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TMI BlogFSSAI’s Guidelines on Indian Traditional Sweets.X X X X Extracts X X X X X X X X Extracts X X X X ..... FSSAI’s Guidelines on Indian Traditional Sweets. X X X X Extracts X X X X X X X X Extracts X X X X ..... egorization. 1. Categorization of Indian Sweets: FSSAI classifies traditional Indian sweets under specific categories to streamline manufacturing and licensing processes. The primary categories include: * Milk-Based Sweets: * Khoa-Based Sweets: Prepared from milk concentrated by boiling, such as Peda and Burfi. * Chhena-Based Sweets: Made from heat-coagulated milk, including Rasgulla and R ..... X X X X Extracts X X X X X X X X Extracts X X X X ..... asmalai. * Fermented Milk Products: Sweets like Kalakand that undergo fermentation. * Other Composite Milk Products: Sweets combining various milk derivatives. * Cereal or Pulses Flour/Starch-Based Sweets: Examples include Suji Halwa, Moong Dal Halwa, and Jalebi. * Sweets with Multiple Ingredients: Products like Chikki, Gajak, and Murrunda that incorporate various components. 2. Lic ..... X X X X Extracts X X X X X X X X Extracts X X X X ..... ensing and Registration: To facilitate the licensing and registration of small and medium-scale manufacturers of sweets and snacks, FSSAI introduced Food Category 18 in the Food Safety Compliance System (FoSCoS). This category simplifies the process for Food Business Operators (FBOs) involved in manufacturing Indian sweets and snacks. 3. Hygiene and Sanitation: FSSAI emphasizes maintaining high ..... X X X X Extracts X X X X X X X X Extracts X X X X ..... hygiene and sanitation standards during the preparation and sale of traditional sweets. This includes ensuring cleanliness in manufacturing areas and adherence to food safety practices. 4. Shelf Life and Storage: Proper storage and clear labeling of shelf life are crucial for traditional sweets. For instance, Gulab Jamun should be stored at 20-25°C and consumed within 2-3 days to maintain q ..... X X X X Extracts X X X X X X X X Extracts X X X X ..... uality. Refrigeration is not recommended as it can lead to crystallization of the sugar syrup. 5. Labeling Requirements: FSSAI mandates that labels on pre-packaged and non-packaged traditional sweets display essential information, including: * List of ingredients * Nutritional information * Manufacturer's details * Date of manufacture and best-before date 6. Compliance with Standard ..... X X X X Extracts X X X X X X X X Extracts X X X X ..... s: Manufacturers must comply with FSSAI's standards concerning food additives, packaging materials, and other regulatory requirements. This ensures that traditional sweets meet safety and quality benchmarks. 7. Proprietary Foods: Certain traditional sweets may not have specific standards defined by FSSAI and are categorized as proprietary foods. Manufacturers of such products should ensure ..... X X X X Extracts X X X X X X X X Extracts X X X X ..... they meet general food safety and quality standards. 8. Documentation and Record-Keeping: Maintaining accurate records is essential for traceability and quality control. This includes documentation related to manufacturing processes, ingredient sourcing, and compliance with safety standards. For detailed information, manufacturers and stakeholders are encouraged to refer to the official FSSAI g ..... X X X X Extracts X X X X X X X X Extracts X X X X ..... uidelines and notifications available on their website.
References/Links: -
* https://fssai.gov.in/upload/advisories/2021/07/60f6a6554438dDirection_Indian_Sweets_Snacks_20_07_2021.pdf
* https://fssai.gov.in/upload/uploadfiles/files/Guidance_Note_Milk_Products_24_02_2020.pdf X X X X Extracts X X X X X X X X Extracts X X X X
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