Testing of FSSAI Parameters at FARE Labs
The Food Safety and Standards Authority of India (FSSAI), established under the Food Safety and Standards Act, 2006, is the apex regulatory authority for food safety and quality assurance in India. FSSAI mandates standardized testing protocols to ensure that food products circulating in the Indian market comply with established safety, hygiene, and compositional criteria.
In accordance with FSSAI guidelines, food testing laboratories are required to evaluate food products against a defined set of parameters laid out in various regulations, including:
Food Safety and Standards (Food Products Standards and Food Additives) Regulations
Food Safety and Standards (Contaminants, Toxins and Residues) Regulations
Food Safety and Standards (Packaging and Labelling) Regulations
Food Safety and Standards (Laboratory and Sample Analysis) Regulations
All analyses must be conducted as per FSSAI-approved methodologies (including BIS, AOAC, and ISO standards) in an accredited laboratory as per ISO/IEC 17025:2017 and FSSAI-notified laboratory. These testing parameters not only ensure compliance with regulatory standards but also facilitate risk-based food safety monitoring, traceability, and consumer protection.
FARE Labs Pvt. Ltd., Gurgaon has an accredited Testing Facility as per ISO/IEC 17025:2017 which is renowned for using qualified and trained manpower, validated Equipment and Methods for the detection, quantification and characterization of regulated compounds in conformance with national and international regulations. Our customized remedial advisories strengthen manufacturing systems to preclude shortfalls and avert aberrations. FARE Labs has the capabilities and competencies to test the following categories as per the regulations prescribed for listed analytical parameters to assess food and allied products.
1 .NUTRITIONAL LABELING
Nutritional Labelling involves display of accurate and valid information about presence/absence of ingredients, net weight/volume, Calorific value, Preservatives/Artificial coloring agents, methodology for use and storage, shelf life (date of expiry/best before), proper package disposal, cautionary and other exceptions (allergies, physicians advice, health claim, nutritional claim, risk reduction claim) and also caters to legal requirements (including Advertisements) if any, laid down by Regulators in countries of manufacture and consumption. In India, Packaged food products sold are mandatorily required to be labelled with green and brown symbols signifying and distinguishing vegetarian and non-vegetarian contents respectively. These requirements are stipulated in FSS (Packaging and Labelling) Regulation, 2011 under the FSS (Packaging and Labelling) Act of 2006.
PARAMETERS:
• Ash • Fat • Crude Fiber • Moisture • Protein • Carbohydrate • Energy • Sugar • Salt • Dietary Fiber • Fatty Acid Profile • Cholesterol • Vitamins • Minerals • Vitamin (A, B1, B2, B3, B5, B6, B7, B9, B12, C, D, E, K, Choline) • Amino Acid • Organic Acid • Fatty Acid (SFA, MUFA, PUFA & TFA, Omega 3 fatty acid, Omega 6 fatty acid, Omega 9 fatty acid, DHA fatty acid) • Nucleotides • L-Carnitine • Taurine • Inositol
2. VITAMINS
Vitamins are labile, organic and biologically active compounds. Nutritional by nature, they are essential for maintenance of human health and wellbeing by facilitating Protein, Carbohydrate, and Fat metabolism and also by protecting from free radical damage. Humans obtain them from food or nutritional supplements. Most of these and their cognate compounds are extensively used as food or feed additives, therapeutic agents and health aids. Health & Wellbeing market is replete with Nutritional Premixes, Supplements and Nutraceuticals, each claiming benefits like no other.
