In Russia the standard for red caviar will be changed

Regulation & Compliances
Market & Price Trends
Published Apr 17, 2024

Tridge summary

The Russian government is set to revise the GOST standards for the salt content in granular salmon caviar, reducing the required salt mass fraction from 4-6% for first-grade and 4-7% for second-grade caviar to 2-5%. This decision, led by Deputy Prime Minister Denis Manturov and implemented by Rosstandart and Roskachestvo, aims to cater to the growing consumer preference for lower salt intake and promote healthier lifestyles. Despite the potential challenge of a reduced shelf life for less salty caviar, this move is seen as a positive step towards modernizing standards and aligning them with current consumer trends and market realities.
Disclaimer: The above summary was generated by a state-of-the-art LLM model and is intended for informational purposes only. It is recommended that readers refer to the original article for more context.

Original content

The amount of salt in products will be reduced following the preferences of Russians, who are reducing its consumption In Russia, GOST will be adjusted to “Granular salmon caviar in jars.” The standard will be changed in terms of salt content in products: its minimum value will be reduced. Rosstandart and Roskachestvo are already working on these changes. They received such an order from Deputy Prime Minister Denis Manturov based on the results of the state commission to combat illegal trafficking in industrial products, which took place at the end of March, Izvestia writes. The deadline is the fourth quarter of this year. According to the current GOST, in first-grade caviar the mass fraction of table salt should be 4-6%, in second-grade caviar - 4-7%. As Roskachestvo explained, these values are expected to be reduced to 2–5%. Today this bar corresponds to the value of the leading standard of the organization. They also said that consumers are increasingly choosing products with ...
Source: Specagro
By clicking “Accept Cookies,” I agree to provide cookies for statistical and personalized preference purposes. To learn more about our cookies, please read our Privacy Policy.