FSSAI issues a draft to use natamycin for dairy preservation

The Food Safety and Standards Authority of India (FSSAI) has proposed an amendment to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, allowing the use of Natamycin as a preservative in fermented milks (plain) that are not heat-treated after fermentation and in dairy-based desserts. FSSAI has invited feedback from stakeholders on this draft regulation.

Image source: Pixabay

The FSSAI has released a draft of the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, which will allow Natamycin as a preservative for fermented milks (plain) that have not been heat treated after fermentation, as well as dairy-based sweets. Natamycin can be used in both product categories at a maximum dose of 5 mg/kg.

“Natamycin is a natural antifungal agent produced by the bacterium Streptomyces natalensis. It is commonly used as a food preservative to prevent the growth of mould and yeast in products like cheese, yoghurt, and dried meats, according to Ashwin Bhadri, CEO, Equinox Labs.

“It is generally recognised as safe and is approved for use in many countries. Natamycin is effective at very low concentrations and does not affect the taste, appearance, or smell of food, making it a safe and widely accepted preservative,” he further adds.

Meanwhile, the FSSAI has invited suggestions on the subject, and stakeholders are encouraged to submit their feedback to the food authority.