1. Oils and Fats

  1. Revision of existing standards of vegetable oils namely Groundnut Oil, Mustard Oil, Sesame Oil, Soybean Oil and Sunflower Oil based on actual analytical data of varieties grown in the country.
  2. Inclusion of various Raw Grade 1 Solvent Extracted Oils (Crude).
  3. Inclusion of EDTA Salts as processing aid for degumming process, Silica as soap absorbing/ bleaching agent to be allowed in refining process of Edible Vegetable Oil
  4. Inclusion of Fatty acid composition of Linseed/Flaxseed Oil, Mahua Oil, Taramira Oil, Nigerseed Oil, Almond Oil, Watermelon seed Oil, Cocoa butter, Refined salseed fat, Kokum Fat, Mango Kernel Fat, Dhupa Fat, and Phulwara Fats
  5. Review of provision of addition of 5% Sesame oil in Interesterified Vegetable Fat and Table Margerine and revising the Baudouin test in case of Vanaspati, Interesterified vegetable oil/fat, Bakery shortening, Bakery and Industrial Margarine, Table Margarine and fat spread.
  6. Adoption of Codex standards for fats spreads and blended spreads- Codex Stan 256-2007.
  7. Revision of Free Fatty Acid or Acid Value and Unsaponifiable Matter in the standard of Margarine.
  8. New Standards for Grapeseed oil and Camelina Oil.
  9. Review of parameter on rancidity from the Standards of oils and fats.
  10. Provision to add Vitamin E, Vitamin K, Oryzanol, Rosemary Extract, Green Tea Extract etc. in Vegetable Oils.
  11. Inclusion of limits of monoglyceride and diglyceride content in all Vegetable Oils.

2. Fish and Fisheries products

  1. Inclusion of Shellac as an Additive for Dried Fishery Products.
  2. Standard on Fish Oil.

3. Meat and Meat Products including Poultry

  1. Standards for Mithun (Bosfrontalis) as a Food Animal under FSSR;
  2. Standards for sausages;
  3. Revision of all definitions under meat and meat products.

4. Water (including Flavored Water) & Beverages (Alcoholic and Non-Alcoholi):

  1. Standards on Water used in Alcoholic beverage Preparation.
  2. Review of Manual on methods of testing of Alcoholic beverages.
  3. Standards on Instant Coffee.
  4. Standards on Tea infusions and premixes.

5. Sweets, Confectionery, Sweeteners Sugar & Honey

  1. Standards for Trehalose
  2. Standards for Imitation chocolate
  3. Standards for Edible molasses
  4. Standards for High Fructose Corn Syrup
  5. Standards for Nougats
  6. Standards for Decorations and icing (toppings)
  7. Standards for Peanut chikki
  8. Standards for Beekeeping Products

6. Cereals & Cereal Products Standards

  1. Revision of Standards for Atta or Resultant Atta, Protein rich (Paushtik) Atta, Maida, Protein rich (Paushtik) Maida, Semolina(Suji or Rawa), Besan, Pearl Barley (Jau), Wholemeal barley powder or barley flour or choker yuktjaukachuran, Wheat, Maize, Jawar, Cornflour (Maize starch), Custard Powder, Malted Milk Food, Malt Based Food (Malt Food), Rolled Oats, Solvent Extracted Flours (Soya Flour, Groundnut Flour, Sesame Flour, Coconut Flour, Cotton Seed Flour), Arrowroot, Biscuits and Bread.
  2. Formulation of new standards for Soy Dahi (Soy Curd) and Soy Yoghurt,Flaked Rice (Poha), Puffed Rice (Murmure), Flax seed, Foxtail Millet (Kanngani/kakun), Proso Millet (Cheena), Kodo Millet (Kodo), Barnyard Millet (Sawa/Sanwa/Jhangora), Little Millet (Kutki),Makhana, Wheat Porridge, Dry Tapioca Starch, Yellow Pea and Yellow pea powder, Breakfast cereals.

7. Functional Foods, Nutraceuticals, Dietetic Products and Other Similar Products

  1. Revision of schedules listed under nutraceutical regulations
  2. Development of vertical standards for ingredients/products covered under nutraceutical regulations
  3. Development of horizontal standards like heavy metals, residues, microbial parameters for ingredients/products covered under nutraceutical regulations.
  4. Development of method of analysis and sampling procedure for ingredients/products covered under nutraceutical regulations.
  5. Inclusion of new ingredients in nutraceutical schedule
  6. Review of limits specified under nutraceutical schedule

8. Pesticides and Antibiotic Residue

  1. Fixation of Maximum Residue Limits (MRLs) for pesticides based on the data received from CIB-RC.
  2. Inclusion of Natamycin (Pimarcin) in baking Industries.
  3. Pesticide residues in infant foods;
  4. Fixation of MRLs for pesticides in processed foods.

