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FSSAI Guidelines for Cereals, Grains, and Derived Products

Q: What constitutes 'cereal and cereal products' under FSSAI regulations?

Under FSSAI regulations, 'cereal and cereal products' encompass grains like wheat, rice, maize, barley, oats, sorghum, and millets, along with their processed forms like flour, semolina, and flakes. This category also includes products derived from cereals, such as bread, pasta, noodles, biscuits, and breakfast cereals, ensuring comprehensive oversight of grain-based foods.

Q: How does FSSAI address contamination in cereals and grains?

FSSAI addresses contamination in cereals and grains through stringent standards and regulations. It sets limitations for many types of contaminants, such as microbiological contaminants, heavy metals, and pesticide residues. Consumers' safety and quality of cereal-based meals are guaranteed, and public health is protected by routine testing, monitoring, and enforcement of compliance.

Q: What are the standards for atta and fortified atta set by FSSAI?

FSSAI sets standards for atta and fortified atta to ensure nutritional quality. These standards include parameters for moisture content, extraneous matter, and ash content. Fortified atta must meet additional requirements for added nutrients like iron, folic acid, and other vitamins and minerals, aimed at improving public health through staple food fortification.

Q: Are there specific FSSAI guidelines for maida used in bakeries?

FSSAI provides specific guidelines for maida used in bakeries to ensure product safety and quality. These guidelines cover parameters such as moisture content, ash content, gluten strength, and microbial limits. Compliance with these standards ensures that maida used in bakery products meets regulatory requirements and is safe for consumption.

Q: What FSSAI regulations apply to pulses and legumes like masoor and moong?

FSSAI regulations for pulses and legumes like masoor and moong encompass quality, safety, and labelling standards. These include limits for moisture, extraneous matter, damaged pulses, and contaminants like pesticide residues. Additionally, packaging and labelling requirements ensure traceability and consumer information, promoting the safety and integrity of these food products.

Q: How does FSSAI regulate processed products like corn flakes and custard powder?

FSSAI regulates processed products like corn flakes and custard powder through comprehensive standards. These include specifications for ingredients, additives, labelling, and packaging. Additionally, limits are set for contaminants like pesticide residues and microbial counts. Regular inspections and enforcement ensure compliance, safeguarding the quality and safety of these food items for consumers.

Q: What are the FSSAI standards for macaroni and pasta products?

FSSAI standards for macaroni and pasta products encompass parameters like moisture content, ash content, and gluten strength. Additionally, guidelines specify limits for extraneous matter and microbiological contamination. Proper labelling and packaging requirements are also outlined to ensure consumer information and product traceability, maintaining the quality and safety of these food items.

Q: How are starchy foods like arrowroot and bakery products regulated by FSSAI?

FSSAI regulates starchy foods like arrowroot and bakery products through comprehensive standards. These standards cover parameters such as moisture content, ash content, and microbiological limits. Additionally, guidelines address labelling, packaging, and ingredient specifications to ensure product safety, quality, and consumer information, promoting public health and food safety.

Gain a complete understanding of the FSSAI guidelines for cereals, grains and derived products

The topic covers FSSAI standards for cereals, grains, guidelines for packaging and labelling

Get a comprehensive overview of cereals and grains under FSSAI

Read about FSSAI regulations for specific cereal and grain products

Gain clarity on the standards and regulations outlined for pulses and legumes

Understand the FSSAI outlines for processing cereals and grain products

Know about the standard for additional FSSAI-regulated starchy foods.

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Overview of Cereals and Grains under FSSAI

FSSAI meticulously sets standards for the safety and quality of cereals and pulses, ensuring that these staple foods meet stringent criteria for consumer consumption. FSSAI standards for cereals and pulses encompass various aspects, including hygiene, purity, and nutritional content, aimed at safeguarding consumer health and well-being. FSSAI's regulations cover both raw cereals and pulses, as well as processed cereal products, ensuring consistency and adherence to safety protocols throughout the supply chain.

Cereals and cereal products encompass a wide range of food items derived from grains such as wheat, rice, maize, barley, oats, and millets. FSSAI standards for breakfast cereals, in particular, outline specific requirements for nutritional content, labelling, and packaging, ensuring that consumers receive accurate information and high-quality products.

