Lok Sabha Question No. 385 (STARRED), answered on 2016-08-12
Subject: FSSAI Guidelines on Instant Noodles
Ministry: HEALTH AND FAMILY WELFARE
Asked by: KUNWAR HARIBANSH SINGH, ASHOK SHANKARRAO CHAVAN

## GOVERNMENT OF INDIA MINISTRY OF HEALTH AND FAMILY WELFARE DEPARTMENT OF HEALTH AND FAMILY WELFARE

## LOK SABHA STARRED QUESTION NO.385 TO BE ANSWERED ON THE 12 TH AUGUST, 2016 FSSAI GUIDELINES ON INSTANT NOODLES

## *385. KUNWAR HARIBANSH SINGH: SHRI ASHOK SHANKARRAO CHAVAN:

Will  the  Minister  of HEALTH  AND  FAMILY  WELFARE be  pleased  to state:

- (a) whether the Food Safety and Standard s Authority of India (FSSAI) has issued any draft guidelines for standard of instant noodles and other i ngredients used for making it;
- (b) if so, the details thereof and the reasons therefor;
- (c) the extent to which the said guidelines are likely to bring more clarity these food products;
- (d)  whether  FSSAI  proposes  to  launch  proceedings  a gain t  certain  noodle/pasta companies  for  using  taste  enhancer  "Monosodium  Glutamate"  (MSG)  in  th products despite carrying 'No MSG' label; and
- (e)  if so,  the  details  thereof  and  the  action  taken  by  the  Government  aga violators along with other corrective steps taken to curb such practices?

## ANSWER THE MINISTER OF HEALTH AND FAMILY WELFARE

## (SHRI JAGAT PRAKASH NADDA )

- (a)  to (e ):  A statement is laid on the Table of the House

## STATEMENT REFERRED TO IN REPLY TO LOK SABHA STARRED QUESTION NO. 385* FOR 12 TH AUGUST, 2016

(a) to (c) Food Safety and Standards Authority (FSSAI) has placed in public do the  draft  standards  for  seeking  comments  of  WTO in  respect  of instant  noodles indicating ingredients, quality and safety parameters and raw material on 20.07.2016; and seasoning for n oodles on 12.07.2016.

The standards specify the raw materials that can be used for manufac noodles and the seasoning provided with the noodles along with the quality a parameters of the final product.  These can be prepared from wheat flour and/or rice flour  and/or  flour  of  any  other  cereals,  millets,  legumes  and  water  as ingredient, with or without addition of spices. Starches, dried fruits and nuts, edible protein and egg powder may be added, if required. The standa also provide that the product shall be of good characteristic colour, appearanc aroma and taste and shall be free from added colour, undesirable taste, dirt, insect's larvae and impurities or any other extraneous matter. The limits for mois , acid insoluble ash and acid value have also been specified in these standards.

(d) In case of any violation of labelling requirement, action as per provis Food Safety and Standards Act, 2006 and regulations there under shall be taken by the State authorities concerned.

(e)  Implementation  and  enforcement  of  Food  Safety  and  Standards  Act, primarily rests with the State/ UT Governments. R egular surveillance, monitoring and inspection is underta ken by the State/UT Governments and r andom samples of food items are drawn by the State Food Safety Officers and sent to laboratories r by FSSAI for analysis. In cases, where samples are found to be not conforming to prescribed standards, recourse is taken to penal provisions under Cha pter IX of the FSS Act, 2006.

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