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  • Curing Agents: How They Preserve and Flavour Food

    Curing Agents: How They Preserve and Flavour Food0

    Curing agents play a key role in preserving meat and enhancing its flavour, colour, and texture. When we enjoy foods like bacon, ham, or sausages, we often overlook the process that keeps them safe and tasty—curing. This age-old method uses specific ingredients, called curing agents, to prevent spoilage and stop harmful bacteria from growing. While

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  • Cumin Under Scrutiny: Experts Warn of Rising Adulteration in Jeera

    Cumin Under Scrutiny: Experts Warn of Rising Adulteration in Jeera0

    Key Update  After reports of adulterated chana, concerns have now turned toward cumin seeds (jeera) — a staple in Indian kitchens. Experts warn that the widely used spice is increasingly being tampered with to meet rising demand, compromising both flavour and safety. “Cumin is one of the most essential spices in Indian cooking, prized for its earthy

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  • CUJ Hostel Mess Faces Complaints Over Unsanitary Conditions

    CUJ Hostel Mess Faces Complaints Over Unsanitary Conditions0

    Report Food safety officials recently inspected the hostel mess at the Central University of Jharkhand (CUJ) and discovered alarming unsanitary conditions. During their inspection on Tuesday evening, they collected a dinner food sample and sent it to the state food testing lab for analysis. They found the kitchen infested with cockroaches and discarded expired amchur

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  • Cuddalore Invites FBOs for Plastic-Free Practices Award

    Cuddalore Invites FBOs for Plastic-Free Practices Award0

    Key Update  The Food Safety Department has invited food business operators (FBOs) in Cuddalore district, Tamil Nadu, to apply for a State award that recognises efforts to reduce single-use plastics and other plastic items banned by the Food Safety and Standards Authority of India (FSSAI). FBOs with an annual turnover above ₹12 lakh can win a

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  • CSIR–CFTRI Hosts International Workshop on Sodium Reduction in Traditional Foods

    CSIR–CFTRI Hosts International Workshop on Sodium Reduction in Traditional Foods0

    Key Update The CSIR-Central Food Technological Research Institute (CSIR–CFTRI) held an international workshop on “Sensory Strategies for Sodium Reduction in Indian Traditional Foods” at its Mysuru campus on February 21. The event focused on reducing excess sodium in Indian diets without compromising taste, safety, or nutritional quality. Balancing Taste, Nutrition and Food Safety Scientists, sensory

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  • CSIR-NIIST Develops Low-GI, Protein-Rich Designer Rice

    CSIR-NIIST Develops Low-GI, Protein-Rich Designer Rice0

    Key Update The CSIR–National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) has developed a low-glycaemic index (GI), protein-rich designer rice aimed at improving public health and nutritional security. The institute will officially release the technology at the “CSIR-NIIST Tech Connect – From Lab to Market” event at the Council of Scientific and Industrial Research (CSIR)

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About Food Manifest

We act as your one-stop resource on the web for all things food, food safety and hygiene, and well-being.The Food Manifest team utilises the blog platform with the goal of increasing social awareness on the important issues of food safety and health.

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