Additionally, FSSAI establishes standards for food grains, addressing parameters such as purity, moisture content, and absence of contaminants. Key food safety management practices, including storage conditions and traceability systems, enhance regulatory compliance and public health protection. We also emphasise gluten-free options and fortification standards to meet diverse dietary needs and uphold consumer rights.

Introduction to Cereals and Grains under FSSAI

The Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, specifically Section 2.4, provides an outline for the standards for FSSAI cereal products, pulses, and derivatives. These cover not only the grains themselves but also their processed forms like flours and cereal products. Furthermore, the regulations extend to cover standards for malted foods and flours derived from solvent-extracted edible oilseeds.

Understanding Contamination Risks in Cereals

Contaminants in food refer to substances inadvertently introduced during various stages of production, including agricultural and manufacturing processes, packaging, and transportation, due to environmental factors:

Chemicals from the Indian Pharmacopoeia must adhere to metal contaminant limits outlined in relevant monographs

Clause (1) notwithstanding,

FSSAI Regulations for Specific Cereal and Grain Products

To curb grain contamination, FSSAI regulations for specific cereal and grain products enforce stringent quality standards, including parameters for purity, safety, and labeling. These guidelines aim to protect consumer health by ensuring that cereals and grains meet specified criteria for hygiene, nutritional content, and permissible additives, thereby maintaining the integrity of the food supply chain. Here are some FSSAI regulation for some wheat and pulses based products:

Wheat-Based Products

Moisture content must not exceed 14.0% by mass

Total ash content, on a dry basis, should not exceed 2.0%

Ash insoluble in dilute HCl should not exceed 0.15% on a dry mass basis

Gluten content should be not less than 6.0% on a dry mass basis

Alcoholic acidity, expressed as H2SO4 with 90% alcohol, should not exceed 0.18% on a dry mass basis

Crude fibre content should not exceed 2.5% on a dry mass basis

Granularity requirements stipulate that not less than 98% by mass of the material shall pass through a 500 micron I.S. sieve (35 mesh)

Uric acid content should not exceed 100 mg/kg

.Protein Rich Wheat Flour (Protein Prachur Atta):

Protein Prachur Atta is a blend of wheat flour with solvent-extracted groundnut flour, soya flour, and whey protein powder, either individually or in combination, up to 15.0%. It must not contain added flavouring or colouring agents and should be free from abnormal flavours, odours, insects, mould, and impurities of animal origin. Here is a table of FSSAI standards for the same:

Moisture % by mass should not exceed 13.0

Acid insoluble ash, % by mass (on dry basis), should not exceed 0.1

Total Protein (N x 6.25), % by mass (on dry basis), should not be less than 15.0

Total Dietary Fibre, % by mass (on dry basis), should not be less than 7.0

Alcoholic acidity should not exceed 0.18%

Gluten, % by mass (on dry basis), should not be less than 5.0

Urease activity (pH units rise) should not exceed 0.02

Uric Acid should not exceed 100 mg/kg.

Maida (Refined Wheat Flour)

Maida, or refined wheat flour, is derived from FSSAI wheat standards grains through milling processes that remove the bran and germ, leaving a finely ground product. It must be devoid of abnormal flavours, odours, insects, and impurities of animal origin, including dead insects. Here is a table of FSSAI standards for the same:

Moisture content should not exceed 14.0% by mass

Total ash content should not exceed 1.0% on a dry mass basis

Ash insoluble in dilute HCl should not exceed 0.1% on a dry mass basis

Gluten content should be not less than 7.5% on a dry mass basis

Alcoholic acidity, expressed as H2SO4 with 90 percent alcohol, should not exceed 0.12% on a dry mass basis

Granularity should ensure that not less than 98% passes through a 212 micron IS sieve (70 mesh)

Uric acid content should not exceed 100 mg/kg.

