date:Oct 15, 2018
both sharbat and synthetic syrup is proposed to be reduced to 30% against the current limit of 65%. This is unviable as a product of 30% TSS can only be preserved chemically while under current parameters it is self-preserving. Also there is mention of prohibiting use of any flavour.
An industry insider questions, can a khus syrup be prepared without use of flavouring agents?
Further, acidity for sharbat with mini 25% fruit juice is being fixed at 0.05-0.15% and for synthetic syrup with no fr