PARAMETERS
Fat Soluble Vitamin:
• Vitamin A (Retinol Acetate, Retinol Palmitate) • Vitamin D (Ergocalciferol, Cholecalciferol) • Vitamin E (α-Tocopherols, β-Tocopherols, γ-Tocopherols, δ-Tocopherols, α-Tocotrienols, β-Tocotrienols, γ-Tocotrienols, δ-Tocotrienols) • Vitamin K (Phylloquinone, Menaquinones)
Water Soluble Vitamin:
• Vitamin B1 (Thiamine) • Vitamin B2 (Riboflavin) • Vitamin B3 (Niacin) • Vitamin B4 (Carnitine) • Vitamin B5 (Pantothenic Acid) • Vitamin B6 (Pyridoxine) • Vitamin B7 (Biotin) • Vitamin B9 (Folate) • Vitamin B12 (Cyanocobalamin, Methyl cobalamin) • Vitamin C (Ascorbic Acid)
3.AMINO ACID PROFILING
Feed grade Amino Acid facilitates efficient conversion of low value vegetable protein (such as soya bean) to high value proteins (milk, meat) for Human use. Requirement of Amino Acid in Animal Feeds varies according to the specie and age of the animal.
PARAMETERS
L-arginine • L-asparagine • L-aspartic acid • L-cysteine • L-cystine • L-glutamic acid • L-glutamine • L-glycine • L-histidine • L-isoleucine • L-leucine • L-lysine • L-methionine • L-phenylalanine • L-proline • L-serine • L-threonine • L-tryptophan • L-tyrosine • L-valine • Taurine
4.FATTY ACID PROFILING
Fatty acids comprise hydrocarbon chains terminating in carboxylic acid groups. The length and degree of saturation of the hydrocarbon chain is highly variable and dictates associated physical properties (e.g., melting point and fluidity). Fatty acids and their associated derivatives are the primary components of and are responsible for the hydrophobic properties (insoluble in water) of lipids. Essential Fatty Acids (EFA’s) are so termed, because of their indispensability in biological (structural and metabolic) processes and for being a major source of energy. These are obtained from diet because humans and animals cannot synthesize them. The two primary EFA’s that is linoleic acid (Omega-6) and alpha linoleic acid (Omega-3) are intimately involved in management of bodily inflammations. Fatty Acids are building blocks for prostaglandins which increase or decrease inflammation in the body. Most diets contain a great deal of fatty acid in the form of triacylglycerol (Easters with glycerol).
Fatty acid profiling is the analysis of the types and quantities of fatty acids in a sample to determine its composition, which is crucial for food quality assessment, health benefit evaluation, and identifying microorganisms. This analysis, often performed using gas chromatography (GC) after converting fatty acids to fatty acid methyl esters (FAMEs), provides insights into the nutritional value of food, the health effects of dietary fats, and the identification of bacterial species in other applications.
PARAMETERS
Saturated Fatty Acid: Butyric acid ( C4:0) • Caproic acid ( C6:0) • Caprylic acid ( C8:0) • Capric acid (C10:0) • Undecanoic Acid (C11:0) • Lauric Acid (C12:0) • Tridecanoic Acid (C13:0) • Myristic Acid (C14:0) • Pentadecanoic Acid (C15:0) • Palmitic Acid (C16:0) • Heptadecanoic Acid (C17:0) • Stearic Acid (C18:0) • Arachidic Acid (C20:0) • Henicosa- noic Acid (C21:0) • Behanic Acid (C22:0) • Tricosanoic Acid (C23:0) • Lignoceric Acid (C 24:0)
Mono-Unsaturated Fatty Acid: Myristoleic Acid (C14:1) • Cis-10-Pentadecanoic Acid (C15:1) • Palmitoleic Acid ( C16:1 ) • Cis – 10-Heptadecanoic Acid ( C17:1 ) • Elaidic Acid (C18:1, Trans), Oleic Acid (C18:1) • Eicosenoic Acid (C20:1) • Erucic Acid ( C22:1) • Nervonic Acid (C24:1)
Poly-Unsaturated Fatty Acid: Linolelaidic Acid ( C18:2, Trans) • Lin- oleic Acid (C18:2, W6) • Y- Linolenic Acid ( C18:3) • Linolenic Acid ( C18:3, W-3) • Cis -11-14- Eicosadienoic Acid (C20:2) • Cis-8,11,14- Eicosatrienoic Acid (C20:3n6) • Cis-11,14,17 – Eicosatrienoic Acid (C20:3n3) • Arachidonic Acid (C20:4n6) • Cis -13,16- Docosadienoic Acid (C22:2) • Eicosapentaenoic Acid (C20:5n3) • Nervonic Acid (C24:1) • Cis- 4,7,10,13,16,19-Docosahexaenoic Acid (C22:6)
