FSSAI Withdraws Recent Advisory On A1 And A2 Milk Claims

The latest advisory issued on August 21 by FSSAI, the Food Safety and Standards Authority of India directed the FBOs asking the food businesses to remove the labels that claim A1 and A2 milk. As per the authorities, the milk claims regarding the health benefits of the beverage itself and the subsequent milk products can be misleading and were thus required to exhaust their pre-printed labels in the next 6 months and remove the claims from the e-commerce platforms immediately. However, after a careful examination, the board issued another statement on August 26 withdrawing the before-stated orders. Here’s everything you need to know about A1 and A2 milk and the latest statements.

A1 And A2 Milk Types

A1 and A2 milk are different variants of beta-casein, which is a major protein found in milk. A study published in the Indian Journal of Endocrinology and Metabolism in 2012, states that A1 milk contains the amino acid histidine, while A2 milk contains the amino acid proline. While A1 milk is commonly found in Western breeds, A2 milk is more prevalent in Indian cows.

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FSSAI Advisory On A1 And A2 Milk

As per the earlier advisory by FSSAI, “It has come to the notice of FSSAI that several Food Business Operators (FBO) are selling/marketing milk and milk products such as ghee, butter, curd, etc., in the name of A1 and A2 under FSSAI licence number. These claims do not conform with the Food Safety and Standards Act, 2006." 

The reasoning behind this decision was that there was insufficient scientific evidence to substantiate the health claims associated with these milk variants. However, as per the latest statement, reports suggest that the authorities state, “the advisory dated August 21, 2024...stands withdrawn for further consultation and engagement with the stakeholders."

So, all in all, the FBOs can market and label milk and milk products the way they were doing as reportedly after scrutinising FSSAI found out that A1 and A2 milk types differ in protein type.