The Food Safety Department has intensified its crackdown on food adulteration by starting a drive against contamination and adulteration ahead of the festive season and carried out raids across various areas of Ghaziabad and Noida on Tuesday.&nbsp;&nbsp;The department raid team found quintals of sweets being prepared in highly unhygienic conditions and destroyed a large quantity of chhena rasgullas.&nbsp;The officials found around 10 quintals of sweets made in filthy conditions, posing serious health risks.&nbsp;A large stock was destroyed while samples were sent to the laboratory for testing.&nbsp;Also Read: <a href="https://www.wionews.com/world/iran-tried-to-assassinate-one-of-my-sons-says-benjamin-netanyahu-justifies-security-cover-1787600874336">‘Iran tried to assassinate one of my sons,’ says Benjamin Netanyahu, justifies security cover</a>&nbsp;Assistant Food Commissioner Suresh Mishra said the department had received a complaint about food items being manufactured in unhygienic conditions in the Bhimnagar area under the Crossing Republic police station limits of Ghaziabad.&nbsp;The Food Department team raided the site and found that the containers used for preparing and storing the sweets were infested with insects. Officials took immediate action and destroyed the stock.&nbsp;&nbsp;

<blockquote class="twitter-tweet">VIDEO | Uttar Pradesh: Ahead of Raksha Bandhan, the Food Safety Department in Ghaziabad launched a major crackdown on food adulterators. A departmental team raided a warehouse in Biharipura, under the Vijay Nagar police station limits, and seized nearly 10 quintals of prepared… <a href="https://t.co/gFonWboCMy">pic.twitter.com/gFonWboCMy</a>&mdash; Press Trust of India (@PTI_News) <a href="https://x.com/PTI_News/status/2091962615883055597?ref_src=twsrc%5Etfw">August 24, 2026</a></blockquote> <script async src="https://platform.x.com/widgets.js" charset="utf-8"></script>

&nbsp;&nbsp;The preliminary inspection revealed that various chemicals were used to make the chhena rasgullas.The team collected samples of the ingredients and food products from the site and sent them to the laboratory for analysis, officials said.&nbsp;Also Read: <a href="https://www.wionews.com/world/us-plans-to-impose-7-5-overcapacity-tariff-on-china-ahead-of-xi-trump-summit-in-sept-1787596040031">US plans to impose 7.5% overcapacity tariff on China ahead of Xi-Trump summit in Sept</a>&nbsp;Assistant Food Commissioner Mishra said the presence of bleaching agents or harmful chemicals can be confirmed only after receiving the laboratory test report.“Legal action will be taken against the concerned vendors and establishments based on the findings of the report. If the investigation confirms violations of safety standards or adulteration, proceedings to suspend the licenses of the concerned establishments will be initiated,” added Mishra.&nbsp;Officials said the demand for sweets, milk, and milk products surges during the festive season and adulteration becomes common for profiteering.Raids and checkings will continue to ensure that public health is not compromised in any way and strict action will be taken against those found violating the food safety regulations. The department is conducting inspections across various markets, sweet manufacturing units, and food establishments, officials added.&nbsp;Also Read: <a href="https://www.wionews.com/world/trump-admin-proposes-hiking-h-1b-visa-fee-to-over-100-000-indians-brace-for-impact-1787587379674">Trump admin proposes hiking H-1B visa fee to over $100,000, Indians brace for impact</a>&nbsp;During the inspection at Sachin Chhena Store, the team collected four samples, including prepared rasgulla, arrowroot, paneer, and bleaching agent cefolite for laboratory examination.Officials also examined the materials being used in preparation and said that sodium formaldehyde sulfoxylate was being used as a chemical to whiten the food products.&nbsp;“We have collected samples and are sending them for testing. They are using a chemical called sodium formaldehyde sulfoxylate to whiten the paneer by mashing it with starch, which acts as a preservative as well as a bleaching agent. Due to the presence of these chemicals, all these food items are being destroyed. We will initiate the process of suspending their license,” an official said.&nbsp;The Food Department also conducted a separate operation in Noida as part of the pre-festival inspections.A team raided a rasgulla manufacturing unit located in Sarfabad, Sector 72, where officials reportedly found flies and mosquitoes around contaminated rasgullas. The team destroyed approximately 100 kg of rasgullas during the action.&nbsp;Also Read: <a href="https://www.wionews.com/world/us-to-enter-new-phase-in-iran-war-very-soon-says-house-speaker-mike-johnson-1787516303936">‘We took the head off the snake’: US to enter ‘new phase’ in Iran war very soon, says Speaker Mike Johnson</a>&nbsp;The team collected seven food samples from different locations during the inspection drive. These included three paneer samples collected at the Jewar toll plaza, along with samples of ghevar from Sector 134 and khoya-ghevar from Ecotech-2.&nbsp;The department is conducting inspections as the demand for sweets, paneer, khoya, and other dairy-based products shoots up in the festive season.&nbsp;Officials said the drive is aimed at preventing adulterated or unsafe food products from reaching consumers.

The raid team found quintals of sweets being prepared in highly unhygienic conditions. The officials found around 10 quintals of sweets made in filthy conditions, posing serious health risks. A large stock was destroyed while samples were sent to the laboratory for testing.

