FSSAI Certified Food Production for Ayush Ministry approved Ayurveda, Siddha, and Unani Facilities.



In a remarkable turn of events, the Ayush  Ministry has provided much-needed clarity, allowing manufacturing facilities dedicated to Ayurveda, Siddha, and Unani (ASU) products to extend their capabilities by producing food items under the licensure of the Food Safety & Standards Authority of India (FSSAI).

In a remarkable turn of events, the Ministry of Ayush has provided much-needed clarity, allowing manufacturing facilities dedicated to Ayurveda, Siddha, and Unani (ASU) products to extend their capabilities by producing food items under the licensure of the Food Safety & Standards Authority of India (FSSAI).

A Path to Integration

This move is designed to promote the integration of ancient Indian healing systems into the food sector, thereby expanding the global market for ‘Make-In-India’ products. Importantly, there are no specific rules against sharing manufacturing lines and equipment for both ASU and FSSAI-licensed products under the Drugs and Cosmetics Act, 1940, and its related regulations.

The Food Safety & Standards Authority of India (FSSAI), which operates under the Ministry of Health and Family Welfare (MoHFW), has not imposed any restrictions on manufacturing food products in facilities also used for ASU products.

Regulatory Guidelines for ‘Ayurveda Aahara’ Products

Products falling under the category of ‘Ayurveda Aahara’ will strictly adhere to the Food Safety and Standards (Ayurveda Aahara) Regulations, 2022, and will only be available in the market after obtaining the requisite FSSAI license.

ASU,  FSSAI, Ayurveda Aahara

A distinct ‘Ayurveda Aahara’ logo has been introduced to make it easier for consumers to identify these products and ensure their quality. The labeling for these products will include details such as their intended purpose, target consumer group, recommended usage duration, and other specific requirements.

Benefits and Considerations

Benefits of Utilizing ASU for FSSAI-Certified Food Products:

1. Cultural Integration: This move promotes the blending of traditional Indian medicine systems into the food industry.

2. Convenience: Companies operating in both ASU and food production sectors can now eliminate the need for separate manufacturing setups, leading to cost savings and streamlined operations.

3. Diversification: Manufacturers can explore new avenues for product diversification, tapping into the growing demand for health-conscious and herbal food products.

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Considerations for Utilizing ASU Facilities:

1. Good Manufacturing Practices: Adherence to Good Manufacturing Practices (GMP) is crucial, including stringent cleaning, validation, line clearance, and other Standard Operating Procedures (SOPs) when switching between ASU and food product categories.

2. Preventing Cross-Contamination: Care must be taken to prevent cross-contamination between ASU and food products, ensuring that odors and volatile components from ASU products do not affect food items.

3. Regulatory Compliance: Compliance with the Drugs and Cosmetics Act, 1940, and relevant rules is essential, adhering to regulations and guidelines set by both the Ministry of Ayush and FSSAI.

4. Consumer Education: As these products enter the market, educating consumers about their unique qualities and potential benefits becomes vital.

5. Scientific Validation: Rigorous scientific research and validation of efficacy and safety are crucial to build trust among consumers and healthcare professionals.

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Conclusion

In conclusion, the Ministry of Ayush’s decision to allow ASU facilities for food production under FSSAI licenses is a momentous step towards integrating traditional Indian medicine into the modern food industry. While it presents exciting opportunities, it also necessitates careful attention to regulatory compliance, quality control, and consumer education to ensure the success and safety of such products.

This landmark decision opens doors to innovation and quality in the food industry, blending the strengths of traditional Indian medicine and ASU with modern food production practices. It signifies a remarkable journey towards healthier and more diverse food choices while preserving India’s rich heritage.

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