FSSAI Embraces Regional Diversity with Curd Labeling Rule
On January 11th, 2023, the Food Safety and Standards Authority of India (FSSAI) announced provisions for the omission of the term “curd” from the Standards of Fermented Milk Products. This change is a part of the “General Standard for Milk and Milk Products” under the “Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.”
The guidelines in this standard clearly state the appropriate use of dairy terms in the nomenclature of dairy products. These guidelines also prohibit the use of dairy terms in non-dairy products. Therefore, the inclusion of the term “curd” along with “Dahi” in the regulation restricted its use for non-dairy products.
Recently, the FSSAI received several representations requesting the omission of the term “curd” from the Standards of Fermented Milk Products. In response, the FSSAI has decided to allow Food Business Operators (FBOs) to use the term “curd” along with any other designation, prevalent regional common name in brackets on the label.
For instance, Curd can be labeled as:
“Curd (Dahi),” OR
“Curd (Mosaru),” OR
“Curd (Zaamut daud),” OR
“Curd (Thayir),” OR
These examples indicate that the FBOs are free to use any prevalent regional common name along with the term “curd” on their labels.
The move will allow FBOs to label their products in accordance with regional preferences and make it easier for consumers to understand the products they are purchasing. Additionally, this change will ensure that FBOs comply with the regulations set forth by the FSSAI.
In conclusion, the FSSAI’s curd labeling rule promotes regional diversity and allows FBOs to use the term “curd” along with any other prevalent regional common name on their labels. These changes will benefit both businesses and consumers alike, and contribute towards a more transparent and diverse food industry in India.