Trans Fatty Acid: Elaidic Acid (C18:1) • Linolelaidic Acid (C18:2)
Omega – 3 Fatty Acid: Linolenic Acid (C18:3) • Eicosapentaenoic Acid (C20:5n3) • Eicosapentaenoic Acid (C20:5n3)
Omega – 6 Fatty Acid: Linolelaidic Acid (C18:2, Trans) • Linoleic Acid
(C18:2) • Y- Linolenic Acid (C18:3) • Arachidonic Acid (C20:4n6)
Omega – 9 Fatty Acid: Elaidic Acid (C18:1, Trans) • Oleic Acid (C18:1) Erucic Acid (C22:1) • Erucic Acid (C22:1)
5.ARTIFICIAL SWEETENERS
A sugar substitute is a food additive that provides sugar like sweetness while affording significantly less calories. These sugar substitutes may be natural or synthetic.Food additives must be approved by the Regulatory Authorities and sweeteners must be proven as safe regarding safety of use by the manufacturer. Regulators provide guidance for manufacturers and consumers about the daily limits for consuming high-intensity sweeteners, a measure called Acceptable Daily Intake (ADI). Sugar substitutes are used instead of sugar for a number of reasons, including: Dental care, Diabetes mellitus, hypoglycemia, Cost and shelf life.
PARAMETERS
• Acesulfame Potassium (Ace-K) • Aspartame • Saccharin • Sucralose • Neotame
6. ARTIFICIAL PRESERVATIVES
Preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or from undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying. These preservatives reduce the risk of food borne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality.
PARAMETERS
• Sulfites • Sodium Nitrite • Potassium Nitrite • Propionic Acid • Sorbic Acid • Benzoic Acid • Acetic Acid • Ascorbic Acid • Erythorbic Acid • Methyl-ρ-hydroxy Benzoate • Methyl Paraben • Propyl Paraben • Propyl-ρ-hydroxy Benzoate • Ascorbyl Palmitate
7. FOOD COLOR
Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. It may be Natural or Artificial. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in domestic cooking. Color allow consumers to identify products on sight, protect flavors and vitamins from damage by light, increase appeal and make unattractive food desirable.
PARAMETERS
• Erythrosine β-carotene • Chlorophyll • Riboflavin • Tartrazine • Sunset Yellow • Indigo Carmine • Caramel • Annatto • Coumarin • Curcumin • Beta Carotene • Saffron • Ponceau 4R • Carmoisine • Erythrosine • Sunset Yellow FCF • Indigo Carmine • Brilliant Blue FCF • Fast Green FCF • Rhodamine B • Allura Red • Auramine • Yellow G
8. PESTICIDE RESIDUE
Misinformed and indiscriminate use of Pesticides in commercial farming has scarred soil and environment with chemical residues, extensively contaminating the food chain and slow poisoning the consumers. Globally, Farming Networks have clamped down by banning certain pesticides, regulating use of others and motivating preferential use of Organic fertilizers and pesticides. The Food Regulators have followed by setting stringently specific standards for pesticide residues in food and followed it up by rigorously monitoring shipments both at the ports of origin and call, often rejecting consignments leading to massive losses for exporters.
PARAMETERS
• Insecticides • Herbicides • Rodenticides • Bactericides • Fungicides • Larvicides • Algicides • Avicides • Miticides • Insect Growth Regulators
9. MINERALS & METALS
Identification and quantification of essential Minerals in Human Food and Animal Feed helps apportion quantities required to be consumed per day and figure out if, which and how much of assorted supplements are required to be added to the Food / Feed for making it wholesome. It also reveals the presence, if any, of harmful metals in Food and Feed enabling its segregation from the supply chain and rendering the manufacturing process safe from contamination.
