Font size:
Print
A1 and A2 Dairy Products
Context:
As the market becomes flooded with pricier varieties of ghee (clarified butter) and other dairy products labelled as ‘A2,’ the Food Safety and Standards Authority of India (FSSAI) has called this type of marketing ‘misleading.’
More on news:
- India’s top food regulatory body clarified that labelling dairy products as ‘A2’ does not comply with the provisions of the Food Safety and Standards Act, 2006.
- The agency also instructed manufacturers to discontinue the classification of their products as ‘A1’ and ‘A2’ and to remove such labels.
- However, the FSSAI has allowed manufacturers to use up their inventory of products with pre-printed labels within six months from the official directive issued on August 21.
- The FSSAI explained that the difference between ‘A1’ and ‘A2’ milk fat products lies solely in the structure of a protein known as beta-casein.
- In 2009, the European Food Safety Authority (EFSA) published a comprehensive 107-page scientific review, concluding that there was no need to differentiate between ‘A1’ and ‘A2’ milk.
Difference between A1 and A2
A1 and A2 refer to two different types of beta-casein proteins found in cow’s milk, which are distinguished based on their genetic origin and potential health effects.
Concerns:
- Lack of Scientific Consensus: There is limited solid scientific evidence supporting significant health benefits of A2 milk over regular milk, and many claims remain controversial.
- Cost: A2 milk is typically more expensive than regular milk due to specialised breeding and production processes.
- Marketing Gimmick: Critics suggest that the A1 vs. A2 distinction is more of a marketing tactic than a true nutritional difference, potentially misleading consumers without strong regulatory support.
