FSSAI draws lines for instant noodles manufacturers by drafting guidelines

Food Safety and Standards Authority (FSSAI) has drawn a line for manufacturing of instant noodles in the country. Authority has drafted standards concerning the manufacturing of instant noodles. The draft focuses key parameters such as ingredients used, quality and safety. Furthermore, FSSAI has also put the draft on the public domain making entire process more transparent.

Elaborating further, Faggan Singh Kulaste, Minister of State for Health informed that the standards specify the raw materials that can be used for manufacture of noodles and seasoning provided with the noodles along with the quality and safety parameters of the final product.

Instant noodles can be prepared from wheat flour and/or rice flour and/or flour of any other cereals, millets, legumes and water as the main ingredients, with or without addition of spices. Dried fruits and vegetables, nuts, edible protein and egg powder may be added, if required. The standards also provide that the product shall be of good characteristic colour, appearance, texture, aroma and taste and shall be free from added colour, undesirable taste, dirt, insect's larvae and impurities or any other extraneous matter, stated minister during his conversation with media.

He added that the limits for moisture, acid insoluble ash and acid value have also been specified in these standards. In case of any violation of labeling requirement, action as per provisions of the Food Safety and Standards Act 2006 and regulations there under shall be taken by the state authorities concerned.