The Food Safety Department has intensified its crackdown on food adulteration by starting a drive against contamination and adulteration ahead of the festive season and carried out raids across various areas of Ghaziabad and Noida on Tuesday. The department raid team found quintals of sweets being prepared in highly unhygienic conditions and destroyed a large quantity of chhena rasgullas. The officials found around 10 quintals of sweets made in filthy conditions, posing serious health risks. A large stock was destroyed while samples were sent to the laboratory for testing. Also Read: ‘Iran tried to assassinate one of my sons,’ says Benjamin Netanyahu, justifies security cover Assistant Food Commissioner Suresh Mishra said the department had received a complaint about food items being manufactured in unhygienic conditions in the Bhimnagar area under the Crossing Republic police station limits of Ghaziabad. The Food Department team raided the site and found that the containers used for preparing and storing the sweets were infested with insects. Officials took immediate action and destroyed the stock.

The raid team found quintals of sweets being prepared in highly unhygienic conditions. The officials found around 10 quintals of sweets made in filthy conditions, posing serious health risks. A large stock was destroyed while samples were sent to the laboratory for testing.

Food safety dept destroys quintals of 'adulterated' sweets in Ghaziabad, Noida ahead of festivals

India's food safety system is facing intense scrutiny as recent inspections uncover expired food, poor hygiene, pest infestations, spoiled products and labeling violations across restaurants, hotels, dairy manufacturers and quick-commerce warehouses.

Authorities in Karnataka reportedly found expired meat, mushrooms and other perishable items at hotels in Mysuru and Mangaluru, while a KFC outlet in Mangaluru was sealed following a complaint involving spoiled chicken. Uttar Pradesh has also moved against products being sold as dairy items without meeting prescribed food safety standards.

In Maharashtra, food safety authorities suspended permits at 12 warehouses operated by major grocery and quick-commerce companies after inspections reportedly found cockroach infestations and other unhygienic conditions. Meanwhile, a CAG audit highlighted questions over penalties that were not levied by the Food Safety and Standards Authority of India (FSSAI) in cases involving mandatory returns.

India's Food Safety Crisis: Expired Food, Pests & Hygiene Violations Exposed | Watch 

Mumbai Police have seized 74 litres of allegedly adulterated milk during a raid, highlighting fresh concerns over food safety and the illegal supply of contaminated or substandard dairy products.

The action comes amid growing concerns over food adulteration and the potential health risks posed by unsafe dairy products. Authorities are continuing to investigate the source of the seized milk and the circumstances surrounding its distribution.

The latest crackdown underlines the importance of strict checks on milk quality and food safety standards to protect consumers.

Police Seizes 74 Litres of Adulterated Milk During Raid in Mumbai

Maharashtra is intensifying its crackdown on unsafe, substandard and adulterated food as the state Food and Drug Administration (FDA) steps up inspections across the food sector.

In the latest action, the Maharashtra FDA has suspended the licences of three outlets of a leading pizza chain in Mumbai over alleged violations of food safety and hygiene regulations.

In an exclusive conversation, Beyond's Principal Correspondent Disha Shah spoke with Maharashtra FDA Commissioner Dharam Munde, who explained the scale of the ongoing crackdown and the state's approach to strengthening food safety standards.

The FDA commissioner stressed that violations of food safety regulations will not be tolerated and said the government is following a zero-tolerance policy towards unsafe, substandard and adulterated food.

He also addressed concerns about bribery and political pressure during inspections, saying there is no question of political pressure and that strict action would be taken against both those offering and accepting bribes.

The Maharashtra FDA has urged people to report any suspected corruption or food safety violations to the appropriate authorities.

