DG of Health Services(DGHS) Mr. Jagdish Prasad has demanded that all small and big fast food chains in India stop using antibiotics in chicken and other food products. Continue reading
India’s food regulator, the Food Safety and Standards Authority of India (FSSAI), launched an “Indian Organic Integrity Data Base”, to help consumers verify the authenticity of organic food. It has introduced a common logo for “organic foods” with the tagline ‘Jaivik Bharat’. Continue reading
Ashirwaad Rajma (red kidney beans) Masala is a popular readymade food product.
Ready to eat meals like these generally contain high amount of salt.
The product also contains an unspecified vegetable oil in it, most vegetable oils contain high amounts of biologically active fats called Omega-6 polyunsaturated fatty acids. Excess polyunsaturated fats may react with oxygen and oxidised Omega-6 fats can damage body functions and perhaps even vital structures like DNA. In addition, consumers need clear information about the type of vegetable oil used, so that they can take action to maintain a healthy balance between Omega-3 and Omega-6 fatty acid consumption. Continue reading
Health ministry has proposed to restrict use of terms like “fresh”, “natural”, “traditional” and “original” in advertisements for food items.
The draft Food Safety and Standards (Advertisement and Claims) Regulation prepared by FSSAI, states the term “fresh” can only be applied to products which have not been processed in any manner except washed, peeled, chilled, trimmed and put through other processing necessary for making it safe for consumption, without altering its basic characteristics.
It further states that “A food containing additives and/or subjected to packaging, storing or any other supply chain processes that control freshness shall not be termed as “freshly stored” or “freshly packed”.
The draft, which is with IANS, also seeks to restrict the use of the word “natural” to only food derived from a recognised source such as a plant, animal, micro-organism or mineral and to which nothing has been added.
Furan is a chemical contaminants that forms in foods during traditional heat treatment techniques, like cooking, jarring and canning.
They combine with compounds like methylfurans (2-methylfuran, 3-methylfuran and 2,5-dimethylfuran), these volatile compounds are derived from precursors like ascorbic acid, amino acids, carbohydrates, unsaturated fatty acids and carotenoids.
The amount of Furan found in food depends on things like food type, processing and cooking conditions, and evaporation during food preparation. Continue reading