The FSSAI has drafted some amendments to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011 related to standards of wheat bran and non-fermented soybean products. After their final publication in the Official Gazette these regulations will be called the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2019. FSSAI has also invited suggestions and comments on these draft amendments from stakeholders, which are to reach the FSSAI by 8 March 2019.
In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in regulation 2.4 CEREALS AND CEREAL PRODUCTS the standards for wheat bran and non-fermented soya bean products are proposed to be added which are as follows
WHEAT BRAN
Wheat bran is the outer layer of the grain. It consists of the combined pericarp and aleurone. It may have adheringendosperm of the wheat kernel. It shall be free from musty and stale odour or sourness and from lumps, dirt and extraneous matter including metallic pieces. It shall be free from fungus or insect infestation. It shall be light brown in colour.
