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Recent advances in Packaging and Labelling Requirements
FOOD PACKAGING
&
LABELLING
RECENT ADVANCES IN PACKAGING AND LABELLING
REQUIREMENTS
FOOD SAFETY AND STANDARDS (PACKAGING AND LABELLING)
REGULATIONS, 2011 (FSSR)
• These regulations shall come into force on or after 5thAugust, 2011
Food Labelling
• As everybody is aware that “Food • FOOD LABELLING
Labeling” serves as a primary link
of communication between the
manufacturer and consumer and
covers both food safety and
information of consumer interest.
• In this article, we shall discuss
on"FSSAI Guidelines on Labelling
of Food Products".Hence, the
various characteristics which
should be mentioned are:
• Name of the food:
Name of the food/product is one of the first FSSAI Guidelines on
Labelling of Food Products.The name of the food product should be in
clear format on the packaged product in clear font.
• List of Ingredients:
List of Ingredients means the elements which have been utilized for
making the final product.
• Nutritional Information:
Nutritional Information means the calories which gets from fats,
saturated fat, trans fat, cholesterol, sodium, carbohydrates, dietary
fiber, sugars, protein, vitamin A, vitamin C, calcium, and iron present
in the product. The calories are mentioned on all the products
labels.
• Declaration regarding Vegetarian or Non-Vegetarian:
India is land where the eating of non-vegetarian for some is against
the religious practices. Hence, according to the FSSAI Guidelines on
Labelling of Food Products, the manufacturer on the label should
mention whether the product is vegetarian or non-vegetarian.
• Whether the product is vegetarian or non-vegetarian can easily be
known by just looking at the small sign present on the corner of the
label.
• Declaration regarding Food Additives:
Food additives are substances which are added to food in order to
preserve flavor or enhance its taste and appearance. Hence, it is very
necessary to give a declaration regarding the additives added on the
label or the package.
• Name and Address of the Manufacturer:
In this, the name of the manufacturer and place of the manufacturing
is usually mentioned. The manufacturer has to give complete address
of his factory which includes street address, city, state, and zip code.
Without mentioning any of these, products can be considered fake in
the market.
• Net Quantity:
Net Quantity is also FSSAI Guidelines on Labelling of Food Products.
Net Quantity here refers to the weight of the product. The weight of
the product and the packaging weight are usually combined together
and then mentioned in the Net Quantity.
•Code No./Lot No./Batch No:
A batch number or code number or lot number is a mark of recognition
through which the food can be found in the manufacture and even
recognized in the distribution. Therefore, the Code No./Lot No./Batch
No. should be definitely mentioned by the manufacturer according to
FSSAI Guidelines on Labelling of Food Products.
Date of Manufacture and Best Before & Use By Date:
The date of manufacture is when the product has been
manufactured.Best before dates are about quality ,not safety.When the
date is passed ,it doesn’t mean that the food will be harmfull,but it
might begin to lose its flavour and texure.If the product is consumed
after expiry date, it usually can harm the health of the human.
• Infant: Means a child not more than twelve months of age.
• Country of Origin for Imported Food:
The country of origin of goods means the nationality of imported
goods and even refers to the area where such goods have grown up or
have been produced, manufactured or processed.
• According to the FSSAI Guidelines on Labelling of Food Products, this
also should be mentioned.
FOOD PACKAGING
• Food packaging is packaging for
food. A package provides
protection, tampering
resistance, and special physical,
chemical, or biological needs. It
may bear a nutrition facts label
and other information about
food being offered for sale.
Food Packaging requirements
1.Packaging requirements for Milk and Milk Products:
• (a) Wrapping or packaging may not be re-used for dairy products,
except where the containers are of a type which may be re-used after
thorough cleaning and disinfecting.
• (b)The sealing device shall be so designed that once the container has
been opened, the evidence of opening remains clear and easy to
check.
• 2. Packaging requirements for Edible oil/ fat:
• Tin Plate used for the manufacture of tin containers for packaging
edible oils and fats shall conform to the standards of prime grade
quality contained in B.I.S. Standards No. 1993 or 13955 or 9025 or
13954 as amended from time to time and in respect of Tin containers
for packaging edible oils and fats shall conform to IS No. 10325 or
10339 as amended from time to time.
3.Packaging requirements for Fruits and Vegetables Products
• (i) Every bottlein which any fruit product is packed shall be so sealed
that it cannot be opened without destroying the licensing number and
the special identification mark of the manufacture to be displayed on
the top or neck of the bottle.
• (ii) For Canned fruits, juices and vegetables, sanitary top cans made up
of suitable kind of tin plates shall be used.
• (iii) For Bottled fruits, juices and vegetables, only bottles/ jars capable
of giving hermetic seal shall be used.
• (iv) Juices, squashes, crush, cordials, syrups, barley waters and other
beverages shall be packed in clean bottles securely sealed. These
products when frozen and sold in the form of ice shall be packed in
suitable cartons.
• (v)For packing Preserves, Jams, Jellies,new cans, clean jars, new
canisters, bottles, chinaware jars, aluminium containers may be used
and it shall be securely sealed.
• (vi) For Pickles, clean bottles, jars, wooden casks, tin containers
covered from inside with polythene lining of 250 gauge or suitable
lacquered cans shall be used.
• (vii)For Tomato Ketchups and Sauces, clean bottles shall be used. If
acidity does not exceed 0.5% as acetic acid, open top sanitary cans
may also be used.
• (viii)Candied fruits and peels and dried fruits and vegetables can be
packed in paper bags, cardboard or wooden boxes, new tins, bottles,
jars, aluminium and other suitable approved containers.
• (ix)Fruits and Vegetable products can also be packed in aseptic and
flexible packaging material having food grade quality conforming to
the standards laid down by BIS.
• 4. Packaging requirements for Canned Meat Products
• (i) New sanitary top cans made from suitable kind of tin plate shall be
used. The cans shall be lacquered internally; they shall be sealed
hermetically after filling. The lacquer used shall be sulphur resistant
and shall not be soluble in fat or brine.
• (ii) Cans used for filling pork luncheon meat shall be coated internally
with edible gelatin, lard or lined with vegetable parchment paper
before being filled.
• (iii) Meat products packed in hermetically sealed containers shall be
processed to withstand spoilage under commercial conditions of
storage and transport.
• 5. Packaging requirements for Drinking Water
• (Both Packaged and Mineral Water)It shall be packed in clean,
hygienic, colourless, transparent and tamperproof bottles/containers
made of polyethylene (PE) (conforming to IS:10146 or polyvinyl
chloride (PVC) conforming to IS : 10151 or polyalkylene terephthalate
(PET and PBT) conforming to IS : 12252 or polypropylene conforming
to IS : 10910 or foodgrade polycarbonate or sterile glass bottles
suitable for preventing possible adulteration or contamination of the
water.All packaging materials of plastic origin shall pass the prescribed
overall migration and colour migration limits.
6.General packaging requirements for Canned products
• (i) All containers shall be securely packed and sealed.
• (ii) The exterior of the cans shall be free from major dents, rust,
perforations and seam distortions.
• (iii) Cans shall be free from leaks
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