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Behind the Red: Is Allura Red Safe for You?0
- A to Z, Food Hygiene, Food Safety, Health & Wellness
- January 24, 2025
Allura Red, also known as FD&C Red No. 40, ranks among the most widely used synthetic food dyes worldwide. In India, manufacturers use it in a variety of products, such as candies, soft drinks, baked goods, and cosmetics. While the FSSAI approves its use, concerns about its health effects, particularly on children, have emerged. These
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Battling Food Spoilage: Causes, Impact, and How to Preserve Freshness 0
- Food Hygiene, Food Safety, News
- November 9, 2024
Food spoilage is the process that renders food unfit for consumption due to changes in its texture, flavour, aroma, or appearance. While spoiled food may not always pose a health risk, its altered qualities make it undesirable to eat. Beyond the inconvenience of wasting food, spoilage leads to significant economic losses and can contribute to
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Basti’s Pomegranate Juice Scandal: Chemical Additives Exposed in Viral Video 0
- A to Z, Food Hygiene, Food Safety, News
- November 26, 2024
Overview The city of Basti in Uttar Pradesh recently drew attention when a new incident of food adulteration came to light. Journalist Priya Singh shared a video on X (formerly Twitter) showing a vigilant customer filming adulterated pomegranate juice made with chemical additives. The video has gone viral, reigniting discussions on food safety and consumer
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Banned Yet Booming: The Rise of Chinese Garlic in Indian Markets 0
- A to Z, Food Hygiene, Food Safety, Health & Wellness, News
- January 29, 2025
Report Despite the central government’s 2014 ban on Chinese garlic due to health concerns, it is now openly sold in Assam markets, with authorities turning a blind eye. Sources indicate that Chinese garlic enters the state from Bangladesh through two key routes—Jowai in Meghalaya and the Barak Valley. As a result, it has increasingly replaced
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Banned Food Additives and Chemicals in India 0
- Food Laws, Food Safety, General, Health & Wellness
- February 17, 2025
India’s food market is one of the largest and most diverse in the world, and with an ever-growing consumer base, there is an increasing demand for safe, high-quality food products. The Food Safety and Standards Authority of India (FSSAI) plays a critical role in safeguarding public health by regulating food safety. It ensures that food
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Bananas That Stay Yellow: The Science Behind Non-Browning Fruit 0
- Food Hygiene, Food Safety, Health & Wellness, News
- March 18, 2025
Overview People often discard brown, overly ripe bananas, even though they remain edible. To address this waste, scientists have developed a genetically modified banana with an extended shelf life that resists browning. Tropic, a UK-based biotech firm, created these bananas to stay fresh and yellow for 12 hours after peeling. They also resist browning during
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