Palm Oil Internet Seminar

Special Focus: Indian Sub-Continent :
Changing Food Regulations in India
By: Mr. Prabodh Halde

Mr. Prabodh Hald currently working as Head Regulatory Marico Ltd for domestic and international business. Prabodh is Food technologist with post-graduation in Marketing and personal Management.Prabodh is having more than 19 years of Industrial experience in area of Quality and Food Safety. He has worked for Coca-Cola and ACC ltd in Past. He is lead auditor for ISO 9001/14001/OSHAS 18001/ISO 22000. Prabodh is Vice president of AFST CFTRI Mysore, Executive committee member of Solvent Extractor’s Association India, Expert Panel member FICCI Codex & Food Processing committee member. He has participated in India delegation to CODEX meeting three times at China & Malaysia- 2012/13/15. He has published many articles in scientific journals and news letter. Prabodh is approved trainer from FSSAI and FDA Maharashtra, FDA Gujarath,FDA Goa, FDA Kerala & FDA MP. He has trained more than 2000 Food safety officers so far as part of TOT and FSO training program. He has delivered more than 100 seminars/lectures at different conferences all across India & abroad on food processing/Quality and Food Safety. He is also visiting faculty for M.Tech course at UDCT Mumbai. Borad of Management member on BHM SNDT Mumbai. Syllabus committee member of UDCT,Pondechary university and CFT MAU Parbhani. His area of expertise is food safety and Food regulations. He has written book on Food safety for traders/Oil industry and Bakery Industry. These books are very useful guide for FBOs. He has received various awards includes 2 times best employee awards at Coca-Cola and six times Value awards at Marico ltd. He is also active member of UDAAN foundation an NGO working for underprivileged section of the society. He has Published total 7 books and his recent books are ‘Prabodhika-4 which was inaugurated by Shri L.k.Advani 10th December 2014 and Objectives of food safety book has been inaugurated by Shri Subhash Desai on 28th February 2015
The Food Safety and Standards Act 2006 was formulated with a threefold objective of framing an integrated food law, prioritizing consumer safety and harmonizing food standards with international regulations. The Food Safety and Standards Act 2006 is a new legislation that integrates eight different existing food laws and is a comprehensive enactment aimed at ensuring public health, safety. The implementation of this Act will be a major transformation that promises to bring paradigm shift in the food regulatory scenario of India. The Food Safety and Standards Rules and Regulations, 2011 have been enacted from August 5, 2011. This analysis presents the highlights of the regulations and discusses the impact of the regulations for palm oil industry. The paper will discuss the impact of FSSAI with respective:

• New Changes
• Impact to Palm Oil Industry
• Licensing
• Labeling
• Product Standards
• Analytical and Sampling procedure
• Adjudication and Court cases
• Import of food
• Food Recall
• New Product approval
• New Regulatory Changes
• Way forward

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Questions & Answers (1) :
Timorthy Wilfred
3 years ago
TQ. I understand earlier that palm stearin was not classified as food grade ingredients in India. The oils & fats industry develop further and subsequently palm stearin was classified as food grade. The issue is how is palm stearin seen in the earlier history in India's oils & fats industry which led it to be classified as non-edible grade. Why in later stage it is reclassified as food grade ingredients.
Uploaded on behalf of Mr. Prabodh Halde. First we need to understand what is Palm oil . Palm oil is obtained from the flesh ("mesocarp") of the oil palm fruit. Entire Palm oil is edible and safe for consumption. Palm oil is semi-solid at room temperature (20°C). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation the liquid portion is called "palm olein", which is commonly bottled and sold as cooking oils. The solid fat portion is called "palm stearin" and it is commonly used to formulate trans-free fats such as margarine, shortening and vegetable fat. Since Palm Stearin is also part of palm oil is very much edible and safe for consumption. In India earlier Palm stearin was not allowed in Vegetable fat since there was melting point restriction and since the melting point limit was removed in Vanaspati to curtail the trans fatty acid, now Palm stearin is allowed. Important to note that Palm stearin is always edible part of Palm oil and safe for consumption.Palm stearin which is a fraction of palm oil , was already there in the list of VOP DIRECTORATE AS -- PALM OIL & ITS FRACTIONS as permitted edible vegetable oils to be used by VANASPATI MANUFACTURER in India. Thus there was no doubt about its edible nature since it's derived from same edible palm oil after cooling and it's fractionation. It was not being used by Vanaspati manufacturer for edible purposes, simply because of the erstwhile PFA and later on FS&S Act and regulations there on till 2013 wherein maximum limit of melting point allowed for Vanaspati, Bakery shortening/ Margarine and IE FATS was 41C unlike rest of the world where there was no such melting point limit fixed. Hence Palm stearin being high melting point fraction was being used for soap and other oleo chemicals (non food) industry applications. After 2013 when FSSAI has removed the melting point limit for Vanaspati, Bakery Shortenings and Bakery Margarines, Interesterified Vegetable fats and put a limit on maximum 10% trans fatty acids in these products; palm stearin being naturally saturated fat has found its way in manufacture of these products and also reduced the need of hydrogenation to some extent.
3 years ago
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