Maharashtra Cracks Down on Unsafe Food, Suspends Licences of Three Pizza Outlets

Across India, food is deeply connected to culture, tradition, and daily life. Yet an uncomfortable reality is emerging: many commonly consumed foods are increasingly compromised by adulteration, contamination, and excessive industrial processing. What was once viewed as isolated malpractice is now being recognised as a systemic vulnerability within the modern food supply chain. Milk, paneer, spices, vegetables, eggs, meat, fish, and packaged foods, items consumed daily by millions, are under growing scientific scrutiny. Public-health experts warn that unsafe food exposure is becoming a major contributor to non-communicable diseases (NCDs), including diabetes, cardiovascular disorders, and cancer. This is a study by Dr. Naval Kumar Verma, MD (Hom), Hon PhD (Doctor of Science), Global Wellness (AYUSH), and a food safety expert<h2>The expanding scope of food adulteration</h2>Food adulteration in India is no longer limited to sporadic incidents. Surveillance reports, food testing data, and regulatory findings indicate recurring lapses at multiple stages of production and distribution.&nbsp;Products frequently flagged include:• Milk, curd, paneer, and ghee • Spices and blended condiments • Fruits and vegetables exposed to pesticide residues • Eggs, poultry, meat, fish, and seafood • Packaged and processed ready-to-eat products&nbsp;The concern is structural rather than individual. From animal feed and farm inputs to processing facilities, cold-chain storage, and retail handling, weaknesses across the supply chain allow contamination risks to persist. Scientific assessments have reported antibiotic residues, hormonal growth stimulants, and microbial contamination, including Salmonella and E. coli, in egg production systems. Chemical traces originating from poultry feed further complicate safety concerns. Chronic exposure to such residues may contribute to antimicrobial resistance (AMR), disruption of gut microbiota, and persistent low-grade inflammation.<h2>Poultry and meat</h2>In many industrial systems, antibiotics are used not only for treatment but also for growth promotion. Excessive or irrational use increases the risk of antibiotic-resistant bacteria entering the human food chain. Inadequate slaughter hygiene and the addition of chemical preservatives to extend shelf life add further risks. The World Health Organization recognises antimicrobial resistance linked to animal agriculture as one of the most serious global health threats, affecting infection management and modern medical care.<h2>Fish and seafood</h2>Reports frequently highlight artificial preservation using chemicals such as formalin, as well as contamination from heavy metals, including mercury and cadmium. Fish sourced from polluted waters may accumulate toxins over time, posing neurological, hormonal, and long-term cancer risks.<h2>Ultra-processed foods and metabolic disruption</h2>Beyond contamination, another major concern is the rapid expansion of ultra-processed foods. These products, whether vegetarian or non-vegetarian, are typically characterised by:• Refined carbohydrates • Industrially modified fats • High sodium content • Synthetic additives and stabilisers • Low fibre and micronutrient density&nbsp;Research increasingly links high consumption of ultra-processed foods to obesity, insulin resistance, fatty liver disease, cardiovascular disorders, and certain cancers. Large international cohort studies suggest that these risks persist even when total calorie intake is controlled. Ultra-processed diets can alter gut microbiota composition, promote abnormal fat storage, and accelerate biological ageing.<h2>Food adulteration as chronic biological stress</h2>Unsafe food should not be viewed merely as a regulatory violation. Repeated low-dose exposure to contaminants acts as sustained biological stress.Key mechanisms involved include:• Oxidative stress • Endocrine disruption • Chronic systemic inflammation • DNA damage • Impaired immune response&nbsp;These pathways form the biological foundation of many modern chronic diseases, including autoimmune conditions, infertility, neurodegenerative disorders, and cancers.<h2>The link to India’s rising disease burden</h2>India is experiencing an earlier onset of diabetes and obesity, an increase in hormone-related and digestive cancers, and a surge in non-alcoholic fatty liver disease. While genetics play a role, environmental and dietary factors are central drivers. International health agencies emphasise that unsafe, ultra-processed, and contaminated food systems are closely intertwined with the global epidemic of NCDs. The growing burden of chronic disease suggests that food safety must be treated as a preventive healthcare priority, not merely a commercial regulation issue.<h2>Global best practices in food governance</h2>Countries with stronger public-health outcomes implement comprehensive food safety strategies, including:• Rigorous monitoring of antibiotic residues • Farm-to-plate traceability systems • Rapid recall and food alert mechanisms • Clear front-of-pack nutritional warning labels • Restrictions on marketing highly processed foodsThese measures recognise food as a public-health intervention rather than solely a market commodity. Nutritional policy must prioritise purity, safety, and long-term metabolic outcomes, not just caloric availability. Animal-based foods should adhere to strict residue limits and responsible farming standards aligned with human health protection.<h2>Reduction in ultra-processing</h2>Industrial formulations that disrupt endocrine and metabolic balance require stronger regulation and consumer awareness. Traditional dietary systems emphasise seasonal eating, digestive strength, and individual constitution. Emerging microbiome and systems-biology research increasingly validates these principles.<h2>Cancer prevention through food policy</h2>Healthcare systems manage disease; food policy has the power to prevent it.What citizens can do:<ul><li>Choose fresh, minimally processed, and traceable foods</li><li>&nbsp;Limit consumption of packaged and processed meats</li><li>&nbsp;Reduce refined and high-carbohydrate packaged products</li><li>&nbsp;Support responsibly sourced, antibiotic-free animal products</li><li>&nbsp;Demand transparency, testing, and stronger enforcement</li></ul><h2>Conclusion</h2>Food adulteration and ultra-processed dietary patterns represent a significant public-health challenge in India. The evidence indicates that unsafe food contributes to inflammation, and chronic inflammation drives non-communicable diseases and cancer. The future of public health will depend not only on hospitals and medicines, but on the integrity of the food system itself. Strengthening regulation, improving transparency, and promoting informed dietary choices are essential steps toward reversing this silent crisis.

