The New Rule Explained: Clarity on the Front
The Food Safety and Standards Authority of India (FSSAI) has mandated a significant change in how coffee blends are labelled. Starting from July 1, 2027, all packaged coffee-chicory mixtures must prominently display the exact percentage of both coffee and chicory on
the front of the pack. This means no more vague statements like "contains chicory." Instead, you will see clear declarations such as "Coffee: 70%, Chicory: 30%". The rule was introduced to boost transparency and help consumers understand the composition of their coffee at a glance. The initial deadline of July 2026 was extended after industry stakeholders highlighted practical difficulties in applying the new labels to smaller packages, giving businesses more time to comply.
Why This Change Is a Big Deal for You
This regulation empowers you, the consumer. Previously, while brands had to mention the presence of chicory, the exact amount was often a mystery. This made it difficult to compare products based on taste and value. A blend with 10% chicory can taste vastly different from one with 40%. The new rule standardises labelling, allowing for a true apple-to-apples (or bean-to-bean) comparison. You can now make a conscious choice: Do you prefer a bolder, more traditional South Indian filter coffee taste, which often benefits from a higher chicory content, or are you looking for a purer coffee experience? This move ensures you know exactly what you're paying for and promotes fair competition among manufacturers.
What Is Chicory, and Why Is It in Coffee?
Chicory is a plant whose root, when roasted and ground, serves as a coffee substitute or additive. It has a long history, dating back to 19th-century Europe when coffee was scarce and expensive. In India, the practice became popular over time, especially in the South, not just for economic reasons but also for the unique flavour it imparts. Chicory adds a distinct bitterness, enhances the colour, and creates a thicker, fuller-bodied decoction, which is characteristic of traditional filter coffee. It's naturally caffeine-free and contains inulin, a prebiotic fibre that can support gut health. So, while some view it as a filler, many cherish it for the specific taste and texture it brings to the brew.
How to Read the New Labels Like a Pro
When the new rule comes into full effect, your coffee aisle experience will be more informative. Simply look at the principal display panel (the front of the pack). You will find the coffee and chicory percentages clearly stated. For example, a product labelled "Coffee: 80%, Chicory: 20%" will have a stronger coffee character. Another marked "Coffee: 60%, Chicory: 40%" will likely be bolder, more bitter, and produce a thicker liquid, closer to a traditional 'kaapi'. According to FSSAI regulations, any coffee-chicory mixture must contain at least 51% coffee, so coffee will always be the dominant ingredient. This simple percentage breakdown will be your best guide to finding the perfect blend for your palate.
The Broader Market Impact
This regulation is set to level the playing field in the coffee market. Premium brands that pride themselves on using 100% coffee or a very low chicory percentage can now clearly differentiate their products. On the other hand, brands that have traditionally used a higher chicory content to keep costs down will have to be transparent about it. This transparency is expected to build greater consumer trust in the long run. While companies will face costs associated with redesigning their packaging, the industry broadly sees this as a positive step towards standardisation and accountability, ultimately benefiting the person who matters most: the coffee drinker.
