Nepal Establishes Quality and Safety Standards for Ice cream

Nepal has introduced detailed quality standards for ice cream intended for human consumption, covering its production, processing, packaging, and distribution across the country. Under the new guidelines, ice cream is defined as a frozen food product prepared from milk or milk-derived ingredients including cream and milk powder — that undergoes pasteurization, mixing, homogenization, and aeration before being frozen at appropriate temperatures.
Composition Requirements
The standards distinguish between two categories of ice cream. Low Fat Ice Cream must have a minimum weight of 475 grams per liter, total solids of at least 30%, milk fat between 5% and less than 10%, and milk protein of at least 3.5%. Standard Ice Cream must meet a minimum weight of 525 grams per liter, total solids of at least 36%, milk fat of 10% or above, and milk protein of at least 3.5%. Notably, only milk fat is permitted as a fat source — no other fats are allowed.
Temperature and Storage
Ice cream must be stored and produced at -18°C or below, while distribution must be maintained at -10°C or below. The product must have uniform and smooth texture, free from unmelted lumps of sugar or ice crystals.
Microbiological Safety
The regulations mandate strict microbiological standards. E. coli, Listeria monocytogenes, Salmonella, and Staphylococcus aureus must all be completely absent. Enterobacteriaceae must not exceed 10 CFU per gram. These standards also apply to kulfi, ice lollies, gelato, sorbet, and ice cubes.
Food Additives and Coloring
Food colors, if used, must not exceed 200 mg per kilogram. The use of artificial sweeteners must be declared on the label. All other additives must comply with Codex Alimentarius Commission standards unless otherwise specified by the Government of Nepal.
Packaging and Labeling
Ice cream must be packed in clean, dry, food-grade materials. Any material in direct contact with the product including cones, plastic, cardboard, or metallic foil must be food-grade. Cardboard packaging must be waterproofed using food-grade wax, plastic, resin, or foil coating. Labels must include the type of ice cream, ingredient details, and nutritional information covering at minimum fat content, carbohydrates, and energy value. Food additive INS numbers must also be declared on the label.