Maggi Effect: FSSAI Plans Specific Regulations for Noodles
However, the levels of the controversial ingredient MSG cannot be checked as it naturally exists in few foods.
In the wake of Maggi controversy, food safety regulator Food Safety Standards Authority of India (FSSAI) is working on new regulations for quality standards of instant noodles, tastemakers, and other ingredients.
The aim is to bring in more clarity in the quality standards, FSSAI sources said.
This will be the first time that FSSAI would come up with quality standards specifically for instant noodles.
The permissible limits of Monosodium Glutamate (MSG) and Ash content will be set. The specific standards for taste maker, a key ingredient in the instant noodles, will also be set.
Earlier on 1 April, the FSSAI had asked state authorities to launch proceedings against only those noodle or pasta companies which add MSG in their products despite carrying ‘No MSG’ or ‘No added MSG’ label on the packets.
Presently there is no analytical method to determine whether MSG was added to the product during manufacturing or it was naturally present in the product. This can however be checked through inspection of manufacturing premises.
In June last year, FSSAI had banned Nestle’s Maggi noodles over allegations of high lead content and presence of MSG.
Nestle re-launched Maggi noodles in Indian markets in November 2015.
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