Category: Standard

Labelling requirements may be seen under regulation 2.2 of Food Safety and Standards (Packaging and Labelling) Regulation, 2011.

Tapioca starch is the product made from the starch obtained from roots of tapioca (Manihotesculentacrantz syn. Utilissima) only. Starch used from any other source such as Maize starch is adulteration and cannot be named as Sago or Tapioca starch sago.

As per the sub – regulation 2.4.1.1 of FSS (Food Products Standards and Food Additives) Regulations, Atta or resultant atta means the coarse product obtained by milling or grinding clean wheat free from rodent hair and excreta.

Wheat flour contains 2 classes of proteins – 1) Glutenin which is responsible for elasticity and 2) Gliadin which is responsible for raising of the dough. In the presence of water, theses two proteins bond together. This creates an elastic network of protein called gluten. As such, gluten occurs naturally in atta.

FSSAI has prescribed limit of ‘Not less than 6.0 per cent (on dry weight basis)’ for gluten content in the standard of ‘Atta or Resultant Atta and Semolina’ and ‘Not less than 7.5 per cent (on dry weight basis)’ for gluten content in the standard of ‘Maida’.

They are all wheat flour although the courseness differs. Suji grains are the largest among these, most coarse and often referred to as Semolina or Rava. Next comes the Atta which is the normal roti flour. Maida is the finest with almost white color and is smooth to touch. Generally, maida is used in baking […]

The processes involved in fortification, do add extra costs to food products. However these costs are minimal.

Chia seeds (Salvia hispanica L) are obtained from the plant of mint family (Labiatae). Chia is generally seen in drinks, such as pre-workout shakes, bottled beverages and the like. Chia pudding, chia muffins and sprinkled on yogurt are some other ways to eat chia seeds.

Ministry of Agriculture and Farmers Welfare vide their Gazette Notification dated 10th April, 2018 declare millets comprising Sorghum (Jowar), Pearl Millet (bajra), Finger Millet (Kodo), Barnyard Millet (Sawa/ Sanwa/Jhangora), Little Millet (Kutki) and two Pseudo Millets (Buckwheat (Kuttu) and Ameranthus (Chaulai) which have high nutritive value as “Nutri- Cereals” for production, consumption and trade point […]

Gluten naturally occurs in few other cereal grains such as barley and rye.

Tapioca Sago is the product made from the starch obtained from roots of tapioca (Manihotesculentacrantz syn. Utilissima). It shall be hard, clean, wholesome globules or pearls of uniform colour, shape and size having characteristic taste and flavour.

Food fortification is a known complementary strategy to combat micronutrient deficiencies in addition to dietary diversification and supplementations. Fortification of widely consumed staple foods offers one of the simplest and most practical methods to combat micronutrient deficiencies for both poor and wealthy societies.

The simple answer is ‘not intentionally’. But plastics may contain many additives that are included to change their appearance or performance characteristics, which may be toxic if delivered to sensitive organs in sufficient quantity to create an adverse result. However, health risk is not created by mere presence alone.

Food grade, hygienic, transparent and tamperproof bottles/containers made of polyethylene or polyvinyl chloride or polyalkylene terephthalate or polypropylene or polycarbonate conforming to Indian standards or sterile glass bottles suitable for preventing possible adulteration or contamination of the water is allowed for packaging of Packaged drinking water and Mineral water.

Spices generally lose their flavor after few months. This loss of flavor with time is high in powdered spices as compared to whole spices.