New Delhi: The FSSAI has issued a draft to amend the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, to include Natamycin as preservative for food products including fermented milks (plain) not heat treated after fermentation and dairy based desserts.
For both product category, Natamycin can be used with a max limit of 5mg/kg.
According to Ashwin Bhadri, CEO Equinox Labs, Natamycin is a natural antifungal agent produced by the bacterium Streptomyces natalensis. It is commonly used as a food preservative to prevent the growth of mould and yeast in products like cheese, yogurt and dried meats.
“It is generally recognised as safe and is approved for use in many countries. Natamycin is effective at very low concentrations and does not affect the taste, appearance or smell of food, making it a safe and widely accepted preservative,” said Bhadri.
FSSAI, meanwhile, has invited suggestions on the subject and stakeholders can submit their comments to the food authority.