India's food safety crisis: How contaminated and ultra-processed foods threaten public health

Across India, food is deeply connected to culture, tradition, and daily life. Yet an uncomfortable reality is emerging: many commonly consumed foods are increasingly compromised by adulteration, contamination, and excessive industrial processing. What was once viewed as isolated malpractice is now being recognised as a systemic vulnerability within the modern food supply chain. Milk, paneer, spices, vegetables, eggs, meat, fish, and packaged foods, items consumed daily by millions, are under growing scientific scrutiny. Public-health experts warn that unsafe food exposure is becoming a major contributor to non-communicable diseases (NCDs), including diabetes, cardiovascular disorders, and cancer. This is a study by Dr. Naval Kumar Verma, MD (Hom), Hon PhD (Doctor of Science), Global Wellness (AYUSH), and a food safety expert The expanding scope of food adulteration Food adulteration in India is no longer limited to sporadic incidents. Surveillance reports, food testing data, and regulatory findings indicate recurring lapses at multiple stages of production and distribution. Products frequently flagged include: • Milk, curd, paneer, and ghee • Spices and blended condiments • Fruits and vegetables exposed to pesticide residues • Eggs, poultry, meat, fish, and seafood • Packaged and processed ready-to-eat products The concern is structural rather than individual. From animal feed and farm inputs to processing facilities, cold-chain storage, and retail handling, weaknesses across the supply chain allow contamination risks to persist. Scientific assessments have reported antibiotic residues, hormonal growth stimulants, and microbial contamination, including Salmonella and E. coli, in egg production systems. Chemical traces originating from poultry feed further complicate safety concerns. Chronic exposure to such residues may contribute to antimicrobial resistance (AMR), disruption of gut microbiota, and persistent low-grade inflammation. Poultry and meat In many industrial systems, antibiotics are used not only for treatment but also for growth promotion. Excessive or irrational use increases the risk of antibiotic-resistant bacteria entering the human food chain. Inadequate slaughter hygiene and the addition of chemical preservatives to extend shelf life add further risks. The World Health Organization recognises antimicrobial resistance linked to animal agriculture as one of the most serious global health threats, affecting infection management and modern medical care. Fish and seafood Reports frequently highlight artificial preservation using chemicals such as formalin, as well as contamination from heavy metals, including mercury and cadmium. Fish sourced from polluted waters may accumulate toxins over time, posing neurological, hormonal, and long-term cancer risks. Ultra-processed foods and metabolic disruption Beyond contamination, another major concern is the rapid expansion of ultra-processed foods. These products, whether vegetarian or non-vegetarian, are typically characterised by: • Refined carbohydrates • Industrially modified fats • High sodium content • Synthetic additives and stabilisers • Low fibre and micronutrient density Research increasingly links high consumption of ultra-processed foods to obesity, insulin resistance, fatty liver disease, cardiovascular disorders, and certain cancers. Large international cohort studies suggest that these risks persist even when total calorie intake is controlled. Ultra-processed diets can alter gut microbiota composition, promote abnormal fat storage, and accelerate biological ageing. Food adulteration as chronic biological stress Unsafe food should not be viewed merely as a regulatory violation. Repeated low-dose exposure to contaminants acts as sustained biological stress. Key mechanisms involved include: • Oxidative stress • Endocrine disruption • Chronic systemic inflammation • DNA damage • Impaired immune response These pathways form the biological foundation of many modern chronic diseases, including autoimmune conditions, infertility, neurodegenerative disorders, and cancers. The link to India’s rising disease burden India is experiencing an earlier onset of diabetes and obesity, an increase in hormone-related and digestive cancers, and a surge in non-alcoholic fatty liver disease. While genetics play a role, environmental and dietary factors are central drivers. International health agencies emphasise that unsafe, ultra-processed, and contaminated food systems are closely intertwined with the global epidemic of NCDs. The growing burden of chronic disease suggests that food safety must be treated as a preventive healthcare priority, not merely a commercial regulation issue. Global best practices in food governance Countries with stronger public-health outcomes implement comprehensive food safety strategies, including: • Rigorous monitoring of antibiotic residues • Farm-to-plate traceability systems • Rapid recall and food alert mechanisms • Clear front-of-pack nutritional warning labels • Restrictions on marketing highly processed foods These measures recognise food as a public-health intervention rather than solely a market commodity. Nutritional policy must prioritise purity, safety, and long-term metabolic outcomes, not just caloric availability. Animal-based foods should adhere to strict residue limits and responsible farming standards aligned with human health protection. Reduction in ultra-processing Industrial formulations that disrupt endocrine and metabolic balance require stronger regulation and consumer awareness. Traditional dietary systems emphasise seasonal eating, digestive strength, and individual constitution. Emerging microbiome and systems-biology research increasingly validates these principles. Cancer prevention through food policy Healthcare systems manage disease; food policy has the power to prevent it. What citizens can do: Choose fresh, minimally processed, and traceable foods Limit consumption of packaged and processed meats Reduce refined and high-carbohydrate packaged products Support responsibly sourced, antibiotic-free animal products Demand transparency, testing, and stronger enforcement Conclusion Food adulteration and ultra-processed dietary patterns represent a significant public-health challenge in India. The evidence indicates that unsafe food contributes to inflammation, and chronic inflammation drives non-communicable diseases and cancer. The future of public health will depend not only on hospitals and medicines, but on the integrity of the food system itself. Strengthening regulation, improving transparency, and promoting informed dietary choices are essential steps toward reversing this silent crisis.

Widespread food adulteration and ultra-processed diets are driving inflammation, antimicrobial resistance, and rising chronic diseases in India

Known as the festivals of colours, Holi is known for its delicacies as much as for the celebration.&nbsp;As most of us get into the last leg of the festive planning, let us not compromise on the quality of food that we bring home, cook with or offer others.

