydants, etc.
In addition to the specific provisions authorised ineach food category, the Codex GSFA has anAnnex.(Table 3) that allows the use of additives(those judged by JECFA to have no safety concern) in
accordance with GMP
GlobalRegulatoryFramework
CODEX
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B fi Ali i i h C d d I i l
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BenefitstoAligningwithCodexandInternational
Norms
Recognised International standards, which are accepted by alarge number of export countries and trade partners
Scientifically sound and independent
Consistency with other global regulations promotes andfacilitates international trade to ensure Indian companies are
internationally competitive
CODEX standards are basis for resolution ofWTO tradedisputes
Wider choice and better quality of products for consumer:Systems of regulation that allows for industry to develop tothe evolving nature of food and consumer requirements.
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FOOD ADDI TI VES
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Sweeteners
India permits use ofAspar t am e, Acesu l fam e po t assium ,Su cra lo se, Sod iu m Sacch ar in with restrictions for various products;these levels should be aligned with CODEX
New sweeteners like Neotame, Stevia, Thaumatin, Aspartame-Acesulfame salt and Erythritolneed consideration
Different sweeteners are suitable for different kinds of product
Safety of these sweeteners is already established and are permitted byCodex, EU etc.
Use of these sweeteners would provide better quality products andhealth benefits to Indian consumer (sweeteners are tooth friendly andnon-cariogenic)
Neo t am e Th au m at in St ev ia Er y t h r i t o l Asp ar t am e-Acesu l fam e sa l t
Highsweetnesspotency
Goodcompatibility
Goodstability
Synergy
Longlastingsweetness
Readilysoluble
Good qualitysweetness
Natural
Good qualitysweetness
Good stability
Natural
Good qualitysweetness
Good stability
Synergisticcombination
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C bi ti Of S t
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CombinationOfSweeteners Use of combination of Aspartame and Acesulfame potassium permitted
only for carbonated water, soft drink concentrate and synthetic drinksfor dispensers Combination of sweeteners is not permitted for other food products
including Confectionery and Chewing gum Use of sweetener blends is permitted globally including EU, US,
Australia-New Zealand.
ca r b o n a t e d w a t e r , so f t d r i n kconcen t ra te
Con fect i one ry and Chew ing gum
Combination ofSweetenerPermitted
Combination ofSweetener NotPermitted
Benef i t s : Var i e t y o f p r oduc ts are poss ib l e , w i th ou t im pact i ng consum er heal th I m p r o ved t ast e Grea t e r st ab i l i t y
Enh ances sw eet ness w h ich can r educe ove ra l l l eve ls
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T l (H d t d M i Sili t )
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Talc(HydratedMagnesiumSilicate)
Natural compound
Safety established.
Functions as a texturizing agent in chewing gum and bubblegum
Inert and insoluble material
Does not react adversely with flavours containing fruit acidsunlike Calcium carbonate
Approved globally at GMP levels (EU, China, Russia, Australia,US, CODEX)
Typical gums have up to 15% talc India approves only up to2% in gum and 3.5% in bubble gum
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W i & Ad i St t t
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Warning&AdvisoryStatements Artificial sweeteners Aspartame, Acesulfame potassium, Sucralose,
Sodium Saccharine require warning & advisory statements for
various products Review of warning & advisory statements is required Most countries do not require all of these statements e.g., Not
recommended for children The proposed rule also would require:
a warning on product labels if polyols are present: polyols mayhave laxative effect
no regard to possible intake of polyol in food warning should be restricted to situations where laxation is likely
