| S.no. | Section | Notification |
| 1 | Definitions |
In the Food Safety and Standards (Labelling & Display) Regulations, 2020 (herein after referred as said regulations), -
in Chapter-1, in regulation 2 relating to “Definitions”, after clause (i), the following shall be inserted, namely, -
“(ia) Front-of-pack nutrition labelling (FOPNL) is a form of supplementary nutrition information that presents simplified nutrition information on the front-of-pack of pre-packaged foods. It can include symbols/graphics, text or a combination thereof that provide information on the overall nutritional value of the food and/or on nutrients included in the FOPNL”.
“(ib) High fat, sugar, salt (HFSS) food means a processed food product which has high levels of saturated fat or total sugar or sodium. The declared values of these ingredients are such that the product; does not satisfy the value of energy (kcal) from total sugar less than 10 percent of total energy, or from saturated fat 10 percent of total energy, and sodium less than 1 mg/1 kcal.”
|
| 2 | in regulation 5 relating to “Labelling Requirements |
(a) in sub-regulation (2), after clause (b), the following proviso shall be inserted, namely, -
“provided that the percentage of Fruits, Vegetable, Nuts, Legumes & Millets, if present in the food product, shall be declared”.
(b) in sub-regulation (3), in sub-clause (ii) of clause (b), after item (D) relating to “Sodium (mg)”, the following shall be inserted, namely, -
“(E) Dietary Fibre (g);”
|
| 3 | Chapter 6 (14)(1) |
14. Indian Nutrition Rating (INR)
(1) Baseline Reference values and Categories
For the purpose of Front of Pack Nutritional Labelling (FOPNL), the baseline reference values for four health risk increasing factors i.e., energy, total sugars, saturated fat and sodium per 100 g or 100 ml of the product; and, the minimum percentage of positive nutrients viz., fruit & vegetable (FV); nuts, legumes & millets (NLM); fibre and protein for consideration in the calculation for rating of a specific solid foods or liquid foods, is provided in Table-1 of Schedule –III.
Further, all processed and packaged food products covered under the extant FSS Regulations are classified into three categories viz., CATEGORY-I (Solid foods), CATEGORY-II (Liquid foods) and CATEGORY-III (Exempted from FOPNL).The system of pictorial display format shall be referred to as Indian Nutrition Rating (INR).The baseline reference values for food risk factors and minimum percentage of positive factors; INR baseline points for Category-I; INR baseline points for Category –II; capping of positive points; formula to calculate star rating and associated interpretation are provided in Table 1, 2, 3, 4, 5 & 6 of Schedule- III, respectively. The list of solid foods/liquid foods under Category-III (exempted from FOPNL) are provided in Schedule-IV.
Provided that any beverage/carbonated beverage without energy and/or sugar shall not be eligible for declaring Star Rating (INR).
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| 4 | Chapter 6 (14)(2) |
(2) Pictorial Display Format
(a) Every packaged food except those exempted from nutritional information under these regulations, shall display the prescribed format (INR) on front of pack calculated on the basis of contribution of energy (in kilo calories; kcal), saturated fat (g), total sugar (g) and sodium (mg) and the positive nutrients per 100 g of solid food or 100 ml of liquid food on a ‘as sold’ basis, using the formula mentioned in Table-5 of Schedule –III.
(b) The INR system rates the overall nutritional profile for packaged food by assigning it a rating from ½ star (least healthy) to 5 stars (healthiest). More stars indicate that the food product is better positioned to provide for daily human need of nutrients. The format of logo for INR is as indicated below:
The logo shall be displayed close in proximity to the name or brand name of the product on front of pack.
Provided that food business operators may give optionally additional interpretive information as per serve percentage contribution to RDA of energy, total sugars, saturated fats and sodium expressed as salt equivalent, along with the INR logo as illustrated below:
*The display size of additional interpretive information may be specified as 25% of main INR logo. A- same as the height of main INR logo. B-1/4th of the height of the main INR logo.
(c) Size of the INR logo
|
S.no.
|
Area of principal display panel in cm. square
|
Minimum Height
(mm)
|
Minimum Width
(mm)
|
|
1.
|
Above 100 to 500
|
15
|
15
|
|
2.
|
Above 500 to 2500
|
20
|
20
|
|
3.
|
Above 2500
|
25
|
25
|
(d) Colour codes:
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| 5 | Chapter 6 (14)(3) |
(3) Generation of INR logo
The FBO shall submit their product’s relevant nutrient profile in the FoSCoS system for generating the respective INR score and the logo with or without the optional interpretive information.
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| 6 | Chapter 6 (15) |
15. Food products with milk logo as specified under Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011 shall be exempted from the purview of HFSS definition.”
