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FOOD PROCESSING

FSSAI issues draft amendment prescribing French fries’ size, dimension
Tuesday, 09 January, 2018, 08 : 00 AM [IST]
Ashwani Maindola, New Delhi
The FSSAI has put out a draft amendment notification of Food Safety and Standards (Food Product Standards and Food additives) Regulations, 2011 relating to standards for fruit and vegetable products.

The regulations deal with products including quick frozen french fried potatoes, canned chestnuts, canned chestnut puree, edible fungus products, ginger (sonth and adrak), tomato ketchup, and tomato sauce.

The regulations stated that the product should be either straight-cut strips of potato with practically parallel sides and with smooth surfaces, crinkle-cut strips of potato with practically parallel sides and in which two or more sides have a corrugated surface or other styles. Any other presentation of the product, distinctive from above two styles, should be adequately described on the label.
 
“The cross-sectional dimensions of strips of quick-frozen French fries which have been cut on all four sides shall be uniform and not be less than 4mm when measured in the frozen condition,” they added.
 

Designation

Dimension in mm across the


largest cut surface

Shoestring

4-8


Medium

8-12


Thick-cut

12-16

Extra large

Greater than 16



Besides the regulations also described the requirements for moisture content, free fatty acids, frying defect and oil content.

They also pertained to such products as canned chestnuts, canned chestnut puree, edible fungus products, ginger (sonth and adrak) powder, tomato ketchup and tomato sauce.
 
For tomato ketchup and tomato sauce, the regulations prescribed acidity as acetic acid - not less than 0.2 per cent, while for those relating to ginger (sonth and adrak) powder, FSSAI prescribed not less than one per cent volatile oil content and not less than 10.9 per cent cold water soluble extract (on dry basis).
 
For edible fungus products, they stated that edible fungus products meant products prepared from fresh edible fungi clean, undamaged, free (as far as possible) of maggot damage and possessing the flavour and taste appropriate to the species.
 
The regulations also specified the requirements regarding dried fungi, fungus grits and fungus powder, pickled fungi, fermented fungi, fungi in olive oil and other vegetable oils, quick frozen fungi, sterilised fungi,fungus extract and fungus concentrate, dried fungus concentrate and salted fungi (semi-processed product).
 
On labelling, they said that the terms fungus and fungi may be replaced by the terms genus or species (for example, mushroom or mushrooms for the genus Agaricus). The method of processing to which the product has been subjected (for example, dried, sterilised or quick-frozen) shall be indicated on the label.
 
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