Protein Rich Refined Wheat Flour (Protein Prachur Maida):

Protein Prachur Maida is a blend of refined wheat flour, soy flour, groundnut flour extracted using a solvent, and whey protein powder, either separately or in combination up to 15.0%. Soya flour content should not exceed 10.0%, and whey protein powder should not exceed 5.0%. It should not contain added flavour or colouring agents and must be free from abnormal flavours, odours, insects, mould, and impurities of animal origin. Here is a table of FSSAI standards for the same:

Moisture content should not exceed 12.0% by mass

Acid insoluble ash should not exceed 0.1% by mass on a dry basis

Total Protein (N x 6.25) should not be less than 15.0% by mass on a dry basis

Total Dietary Fibre should not be less than 3.0% by mass on a dry basis

Alcoholic acidity should not exceed 0.12%

Gluten content should not be less than 6.0% by mass on a dry basis

Urease activity should not cause a pH rise of more than 0.02 units

Uric Acid content should not exceed 100 mg/kg.

Durum Wheat Maida:

Durum wheat maida is produced from durum wheat grains through a milling process that eliminates the bran and germ, resulting in a finely ground product suitable for various culinary uses. It should meet quality standards, devoid of abnormal flavours, odours, insects, and impurities of animal origin.

Other Key Grain Products

Semolina (Suji or Rawa):

Semolina, known as suji or rawa, is produced by grinding or milling clean wheat grains, with partial or complete removal of bran and germ, resulting in a finely ground texture. It must be free of strange tastes, smells, live insects, and contaminants derived from animals, including dead insects. Here is a table of FSSAI standards for the same:

Moisture content should not exceed 14.5% by mass

Total ash should not exceed 1.0% on a dry mass basis

Ash insoluble in dilute HCl should not exceed 0.1% on a dry mass basis

Gluten content should not be less than 6.0% on a dry mass basis

Alcoholic acidity (expressed as H2SO4 with 90 percent alcohol) should not exceed 0.15% on a dry mass basis

Uric acid content should not exceed 100 mg/kg.

Besan:

Besan, derived from dehusked Bengal gram (Cicer arietinum), is obtained through grinding. It must be free of unusual smells, scents, live insects, and contaminants of animal origin, including dead insects, and it must not include any additional colouring agents. It shall conform to the following standards, namely: -

Moisture content should not exceed 12.0% by mass

Ash insoluble in dilute hydrochloric acid should not exceed 0.3%

Alcoholic acidity (expressed as H2SO4) with 90 percent alcohol by mass should not exceed 0.18%

Protein content (Nx6.25) on a dry basis should not be less than 20.0%

Uric Acid content should not exceed 100 mg/kg.

Pearl Barley (Jau):

Pearl Barley, sourced from sound and clean barley grains, should have a whitish color and be devoid of fermented, musty, or other undesirable tastes or odors. It must be free from adulterants, insect and fungus infestation, rodent contamination, and contain no more than 1% other food grains by weight. Here is a table of FSSAI standards for the same: Here are the parameters expressed as sentences:

Total ash content on a dry basis should not exceed 1.0%

Ash insoluble in dilute hydrochloric acid on a dry basis should not exceed 0.1%

Crude fibre content on a dry basis should not exceed 0.5%

Alcoholic acidity (expressed as H2SO4) with 90% alcohol should not exceed 0.10%.
Barley powder is the result of grinding clean and sound dehusked barley grains. It must consist of at least 98.0% barley starches by weight.

Maize:

Maize, the dried mature grains of Zea mays Linn, should be sweet, hard, clean, and wholesome, with moisture content not exceeding 16.0% by weight. Here is a table of FSSAI standards for the same:

Moisture content should not exceed 16.0% by weight, determined by heating at 130°C-133°C for two hours

Foreign matter (extraneous matter) should not exceed 1% by weight, of which:
Not more than 0.25% by weight shall be mineral matter.
Not more than 0.10% by weight shall be impurities of animal origin.

Other edible grains should not exceed 3% by weight

Damaged grains should not exceed 5% by weight

Weevilled grains should not exceed 10% by count

Uric acid content should not exceed 100 mg per kg.

Jowar (Sorghum Grains):

Jowar grains, whole or decorticated, are obtained from species of Sorghum Vulgare Pers. They should be sweet, hard, clean, and wholesome. Here are the standards for the same:

Moisture content should not exceed 14.5% by mass.

