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The Food Safety and Standards Authority of India (FSSAI) has released a draft to amend the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, allowing the use of Natamycin, a natural antifungal agent, as a preservative in fermented milk and dairy-based desserts. For both product category, Natamycin can be used with a max limit of 5mg/kg. FSSAI has invited feedback from stakeholders on this draft regulation. This inclusion aims to enhance these products' shelf life by preventing mould and yeast growth, which are common issues in fermented dairy products.
The FSSAI has invited public comments on the draft regulations, allowing stakeholders to review and provide feedback before the finalization of the amendments within 60 days of publication.
Objections or suggestions may be addressed to the Chief Executive Officer, Food Safety and
Standards Authority of India, FDA Bhawan, Kotla Road, New Delhi- 110002 or sent by email at regulation@fssai.gov.in
What is Natamycin
Natamycin (INN), also known as Pimaricin is a naturally occurring Antifungal agent produced during fermentation by the Bacterium Streptomyces Natalensis, commonly found in soil. Natamycin is classified as a Macrolide Polyene Antifungal and as a Drug used to treat Fungal Keratitis.
Uses
It is widely used in the food industry as a preservative, particularly in products like cheese, yoghurt, and dried meats. The substance is known for its effectiveness at deficient concentrations The use of Natamycin does not change the Nutritional value, Appearance, Flavor and Texture of Foods.
Natamycin has been approved as a Food Preservative in more than 40 countries and applied widely in Cheese Meat food cakes fruit juice/sauce/salad, salted products and other foods.