9. Milk and Milk Products

  1. Formulation of standards for Yak milk.
  2. Determination of Fatty acid profile of milk fat.
  3. Revision of RM value and BR reading for milk fat products.
  4. Harmonization of composition of Buffalo standards throughout the country.
  5. Standards of Dairy analogues.

10. Fruits, Vegetables & Spices

  1. Revision of standards for Thermally Processed Vegetables
  2. Revision of standards for Culinary pastes/ fruits and Vegetable Sauces other than Tomato sauce and Soya sauce
  3. Revision of standards for Thermally processed tomato puree and paste
  4. Revision of standards for Soup powders
  5. Revision of standards for Candies, Crystallised and Glazed Fruit/Vegetable/Rhizome/Fruit peel
  6. Revision of standards for Nuts & Raisins category
  7. Standards for Walnut
  8. Standards for Monk fruit juice/concentrate
  9. Standards for Finalization of SOP on artificial ripening
  10. Standards for Fruits and vegetable chips (Potato, banana etc.)

11. Spices and Condiments

  1. Standards for Mint leaves Powder, Caper,
  2. Standard for LiquoriceGlycyrrhizaglabra, whole, powder, grits, flakes
  3. Standards for Dry kasurimenthi leaves, Dry curry leaves powder, Dehydrated Kachari,, Basil
  4. Standards for Triphal, Stone flower, Parsley, Lemon grass, Chives, Pipli/Long pepper (Piper longum)
  5. Standards for Pomegranate seed, Dehydrated Chilli, Dill, Galangal, Sage Thyme, Dried amla,
  6. Sweet flag Acoruscalamus L. Araceae Rhizome
  7. Greater GalangaAlpiniagalangaWilld. Zingiberaceae Rhizome
  8. Horse Radish ArmoraciarusticanaGaertn. Brassicaceae Root
  9. CambogeGarciniacambogia (Gaertn).DesrClusiaceae Rind
  10. Hyssop Hyssopusofficinalis L. Lamiaceae Leaf
  11. Juniper berry Juniperuscommunis L. Cupressaceae Berry
  12. LovageLevisticumofficinaleKoth. ApiaceaeLeaf&Stem
  13. Marjoram MarjoranahortensisMoench. Lamiaceae Leaf
  14. Savory Saturejahortensis L. Lamiaceae Leaf
  15. Tarragon Artemisia dracunculus L. Asteraceae Leaf
  16. Sesame seed

12. Genetically modified organisms and food

  1. Framework for establishment on GM Food Testing Laboratory in India.
  2. Guidelines on Food Safety Assessment of Genetically Engineered Organisms (GEOs) or Living Modified Organisms (LMOs).
  3. Development of Regulations on GM foods.

13. Labelling and Claims/Advertisements

  1. To review the list of approved health claims available in EU, USFDA and elsewhere in order to expand the list of health claims provided in Claims regulations.
  2. Development of document on Good Manufacturing Practices (GMP) with respect to Food Packaging Materials.
  3. To develop list of positive claims with respect to Dietary/Food Supplement

14. Contaminants in Food Chain

  1. Review of metal contaminates in fresh vegetables;
  2. Limits of Acrylamide as a contaminant in food chain
  3. Limits of mycotoxins (DON and OTA) in Wheat Bran.
  4. Reviewing the limits of Aflatoxins and mycotoxins in Spices and Aflatoxin M1 in milk and milk powders.

15. Food Additives, Flavourings, Processing Aids and Materials In Contact With Food

  1. Review of all sweeteners w.r.t its safety and labelling provisions
  2. Development of standards for processing aids;
  3. Development of standards for flavours
  4. Examination of individual colours w.r.t its safety and labelling provisions

16. Biological Hazard Panel

  1. Microbiological Standards for Nutraceuticals
  2. Microbiological Standards for egg and egg products
  3. Microbiological Standards for food grains.
  4. Development of guidelines for control of Parasites and viruses in food.
  5. Code of Hygienic Practices for Egg and Egg Products; Fruits; Meat and Meat Products and Vegetables and Low Moisture Food.

17. Nutrition and Fortification

  1. Inclusion of ‘Encapsulated Ferrous Sulphate’ as Iron Salt in ‘Iron Fortified Iodized Salt’;
  2. Provisions for carry over additives present in Vitamin and Mineral formulations;
  3. Guidance note on Nutrient-Nutrient interaction.
  4. Establish national database on vitamins and minerals status of the population, and to collect evidence indicating the undesirable effects, if any, of the excessive intakes (>TUL) of micronutrients through consumption of fortified foods.