This Holi, it doesn't matter if you are planning to make those sumptuous gujiyas at home or are thinking to buy sweets from the nearest store; what does matter is to ensure that the raw material or the finished delicacy is pure pleasure without any trace of adulteration. For those who think that spotting adulteration is nothing short of rocket science, we bring to you some simple points listed out by the national food standards watchdog Food Safety and Standards Association of India (FSSAI)&nbsp;on how to spot adulteration in the commonest of ingredients, take a look! 
&nbsp;

Khoya,&nbsp;chenna&nbsp;and&nbsp;paneer 
Boil the sample in water and add let it cool. Add two-three drops of tincture of iodine, if the sample turns blue in colour it is adulterated with starch.&nbsp;

Honey 
One of the most commonly found adulterants in a jar of honey is sugar; in case you want to test the authenticity and the purity of your honey, follow the following:

Take a transparent glass and fill it with water and drop a spoonful of honey into it. Pure honey will not disperse, if it does, it contains sugar.&nbsp;

Sugar,&nbsp;pithi&nbsp;sugar, jaggery

It is easy to detect if the sugar or jaggery is adulterated with chalk powder. In a transparent glass pour water and dissolve sugar/jaggery sample, the adulterant matter will begin to settle down at the bottom.

Sweet&nbsp;curd

Add 10 drops of hydrochloric acid in one teaspoon of curd, mix well. If the mixture turns red, it indicates the presence of&nbsp;vanaspati&nbsp;in the curd.

Milk

Add ½ teaspoon of soybean or&nbsp;arhar&nbsp;powder to a teaspoon of milk, mix well and leave for 5 minutes. Dip a red litmus paper in it, remove after 30 seconds. If the litmus paper turns to blue it is indicative of the presence of urea in the milk sample.

Undeniably, food is intrinsic to life, something that no celebration or festivity can ever be devoid of. We bet you must be ready with jars full of snacks and traditional goodies like&nbsp;papads,&nbsp;gujjiyas&nbsp;and other delectable treats. This Holi, pay a little attention to what you bring home and serve at the table.&nbsp;

Choose health, choose happiness! Happy Holi!&nbsp;

(Inputs from Detect Adulteration With Rapid Test, FSSAI)

Known as the festivals of colours, Holi is known for its delicacies as much as for the celebration. As most of us get into the last leg of the festive planning, let us not compromise on the quality of food that we bring home, cook with or offer others.

Known as the festivals of colours, Holi is known for its delicacies as much as for the celebration. As most of us get into the last leg of the festive planning, let us not compromise on the quality of food that we bring home, cook with or offer others. This Holi, it doesn't matter if you are planning to make those sumptuous gujiyas at home or are thinking to buy sweets from the nearest store; what does matter is to ensure that the raw material or the finished delicacy is pure pleasure without any trace of adulteration. For those who think that spotting adulteration is nothing short of rocket science, we bring to you some simple points listed out by the national food standards watchdog Food Safety and Standards Association of India (FSSAI) on how to spot adulteration in the commonest of ingredients, take a look! Khoya, chenna and paneer Boil the sample in water and add let it cool. Add two-three drops of tincture of iodine, if the sample turns blue in colour it is adulterated with starch. Honey One of the most commonly found adulterants in a jar of honey is sugar; in case you want to test the authenticity and the purity of your honey, follow the following: Take a transparent glass and fill it with water and drop a spoonful of honey into it. Pure honey will not disperse, if it does, it contains sugar. Sugar, pithi sugar, jaggery It is easy to detect if the sugar or jaggery is adulterated with chalk powder. In a transparent glass pour water and dissolve sugar/jaggery sample, the adulterant matter will begin to settle down at the bottom. Sweet curd Add 10 drops of hydrochloric acid in one teaspoon of curd, mix well. If the mixture turns red, it indicates the presence of vanaspati in the curd. Milk Add ½ teaspoon of soybean or arhar powder to a teaspoon of milk, mix well and leave for 5 minutes. Dip a red litmus paper in it, remove after 30 seconds. If the litmus paper turns to blue it is indicative of the presence of urea in the milk sample. Undeniably, food is intrinsic to life, something that no celebration or festivity can ever be devoid of. We bet you must be ready with jars full of snacks and traditional goodies like papads, gujjiyas and other delectable treats. This Holi, pay a little attention to what you bring home and serve at the table. Choose health, choose happiness! Happy Holi! (Inputs from Detect Adulteration With Rapid Test, FSSAI)

Holi 2021: Tips to spot food adulteration at home

Early exposure to nutritious foods may help children develop more healthful eating habits, but package labels can make it difficult for parents to understand what they are feeding their children, according to a new study. 
 
The novel study was published by Elsevier in the `Journal of Nutrition Education and Behaviour`.Researchers compared products for infants and toddlers, examining aspects of vegetable and fruits contributing to the ingredient lists. They reviewed, for example, whether the vegetable or the fruit in the product was a puree or a powder, and where it was listed among the ingredients and product name. 
 
The goal of the research is to help parents understand how the front-of-package labels indicate the contents of infant and toddler foods. By better understanding packaging and labels, parents can make more informed decisions regarding food purchases for their children."Our hope is that nutrition educators will note differences between the ingredients list and the front label of the package. 
 
