Soy product manufacturers are encouraged to take BIS certification for use of Standards Mark (ISI mark)

BIS organized an awareness and implementation webinar on ‘Indian Standards on Soy Products’ on 9 March 2022. With the increasing health consciousness among the general people, the use of soya bean is getting acceptance in the form of textured vegetable protein (popularly known as soy badi or soy nuggets), Soy milk, Tofu, soy dahi, etc.

In order to maintain the quality and safety of these soy products, physical, chemical, and microbiological parameters and their test methods are standardized. Implementation and certification of the Indian standards on soy products will aid in integrating soy products into the Indian diet. Thus, enhanced quality and safety of the soy products will benefit the producer by commanding better prices and the end consumers will receive safe products enhancing the overall public health.

More than 50 participants from micro and medium-scale industries attended the webinar. Information pertaining to the current Indian Standards on soy products and new standards in the pipeline were shared, highlighting the important requirements prescribed. The manufacturers were encouraged to take BIS certification for use of Standards Mark (ISI mark) on their products. Information on the BIS Conformity Assessment Scheme and the process of application of license were also provided.

BIS has published seven Indian Standards for soy products, which are listed below:

1. IS 7835 : 2013 – Edible medium – Fat soya flour — Specification (first revision)
2. IS 7836 : 2013 – Edible low – Fat soya flour — Specification (first revision)
3. IS 7837 : 2013 – Edible full – Fat soya flour — Specification (first revision)
4. IS 16489: 2018 – Soymilk (Non – Dairy Product) — Specification
5. IS 17651: 2021 – Soy Nuts — Specification
6. IS 17652: 2021 – Soy Butter — Specification
7. IS 17673: 2021 – Soy Amrakhand — Specification

BIS is in process of developing new Indian Standards for soy products covering new products, where the request has been made by ICAR – Central Institute of Agricultural Engineering, Bhopal. Participant were encouraged to comment on the draft standards, as and when they are open for public comments.

1. Doc. No. FAD 16 (19026) C – Draft Indian Standard Soy Curd — Specification
   1. Doc. No. FAD 16 (19046) C – Draft Indian Standard Soy Nuggets — Specification
   2. Soy Based Extruded Snacks – Specification
   3. Soy Chakka and Soy Shrikhand – Specification
   4. Soy Muffins – Specification
   5. Soy Sattu – Specification
   6. Soy Biscuits – Specification
   7. Tofu (Soy Paneer) – Specification

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