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| 7 | Schedule-III Table 1 |
Table 1. Baseline reference values for Food risk factors and minimum percentage of positive factor per 100 gm or 100 ml on ‘as sold’ basis.
|
Food Risk Factors
|
Solid Foods
|
Liquid Foods (non-dairy)
|
Positive Factors
|
Minimum, %
|
|
Energy, kcal
|
400
|
30
|
Fruits & vegetables
|
10 (solid foods) & 5 (liquid foods)
|
|
Total Sugars, g
|
21
|
6
|
Nuts, legumes & millets
|
10
|
|
Saturated fat, g
|
5
|
3
|
Dietary Fibre
|
3
|
|
Sodium, mg
|
450
|
100
|
Protein
|
1.5
|
|
| 8 | Schedule-III Table 2 |
Table 2. INR Baseline points for Category-I: Solid Foods (Incl. Dairy products and beverages) per 100 g
Category-I includes all food categories except category no. 6.8.1 & 14.0 mentioned under Appendix A of FSS (Food Products Standards and Food Additives) Regulations, 2011
|
Baseline points
|
Energy, kcal
|
Sat. fat (g)
|
Total sugars (g)
|
Sodium (mg)
|
Positive Point
|
|
FV
|
NLM
|
Dietary Fibre
|
Protein
|
|
0
|
≤80
|
≤1.0
|
≤4.2
|
≤90
|
≤10
|
≤10
|
≤3
|
≤1.5
|
|
1
|
>80
|
>1.0
|
>4.2
|
>90
|
>10
|
>10
|
>3
|
>1.5
|
|
2
|
>160
|
>2.0
|
>8.4
|
>180
|
>15
|
>15
|
>6
|
>2.0
|
|
3
|
>240
|
>3.0
|
>12.6
|
>270
|
>20
|
>20
|
>9
|
>2.5
|
|
4
|
>320
|
>4.0
|
>16.8
|
>360
|
>25
|
>25
|
>12
|
>3.0
|
|
5
|
>400
|
>5.0
|
>21
|
>450
|
>30
|
>30
|
>15
|
>5
|
|
6
|
>480
|
>6.0
|
>25.2
|
>540
|
>35
|
>35
|
>18
|
>7
|
|
7
|
> 560
|
>7
|
>29.4
|
>630
|
>40
|
>40
|
>21
|
>10
|
|
8
|
>640
|
>8
|
>33.6
|
>720
|
>45
|
>45
|
>24
|
>15
|
|
9
|
>720
|
>9
|
>37.8
|
>810
|
>50
|
>50
|
>27
|
>20
|
|
10
|
>800
|
>10
|
>42
|
>900
|
>55
|
>55
|
>30
|
>25
|
|
11
|
|
>12
|
>46.2
|
>990
|
|
|
|
>30
|
|
12
|
|
>14
|
>50.4
|
>1080
|
|
|
|
>35
|
|
13
|
|
>16
|
>54.6
|
>1170
|
|
|
|
>40
|
|
14
|
|
>18
|
>58.8
|
>1260
|
|
|
|
>45
|
|
15
|
|
>20
|
>63
|
>1350
|
|
|
|
>50
|
|
16
|
|
>22
|
>67.2
|
>1440
|
|
|
|
|
|
17
|
|
>24
|
>71.4
|
>1530
|
|
|
|
|
|
18
|
|
>26
|
>75.6
|
>1620
|
|
|
|
|
|
19
|
|
>28
|
>79.8
|
>1710
|
|
|
|
|
|
20
|
|
>30
|
>84
|
>1800
|
|
|
|
|
|
21
|
|
>32
|
|
>1890
|
|
|
|
|
|
22
|
|
>34
|
|
>1980
|
|
|
|
|
|
23
|
|
>36
|
|
>2070
|
|
|
|
|
|
24
|
|
>38
|
|
>2160
|
|
|
|
|
|
25
|
|
>40
|
|
>2250
|
|
|
|
|
|
| 9 | Schedule-III Table 3 |
Table 3. INR Baseline points for Category-II: Liquid Foods (excluding Dairy Products), per 100 ml
Category-II includes food category no. 6.8.1 and 14.0 mentioned under Appendix A of FSS (Food Products Standards and Food Additives) Regulations, 2011
|
Baseline points
|
Energy (kcal)
|
Total sugars (g)
|
Positive Points
|
|
FV
|
Protein
|
|
0
|
≤6
|
≤0.1
|
≤5
|
≤1.5
|
|
1
|
>6
|
>0.1
|
>5
|
>1.5
|
|
2
|
>12
|
>1.6
|
>10
|
>2.0
|
|
3
|
>18
|
>3.1
|
>15
|
>2.5
|
|
4
|
>24
|
>4.6
|
>20
|
>3.0
|
|
5
|
>30
|
>6.1
|
>25
|
>5
|
|
6
|
>36
|
>7.6
|
>30
|
>7
|
|
7
|
>42
|
>9.1
|
>35
|
>10
|
|
8
|
>48
|
>10.6
|
>40
|
>15
|
|
9
|
>54
|
>12.1
|
>45
|
>20
|
|
10
|
>60
|
>13.6
|
>55
|
>25
|
|
11
|
|
|
|
>30
|
|
12
|
|
|
|
>35
|
|
13
|
|
|
|
>40
|
|
14
|
|
|
|
>45
|
|
15
|
|
|
|
>50
|
|
| 10 | Schedule-III Table 4 |
Table 4. Capping of positive points
|
Category
|
Capping criteria
|
|
Solid Foods
|
if INR baseline points are ≤ 20, can score up to 15 points for protein and 10 points each for FV, NLM & Dietary Fibre
|
|
|
if INR baseline points are > 20, can score upto 7 points for protein and 5 points each for FV, NLM & Dietary Fibre
