Maggi effect: FSSAI plans specific norms for noodles

 The new regulations by the Food Safety Standards Authority of India (FSSAI) is aimed at brining in more clarity in the quality standards, sources said.

This will be the first time that FSSAI would come up with quality standards specifically for instant noodles. So far, there has been one common standard for various kinds of ready-to-cook products, including noodles. The new norms would clearly set the permissible limits of Monosodium Glutamate (MSG) and ash content and also state the specific standards for taste-maker, a key ingredient in instant noodles, sources said.

On April 1, the FSSAI had asked the state authorities to launch proceedings against only those noodle or pasta companies that taste-enhancer monosodium glutamate (MSG) in their products despite carrying ‘No MSG’ or ‘No added MSG’ label on the packets. Glutamate is naturally found in some common foods such as milk, spices, wheat, vegetables, etc. At present, there is no analytical method to determine if MSG was added to the product during manufacturing or was naturally present in it. This can however be checked through inspection of manufacturing premises.

In June last, FSSAI had banned Nestle's Maggi noodles over allegations of high lead content and presence of MSG.