FSSAI labelling requirements for dairy products

Milk and dairy products in India carry category-specific FSSAI rules on fat and composition, and — for plant-based products — on how they must be named.

Milk: fat and SNF

Milk is categorised by origin, with a minimum fat and solids-not-fat (SNF) content for each category, declared on the label.

Ghee, butter and flavoured milk

Ghee must contain at least 99.7% milk fat with no more than 0.3% moisture. Flavoured milk is heat-treated per the general standards, and flavoured yogurt carries at least 2.5% fat.

Dairy analogues and plant-based products

A dairy analogue — where a non-dairy ingredient substitutes a milk component — must carry the prefix 'non-dairy' or 'analogue' and name the substitute (for example, 'contains palm oil as a milk-fat substitute'), so consumers are not misled.

The Dairy Logo and general declarations

Products of dairy origin may carry FSSAI's dairy logo. Every dairy label also carries the nutrition panel, the veg mark, the FSSAI logo with licence number and the mandatory particulars — LabelYog builds them from your recipe.

At a glance

• Minimum fat + SNF declared for the milk category
• Ghee ≥ 99.7% milk fat (≤ 0.3% moisture)
• Flavoured yogurt ≥ 2.5% fat; flavoured milk heat-treated
• Analogues prefixed 'non-dairy' / 'analogue' + substitute named
• Nutrition panel; veg mark; FSSAI logo + licence number

Questions