• Food safety regulator FSSAI directed food businesses, including e-commerce players, to remove claims of ‘A1’ and ‘A2’ types of milk and milk products from packaging.

• A1 and A2 milk differ in their beta-casein protein composition, which varies based on cow breed.

• FSSAI noticed that several food business operators are selling/marketing milk and milk products such as ghee, butter, curd, etc in the name of A1 and A2.  

• The Food Safety and Standards Authority of India (FSSAI) said these claims do not conform with the Food Safety and Standards Act, 2006.

• Standards of milk as specified in Food Safety Standards (Food Product Standards and Food Additives) Regulations, 2011 do not mention/recognise any differentiation of milk on the basis of AI and A2 types.

• Companies have been given six months to exhaust pre-printed labels, with no further extensions to be granted.

• E-commerce platforms were told to remove these claims from products and websites immediately.

Food Safety and Standards Authority of India (FSSAI)

• The Food Safety and Standards Authority of India (FSSAI) has been established under Food Safety and Standards Act, 2006 which consolidates various Acts and orders that have hitherto handled food related issues in various ministries and departments. 

• The FSSAI is a statutory body established under the ministry of health and family welfare.

• FSSAI was created for laying down scientific standards for food articles and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.

The main functions of FSSAI include:

i) Setting globally benchmarked regulations, standards and guidelines.

ii) Facilitating compliance through licensing, registration, inspection and improved laboratory network.

iii) Building capacity of regulatory staff as well as food business operators.

iv) Driving public health initiatives in the true spirit of convergence.

v) Leveraging IEC (Information, Education & Communication) and BCC (behaviour change communication) techniques to build a food safety culture.

vi) Embracing technology to streamline processes. 

vii) Forging strategic partnerships to generate and exchange knowledge and best practices.

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