Many parents use the front of the package to decide on their purchases. So, it`s important for nutrition educators who are well-informed to help parents navigate this occasionally challenging infant and toddler food product market," explained Mackenzie J. Ferrante, PhD, RDN, Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO, USA. 
 
This study`s findings demonstrate that inconsistent information exists on some commercial infant and toddler food packages. Food preferences develop early for children by exposure to flavours. 
 
Thus, it is important that nutrition educators and healthcare professionals help parents navigate the marketplace. Their work can help parents improve their children`s lifelong health through better nutrition as infants and toddlers. 
 
"We want the front of the packages - where those vegetables might be listed - to accurately represent the primary ingredients, and even the flavor, of the product. We want to promote more transparency so parents and caregivers can buy the food they want their children to learn to eat at the family table. Let`s make it easier for them to do that," said Susan L. Johnson, Ph.D., Department of Pediatrics, Section of Nutrition, University of Colorado Anschutz Medical Campus, Aurora, CO, USA.&nbsp;

Early exposure to nutritious foods may help children develop more healthful eating habits, but package labels can make it difficult for parents to understand what they are feeding their children, according to a new study.

Early exposure to nutritious foods may help children develop more healthful eating habits, but package labels can make it difficult for parents to understand what they are feeding their children, according to a new study. The novel study was published by Elsevier in the `Journal of Nutrition Education and Behaviour`.Researchers compared products for infants and toddlers, examining aspects of vegetable and fruits contributing to the ingredient lists. They reviewed, for example, whether the vegetable or the fruit in the product was a puree or a powder, and where it was listed among the ingredients and product name. The goal of the research is to help parents understand how the front-of-package labels indicate the contents of infant and toddler foods. By better understanding packaging and labels, parents can make more informed decisions regarding food purchases for their children."Our hope is that nutrition educators will note differences between the ingredients list and the front label of the package. Many parents use the front of the package to decide on their purchases. So, it`s important for nutrition educators who are well-informed to help parents navigate this occasionally challenging infant and toddler food product market," explained Mackenzie J. Ferrante, PhD, RDN, Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO, USA. This study`s findings demonstrate that inconsistent information exists on some commercial infant and toddler food packages. Food preferences develop early for children by exposure to flavours. Thus, it is important that nutrition educators and healthcare professionals help parents navigate the marketplace. Their work can help parents improve their children`s lifelong health through better nutrition as infants and toddlers. "We want the front of the packages - where those vegetables might be listed - to accurately represent the primary ingredients, and even the flavor, of the product. We want to promote more transparency so parents and caregivers can buy the food they want their children to learn to eat at the family table. Let`s make it easier for them to do that," said Susan L. Johnson, Ph.D., Department of Pediatrics, Section of Nutrition, University of Colorado Anschutz Medical Campus, Aurora, CO, USA.

Package labels, ingredient lists of toddler food hard to navigate: Study

India is today a galloping consumer society. We eat brands, drink brands and partake of everything literally through the pathway of packaging.

Brands depend heavily on packaging both for the functional and cosmetic needs of the brand in hand.

When you hold a bottle of Coke, the brand is all of the name, the colour red on the packaging, the dark brown colour of the drink, and most certainly the tactile feel of the bottle in hand.

This comes in different formats today for sure. There is the can and the PET bottle to boot. Brands, however, transition the cosmetics rather seamlessly across all formats of packaging, as they adopt them on the way.

Packaging is, however, not the cosmetics alone. It is all about the cost of packaging. Equally important is the functional value that packaging adds or depletes from branded offerings.&nbsp;

A liquid, for instance, has the need to be packed at a particular temperature, cooled at a different temperature, and transported at temperatures that vary, unless in a cold chain.

And finally, once again at the point of retail, a bottle of soft drink, or a tetrapak of milk will go through a temperature that is different.

The liquid so packed will need to have the ability to preserve its originality, quality and purity right through this chain from factory to the consumer’s gullet. And the packaging is meant to ensure that.

The proposed set of FSSAI rules for packaging are therefore welcome initiatives that will have the industry that packs, the industry that manufactures and equally the industry that transports it all, sit up and take note.&nbsp;

While the organised sector of industry is by and large conformant, the new rules have the ability to shake up many a local player who somehow has compromised on packaging at the altar of cost.

The organised sector will now grapple at the top end of the pyramid of packaging with ideas such as green packaging, clean packaging and zero footprint packaging, the middle and bottom end of the market in India for FMCG will, for a start, need to get its act right on the basics.

The FSSAI rules, therefore, set the ground rules for all, with the idea of the basic health of people at hand as the cornerstone comfort point to address.

The new rules will, therefore, aim to get the packaging act right across the terrain of packaging, preparation, storage, wrapping, transportation, sale and service of food and beverage products.

And this means deeper scrutiny on the material used for a start. Whether you are a user of paper and board, glass, metal or metal alloys, plastic, metalised polyester poly, PVC, PE, PET or PP, you will need to stand up and take note of both specification in use and the key issue of consumable product interface with the packaging that carries it.

