Home ／ Insights on entering the Indian market
2026.03.24
FSSAI (Food Safety and Standards Authority of India) is the government body that oversees the safety of all food distributed within India. Every Food Business Operator (FBO) in India — anyone manufacturing, processing, storing, transporting, distributing, or selling food — is legally required to register with FSSAI or obtain a license.
When a Japanese company enters the Indian food market, obtaining an FSSAI license is an unavoidable process. This article systematically summarizes frequently asked questions about the application and how to address them.
FSSAI has three types of registration/license, and the one to obtain depends on the scale of the business.
Basic Registration: For small businesses with annual sales of 1.5 crore (about 15 million rupees) or less. This covers street vendors and small-scale manufacturers.
State License: For medium-sized businesses with annual revenue between 1.5 crore and 50 crore (approximately 500 million rupees). Applies to businesses that do not operate across multiple states.
Central License: For businesses with annual revenue exceeding 50 crore, or companies operating across multiple states, businesses involved in import or export. Most Japanese food companies fall into this category.
These thresholds were raised effective March 13, 2026, and have applied since April 1, 2026. Before the revision, basic registration applied up to 12 lakh and the state license up to 20 crore.
When exporting food from Japan to India, or exporting food from India, obtaining the Central License (Form B) Central License is mandatory.
FSSAI license applications are made online through the FoSCoS (Food Safety Compliance System) portal. The main required documents are as follows.
(1) A photo and identity document (Aadhaar/PAN/Voter ID) of the applicant (the business's representative); (2) proof of ownership or a lease agreement for the business premises; (3) a Food Safety Management System (FSMS) Plan; (4) a layout plan of the manufacturing facility; (5) a product list and details of raw materials; (6) a water testing report; and (7) a No Objection Certificate (NOC) from the local municipal authority.
When a Japanese company applies, the procedure must be carried out through an Indian subsidiary or an agent. All documents must be prepared in English.
Under FSSAI's official rules, the license is supposed to be issued within 60 days of application. In practice, however, due to incomplete documentation, requests for additional information, and scheduling of on-site inspections, it commonly takes 2 to 4 months.
Points for a smooth application process include (1) gathering all required documents before applying, (2) thoroughly preparing the Food Safety Management System Plan in advance, and (3) consulting an expert or consultant well versed in local regulations.
The FSSAI license's validity period can be chosen from 1 to 5 yearsの間で選択できます。5年一括での取得が手続き負担を軽減できるためお勧めです。更新手続きは有効期限の30日前までにFoSCoSポータルから行う必要があります。更新が遅れた場合は1日あたり100ルピーの遅延手数料がかかり、期限切れのまま営業を続けると無ライセンス営業として第63条（最長6カ月の禁固刑および最大5ラックの罰金）の対象になり得ます。
There are also cases where a business continues operating without noticing that its license has expired, so it's important to set up a system that alerts you when renewal is due.
When exporting Japanese food to India, there are regulations to watch beyond FSSAI as well.
Vegetarian/Non-Vegetarian Marking: In India, food packaging is required to always display a green (vegetarian) or brown (non-vegetarian) mark, and in a country where vegetarian culture runs deep, this marking directly affects purchasing behavior.
Local-Language Label Requirements: Labeling must be in English or Hindi, and the rules for stating ingredients, nutritional information, and allergen information are set out in detail under FSSAI regulations. localization Compliance with this is essential.
Best-Before Date Labeling: A "Best Before" statement is mandatory, and both the manufacturing date and the best-before date must be clearly stated on the packaging. Since the format differs from Japan's, this needs to be addressed at the packaging design stage.
Checking Restricted Import Items: It's necessary to check in advance whether the product contains any ingredients whose use is restricted or banned in India, such as certain food additives, colorants, or genetically modified food. There are cases where additives commonly used in Japan are banned in India.
During an on-site inspection by an FSSAI food safety officer, the following items are mainly checked.
(1) the facility's sanitary condition and cleaning records; (2) storage conditions and temperature control for raw materials; (3) employee hygiene management (including health checkup records); (4) implementation of pest control measures; (5) water quality management and wastewater treatment; (6) traceability systems (from raw materials to the final product); and (7) record-keeping status.
If you have built a management system compliant with HACCP or ISO 22000 as practiced in Japan, you have a good chance of clearing FSSAI's inspection standards, but you also need to watch for India-specific requirements (for example, separating vegetarian and non-vegetarian production lines).
Violating FSSAI regulations can result in the following penalties.
The Food Safety and Standards Act sets out penalties by type of violation. Operating without a license carries a prison term of up to six months and a fine of up to 5 lakh (approximately 500,000 rupees) (Section 63). Substandard food carries a fine of up to 5 lakh (Section 51), and misbranded food a fine of up to 3 lakh (Section 52). Section 59 applies when unsafe food causes harm to health, and in cases resulting in death, imprisonment of seven years to life and a fine of 10 lakh (approximately 1,000,000 rupees) or more applies as the fine. There is no upper limit set on the fine under Section 59.
Because taking compliance lightly can jeopardize the very survival of the business, India market entry need to make FSSAI compliance a top priority.
Obtaining an FSSAI license involves a complex procedure, but with proper preparation and expert support it can go smoothly. The biggest challenge for Japanese companies is understanding India-specific regulatory requirements (such as the vegetarian/non-vegetarian mark and local-language labeling) and communicating with local parties during the application process.
Conducting Market research in the food sector, understanding in advance the regulatory requirements for your target product category, and then working with a local partner Local partners or consultant well versed in India's food regulations, is the best approach to raising your chances of success with FSSAI compliance.
Businesses involved in import or export must obtain a Central License. Most Japanese food companies fall into this category. Note that even a small business needs a Central License if it involves import or export — Basic Registration or a State License won't suffice.
The official rules state it will be issued within a set period, but in practice it commonly takes several months due to incomplete documentation, requests for additional information, and scheduling of on-site inspections. Gathering all documents and thoroughly preparing the Food Safety Management System Plan before applying helps shorten the timeline.
The validity period can be chosen from 1 to 5 years, and obtaining a longer-term license all at once is sometimes chosen to reduce the procedural burden. Renewal must be done through the dedicated portal before expiration, and failing to renew can result in a fine. It's reassuring to have a system in place that alerts you when renewal is due.
Marking whether the product is vegetarian (green mark) or non-vegetarian (brown mark) is mandatory and directly affects purchasing behavior. Ingredient, nutritional, and allergen information in English or Hindi, and a best-before date, are also required. Since the format differs from Japan's, this needs to be addressed from the packaging design stage.
The facility's sanitary condition and cleaning records, storage conditions and temperature control for raw materials, employee hygiene management, pest control measures, water quality management, traceability systems, and record-keeping status are checked, among other things. It's easier to comply if you have a management system compliant with HACCP or ISO 22000 as in Japan, but you also need to watch for India-specific requirements such as separating vegetarian and non-vegetarian production lines.
The practical starting point is market research to understand in advance the regulatory requirements for your target product category. From there, designate someone to manage the list of required documents and their submission status, and work with a local partner well versed in India's food regulations. Understanding India-specific requirements, such as the vegetarian/non-vegetarian mark and local-language labeling, raises your chances of success.
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