The food regulator has made amendments in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations to include additional parameters for soybean sauce standards.
According to the FSSAI’s notified amendments, in regulation 2.3 relating to ‘Fruit and Vegetable Products’ now soybean sauce also needs to comply with parameters related to total Nitrogen which should not be less than 1.0%.
Besides, the food authority has reduced the total soluble solids to ‘not less than 15% salt free basis’ against the previous limit of 25%, while the acidity as acetic acid remains unchanged at 0.6%.
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