When concerns arise over the safety of a food item, assurances will no longer be enough. India’s food regulator will now demand solid proof. Every aspect of a product its ingredients, the quantities consumed by Indians, and its long-term safety must be supported by scientific data before any safety claims are accepted.
From January 1, 2026, the Food Safety and Standards Authority of India (FSSAI) has mandated that all applications seeking a food safety assessment or amendments to food standards must be submitted in a uniform, standardised format backed by scientific evidence. The decision follows the regulator’s observation that many earlier proposals were poorly structured and lacked essential data, making proper risk evaluation difficult.
The new requirement does not mean that all foods already available in the market will be reviewed again. It applies only when companies or other stakeholders approach FSSAI for a scientific risk assessment either to launch a new product or to seek a review of an existing one. In such cases, proving the safety of the product will be the applicant’s responsibility.
Under the revised framework, applicants must provide detailed nutritional profiles, data on consumption patterns in India, results from toxicological studies, scientifically established safe intake levels, allergy-related risks, and supporting research. These submissions will be examined by FSSAI’s Science and Standards Division and evaluated by expert committees, which will determine whether a product can be approved, continued, restricted, or subjected to stricter limits.
Officials say the emphasis on Indian dietary habits is especially important at a time when packaged and processed foods are increasingly common, as international data may not accurately reflect actual exposure levels in India.
“This is a significant move to safeguard public health. Earlier, several foods were cleared based on limited information. Given that Indian diets, portion sizes and sensitivities differ widely from those elsewhere, insisting on strong evidence about long-term safety, consumption levels and allergy risks will make food regulations more realistic, science-driven and safer for consumers,” said Anjali Bhola, dietician at the National Cancer Institute, Jhajjar, AIIMS.
FSSAI has also assured stakeholders that all data submitted for risk assessment will remain confidential and will be used solely for scientific evaluation and policy-making. For consumers, the takeaway is clear: when questions arise over food safety, decisions will now be guided by evidence, not claims.