|
|
| 11 | Schedule-III Table 5 |
Table 5: Formula to Calculate Star Rating
Final INR score
= (INR baseline points) – [(INR FV* points) + (INR NLM* points) + (INR P* points) + (INR F* points)]
|
|
| 12 | Schedule-III Table 6 |
Table 6: Indian Nutrition Rating
|
Indian Nutrition Rating
|
|
INR scores for Solid Foods category, with final Indian Nutrition Rating
|
INR scores for Liquid Foods category, with final Indian Nutrition Rating
|
|
Stars
|
Points
|
Points
|
|
5
|
≤ -11
|
≤0
|
|
4.5
|
-10 – -7
|
1 – 2
|
|
4
|
-6 – -2
|
3 – 4
|
|
3.5
|
-1 – 2
|
5 – 6
|
|
3
|
3 – 6
|
7 – 9
|
|
2.5
|
7 – 11
|
10 – 12
|
|
2
|
12 – 15
|
13 – 15
|
|
1.5
|
16 – 20
|
16 – 18
|
|
1
|
21 – 24
|
18-20
|
|
0.5
|
≥25
|
≥20
|
|
| 13 | Schedule-IV |
Category-III Solid Foods/Liquid Foods exempted from FOPNL under INR. The category numbers refer to food categories as provided under FSS (FPS & FA) Regulations, 2011.
|
Cat. No.
|
Category description
|
|
1.1.1
|
Milk and buttermilk (plain)
|
|
1.1.1.1
|
Milk (plain)
|
|
1.1.1.2
|
Buttermilk (plain)
|
|
1.2
|
Fermented and renneted milk products (plain), excluding food category
|
|
1.2.1
|
Fermented milks (plain)
|
|
1.2.1.1
|
Fermented milks (plain), not heat-treated after fermentation
|
|
1.2.1.2
|
Fermented milks (plain), heat-treated after fermentation
|
|
1.2.2
|
Renneted milk (plain)
|
|
1.3
|
Condensed milk and analogues (plain)
|
|
1.3.1
|
Condensed milk (plain), evaporated milk(s),sweetened condensed
|
|
1.3.2
|
Beverage whiteners
|
|
1.4
|
Cream (plain) and the like cream and malai
|
|
1.4.1
|
Pasteurized cream (plain), cream and malai
|
|
1.4.2
|
Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)
|
|
1.4.3
|
Clotted cream (plain)
|
|
1.4.4
|
Cream analogues
|
|
1.5
|
Milk powder and cream powder and powder analogues (plain)
|
|
1.5.1
|
Milk powder and cream powder (plain)
|
|
1.5.2
|
Milk and cream powder analogues
|
|
1.8
|
Whey and whey products, excluding whey cheeses
|
|
1.8.1
|
Liquid whey and whey products, excluding whey cheeses
|
|
1.8.2
|
Dried whey and whey products, excluding whey cheeses whey powder
|
|
2.1
|
Fats and oils essentially free from water
|
|
2.1.1
|
Butter oil, anhydrous milk fat, ghee
|
|
2.1.2
|
Vegetable oils and fats
|
|
2.1.3
|
Lard, tallow, fish oil, and other animal fats
|
|
2.3
|
Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions
|
|
4.1.1
|
Fresh fruit
|
|
4.1.1.1
|
Untreated fresh fruit
|
|
4.1.1.2
|
Surface treated fresh fruit
|
|
4.1.1.3
|
Peeled or cut fresh fruit
|
|
4.1.2.1
|
Frozen fruit
|
|
4.2.1
|
Fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
|
|
4.2.1.1
|
Untreated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes including soybeans, and aloe vera), seaweeds and nuts and seeds;
|
|
4.2.1.2
|
Surface-treated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds;
|
|
4.2.1.3
|
Peeled, cut or shredded fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
|
|
4.2.2.1
|
Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds
|
|
5.1.1
|
Cocoa mixes (powders) and cocoa mass/cake
|
|
5.1.2
|
Cocoa mixes (syrups)
|
|
6.1
|
Whole, broken, or flaked grain, including rice
|
|
6.2
|
Flours and starches (including soybean powder)
|
|
6.2.1
|
Flours
|
|
6.2.2
|
Starches
|
|
6.6
|
Batters
|
|
8.1
|
Fresh meat and poultry
|
|
8.1.1
|
Fresh meat and poultry whole pieces or cuts
|
|
8.1.2
|
Fresh meat and poultry comminuted.
