The Government of Nepal has established new quality and safety standards for frozen desserts intended for human consumption. The standard applies to frozen dessert products that are manufactured, processed, packaged, and distributed within the country.
Under the standard, frozen desserts are defined as food products prepared by freezing mixtures containing vegetable oil or fat, vegetable protein, or a combination of both, after undergoing processes such as pasteurization, mixing, homogenization, aeration, and freezing. The regulation permits the use of several ingredients including milk and milk products (such as cream and milk powder), sweeteners, eggs, fruits, nuts, cocoa, chocolate, spices, food colors, flavors, and other approved food additives. These ingredients may also be incorporated as layers or coatings in the final product.
The standard establishes key compositional and quality requirements for frozen desserts. Products must be clean, hygienic, and free from abnormal taste or odor, and must have a smooth and uniform texture without visible sugar or ice crystals. Storage temperature must be maintained at ?18 °C or below, while distribution temperature must not exceed ?10 °C. Additionally, the trans fat content must not exceed 2.0% of the total fat content.
Specific compositional criteria are also defined for low-fat and standard frozen desserts, including minimum requirements for weight per liter, total solids, total fat content, and protein levels. Where the total fat content and product type are not declared on the label, the product will be considered a standard frozen dessert by default.
The regulation further establishes microbiological safety limits, requiring the absence of pathogens such as E. coli, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus, while limiting Enterobacteriaceae counts to a maximum of 10 cfu per gram. Contaminants, toxins, pesticide residues, and veterinary drug residues must comply with limits set by the Government of Nepal.
Additional provisions address the use of food additives, allowing food colors up to a maximum level of 200 mg/kg and requiring other additives to comply with national standards or, where not specified, the Codex Alimentarius standards.
The standard also outlines packaging and labeling requirements. Frozen desserts must be packaged in clean, food-grade materials such as cones, plastic, paperboard, or metallic foil, with waterproof coatings where necessary. Labels must clearly display the product name “Frozen Dessert” on the front panel and include details such as product type, total fat content, ingredient composition, and key nutritional information including fat, carbohydrate, and energy values. If artificial sweeteners, food colors, or flavorings are used, they must be declared on the label with their corresponding International Numbering System (INS) numbers where applicable.
These measures aim to ensure the safety, quality, and proper labeling of frozen dessert products in Nepal and align national food standards with internationally recognized practices.
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