Table of Content
Fssai Standards On List Of Ban Ingredients/Enzymes Under Nutraceutical Regulations
As per FSSAI notification in continuation to the direction dated on June 29, 2018 and August 24, 2018 issued on December 31, 2018 with respect to the 14 ingredients listed in Appendix I from direction June 29, 2018.
As per notification Food Business Operators can continue the use of ingredient namely “Vitamin D3” from lichen (Cladonia rangiferina) as veg source in the existing nutraceutical products.
Below is the list of ingredients/enzymes which are not allowed to be used under nutraceutical Regulations: –
|LIST OF INGREDIENTS/ENZYMES RESTRICTED TO USE|
|3||Para-amino benzoic acid||Nutraceuticals|
|11||Kale Powder||Health Supplements/Nutraceuticals|
|12||Salvia hispanica||Health Supplements/Nutraceuticals|
|13||Cashew fruit||Health Supplements/Nutraceuticals|
|14||Kiwi fruit Extract||Health Supplements/Nutraceuticals|
|15||Passion fruit||Health Supplements/Nutraceuticals|
|17||Enzymes (Pectinase & Xylanase)||Health Supplements/Nutraceuticals|
|24||Chlorella growth factor||Nutraceuticals|
|25||Pine bark extracted from Pinus radiata||Nutraceuticals|
|26||Pine bark extracted from Pinus pinaster||Nutraceuticals|
|27||Chaga Extract (Inonotus obliquus)||Nutraceuticals|
|29||Tea Tree Oil||Nutraceuticals|
As per FSSAI, if any FBO is manufacturing/importing any product with ingredients mentioned in the above table under aforesaid regulation before June 29, 2018 can sale those products for 30 days from the date of direction of this regulation.
Further, food business operators can continue the food business of existing formulations containing combination of vitamin and minerals only up to one RDA in dosage formats such as tablets, capsules, and syrups. This is for a period of three months from the date of this direction or till the further order.
- Implementation of Nutraceuticals Regulations, 2016. (Uploaded on: 31.12.2018) – https://fssai.gov.in/dam/jcr:d5182f2e-c095-4208-ab6e-c3d448198afd/Implementation_Health_Supplements_31_12_2018.pdf.Accessed on:07.02.2019