|
|
8.3.3
|
Frozen processed comminuted meat and poultry products
|
|
8.4
|
Edible casings (e.g. Sausage casings)
|
|
9.1
|
Fresh fish and fish products, including molluscs, crustaceans, and echinoderms
|
|
9.1.1
|
Fresh fish
|
|
9.1.2
|
Fresh molluscs, crustaceans, and echinoderms
|
|
10.0
|
Eggs and egg products
|
|
10.1
|
Fresh eggs
|
|
10.2
|
Egg products
|
|
10.2.1
|
Liquid egg products
|
|
10.2.2
|
Frozen egg products
|
|
10.2.3
|
Dried and/or heat coagulated egg products
|
|
10.3
|
Preserved eggs, including alkaline, salted, and canned eggs
|
|
10.4
|
Egg-based desserts
|
|
11
|
Sweeteners, including honey
|
|
11.1
|
Refined and raw sugars
|
|
11.1.1
|
White sugar, dextrose anhydrous, dextrose monohydrate, fructose
|
|
11.1.2
|
Powdered sugar, powdered dextrose
|
|
11.1.3
|
Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar, khandsari sugar (sulphur sugar), bura sugar
|
|
11.1.3.1
|
Dried glucose syrup used to manufacture sugar confectionery
|
|
11.1.3.2
|
Glucose syrup for manufacture of sugar confectionery (golden syrup)
|
|
11.1.4
|
Lactose
|
|
11.1.5
|
Plantation or mill white sugar (plantation white sugar, cube sugar, misri)
|
|
11.2
|
Brown sugar excluding products of food category 11.1.3
|
|
11.3
|
Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3
|
|
11.4
|
Other sugars and syrups
|
|
11.5
|
Honey
|
|
11.6
|
Table-top sweeteners including those containing high intensity sweeteners (saccharin sodium, aspartame, acesulfame potassium, sucralose)
|
|
12.1
|
Salt and salt substitutes
|
|
12.1.1
|
Salt (including edible common salt, iron fortified salt, iodized salt)
|
|
12.1.2
|
Salt substitutes
|
|
12.2
|
Herbs, spices, seasonings and condiments (e.g. seasoning for instant noodles)
|
|
12.2.1
|
Herbs, spices including masalas
|
|
12.2.2
|
Seasonings and condiments
|
|
12.3
|
Vinegars
|
|
12.4
|
Mustards
|
|
12.7
|
Salads and sandwich spreads excluding cocoa-and nut based spreads of food categories 4.2.2.5 and 5.1.3
|
|
12.8
|
Yeast and like products
|
|
12.10
|
Protein products other than from soybeans
|
|
13
|
Foodstuffs intended for particular nutritional uses
|
|
13.1
|
Infant formulae, follow-on formulae, and formulae for special medical purposes for infants
|
|
13.1.1
|
Infant formulae
|
|
13.1.2
|
Follow-up formulae
|
|
13.1.3
|
Formulae for special medical purposes for infants
|
|
13.2
|
Complementary foods for infants and young children
|
|
13.3
|
Dietetic foods intended for special medical purposes (excluding products of food category 13.1
|
|
13.4
|
Dietetic formulae for slimming purposes and weight reduction
|
|
13.5
|
Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories13.1- 13.4 and 13.6
|
|
13.6
|
Food supplements
|
|
14.1.1
|
Waters
|
|
14.1.1.1
|
Natural mineral waters and source waters
|
|
14.1.1.2
|
Table waters and soda waters
|
|
14.2
|
Alcoholic beverages, including alcohol-free and low-alcoholic counterparts
|
|
14.2.1
|
Beer and malt beverages
|
|
14.2.2
|
Cider and Perry
|
|
14.2.3
|
Grape wines
|
|
14.2.3.1
|
Still grape wine
|
|
14.2.3.2
|
Sparkling and semi-sparkling grape wines
|
|
14.2.3.3
|
Fortified grape wine, grape liquor wine, and sweet grape wine
|
|
14.2.4
|
Wines (other than grape)
|
|
14.2.5
|
Mead
|
|
14.2.6
|
Distilled spirituous beverages containing more than 15% alcohol
|
|
14.2.7
|
Aromatized alcoholic beverages”;
|
|
|