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FSSAI- Notice Calling for suggestions, views, comments etc from WTO- SPS Committee members within a period of 60 days on the draft notification related to standards for Non-Carbonated Water Based Beverages (Non Alcoholic)

By NewsDesk|July 3rd, 20162016-07-03T14:51:13+00:00|Regulatory Updates|Comments Off on FSSAI- Notice Calling for suggestions, views, comments etc from WTO- SPS Committee members within a period of 60 days on the draft notification related to standards for Non-Carbonated Water Based Beverages (Non Alcoholic)

F.No. Stds/SP(Water & Beverages)/Notif (1)/FSSAI-2016.- In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in subregulation 2.10.6,-
a) after clause 2 relating to Caffeinated beverages the following shall be inserted namely: –
â€œ3. Non-Carbonated Water Based Beverages (Non Alcoholic) means beverages containing water conforming to the standards prescribed for packaged drinking […]

Efficient digestion and separation techniques in trace element analysis of difficult sample materials.

By NewsDesk|June 26th, 20162016-06-26T16:22:25+00:00|TechArticle|Comments Off on Efficient digestion and separation techniques in trace element analysis of difficult sample materials.

OPEN VESSEL DIGESTION SYSTEM
Samples and reagents are heated on hot plates, sand baths or in microwave units in open beakers or flasks, made of glass, quartz, fluoroplastics (PTFE, PFA) or glassy carbon. Acid fumes are evaporated or (partially) condensed in reflux coolers. Max. Reaction temperature is the boiling point of the acid mixture at […]

Tips to increase efficiency of HPLC (High Performance Liquid Chromatography)

By NewsDesk|June 26th, 20162016-06-26T16:13:58+00:00|TechArticle|Comments Off on Tips to increase efficiency of HPLC (High Performance Liquid Chromatography)

The correct use of an HPLC column is extremely important for the life time of a column and therefore for the benefit of your HPLC analysis. The following text will give you some guidelines for the use, cleaning and storage of HPLC columns. These guidelines depend on the one hand on the nature of […]

FSSAI :Press Note dated 20th June 2016 regarding operationalization of standards of Food Additives. (Uploaded on: 20.06.2016)

By NewsDesk|June 26th, 20162016-06-26T15:57:52+00:00|News Flash|Comments Off on FSSAI :Press Note dated 20th June 2016 regarding operationalization of standards of Food Additives. (Uploaded on: 20.06.2016)

Food Safety and Standards Authority of India (FSSAI) has today operationalised the final list of 11,000 food additives provisions that can be used by food businesses in various food categories. This culminates an important process in developing food standards for food additives that began about three years ago.
In February, 2013, an exercise was taken […]

FSSAI Notice calling for claims, suggestions, views, comments etc from WTO-SPS Committee Members within a period of 60 days on the draft notification related to Carbonated Fruit Beverages or Fruit Drinks.

By NewsDesk|June 26th, 20162016-06-26T16:25:24+00:00|News Flash|Comments Off on FSSAI Notice calling for claims, suggestions, views, comments etc from WTO-SPS Committee Members within a period of 60 days on the draft notification related to Carbonated Fruit Beverages or Fruit Drinks.

F.No. Stds/SP(Water & Beverages)/Notif (2)/FSSAI-2016.- In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in regulation 2.3, in sub-regulation 2.3.30, relating to Carbonated Fruit Beverages or Fruit Drinks, after clause 3, the following clause shall be inserted, namely:- â€œ3A.
In case the quantity of fruit juice is below 10.0 per […]

Draft Food Safety and Standards (Contaminants, Toxins and Residues) Amendment Regulation 2016 regarding “Revision of the Standards of list of Histamine Forming Fish species and limits of Histamine level for Fish and Fishery products”. (Uploaded on: 23.06.2016)

By NewsDesk|June 26th, 20162016-06-26T16:24:15+00:00|News Flash|Comments Off on Draft Food Safety and Standards (Contaminants, Toxins and Residues) Amendment Regulation 2016 regarding “Revision of the Standards of list of Histamine Forming Fish species and limits of Histamine level for Fish and Fishery products”. (Uploaded on: 23.06.2016)

These regulations may be called the Food Safety and Standards (Contaminants, toxins and Residues) Amendment Regulations, 2016. (2) They shall come into force on the date of their final publication in the official Gazette. 2. In the Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011, in regulation 2.5, relating to â€œOther Contaminantsâ€, […]

Risk assessment of antibiotic residues of beta-lactams and macrolides in food products with regard to their immuno-allergic potential.

By NewsDesk|June 19th, 20162016-06-19T16:22:40+00:00|TechArticle|Comments Off on Risk assessment of antibiotic residues of beta-lactams and macrolides in food products with regard to their immuno-allergic potential.

In human medicine drug allergy is a well-established side-effect of the therapeutic use of antibiotics, especially the beta-lactams. Side-effects caused by macrolides are uncommon and only a very few of these seem to be caused by allergic mechanisms. Clinically, drug allergy is characterized by a spectrum of reactions ranging from mild skin rashes to […]

Packaging

By NewsDesk|June 19th, 20162016-06-19T16:14:56+00:00|TechArticle|Comments Off on Packaging

The main aims of packaging are to keep the food in good condition until it is sold and consumed, and to encourage customers to purchase the product. Correct packaging is essential to achieve both these objectives. The importance of packaging can be summarized as follows.
Â· If adequately packaged, the shelf-life of local surpluses of […]

The Doâ€™s and Donâ€™ts of Food Plant Personal Hygiene Practices

By NewsDesk|June 19th, 20162016-06-19T16:05:28+00:00|TechArticle|Comments Off on The Doâ€™s and Donâ€™ts of Food Plant Personal Hygiene Practices

Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities. Plant personnel are among the most significant reservoirs and vectors of microorganisms, chemical residues and foreign materials in the food facility, and as such, can be a source of unwanted contamination to products. […]

Emulsifiers

By NewsDesk|June 19th, 20162016-06-19T16:01:52+00:00|TechArticle|Comments Off on Emulsifiers

Emulsions in food are mixtures of oil and water. These normally do not mix and will separate if left without an emulsifier. Roll over the photograph of the mayonnaise to see the effects when the emulsifier is not added.
Mayonnaise contains oil and water. The emulsifier keeps these mixed and without it the oil and […]

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