FSSAI amended its Food Safety Standards, effective May 1, 2025, covering updates to dairy, rice, fish oil, pickled eggs, and baker's yeast, among others

Dairy Products: Revised milk fat content in concentrated milk to a minimum of 27% and updated olive oil standards. Rice Products: Increased organic impurity limits to ≤0.1%, inorganic impurities to ≤0.2%, and rice flour moisture to ≤14%. New standards for nutrient-fortified rice, with specific limits for folic acid, zinc, and vitamin B1. Fish Oil: Set standards for fatty acid content in concentrated fish oil (35-50%) and trans fat in refined fish oil (≤2%). Labels for fish oils must show EPA, DHA, and naturally occurring vitamins A and D. Oligofructose: Established maximum addition levels—10% in dairy, 15% in processed fruits, soups, and sauces, and 1% in non-alcoholic beverages. Baker's Yeast: Introduced microbial limits for Escherichia coli, Salmonella, and Listeria monocytogenes with strict non-detection requirements