Listen to Story Grocery shelves often display a row of milk products such as ghee, butter or curd with labels like A1 and A2, listing them as healthy choices for consumers. But India's food regulatory body has declared these labels "misleading" . In fact, the Food Safety and Standards Authority of India (Fssai) has said that the distinction between A1 and A2 milk is based solely on the structure of a protein called beta-casein, which can confuse consumers.
They added that use of A2 claims on products like ghee, which are sold in volumes with twice the price, doesn't conform with the regulations mentioned in the Food Safety and Standards Act of 2006. There has always been a debate about A1 and A2, especially since the early 2000s when the A2 gained popularity in the market, and which is healthier. WHAT ARE A1 AND A2 MILK PRODUCTS? A1 and A2 milk products differ in the type of casein (a protein) found in them.
They are found in different proportions in cows, depending on their breed. Casein amounts to around 80% of milk protein. Milk contains various types of casein, with beta-casein being the second most common, and this protein exists in at least 13 different forms.
The distinction between A1 and A2 milk is based solely on the structure of a protein called beta-casein, which can confuse consumers. (Photo: Getty Images) The two primary forms of beta-casein are: A1 beta-casein and A2 beta-casein, simply known as A1 and A2. A1 beta-casein: This is found predominantly in milk from cow breeds that originated in northern Europe, such as Holstein, Friesian, Ayrshire, and British Shorthorn.
A2 beta-casein: This is mostly present in milk from breeds native to the Channel Islands and southern France, including Guernsey, Jersey, Charolais, and Limousin cows. In India, milk sold in packets often contains both A1 and A2 content, depending on the cow breed. However, some do contain more amount of A2, which is why it is difficult to give them any specific label.
WHY ARE A1 AND A2 MENTIONED ON PRODUCTS? The distinction between A1 and A2 in milk products needs to be tested. However, testing kits are not easily available in India. According to Dr Vibhu Kawatra, allergy specialist and paediatrician, milk products like ghee, butter and curd which have A2 labelled on them, claim to cause fewer allergic reactions in people with digestive issues.
But, mostly, it is a marketing gimmick. The distinction between A1 and A2 in milk products needs to be tested. (Photo: Getty Images) "There are claims that A2 milk causes less allergy to patients.
But that's not true. It's just that the casein amount in A2 that is easily digestible. The claims are wrong.
This can be misleading to people," said Dr Kawatra. Nutritionist Neelanjana Singh said that A2 has a "psychological impact" on people due to claims about being healthier, but they end up buying it and paying five times more for the product. "The debate about A1 and A2 has indeed been blown out of proportion.
A2 only caters to a very small segment of people who simply cannot tolerate milk or have high sensitivities. But this is not really required in the market," Neelanjana Singh told IndiaToday.in.
A1 and A2 are specific types of protein in milk. (Photo: Getty Images) Deepali Sharma, Clinical Nutritionist at the CK Birla Hospital, Delhi, added that A2 milk is considered healthier than A1 for individuals who experience difficulty digesting regular milk due to the presence of BCM-7 in A1 milk. Beta-casomorphin-7 (BCM-7) is a peptide released in the stomach during the digestion of A1 beta-casein.
This is the reason some people believe that regular milk is less healthy than A2 milk. "A2 milk does not produce this compound during digestion, which may reduce these issues and allow for better nutrient absorption. While research is ongoing, the absence of BCM-7 in A2 milk is believed to make it a safer and more comfortable option for sensitive individuals," said nutritionist Deepali Sharma.
Is it necessary to have A1 and A2 labelled milk products in the market? Devendra Shah, Chairman, Parag Milk Foods, said that the categorisation of A1 and A2 milk has been "largely driven by marketing tactics rather than scientific evidence." "The global trend is moving away from this distinction. The conversation around A1 and A2 milk may have captured attention, but it's vital to understand that the real value of milk lies in its complete nutritional profile," Shah said.
In 2000, when the a2 Corporation was established in New Zealand, the government's food safety summary for A1 and A2 milk stated : "Further research, especially involving human trials, is needed before it can be said with confidence that the A1/A2 composition of milk is important in human health." The Fssai's recent clarification aligns with this broader perspective. Shah noted that while some brands capitalised on the A1/A2 narrative, our focus should remain on the comprehensive health benefits of milk, such as its rich content of protein, calcium, and vitamins.
Although scientific evidence on the health benefits of A1 and A2 milk, and which is healthier, remains limited, research is still ongoing. But for now, the regulatory board has sternly declared that companies selling milk and milk products such as ghee, butter and curd "in the name of A1 and A2 under Fssai licence number" should remove such claims..
