- April 10, 2019 / 2 min readUnder the new standards, sharbat shall contain a minimum of 25% of juice or an extract of fruit, vegetable, nut, herb, flower, spice, alone or in combination.
Food Safety and Standards Authority of India (FSSAI) has issued a gazette draft notification to amend the existing standards of synthetic syrup and sharbat, stating that it would bring more clarity among the two products.
Under the new standards, sharbat shall contain a minimum of 25% of juice or an extract of fruit, vegetable, nut, herb, flower, spice, alone or in combination. It is 10% under the present standards. These standards also offered an opportunity to formulate the synthetic syrup with low total soluble solids (TSS) up to 30% vis-a-vis the current level of 65%.
FSSAI’s statement stated, “The word sharbat and synthetic syrup mentioned under Regulation 2.3.21 of the Food Safety and Standards Regulations, 2011, relating to standards for squashes, crushes, fruit syrups/fruit sharbats and barley water would mislead the consumer, and hence, the same has been removed from the said regulation.”
“Several comments were received from the stakeholders on the proposed draft at the pre-draft stage, but at that time, the file had already been referred to the Ministry of Health and Family Welfare for approval. These comments would be considered at the time of post-draft consultation for the finalisation of the said draft notification,” it added.
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