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From Fruit to Fitness: Flavonoids and Their Health-Boosting Benefit 0
- A to Z, General
- January 25, 2025
Flavonoids are natural plant compounds known for their powerful health benefits, particularly their antioxidant and anti-inflammatory properties. Found in a wide range of fruits, vegetables, herbs, and beverages, flavonoids contribute to vibrant colours in plants while supporting overall well-being. Regularly consuming flavonoid-rich foods can help protect against oxidative stress, reduce inflammation, and lower the risk
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From Fried Snacks to Millets: Karnataka Revamps Meeting Menus 0
- A to Z, Food Hygiene, Food Safety, News
- April 16, 2026
Key Update The Karnataka government has issued a nutrition advisory defining what departments should serve at official meetings and events, while restricting commonly served items such as fried snacks, milk-based tea and coffee. Issued on April 13, the order aims to promote healthier eating habits in government workplaces, noting that current food practices often fall
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From Cocopeat to Colour: Inside Hyderabad’s adulterated Tea Powder Racket 0
- A to Z, Food Hygiene, Food Safety, Health & Wellness, News
- March 5, 2026
Key Update In a city where a cup of chai is part of everyday life, a worrying trend has begun to surface. Rising cases of tea adulteration have started alarming consumers as fake and contaminated tea products increasingly enter the market. Earlier, adulteration was mostly linked to loose, unbranded tea powders sold at roadside stalls.
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From CO₂ to Sugar: Chinese Scientists Make Historic Leap 0
- A to Z, Event, Food Hygiene, Food Safety, Health & Wellness, News
- July 21, 2025
Overview Chinese scientists have developed a pioneering method to transform carbon dioxide into sugar, potentially revolutionising food production and reducing reliance on traditional farming methods. A team at the Tianjin Institute of Industrial Biotechnology created an in vitro biotransformation (ivBT) system that synthesises sucrose from methanol, a low-carbon chemical derived from industrial waste or CO₂.
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From Bland to Balanced: Dasna Jail Earns FSSAI’s Five-Star Eat Right Tag 0
- A to Z, Food Hygiene, Food Safety, Health & Wellness, News
- December 26, 2025
Key Update Food in prisons often carries the image of being bland and nutritionally poor. Defying this perception, the district jail at Dasna in Ghaziabad, Uttar Pradesh, has secured a five-star “exemplary” rating and the ‘Eat Right Campus’ certification from the Food Safety and Standards Authority of India (FSSAI). Inmate Training and Kitchen Upgrades Drive
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Fried Rice Syndrome: Why Mishandling Leftovers Can Be Deadly 0
- A to Z, Event, Food Hygiene, Food Safety, Health & Wellness, News
- May 7, 2025
Overview We all save leftovers—especially rice and pasta—for the next day. But if we don’t store these starchy dishes properly, they can become dangerous. In 2008, a tragic case in Belgium showed just how risky this can be. A 20-year-old man ate spaghetti that had stayed at room temperature for five days. He reheated it,
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