The Indian Food Safety Authority (FSSAI) can enable ice cream manufacturers to include several new non -daring ingredients such as coffee and tea extracts, malt and malt products, salt, sweets and petals such as pink, lavender, lavender, jasmine and saffron.
Revision will allow ice cream manufacturers to add new varieties and flavors and make their products healthier. “These proposed ingredients will help prevent the addition of harmful artificial aroma and coloring books in ice creams,” Dr. Mohsin Wali, senior consultant, medical department, Sir Ganga RAM hospital.
Upon completion, the regulator issues a notification proposal, one of the above officials stated on the condition of anonymity.
On 7 April, the regulator arranged by the participating parties to discuss existing standards for different food groups, including ice cream, kulfi, chocolate ice cream, softs of ice cream, milk ice, milk lolly and dried ice cream.
Mega meetings followed by the representation of the parties involved, which urged the regulatory body to revise the standards, as the addition of these ingredients would reclassify ice cream or frozen desserts as proprietary food products.
“Ingredients such as coffee and tea extracts, herbs and petals must not be used in ice creams and frozen desserts. After changes, if the proposed ingredients are added, ice creams do not become proprietary food products; they will remain ice cream.”
“This exercise is done to make the standards more modern,” said the other part in the industry.
In the protocol, FSSAI should invite comments and proposals for stakeholders before receiving the final call.
The regulator also clearly distinguishes between ice creams and frozen desserts. “FSSAI revises ice cream standards to come up with a clear definition, requirements for production and labeling,” said a government official who took part in the meeting.
Unlike perception, frozen desserts and ice creams in each respect are the same except for fat source. Ice cream uses milk fat and frozen desserts use vegetable oil. Both are made of milk, said the first participating party.
Ultra processed food consumption
Indian organized ice cream and frozen dessert sector has about 100 manufacturers with many popular brands. “However, the unorganized sector is much greater. It is likely that unregistered ice cream manufacturers do not know or cannot observe FSSAI standards,” the second involved industry added.
According to the Indian Association of ice cream manufacturer (IICMA) has India and £30,000 CRORE ice cream market with a head consumption of 450 ml of ice creams and frozen desserts that grow rapidly to more than 10%year -on -year.
The movement of FSSAI also assumes importance in the light of economic survey 2024-25, which emphasizes the need for strict regulations for ultra-processed foods. According to a report of the World Health Organization 2023 in 2019, in 2006 in 2006, Indian consumption of ultra -processing food increased to more than $ 37.9 billion in 2006.
“Mixing is crucial. While traditional ice cream made of milk and natural sweeteners can provide some calcium and proteins, many commercial frozen desserts have a high content of added sugars, unhealthy fats and artificial additives. Most commercially available ice creams and frozen dessert She forced, said, on which they were in the crush that occur.
According to the definition, ultra -processed foods are mainly made of substances extracted from the whole food and ingredients such as flavors, colors, stabilizers and emulsifiers. Ice creams and frozen desserts fall directly into this category, Dr. Rajeev Jayadevan, a public health expert and former President of the Indian Medical Association (IMA), Cochin Chapter.
Questions sent to FSSAI, the Ministry of Health Union and Iicma remained unanswered until the time of publishing.
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