PARAMETERS
• Heavy Metals • Minerals • Elemental Assay • Elemental Impurities • Dissolution Assay • Calcium • Magnesium • Potassium • Phosphorous • Iron • Manganese • Copper • Zinc • Sodium • Tin • Arsenic • Cobalt • Molybdenum • Chromium • Cadmium • Mercury • Nickel • Boron • Beryllium • Barium • Uranium • Thallium • Gold • Rhodium • Ruthenium • Niobium • Zirconium • Scandium • Selenium • Iodine • Silver • Antimony • Aluminum • Tellurium • Palladium • Platinum • Titanium
10. ANTIBIOTIC AND VETERINARY DRUG RESIDUE
Antibiotic are chemicals harnessed to counter negate Bacterial infections in Animals and Humans. Animal, Poultry and Fish farmers misuse antibiotics as a Growth Promoter and as an anti-infective without veterinary supervision resulting in gradual accumulation of parent drug residues and their metabolites in animal meat, milk and eggs. Intake leads to antibiotic resistance in Humans. Continual ingestion of antibiotics causes Nephrological, Biliary, Orthopedic and Dental disorders. Antibiotic Residue Analysis facilitates delineation of antibiotic residues in Food. This analysis covers all key aspects such as Sampling, Analytical Method Validation and Quality Control.
PARAMETERS
Chloramphenicol • Nitrofurans • Sulfonamides • Streptomycin • Tetracycline • Oxytetracycline • Chlortetracycline • Ampicillin • Enrofloxacin • Ciprofloxacin • Erythromycin • Tylosin • Trimethoprim • Oxolinic Acid • Amino-oxazolidinone (AOZ) • Semicarbazide (SEM) • Aminohydantoin (AHD) • 3-amino-5-morpholinomethyl-2-oxazolidinone (AMOZ) • 4-epi-Chlorotetracycline • 4-epi-Oxytetracycline • 4-epi-Tetracycline • Zeranol • Taleanol • Clenbuterol Hydrochloride • Salbutamol • Mabuterol • Nicarbazin • Oxolinic Acid • Amoxicillin • Doxycycline • Enrofloxacin • Difloxacin • Flubendazole • Lasalocid A • Sulfa Drugs • Sulfadimidine • Sulfadiazine • Sulfadimethoxine • Sulfadoxine • Sulfamethazine • Sulfanilamide • Sulfamerazine • Sulfamethoxypyridazine • Sulfamethiazole • Sulfathiazole • Sulfapyridine • Sulfamethoxazole • Sulfisoxazole • Sulfaquinoxaline • Diethylstilbestrol • Hexoestrol • Dienoestrol • Trenbolone • 19-Nortestosterone • Testosterone • Estradiol 17-B • Dimetridazole • Metronidazole • Ronidazole • Ipronidazole • Tylosin A • Neomycin B • Lasalocid • Kasugamycin • Beta Lactam • Aminoglycosides • FLQ
11. MYCOTOXINS
Mycotoxins are chemically stable toxins excreted by Food /Fruit Crop fungi. These penetrate deep into food, survive food processing and precipitate Cancers and Immune Deficiency in humans. Aflatoxin, a common Mycotoxins is Genotoxic in nature. Regulatory Bodies have publicized maximum permissible levels of Mycotoxins in Human Food. Functional Risk Management Methodologies cover monitoring, unbiased and regular sampling, testing, analysis and corrective or improvement actions to allay Food Safety concerns.
PARAMETERS
• Aflatoxins (B1 + B2 + G1 + G2) • Aflatoxin M1 • DON (Vomitoxin) • Fumonisins • ZON (Zearalenone) • Ochratoxin • T2/HT2 • Patulin
12. ALLERGENS
Human Allergens come from a variety of sources and exist in various forms. Most common among these are Milk (Lactose Intolerance), Eggs, Tree Nuts (Walnuts, Almonds, Pine nuts etc.), Soybean and its extracts, Wheat, Rye, Barley, Oats etc. containing Gluten, Fish, Shellfish and Molluscs etc. Food items include Chocolates, Confectionaries and Frozen Foods. Immunological Testing for Allergen antibodies is common and routine. Real Time PCR or quantitative Polymerase Chain Reaction (qPCR) – a highly sensitive Molecular Biology technique with ultra-trace detection capabilities and limits in ppm range, enables Multi Allergen Testing and also of processed or heat treated Food.
