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FSSAI Investigates Seaweed Products Over Health Concerns 0
- A to Z, Food Safety, General, Health & Wellness, News
- January 21, 2025
Report In Thiruvananthapuram, Kerala health activists have raised concerns, prompting the Food Safety and Standards Authority of India (FSSAI) to investigate three seaweed-based products developed by the ICAR-Central Marine Fisheries Research Institute (ICAR-CMFRI). The Campaign Against Pseudo Science Using Law and Ethics (CAPSULE), a public health initiative under the Kerala Sasthra Sahitya Parishad (KSSP), filed
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FSSAI CEO Calls for Responsible Food Safety Compliance 0
- A to Z, Event, Food Laws, Food Safety, News
- January 21, 2025
Report On Friday, G. Kamala Vardhana Rao, CEO of the Food Safety and Standards Authority of India (FSSAI), urged food business entrepreneurs (FBO) to responsibly incorporate sugar and artificial sweeteners into processed foods. More than 400 participants, including food business operators (FBOs), manufacturers, and regulatory agencies, attended the program held in Hyderabad. Rao emphasized that
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GCDA’s Food Street: Kochi’s New Culinary Hotspot 0
- A to Z, Food Safety, General, News
- January 21, 2025
Report The Greater Cochin Development Authority (GCDA) is finalizing the construction of a food street in Kasturba Nagar, near Panampilly Nagar In Kochi as part of the central government’s ‘Modernisation of 100 Food Streets’ initiative. This project aims to improve food safety, enhance food quality, and encourage healthier eating habits while offering a range of
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Erythrosine, or Red 3: A Deep Dive into Its Risks and Regulations 0

Erythrosine, also known as Red 3 is a synthetic red dye widely used in food products, cosmetics, and pharmaceuticals to enhance colour. While it provides a vibrant hue, erythrosine raises concerns due to its potential health risks, including cancer and thyroid dysfunction. Despite these harmful effects, many countries, including India, still use the dye under

Unfolding Rancidity: Causes, Effects, and Prevention 0

Rancidity refers to the spoilage of food products containing fats and oils, which leads to unpleasant odours and flavours. This process happens due to chemical reactions like oxidation or hydrolysis, where fats break down into undesirable compounds. Rancidity not only affects the taste and smell of food but also reduces its nutritional value as essential

Red Alert: The Hidden Dangers of Red Dye No. 40 0

Report The recent ban on red dye No. 3 by the U.S. Food and Drug Administration (FDA) has sparked widespread concern among consumers, prompting them to re-evaluate their food choices. Many are not only checking for the presence of red dye No. 3 but are also scrutinizing other products for potentially harmful ingredients. In this

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