Extraneous matter should not exceed 1.0% by mass, of which:
Not more than 0.25% by mass shall be mineral matter.
Not more than 0.10% by mass shall be impurities of animal origin.

Other edible grains should not exceed 3.0% by mass.

Damaged grains should not exceed 6.0% by mass, out of which ergot affected grains shall not exceed 0.05% by count.

Weevilled grains should not exceed 6.0% by count.

Immature and shrivelled grains should not exceed 8.0% by mass.

Uric acid content should not exceed 100 mg/kg.

Rice:

Rice consists of whole and broken kernels from Oryza sativa L. It includes types such as brown rice (de-husked), milled rice (with part of bran and germ removed), parboiled brown rice (from parboiled paddy), and milled parboiled rice (from de-husked parboiled paddy).

Pulses and Legumes: Standards and Regulations

Whole Pulses

The Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 (Schedule 4) and any further instructions issued under the Food Safety and Standards Act, 2006, must be followed by the product. It also needs to fulfil Appendix B's microbiological criteria. This standard guarantees that whole, shelled (de-husked), or split pulses are free of added colouring material and hazardous or noxious seeds. The standard extends to mixed pulses covered herein. The following types must adhere to the pulses regulations outlined by FSSAI:

Lentil (Masur) - Lens culinaris Medik or Ervum lens Linn

Black gram (Urd) – Phaseolus mungo Linn

Green gram (Moong) - Phaseolus aureus Roxb., Phaseolus radiatus Roxb

Bengal gram (Chana or Chickpea) or Kabuli chana or Chhole or Hara chana - Cicer arietinum Linn

Red gram (Arhar) – Cajanus cajan (L) Millsp

Horse gram (Kulthi) – Dolichos biflorus

Field bean (Black, Brown, White), Sem - Phaseolus vulgaris

Dry peas (Matra) – Pisum sativum

Soybean – Glycine max Merr

Rajmah or Double beans or Broad beans or Black beans – (Phaseolus vulgaris)

Lobia or Black-eyed beans or Black-eyed white lobia – (Vigna catjang)

Moth bean (Matki) – (Phaseolus aconitifolius Jacq.).

For pulses not intended for direct human consumption, foreign matter (extraneous matter) should not exceed 3.0% by weight. Within this limit, a maximum of 0.5% by weight can consist of inorganic matter and impurities of animal origin. Here are the standards for the same: Here are the requirements expressed as sentences:

Moisture content for pulses without seed coat should not exceed 12% by mass, and for other pulses, it should not exceed 14% by mass.

Extraneous matter should not exceed 1% by mass, of which:
Mineral matter should not exceed 0.25%.
Impurities of animal origin should not exceed 0.10%.

Seeds with serious defects should not exceed 1%.

Seeds with slight defects should not exceed 7%, of which broken pulses must not exceed 3%.

Other edible pulses/grains should not exceed 2% by mass.

Discoloured seeds should not exceed 3% by mass.

Uric acid content should not exceed 100 mg per kg.

Processed Cereal and Grain Products

Breakfast Cereals and Flours

Corn flakes are derived from dehulled, degermed, and cooked corn (Zea mays L.), processed through flaking, partial drying, and toasting. Permitted ingredients may be added, meeting standards outlined in regulations. They should exhibit crisp, uniformly-sized flakes with a golden-brown colour, free from contaminants.

Custard powder is obtained from maize (Zea mays L.) or sago/tapioca, with or without additional edible starches from arrowroot, potato, or sorghum vulgare, along with optional salt, milk, and albuminous matter. Permitted colours and flavours may be included, with the powder being free from foreign matter, rancidity, and undesirable odours.

Soya, containing a minimum of 20% protein on a dry basis, is supplemented with lysine from legumes and pulses to address cereal deficiencies but may lack methionine, which can be added. Soya used must have low levels of phytoestrogens.

Groundnut is derived from clean, degermed kernels, decuticled after mild roasting, and processed via expulsion followed by solvent extraction or direct kernel extraction. It should display a whitish to light brown colour, uniform composition, and be free from rancidity, odours, impurities, insects, fungus, rodent contaminants.

