FSSAI Issues Draft Quality Standards For Instant Noodles

In wake of the Maggi controversy last year, the FSSAI, on Wednesday, issued draft guidelines for standards of instant noodles and has also added that egg powder may now be included.

The FSSAI said in a notification that, “‘instant noodles’ means product prepared from wheat flour and/or rice flour and/or flour of any other cereals, millets and legumes.” Also mentioned in the notification is that “starches, dried fruits and vegetables, nuts, edible protein and egg powder may be added, if required”. They also issued draft guidelines for quality standards of fortified atta, maida, durum wheat maida, quinoa, fortified rice, tapioca sago and pearl millet flour. 

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In April of this year, FSSAI requested state authorities to take action against noodle or pasta companies that were using MSG in their products despite having the ‘No Added MSG’ label on their packets. The high lead content and large amounts of MSG present in Maggi is what led to the instant noodle brand being banned last year.

Since then, the Bombay High Court lifted the ban and asked Nestle India to do fresh tests in different laboratories across the country. Maggi was then reintroduced into the markets in November of 2015.

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