Why the FSSAI has ordered removal of A1 and A2 claims from milk products

The Food Safety and Standards Authority of India (FSSAI) has recently issued a significant directive to food businesses, including online platforms, to remove claims related to ‘A1’ and ‘A2’ types of milk from their packaging and product descriptions.

“It has come to the notice of FSSAI that several FBOs (Food Business Operators) are selling/marketing milk and milk products such as ghee, butter, curd, etc., in the name of A1 and A2 under Fssai licence number,” the regulator said.

The differentiation between A1 and A2 milk has often been marketed based on the structural differences in beta-casein protein, which varies depending on the cow breed. However, FSSAI regulations do not officially recognise this distinction, leading to the current mandate to eliminate these claims.

This decision follows a thorough examination by the regulator. The order stated, “The use of any A2 claims on milk fat products is misleading and not in conformance with the provisions laid down under the Food Safety Standards Act, 2006, and its regulations.”

It continued, “The concerned FBOs shall ensure strict compliance with the same with effect from the date of issuance of this direction. Although the FBOs are permitted to exhaust the available pre-printed labels within six months from the date of issuing this direction, no further extension or timeline will be granted to any FBO.”

But what are A1 and A2 milk, and how they differ in terms of beta-casein protein composition?

Akshita Reddy, senior nutritionist at Athreya Super Speciality Hospital, tells indianexpress.com, “A1 and A2 milk essentially differ based on the type of beta-casein protein present in the milk. Beta-casein is one of the major proteins found in milk, and it comes in two main variants: A1 and A2. Historically, cows produced only A2 beta-casein. However, due to genetic mutations in European dairy cows thousands of years ago, some cows began to produce A1 beta-casein as well.”

The key difference lies in the amino acid structure. A1 beta-casein has a histidine amino acid at position 67, while A2 beta-casein has proline at the same position. This slight variation affects how the protein is broken down during digestion. 

According to her, some studies suggest that when A1 beta-casein is digested, it may produce a peptide called beta-casomorphin-7 (BCM-7), which has been linked to various health issues like inflammation, digestive discomfort, and even a higher risk of heart disease and diabetes. “A2 beta-casein is believed to be easier to digest and may cause fewer issues for people with dairy sensitivities. This difference led to the marketing of A2 milk as a healthier alternative to regular milk,” Reddy informs.

Instead of getting caught up in marketing claims, it’s more important to evaluate milk based on factors such as fat content, calcium levels, the presence of added vitamins like D and B12, and the overall freshness of the product. (File/ Representational)

Why has the FSSAI chosen to classify the A1 and A2 milk differentiation as misleading?

Reddy believes that the decision to classify the A1 and A2 milk differentiation as misleading “likely stems from the lack of conclusive scientific evidence supporting the health claims associated with these types of milk.” 

She adds, “While there are studies suggesting potential differences in digestion between A1 and A2 beta-casein, the research is still inconclusive and sometimes contradictory. Additionally, the impact of A1 beta-casein on human health has not been definitively proven, which raises concerns about the validity of the claims made by companies marketing A2 milk as a healthier option.”

By ordering the removal of A1 and A2 milk claims, she says, the FSSAI is essentially safeguarding consumers from potentially misleading marketing that could drive unnecessary product differentiation without strong scientific backing.

How should consumers approach choosing milk products in light of this new directive?

In light of the FSSAI’s directive, Reddy suggests consumers to “shift their focus from specific protein compositions, like A1 and A2, to the overall quality and nutritional value of the milk they consume.” 

Instead of getting caught up in marketing claims, it’s more important to evaluate milk based on factors such as fat content, calcium levels, the presence of added vitamins like D and B12, and the overall freshness of the product.

Consumers should also consider the source of the milk — whether it’s organic, whether the cows are grass-fed, and if the product is free from antibiotics and growth hormones. These factors have a more direct impact on the nutritional quality of the milk and can contribute to better health outcomes.

For those with lactose intolerance or sensitivity to dairy, options such as lactose-free milk or plant-based milk alternatives may be more suitable, and they should consult with healthcare providers to determine the best choice for their dietary needs. Ultimately, choosing milk should be about looking for high-quality, responsibly sourced products that meet individual health needs, rather than focusing on isolated protein differences like A1 and A2.

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