Is packaging adding stuff to your food and beverage it must not? How neutral is packaging to the product? Is packaging the real enemy of the modern day consumptive classes? And must we be more watchful about it?

The FSSAI rules are therefore clear in intent and will see their merit not in their proclamation, but in the deep and wide manner in which it can be implemented in the great Indian market place for packaged products.

The ability of FSSAI to get the biggies in the business to toe the line is not an ability really. The big players are the ones who toe the line first and want to always be seen as the fairest of them all.

The FSSAI challenge will be in the manner in which it can get everyone else in the market who is not a big player to toe the line.

We buy bhajiyas on the road wrapped in used newsprint. We love the way the oil gets soaked up in it as we merrily munch away at the tasty bhajiya and ink as garnish. Can this be stopped now?

And starting from the most rudimentary packing of them all, can one climb into the realm of language that defines “food grade” as packaging that does not affect food composition at all?

While assessing food grade is simple, what is much more difficult is assessing the overall migration limit, or the non-volatile substances that get released into the food or beverage packed.

Think of it this way. When you order Chinese food at home, you want it delivered hot. It comes in polythene, packed hot as ever. Have you ever wondered what has migrated from packaging plastic to spicy hot Schezwan Chicken soup?

Assessing migration limits is, therefore, a task that is laboratory-related. And the task will mean that you need that many more food labs to do the task at hand. FSSAI needs to gear up on that front as well.

Packaging is in for scrutiny for sure in the years ahead. The FSSAI will kick it off with a set of rules. But then, the Devil is in the rules and God is in the implementation. 
 
(This article was originally published on The DNA. Read the <a href="https://www.dnaindia.com/analysis/column-devil-is-in-the-rules-and-god-is-in-the-implementation-2704962">original article)</a> 
 
(Disclaimer: The opinions expressed above are the personal views of the author and do not reflect the views of ZMCL)

India is today a galloping consumer society. We eat brands, drink brands and partake of everything literally through the pathway of packaging. Brands depend heavily on packaging both for the functional and cosmetic needs of the brand in hand.

India is today a galloping consumer society. We eat brands, drink brands and partake of everything literally through the pathway of packaging. Brands depend heavily on packaging both for the functional and cosmetic needs of the brand in hand. When you hold a bottle of Coke, the brand is all of the name, the colour red on the packaging, the dark brown colour of the drink, and most certainly the tactile feel of the bottle in hand. This comes in different formats today for sure. There is the can and the PET bottle to boot. Brands, however, transition the cosmetics rather seamlessly across all formats of packaging, as they adopt them on the way. Packaging is, however, not the cosmetics alone. It is all about the cost of packaging. Equally important is the functional value that packaging adds or depletes from branded offerings. A liquid, for instance, has the need to be packed at a particular temperature, cooled at a different temperature, and transported at temperatures that vary, unless in a cold chain. And finally, once again at the point of retail, a bottle of soft drink, or a tetrapak of milk will go through a temperature that is different. The liquid so packed will need to have the ability to preserve its originality, quality and purity right through this chain from factory to the consumer’s gullet. And the packaging is meant to ensure that. The proposed set of FSSAI rules for packaging are therefore welcome initiatives that will have the industry that packs, the industry that manufactures and equally the industry that transports it all, sit up and take note. While the organised sector of industry is by and large conformant, the new rules have the ability to shake up many a local player who somehow has compromised on packaging at the altar of cost. The organised sector will now grapple at the top end of the pyramid of packaging with ideas such as green packaging, clean packaging and zero footprint packaging, the middle and bottom end of the market in India for FMCG will, for a start, need to get its act right on the basics. The FSSAI rules, therefore, set the ground rules for all, with the idea of the basic health of people at hand as the cornerstone comfort point to address. The new rules will, therefore, aim to get the packaging act right across the terrain of packaging, preparation, storage, wrapping, transportation, sale and service of food and beverage products. And this means deeper scrutiny on the material used for a start. Whether you are a user of paper and board, glass, metal or metal alloys, plastic, metalised polyester poly, PVC, PE, PET or PP, you will need to stand up and take note of both specification in use and the key issue of consumable product interface with the packaging that carries it. Is packaging adding stuff to your food and beverage it must not? How neutral is packaging to the product? Is packaging the real enemy of the modern day consumptive classes? And must we be more watchful about it? The FSSAI rules are therefore clear in intent and will see their merit not in their proclamation, but in the deep and wide manner in which it can be implemented in the great Indian market place for packaged products. The ability of FSSAI to get the biggies in the business to toe the line is not an ability really. The big players are the ones who toe the line first and want to always be seen as the fairest of them all. The FSSAI challenge will be in the manner in which it can get everyone else in the market who is not a big player to toe the line. We buy bhajiyas on the road wrapped in used newsprint. We love the way the oil gets soaked up in it as we merrily munch away at the tasty bhajiya and ink as garnish. Can this be stopped now? And starting from the most rudimentary packing of them all, can one climb into the realm of language that defines “food grade” as packaging that does not affect food composition at all? While assessing food grade is simple, what is much more difficult is assessing the overall migration limit, or the non-volatile substances that get released into the food or beverage packed. Think of it this way. When you order Chinese food at home, you want it delivered hot. It comes in polythene, packed hot as ever. Have you ever wondered what has migrated from packaging plastic to spicy hot Schezwan Chicken soup? Assessing migration limits is, therefore, a task that is laboratory-related. And the task will mean that you need that many more food labs to do the task at hand. FSSAI needs to gear up on that front as well. Packaging is in for scrutiny for sure in the years ahead. The FSSAI will kick it off with a set of rules. But then, the Devil is in the rules and God is in the implementation. (This article was originally published on The DNA. Read the original article) (Disclaimer: The opinions expressed above are the personal views of the author and do not reflect the views of ZMCL)