from excessive consumption, which will not apply to mostchewing gums
These statement gives negative signal about sugar free products inspite of having established benefits such as improved dental healthand oral hygiene as confirmed by the FDI World Dental Federation
CURRENT WARNING & ADVISORY STATEMENTS
THIS CONTAINS (NAME OF THE SWEETENER)
NOT RECOMMENDED FOR CHILDREN
NO SUGAR ADDED IN THE PRODUCT
NOT FOR PHENYLKETONURICS (IF ASPARTAME IS USED)
CONTAINS ARTIFICIAL SWEETENER AND FOR CALORIE CONSCIOUS17
Chewing gum Additives Comparison
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ChewinggumAdditivesComparison
Codex Standard FSSAI Status Comments
Colors
Sunset yellow FCF 300 mg/kg Permitted at 100pppm Limit should be aligned with Codex
Carmines 500 mg/kg Not mentioned Should be permitted at Codex levels
Ponceau 4R (Cochineal red A) 300mg/kg Permitted at 100ppm Limit should be aligned with Codex
Allura Red AC 300 ppm Not mentioned Should be permitted at Codex levels
Indigotine/indigo carmine 300 ppm Permitted t 100ppm Limit should be aligned with Codex
Brilliant blue FCF 300 mg/kg Permitted at 100ppm Limit should be aligned with Codex
Chlorophylls and Chlorophyllins,Copper Complex 700 ppm
Chlorophyll permitted at GMP ;Chlorophyllins and Coppercomplex not mentioned
Chlorophyllins and Copper complex should bepermitted at Codex levels
Fast green FCF 300 mg/kg Permitted at 100ppm Limit should be aligned with Codex
Grape Skin Extracts 500 ppm Not mentioned Should be permitted at Codex levels
Iron Oxides 10.000 ppm Not mentioned Should be permitted at Codex levels
Source: Codex General Standards for Food Additives, CODEX STAN 192-1995
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Chewing gum additive comparison
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ChewinggumadditivecomparisonCodex StandardCodex Standard FSSAI StatusFSSAI Status CommentsComments
Antioxidant
Butylated hydroxytoluene400mg/kg Not mentioned
Should be permitted at Codex levels
Butylated hydroxyanisole400mg/kg Permitted at 250ppm Limit should be aligned with Codex
Sequesterant
Sodium hexameta phosphate3000ppm Not permitted Should be permitted at Codex levels
Sodium bicarbonate GMP Not permitted Should be permitted at Codex levels
Source: Codex General Standards for Food Additives, CODEX STAN 192-1995
In addition few more additives needs consideration, Hydrogenated Vegetable Fat, high MP 75degC needs to be permitted in Gums
Glazing agent like Carnauba wax, Candellila wax, Bees wax and Shellac which arepermitted for Confectionery products needs to be permitted at GMP levels for chewinggum also
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CHOCOLATE STANDARDS
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Ch l t St d d C i (C d FSSAI)
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ChocolateStandardComparison(Codexvs.FSSAI)
Codex Standards FSSAI Standards Comments
Emulsifier
Acid /alkali/oxidised starches-GMPCODEX Table -3
Permitted at 5% Need to be permitted atGMP
Carageenan and its salts GMPCodex table -3
Permitted under Regulation3.1.6
Need to be mentioned inChocolate Standard aswell
Glazing agent
Carnauba Wax Carnauba Wax - 500ppm Need to be permitted at
500ppm in alignment withCodex
Colors
COCHINEAL RED and ALLURA RED
Cocoa and chocolate products -300ppm
NOT PERMITTED Need to be permitted at
300ppm in alignment withCodex
Sweeteners
Cyclamic acids & its Na & Ca Salts -
500ppm Not Permitted
Need to be permitted at
500ppm
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Ch l t St d d C i (C d FSSAI)
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Cod ex St an d ar d s FSSAI St an d ar d s Com m en t s
Anti oxidants
Butylated hydroxytoluene - 200ppm Not mentioned Need to be permitted at200ppm in alignment withCodex
OTHERS
Codex permits usage of 5%Vegetablefat in Chocolates
FSSAI doesn't permit usage ofVegetable Fat in Chocolates
Vegetable Fat needs to bepermitted at 5% levels in
Chocolate
Acid Insoluble Ash is not Chocolatecharacteristics as per Codex.
