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Why Total Polar Matter (TPM) is Key to Cooking Oil Quality 0
- A to Z, Food Laws, Food Safety, Health & Wellness
- January 13, 2025
Total Polar Matter (TPM) serves as a crucial indicator of cooking oil quality and safety, especially when frying. TPM measures the extent of oil degradation when exposed to high temperatures. By monitoring TPM, you can ensure that the oil stays safe for cooking while preserving the flavour, texture, and nutritional value of the food you
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Why the Food Cold Chain Matters: Keeping Food Fresh and Safe 0
- A to Z
- May 14, 2025
When you pick up fresh produce, milk, or a frozen pizza from the store, have you ever wondered how it stays fresh and safe? The answer lies in the food cold chain. This system ensures that perishable food stays safe, fresh, and high-quality by keeping it at the right temperature from farm to table. The
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Why Temperature Matters in Food Storage 0
- A to Z
- May 20, 2025
Ever wondered why milk spoils quickly when left out or why meat must be kept in the freezer? It all comes down to temperature. The way we store food—especially the temperature we keep it at—plays a crucial role in food safety, quality, and shelf life. Harmful bacteria thrive at certain temperatures, making food unsafe to
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Why Milk Is Suddenly at the Centre of a Food Safety Debate 0
- A to Z, Food Hygiene, Food Safety, Health & Wellness, News
- February 12, 2026
Milk — one of the most basic and daily foods in Indian homes — is now under the spotlight. Viral lab claims and recent police raids have made many people question how safe their everyday milk really is. The debate started after an independent testing platform released a video claiming that some pouch milk samples
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Why Junk Food Still Rules Near Hyderabad Schools 0
- Food Safety, Health & Wellness
- April 29, 2025
Overview Despite health warnings, children continue to buy junk food from nearby shops and sometimes even from school canteens in Hyderabad. This unchecked access fuels rising obesity, poor nutrition, and health problems from a young age. Guidelines Exist, But Not Enforced In 2020, FSSAI issued guidelines discouraging the sale of HFSS (high-fat, salt, and sugar)
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Why Is Meat Red? The Truth About Myoglobin and Food Safety 0
- A to Z, Blog, Food Hygiene, General, Health & Wellness
- June 19, 2025
When you pick up a fresh piece of beef, lamb, or pork, the rich red colour usually tells you it’s fresh and appetising. But have you ever wondered what makes meat red and if that colour means it’s safe to eat? The secret lies in a natural protein called myoglobin. This protein not only gives
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