Sesame flour is produced from clean, decuticled sesame seeds, extracted through solvent extraction or direct pressing. It should have a white or pale creamy white colour, uniform composition, and be free from rancidity, odours, impurities, insects, fungus, rodent contaminants.

Coconut flour is obtained from fresh coconut kernels or dried copra, processed using food-grade hexane for oil extraction. It should exhibit a white or pale brownish-yellow colour, uniform composition, and be free from rancidity, odours, impurities, insects, fungus, rodent contaminants.

Cotton seed flour is derived from solvent extraction of oil cake immediately after single pressing, sourced from high-quality cotton seeds free from contamination. It should have a white or pale brownish colour, uniform composition, and be free from rancidity, odours, impurities, insects, fungus, rodent contaminants. Here's the standards outlined by the FSSAI:

Moisture content shall not exceed 10.0% by mass for products containing dehydrated/candied fruits, seeds, nuts, whole grains, etc., and 7.5% for all other products.

Acid insoluble ash in dilute HCl shall not exceed 0.1% on a dry mass basis.

Pasta, Macaroni, and Malt-Based Foods

Pasta Products

Pasta products are made from a blend of ingredients, including suji, maida, rice flour, groundnut flour, tapioca flour, edible soy flour, or other cereals mentioned in sub-regulation 2.4. These ingredients are kneaded into dough and processed through extension or other methods. The product may have various additional ingredients, such as milk powder, fruits, vegetables, or their extracts, either individually or in combination. Pasta versatile formulation allows for the creation of a diverse range of pasta products tailored to different tastes and preferences. Here is the regulation for the same:

Moisture content should not exceed 12.5%.

Ash insoluble in dilute hydrochloric acid, on a dry basis, should not exceed 0.1%.

Malted Milk Food

Malted milk food is produced by combining whole milk, partly skimmed milk, or milk powder with wort obtained from ground barley malt, other malted cereal grains, and wheat flour or other cereal flour. Additional ingredients like flavouring agents, spices, emulsifying agents, eggs, protein isolates, minerals, and vitamins may also be added. The mixture undergoes processing to achieve complete hydrolysis of starchy material, resulting in a powder, granule, or flake form. Cocoa powder may be included, and the final product must be free from dirt and extraneous matter, without added starch except for natural starch in cocoa powder, and non-milk fat. FSSAI standards are given below:

Moisture content in Malted Milk Food without Cocoa Powder and Malted Milk Food with Cocoa Powder should not exceed 5% by weight

Total Protein (N x 6.25) in Malted Milk Food without Cocoa Powder should not be less than 12.5% by weight, and in Malted Milk Food with Cocoa Powder, not less than 11.25% by weight

Total Fat on a dry basis should not be less than 7.5% by weight in Malted Milk Food without Cocoa Powder, and not less than 6% by weight in Malted Milk Food with Cocoa Powder

Total Ash on a dry basis should not exceed 5% by weight in both Malted Milk Food without Cocoa Powder and with Cocoa Powder

Acid Insoluble Ash should not exceed 0.1% by weight in both variants

Solubility should be at least 85% by weight in Malted Milk Food without Cocoa Powder, and at least 80% by weight in Malted Milk Food with Cocoa Powder

Cocoa Powder content on a dry basis is not specified for Malted Milk Food without Cocoa Powder and should be at least 5.0% by weight in Malted Milk Food with Cocoa Powder

Tests for Starch should be negative in both variants

Bacterial Count should not exceed 50,000 per gram in both variants

Coliform Count should not exceed 10 per gram in both variants

Yeast and Mould Count should be absent in 0.1 gram for both variants

Salmonella and Shigella should be absent in 0.1 gram for both variants

E.Coli should be absent in 0.1 gram for both variants

Vibrio cholera and V.Parahaemolyticus should be absent in 0.1 gram for both variants

Faecal streptococci and Staphylococcus aureus should be absent in 0.1 gram for both variants.