Acid Insoluble Ash - NMT 0.2%in Chocolate
Acid Insoluble Ash neednot be Chocolatecharacteristics inalignment with Codex
Ammonium Hydrogen Carbonate(acidity regulators) GMP-
Ammonium Carbonate GMP Ammonium Carbonate -Need to be permitted atGMP
Magnesium Oxide (acidity regulators-GMP
Magnesium Hydroxide GMP Magnesium oxide - Needto be permitted at GMP
ChocolateStandardComparison(Codexvs.FSSAI)
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Cocoa Powder Standard comparison (Codex vs. FSSAI)
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CocoaPowderStandardcomparison(Codexvs.FSSAI)
Co d ex St an d ar d s FSSAI St an d ar d s Com m en t s
Mo ist u r e Co n t en t - NMT 7 % m / m No t m en t ion ed Introduce Moisture Content -
NMT 7%m/m- in line with CodexStandards
To t al Ash - N MT 1 4 % ( o n m o ist u r e &fa t f r ee bas is)
Total Ash shall be omitted fromthe standard in line with CodexStandards
Ash i n s o lu b le i n d i l u t e HCl - NM T
1 . 0 % ( o n m o i st u r e & f a t f r e e b a si s)
Acid Insoluble Ash shall be
omitted from the standard in linewith Codex Standards
Co co a B u t t e r - ( i ) f o r lo w f a t = N LT1 0 % ( o n m o i s t u r e f r e e b a si s) ( i i ) f o rh i g h fa t = N LT 2 0 % ( o n m o ist u r ef r ee bas is)
Cocoa Butter content shall beomitted from the standard in linewith Codex Standards
Un sa po n if i ab l e m a t t e r - N MT 0 .7 % m / mexcep t i n case o f p r ess cocoa bu t t e rw h i ch sh a ll n ot b e m o r e t h an 0 .3 5 % m / m
Un sa po n if ia bl e M at t e r - n o tm en t ion ed in FSSAI
Introduce Unsaponifiable matter- NMT 0.7%m/m except in caseof press cocoa butter which shallnot be more than 0.35%m/m -in line with Codex
I o d i n e V al u e = 3 2 - 4 2 Iodine Value shall be omittedfrom the standard
M el t i ng Po in t = 2 9 C - 3 4 C Melting point shall be omittedfrom the standard
Bu t y r o - r e f r a c t o m e t e r r e ad in g a t 4 0 C= 4 0 . 9 - 4 8 .0 / OR Re f r act i v e I n d e x a t4 0 C = 1 .4 5 3 0 - 1 .4 5 8 0
Butyro-refractometer readingshall be ommitted from thestandard
Sa p o n i f i ca t i o n Va lu e = 1 8 8 - 2 0 0 Saponification Value shall beomitted from the standard
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General Recommendations
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For Sugar Confectionery, lozenges, Chewing gum & Bubble gum
Vertical standards and compositional requirements to be removed Horizontal controls on additives should be expanded in line with codex & EU
Combination of sweeteners should be allowed
Use of aluminum and calcium lakes should be allowed
To expand the list of permitted additives in line with Codex (JEFCA) and EU. All the Food, Feeds, Fruits and Vegetables and its extracts, Spices,
Condiments etc are to be permitted at GMP level
Talc should be permitted at GMP level in Chewing Gum and Bubble Gum
Certain labelling requirements, specifically use of advisory and warningstatements, need to be reviewed e.g. sweeteners & ployols
Permission of all color like Allura red, Cochineal red, Anthocyanins etc. in thechocolate should be as per CODEX.
Statement to be removed from the definition of Chocolate The chocolate shall notcontain any Vegetable fat other than cocoa butter.
Permission of Vegetable fat for chocolate products up to 5% in line with CODEX.
General Recommendations
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