FSSAI clarifies addition of protein binders not permitted in milk, products

The Food Safety and Standards Authority of India (FSSAI) on Thursday clarified that the addition of protein binders or any other additives was not permitted in milk and milk products.

The regulatory body added that only additives, which are specified for milk and milk products in Appendix A of the Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011, can be used for these products.

“Almost every dairy product has a unique and well-accepted textural and other sensory characteristics. Hence, the addition of any binding material like protein binders to milk and milk products is not warranted to modify the textural or sensory parameters,” said a release by FSSAI.

Binding agents have emerged as an important and required class of ingredients to manufacture a wide range of new food products, especially semi-solid or solid foods.

“However, such application is known to affect the digestibility of the protein bound and thus can affect the biological and nutritive value of milk proteins. Protein binding also influences the bioavailability and distribution of active compounds,” the release added.

Jayen Mehta, managing director of dairy brand Amul, told Business Standard the company uses only pure cheese whey for its range of recently launched protein products that include lassi and buttermilk.

Milk protein has a high biological value as it is a good source of essential amino acids. Moreover, milk proteins are easily digestible and do not contain any anti-nutritional factors, unlike many plant-based proteins.

In addition, milk and milk products contain an array of proteins with biological activities ranging from antimicrobial to those facilitating the absorption of nutrients as well as acting as growth factors, hormones, enzymes, antibodies, and immune stimulants.

“The clarification is a welcome step, which will ensure that only pure products are sold in the market. The dairy industry uses only FSSAI-specified emulsifiers. This will, however, impact the nutraceuticals industry that has been promoting the use of alternative protein,” said R S Sodhi, president, Indian Dairy Association.