Malt Based Foods (Malt Food)

Malt (wort, flour, or malt extract) from controlled germination of seeds, mainly cereals and grain legumes, is combined with other cereal and legume flour, milk or milk powder, flavourings, spices, emulsifying agents, and various nutrients to create malt-based dishes, also known as malt food. Starchy material is partially or fully hydrolysed in the combination during processing to produce powder, granules, or flakes. Added sugar and/or cocoa powder may be included. Grains, legumes, and their products used in malt preparation must be sound, uninfested, and free from insect fragments, fungal infestation, or any other damage. The standards are given below:

Moisture content should not exceed 5% by weight

Total Protein (N x 6.25) on a dry basis should be not less than 7.0% by weight

Total Ash on a dry basis should not exceed 5% by weight

Acid Insoluble Ash in dilute HCl should not exceed 0.1% by weight

Total Plate Count should not exceed 50,000 per gram

Coliform Count should not exceed 10 per gram

Yeast and Mould Count should not exceed 100 per gram

E. Coli should be absent in 10 grams

Salmonella and Shigella should be absent in 25 grams

Alcoholic Acidity (expressed as H2SO4) with 90% alcohol on a dry weight basis should not exceed 0.30%

Vibrio cholera and V. Paraheamolyticus should be absent in 0.1 gram

Faecal Streptococci and Staphylococcus aureas should be absent in 0.1 gram.

Rolled Oats:

Rolled oats, also known as quick-cooking oats, are produced from hulled oats (Avena sativa). They are free from added colours, rancidity, and flavouring agents, appearing as uniform-sized flakes with a light cream colour. This recipe guarantees a natural and healthful result fit for a range of culinary uses. The standards are given below:

The moisture content should not exceed 12.0%

Ash insoluble in dilute HCl should not exceed 0.1% for rolled/flaked oats and 0.5% for products containing oats.

The Protein content (conversion factor 6.25) on a dry mass basis should be not less than 10.0 %.

The Protein content (conversion factor 6.25) on a dry mass basis should be not less than 10.0 %.

Alcoholic acidity (with 90 percent alcohol) expressed as H2SO4 should not exceed 0.18 %.

Uric Acid content should not exceed 100 mg/kg.

Additional FSSAI Regulated Starchy Foods

Starchy Food Products

Arrowroot: Arrowroot refers to the isolated and refined starch extracted from the rhizomes of plants known as Maranta arundinacea or from Curcuma angustifolia. This purified starch serves various culinary and industrial purposes due to its unique properties.

Biscuit: Biscuit encompasses a wide range of baked products, both leavened and unleavened, with or without coatings, and filled partially or entirely. Examples include wafer biscuits, coated wafers, cookies, crackers, filled biscuits, enrobed biscuits, sandwich biscuits, and cream biscuits, including variants with reduced fat or sugar content. Here's the standards presented in a table format:
Ash insoluble in dilute HCl, % on dry mass basis, should not exceed 0.1.
Acidity of extracted fat (as oleic acid), %, should not exceed 2.0.

Bread and Bread-Type Products

Bread and bread-type products, such as rusks, are baked goods made from a blend of atta (whole wheat flour) and/or maida (refined wheat flour), water, salt, and yeast or other leavening agents. This category encompasses various types of bread, including different varieties of loaves, rolls, buns, and rusks. Here's the FSSAI standard presented in a table format:

Alcoholic acidity (with 90 percent alcohol) for breads shall not be more than the equivalent of 7.5 ml 1N NaOH per 100 grams of dried substances

Acidity of extracted fat as oleic acid, % for rusks, should not be more than 1.5%

Ash insoluble in dilute HCl, % on dry mass basis, should not be more than 0.2%

It shall be free from dirt, insects and insect fragments, larvae, and rodent hairs.

Frequently Asked Questions

What constitutes 'cereal and cereal products' under FSSAI regulations?

How does FSSAI address contamination in cereals and grains?

What are the standards for atta and fortified atta set by FSSAI?

Are there specific FSSAI guidelines for maida used in bakeries?

What FSSAI regulations apply to pulses and legumes like masoor and moong?

How does FSSAI regulate processed products like corn flakes and custard powder?

What are the FSSAI standards for macaroni and pasta products?

How are starchy foods like arrowroot and bakery products regulated by FSSAI?

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