The FSSAI has issued a draft notification to amend the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations. The amendment proposes the inclusion of Natamycin as a preservative for specific food products, including fermented milks (plain) that are not heat-treated after fermentation and dairy-based desserts.
Details of the Draft Amendment
The draft amendment outlines that Natamycin, a natural antifungal agent, can be used as a preservative with a maximum permissible limit of 5 mg/kg for the specified food categories. This inclusion aims to enhance the shelf life of these products by preventing the growth of mould and yeast, which are common issues in fermented dairy products.
What is Natamycin?
According to Ashwin Bhadri, CEO of Equinox Labs, Natamycin is a natural antifungal compound produced by the bacterium Streptomyces natalensis. It is widely used in the food industry as a preservative, particularly in products like cheese, yogurt, and dried meats. The substance is known for its effectiveness at very low concentrations and does not affect the taste, appearance, or smell of the food, making it a safe and accepted preservative globally.
“Natamycin is generally recognized as safe and is approved for use in many countries. Its ability to inhibit the growth of fungi without altering the sensory properties of food makes it an ideal preservative,” said Bhadri.
Stakeholder Involvement and Feedback
FSSAI has invited stakeholders, including manufacturers, food safety experts, and consumers, to submit their suggestions and comments on the proposed amendment. This open consultation period allows stakeholders to provide their insights, which will be considered before finalizing the regulation.
The draft amendment is part of FSSAI’s ongoing efforts to update and refine food safety regulations in line with international standards, ensuring the safety and quality of food products in India.
Implications for the Food Industry
If approved, this amendment could have significant implications for the dairy and fermented foods sectors, allowing manufacturers to use Natamycin to maintain product quality and extend shelf life. This move could potentially reduce food waste and improve the overall marketability of dairy products.
Next Steps
Stakeholders are encouraged to review the draft and submit their feedback to FSSAI. The final decision will be made after considering all suggestions, ensuring that the regulation balances food safety with industry needs.