Food and beverage packaging faces deeper scrutiny in the years ahead

With the festivals of colours just around the colour, we can only imagine the pace of your final preparations. As most of us get into the last leg of the festive planning, let us not compromise on the quality of food that we bring home, cook with or offer others.

This Holi, it doesn&#39;t matter if you are planning to make those sumptuous gujjiyas at home or are thinking to buy a stack full of yumminess from the nearest store; what does matter is to ensure that the raw material or the finished delicacy is pure pleasure without any trace of adulteration. For those who think that spotting adulteration is nothing short of rocket science, we bring to you some simple points listed out by the national food standards watchdog Food Safety and Standards Association of India (FSSAI)&nbsp;on how to spot adulteration in the commonest of ingredients, take a look!

Khoya, chenna and paneer 
Boil the sample in water and add let it cool. Add two-three drops tincture of iodine, if the sample turns blue in colour it is adulterated with starch.&nbsp;

Honey 
One of the most commonly found adulterants in a jar of honey is sugar; in case you want to test the authenticity and the purity of your honey, follow the following:

Take a transparent glass and fill it with water and drop a spoonful of honey into it. Pure honey will not disperse, if it does, it contains sugar.&nbsp;

Sugar, pithi sugar, jaggery

It is easy to detect if the sugar or jaggery is adulterated with chalk powder. In a transparent glass pour water and dissolve sugar/jaggery sample, the adulterant matter will begin to settle down at the bottom.

Sweet curd

Add 10 drops of hydrochloric acid in one teaspoon of curd, mix well. If the mixture turns red, it indicates the presence of vanaspati in the curd.

Milk

Add &frac12; teaspoon of soybean or arhar powder to a teaspoon of milk, mix well and leave for 5 minutes. Dip a red litmus paper in it, remove after 30 seconds. If the litmus paper turns to blue it is indicative of the presence of urea in the milk sample.

Undeniably, food is intrinsic to life, something that no celebration or festivity can ever be devoid of. We bet you must be ready with jars full of snacks and traditional goodies like papads, gujjiyas and other delectable treats. This Holi, pay a little attention to what you bring home and serve at the table.&nbsp;

Choose health, choose happiness! Happy Holi!&nbsp;

(Inputs from Detect Adulteration With Rapid Test, FSSAI)

This Holi, ensure that the raw material or the finished delicacy that you bring home is pure pleasure and free from adulteration

With the festivals of colours just around the colour, we can only imagine the pace of your final preparations. As most of us get into the last leg of the festive planning, let us not compromise on the quality of food that we bring home, cook with or offer others. This Holi, it doesn't matter if you are planning to make those sumptuous gujjiyas at home or are thinking to buy a stack full of yumminess from the nearest store; what does matter is to ensure that the raw material or the finished delicacy is pure pleasure without any trace of adulteration. For those who think that spotting adulteration is nothing short of rocket science, we bring to you some simple points listed out by the national food standards watchdog Food Safety and Standards Association of India (FSSAI) on how to spot adulteration in the commonest of ingredients, take a look! Khoya, chenna and paneer Boil the sample in water and add let it cool. Add two-three drops tincture of iodine, if the sample turns blue in colour it is adulterated with starch. Honey One of the most commonly found adulterants in a jar of honey is sugar; in case you want to test the authenticity and the purity of your honey, follow the following: Take a transparent glass and fill it with water and drop a spoonful of honey into it. Pure honey will not disperse, if it does, it contains sugar. Sugar, pithi sugar, jaggery It is easy to detect if the sugar or jaggery is adulterated with chalk powder. In a transparent glass pour water and dissolve sugar/jaggery sample, the adulterant matter will begin to settle down at the bottom. Sweet curd Add 10 drops of hydrochloric acid in one teaspoon of curd, mix well. If the mixture turns red, it indicates the presence of vanaspati in the curd. Milk Add ½ teaspoon of soybean or arhar powder to a teaspoon of milk, mix well and leave for 5 minutes. Dip a red litmus paper in it, remove after 30 seconds. If the litmus paper turns to blue it is indicative of the presence of urea in the milk sample. Undeniably, food is intrinsic to life, something that no celebration or festivity can ever be devoid of. We bet you must be ready with jars full of snacks and traditional goodies like papads, gujjiyas and other delectable treats. This Holi, pay a little attention to what you bring home and serve at the table. Choose health, choose happiness! Happy Holi! (Inputs from Detect Adulteration With Rapid Test, FSSAI)

Holi 2018: Choose health this festive season, simple ways to spot food adulteration at home

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