Quick Answer
Commercial butter manufacturing from cream or milk is regulated by FSSAI with specific compositional standards, purity requirements, and packaging norms. Butter is one of India most commonly adulterated food products and FSSAI maintains strict monitoring of this sector.
Who Needs FSSAI License for Butter Manufacturing?
- Cream-based butter manufacturers
- Dairy cooperatives producing butter
- Flavoured and cultured butter producers
- Ghee and butter brand manufacturers
💡 The 14-digit FSSAI License number must be displayed at your premises and printed on all packaging, bills, and menus.
Which License Type Do You Need?
| Annual Turnover | License Type | Issued By |
|---|
| Below ₹12 Lakh | Basic FSSAI Registration | State Food Authority |
| ₹12 Lakh – ₹20 Crore | State FSSAI License | State Food Authority |
| Above ₹20 Crore | Central FSSAI License | FSSAI Central Office |
⚠️ If your business operates across multiple states, a Central FSSAI License is required regardless of turnover.
Documents Required
- PAN & Company documents
- Manufacturing facility proof
- Cream or milk sourcing documentation
- List of butter products
- Cold chain and refrigeration details
- FSMS plan
- Packaging and labelling samples
- Quality testing lab certificates
Step-by-Step Application Process
- Determine License Type — Based on annual turnover decide Basic, State, or Central.
- Register on FoSCoS Portal — Visit foscos.fssai.gov.in and create an applicant account.
- Fill Application Form — Complete Form A (Basic) or Form B (State/Central).
- Upload Documents — Attach all required documents in prescribed formats.
- Pay Government Fee — Pay online via UPI, net banking, or debit/credit card.
- Await Inspection — An FSSAI officer may inspect your premises within 30 days.
- Receive License — Download your FSSAI License certificate from the FoSCoS portal.
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Fees & Timeline
| License Type | Government Fee | Processing Time |
|---|
| Basic Registration | ₹100/year | 7–10 working days |
| State License | ₹2,000–₹5,000/year | 15–30 working days |
| Central License | ₹7,500/year | 30–60 working days |
Frequently Asked Questions
What are FSSAI compositional standards for butter?
FSSAI specifies that butter must contain minimum 80% milk fat, maximum 16% moisture, and maximum 2% salt (for salted butter). Adulteration with vegetable oils or animal fats other than milk fat is prohibited.
How does FSSAI test butter for adulteration?
Common tests include Reichert-Meissl value, Polenske value, and gas chromatography fatty acid profile. These tests can detect mixing with vegetable oils, animal fats, and other adulterants accurately.
Can butter be sold without refrigeration?
No. FSSAI requires butter to be stored and sold under refrigeration (0–4°C). Butter at ambient temperature deteriorates rapidly. Clarified butter (ghee) is shelf-stable at ambient temperature.
What is the difference between table butter and cooking butter under FSSAI?
FSSAI does not distinguish between table and cooking butter compositionally. Both must meet the same milk fat content standards. Salted and unsalted variants are common but both must meet minimum fat content.
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