Stricter Measures Introduced to Combat Butter Imitation and Adulteration
New Regulation on Butter and Ghee Production and Labeling Introduced
A new regulation has been implemented to ensure the proper and hygienic production, preservation, packaging, storage, transportation, and marketing of butter and ghee. The main aim of this regulation is to determine the necessary properties required for these dairy products.
According to the regulation, butter without added salt must contain a minimum milk fat content of 82 percent by weight. Additionally, it has been specified that flavorings cannot be used in butter that does not contain any seasoning ingredients. Dairy product flavorings such as buffalo milk flavor and yoghurt flavor are prohibited in products covered by the regulation.
The new rules also include guidelines on packaging and labeling. The name of the food must be prominently displayed on the product label, along with the percentage of milk fat contained in the product. Seasoning ingredients used in seasoned butter must also be listed on the label.
Furthermore, it is mandatory for products to be stored, transported, and offered to consumers at a temperature of at least 6 degrees Celsius.
Food business operators have been given a transition period until December 31, 2024, to comply with the new regulations. Failure to adhere to the rules may result in administrative sanctions under the Veterinary Services, Plant Health, Food, and Feed Law.
The overall purpose of the regulation is to safeguard consumers, prevent imitation, and ensure the authenticity of butter and ghee products in the market. It is aimed at improving product quality and upholding industry standards to benefit both producers and consumers.
