The Food Safety and Standards Authority of India (FSSAI) has recently mandated the removal of 'A1' and 'A2' milk claims from the packaging and product descriptions of milk and related products. This directive applies to all food businesses, including online retailers.

The FSSAI noted that many food business operators (FBOs) were marketing milk and dairy products like ghee, butter, and curd with claims about A1 and A2 types, which were not supported by official regulations. The distinction between A1 and A2 milk is based on differences in beta-casein protein, which varies with the breed of the cow. However, FSSAI does not officially recognize these claims, prompting the new rule to remove them.

The regulator explained, “Using A2 claims on milk fat products is misleading and does not comply with the Food Safety Standards Act, 2006, and its regulations.” The directive requires FBOs to adhere to this rule immediately. While businesses can use up existing pre-printed labels within six months, no extensions will be granted.

Understanding A1 and A2 Milk

A1 and A2 milk are differentiated by the type of beta-casein protein they contain. Beta-casein is a major protein in milk, and it exists in two main forms: A1 and A2. Historically, cows produced only A2 beta-casein, but a genetic mutation in European dairy cows led to the production of A1 beta-casein as well.

The key difference lies in the amino acid structure: A1 beta-casein has histidine at position 67, whereas A2 beta-casein has proline. This minor variation affects protein digestion. Some research suggests that A1 beta-casein may produce beta-casomorphin-7 (BCM-7), a peptide linked to health issues such as inflammation, digestive discomfort, and a higher risk of heart disease and diabetes. In contrast, A2 beta-casein is believed to be easier on digestion and less likely to cause problems for those with dairy sensitivities. This has led to A2 milk being marketed as a healthier option.

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