PARAMETERS
• Gluten • Peanut • Almond • Mustard • Sesame • Nut • Casein • Wheat • Fish & Shellfish • Eggs • Soybeans • Crustaceans • Celery • Sulphur dioxide and sulphites • Lupin • Molluscs
13. MICROBIAL CONTAMINANTS
Microbial contaminants are unwanted microorganisms like bacteria, viruses, fungi, and protozoa that enter and grow in a product or environment, potentially causing illness, spoilage, or harm. These contaminants can originate from sources such as contaminated water, air, unsterile containers, or poor hygiene during food production and preparation, affecting the quality, taste, and safety of products. Microbiological quality is critical in food and feed product safety assessment. Microbial food testing is essential to identify food borne pathogens and spoilage organisms. This testing can ensure continued safety of food products along the supply chain. Monitoring of functional microbes which may be entered during production or in the final product is equally important.
PARAMETERS:
• Salmonella species • Listeria monocytogenes and species • Escherichia coli (O157:H7, O157, and STECs) • Staphylococcus aureus • Campylobacter species • Bacillus cereus • Shigella species • Clostridium perfringens • Cronobacter sakazakii • Pseudomonas aeruginosa • Aerobic Plate Count • Yeast & Mold • Coliforms • Enterobacteriaceae • Lactic Acid Bacteria • Alicyclobacillus • Heterofermentative Lactic Acid Bacteria • Spore-forming Mesophilic Aerobic Bacteria • Spore-forming Mesophilic Anaerobic Bacteria • Spore-forming Thermophilic Aerobic Bacteria • Osmophilic Yeast & Mold • Anaerobic Plate Count • Psychrotrophic Plate Count
14 . GMO
Genetically Modified Organisms (GMOs) play a vital role in modern agriculture by enhancing crop traits such as pest resistance, yield, and nutritional value—especially in staples like maize, soybeans, and cotton. While they contribute to food security and farming efficiency, GMOs also raise concerns around health, environmental impact, and consumer rights. This makes GMO testing essential for verifying the presence of genetically modified material in food, feed, and seeds.
15. Melamine
Melamine is a synthetic compound primarily used in the manufacturing of various materials, such as plastics, adhesives, and coatings. It is also present in food and agricultural products, particularly as an additive in animal feed and fertilizers. While melamine is generally considered safe, it can become a health hazard when it enters the human body through
16. Migration
Migration testing is the scientific evaluation of the transfer of chemical substances from food contact materials (FCMs) such as plastics, laminates, films, and containers into the food or beverage they come in contact with.
These materials, though designed to be inert, can release substances such as:
Residual monomers ,Plasticizers ,Additives ,Stabilizers ,Ink or adhesives
Migration testing ensures that such substances do not leach into food at harmful levels, thereby protecting consumer health and ensuring regulatory compliance.
Overall Migration (OM)
Measures the total quantity of non-volatile substances that migrate into food or food simulants.
Expressed as:
mg/kg of food or
mg/dm² of contact surface
Specific Migration (SM)
Measures the migration of particular substances, which may be toxic or regulated.
Examples:
Phthalates (plasticizers)
BPA (bisphenol A)
Styrene (monomer in polystyrene)
Heavy metals (e.g., lead, cadmium)
17.Radioactive Parameters in Food and Water
Food we eat and water we drink may possibly contain both naturally-occurring and man-made radionuclides. When people consume radiation exposed food, it may lead to certain health complications. This radioactivity in food and water cannot be detected by people on their own. Hence, it is necessary for the analytical water and food testing laboratories to know the permissible amounts of radionuclides in food and drinking water. This knowledge can keep a check on their distribution.
PARAMETERS
• Caesium 134 • Caesium 137 • Iodine 131 • Radium 226 • Radium 228 • Strontium 90 • Uranium 234 • Uranium 235 • Uranium 238 • Lead 210 • Carbon 14 • Cobalt 60 • Plutonium 238 • Plutonium 239/240