Margarine has a negative impact on human health due to the presence of large amounts of trans fat in it. Its use has increased significantly in hotels and restaurants.
"This is affecting adversely the health of the people and the sale of the butter made from the cow milk, fetching financial loss to the farmers. The government needs to have control over the sale of margarine," the Minister for Road Transport and Highways and Micro, Small and Medium Enterprises (MSMEs) said.
Being a cheaper alternative, margarine is used as a substitute to butter, which has a negative impact on the income of dairy farmers.
"FSSAI (Food Safety and Standards Authority of India) has clarified that limit of trans fats is fixed at not more than 5 per cent in bakery and industrial margarine.
"The process is on for reducing the limit of trans fats in edible oils and fats to not more than 3 per cent by 2021 and not more than 2 per cent by 2022," the release said.
Moreover, it has been made mandatory to declare the quantity of trans fats and saturated fats on the labels of products in which margarine is used.
"FSSAI is amending the FSS (Food Product Standards and Food Additives) Regulations, 2011 by including a specific definition for dairy analogue as margarine is also a dairy analogue and specifying the additional labelling criterion for such products," the release said.
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