FSSAI Mandates Clear Labelling for Coffee–Chicory Mixes from July 1, 2026

 The Food Safety and Standards Authority of India (FSSAI) has directed that all coffee–chicory mixtures must contain at least 51% coffee by mass, with the exact percentage of coffee and chicory clearly mentioned on the label.

From July 1, 2026, manufacturers will be required to prominently display the percentage composition on the front of the pack, ensuring greater transparency for consumers. 

Product Standards

Under the revised norms:

• The mixture must contain a minimum of 51% coffee by weight.
  
• The product must be dry and free-flowing.
  
• It should be free from additives.
  
• Accurate percentages of both coffee and chicory must be clearly declared.
  

The move is aimed at preventing misleading claims and enabling informed consumer choice. 

About Chicory

Cichorium intybus, commonly known as chicory, is an herb native to Europe and parts of Asia.

Key Characteristics:

• The root contains inulin, a starchy polysaccharide.
  
• Hydrolysis of inulin yields fructose.
  
• Chicory root has a mild laxative effect and anti-inflammatory properties.
  
• It is a source of beta-carotene.
  

Chicory is commonly added to coffee to enhance body and thickness and to impart a slightly woody, roasted flavour. 

Detection of Chicory in CoffeeUnlike chicory, coffee does not contain inulin. Therefore, laboratory testing for the presence of inulin (and its hydrolysis into fructose) can be used to detect adulteration or quantify chicory content in coffee blends.