Comprehensive Overview

Extruded snacks, fried namkeens, potato chips, instant noodle mixes, and ready-to-eat (RTE) meals require comprehensive nutritional panel estimation, acid value testing for frying oil quality, synthetic color identification, and accelerated shelf-life studies in accordance with FSSAI Labelling and Display Regulations 2020.

Applicable Regulatory Standards & Testing Protocols

✓ FSSAI Food Safety and Standards (Labelling and Display) Regulations, 2020 ✓ IS 12566 (Ready to Eat Snacks Specification) ✓ ISO 17025 Accredited Test Protocols

Analyzed Parameters & Test Methods

Nutritional Panel: Energy (kcal), Carbohydrates, Total Sugars, Added Sugars, Protein, Total Fat, Saturated Fat, Trans Fat, Sodium (mg)

Acid Value & Peroxide Value of Extracted Fat

Moisture & Volatile Matter (%)

Synthetic Food Colors (Tartrazine, Sunset Yellow, Brilliant Blue)

Monosodium Glutamate (MSG / Glutamic Acid Content)

Microbiology: Total Plate Count, Yeast & Mould, Salmonella, E. Coli

Heavy Metals: Lead, Arsenic, Cadmium

Sample Intake & Turnaround Protocol

500g Commercial Packaged Product | Turnaround Time: 4 - 5 Working Days

Key Scope & Execution Deliverables

FSSAI compliant front-of-pack nutritional label table generation

Trans-fat free certification verifying < 2% trans-fat threshold

Evaluation of deep-frying oil degradation and acid value in namkeens

Accelerated shelf-life stability testing under elevated temperature/humidity

Key Business & Regulatory Benefits

Ensures 100% compliant product packaging labels for supermarket retail sales

Prevents rancid oil taste and consumer food poisoning complaints

Required Document Checklist

Ingredient List & Recipe Proportions
FSSAI Manufacturing License