Introduction to Product Specification for cheese powder
The Food Safety and Standards Authority of India (FSSAI) has proposed new quality standards for cheese powder, a widely used ingredient in processed foods. This step fills a long-standing regulatory gap. The draft was released on June 4, 2025, as part of amendments to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
The move brings clarity and consistency to a product closely related to dairy analogues. It focuses on product quality, safety, labelling, and hygiene.
Key Provisions in the Draft Standards
The draft sets clear standards for composition, ingredients, food additives, and testing. It aims to ensure safety, quality, and uniformity across the industry. These guidelines will impact food manufacturers, packagers, and processors using dairy analogue ingredients.
Definition, Composition & Ingredients
Cheese powder is defined as dried cheese or cheese slurry. It must be white to cream-colored, with a slight greenish tint. The texture should be lump-free (except for breakable lumps) and free of scorched particles.
Cheese slurry is made by grinding cheese curd. It may include milk, cream, or butter oil. The slurry is ripened for 2–3 weeks to enhance flavor.
Key composition requirements:
- Milk Fat (min, dry basis): 40.0%
- Moisture (max): 5.0%
- Salt (as Sodium Chloride, max): 5.5%
Approved ingredients include:
- Potable water
- Sodium chloride
Permitted raw materials:
- Cheese
- Cheese slurry
Additives, Contaminants, and Hygiene Norms
Only additives listed in Appendix ‘A’ are allowed, and only within specified limits. The product must also meet the FSS (Contaminants, Toxins, and Residues) Regulations, 2011.
Manufacturing must comply with:
- Schedule 4 of the FSS (Licensing and Registration of Food Businesses) Regulations, 2011
- Appendix ‘B’ for microbiological standards
Labelling and Testing Requirements
Cheese powder packaging must meet the FSS (Labelling and Display) Regulations, 2020. All testing must follow FSSAI-approved methods outlined in official manuals. These steps ensure safety and clarity for consumers and help align the product specification for cheese powder with established norms for dairy analogues.
Implications for Food Businesses
These proposed standards are a wake-up call for food manufacturers, packagers, and processors. Businesses will need to review formulations, verify hygiene protocols, and ensure compliance with updated labelling.
How to Submit Feedback
FSSAI is open to feedback from manufacturers, industry bodies, and consumers. Comments must be submitted within 60 days of the draft’s release. Feedback can be sent to regulation@fssai.gov.in or by post to:
Chief Executive Officer,
FSSAI, FDA Bhawan,
Kotla Road, New Delhi – 110002
Submissions should follow the provided format and include section references, rationale, and contact details.
Broader Amendments in the Notification
The draft also introduces several changes to other food categories:
- Definition Update: The word “fish” has been removed from the definition of “animal.”
- Beverage Standards: Rules on caffeinated beverages under 2.10.6 have been deleted. Serial number 28 of clause 4 under 2.10.7 is also removed.
- Borate Limits: Updated to 2.4 mg/l under clause 4 of 2.10.8.
- Drinking Water Quality: Revised standards include new limits for clarity, pH, heavy metals, pesticide residues, microbial safety (e.g., no E. coli in 100 ml), and radioactive content.
With this draft, FSSAI takes another strong step toward enhancing food safety and clarity in the Indian market. For those in the food and beverage industry, especially those involved with dairy analogues, now is the time to adapt, respond, and comply
To read more about this Draft notification, Click Here
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