Tanzania plans to develop multiple dairy product standards

TANZANIA – The Tanzania Bureau of Standards (TBS) has unveiled draft standards for several dairy products: Holomo cheese, brine cheese, and whey beverages, aiming to raise product quality and consumer safety across the sector.

The draft standards set out microbiological limits to ensure that dairy products meet strict hygiene requirements.

For example, Holomo cheese must contain at least 20% protein, while producers are permitted to use salt substitutes such as sodium chloride and potassium chloride. These measures are designed to balance nutritional value with flexibility in production methods.

Equally important are the labeling requirements. TBS has emphasized that all dairy products must carry clear, accurate labels detailing ingredients, nutritional content, and compliance with safety standards. This is intended to protect consumers and align Tanzania’s dairy sector with international best practices.

The consultation period, open until May 9, 2026, invites feedback from stakeholders including farmers, processors, and consumer groups. By involving the public, TBS hopes to create standards that are both practical for producers and reassuring for consumers.

The new draft standard follows TBS’s announcement of its intention to develop comprehensive standards for a range of dairy products, including cheese, yoghurt, mixed mozzarella cheese, and ice cream.

The announcement comes amid Tanzania’s broader efforts to industrialize and improve competitiveness across key sectors, as outlined in the country’s National Five-Year Development Plan (2021/22–2025/26).

By establishing clear benchmarks for dairy production, the government aims to support local manufacturers, encourage innovation, and align domestic practices with international norms.

The main contents of the proposed standards include Scope and Definitions, which delineate the coverage and terminology used in the standards, as well as permitted raw and auxiliary materials.

For example, cheese may be produced using milk, lactic acid bacteria, sodium and potassium chloride, herbs and spices, among other ingredients.

Labelling Requirements. The food name must be clearly indicated (e.g., flavored yogurt must include the name of the primary flavoring ingredient; if sugar is added, the product name must be accompanied by the term “sweetened”).  

For mixed mozzarella cheese and ice cream, the trans fatty acid content must be indicated (≤ 2g per 100g of plant-based fat).

TBS has opened a 60-day public consultation period, inviting stakeholders—including producers, consumers, and industry experts—to provide feedback on the proposed standards.

This inclusive approach is designed to ensure the regulations are practical, enforceable, and reflective of the needs of both the market and the public.

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