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FSSAI has clarified that it does not prohibit permissible flavouring substances in alcoholic beverages, but objects to the practice of adding “rum flavour” to rum or “whisky flavour” to whisky, where such characteristics are expected to arise naturally from the manufacturing process.
The Bombay High Court restored a food business licence suspended under the proviso to Section 32(3), Food Safety and Standards Act, 2006, holding that once fresh inspections conducted pursuant to the Court’s orders demonstrated 95 per cent compliance and graded the establishment as “Compliance/Satisfactory”, continuance of the suspension no longer served the preventive object for which it had originally been imposed.
The amendment redefines petty food businesses, streamline registration and licensing norms, introduce indefinite validity of licenses subject to compliance, and establish a risk-based system of inspections and audits, including third-party audits when directed by authorities.