2025 year6 month10 day,FSSAI is proposing to amend the Food Safety and Standards Act, with a7 day comment period. Main points:

（1）Increase the standard definition of cheese powder, which refers to the powder cheese made by drying or sterilizing cheese dissolved in drinking water. No ingredients other than milk shall be added, and it is allowed to contain sodium chloride, water; milk fat content ≥40.0%, moisture content ≤5%;

(2) In the mixture of sauce and meat juice, the maximum amount of fatty acid sucrose ester that can be added is 10000mg/kg.

More details are available at:https://fssai.gov.in/upload/uploadfiles/files/Notification%20dt%2004_06_2025-Cheese%20powder%20draft.pdf