Dangerous Foods to Reheat: What Turns Toxic and Why
- Food Safety, Health & Wellness
- February 18, 2025
Food Manifest 
Key Update The Food Safety and Standards Authority of India (FSSAI) has introduced a new business category under its FoSCoS licensing system for food businesses producing Ayurveda Aahara. This new licensing framework, effective from September 1, 2025, aims to streamline the registration process for companies manufacturing food products based on Ayurvedic principles, as defined under
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Key Update A hotpot restaurant in southwest China faced widespread backlash after a viral video showed one of its workers collecting used oil from a roadside rubbish bin. The clip, filmed on August 18, captured the woman in full restaurant uniform as she ladled oil from a swill bin into a plastic bucket — leading
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Key Update India’s organic food market is set to grow at a CAGR of 20.13%, reaching $10.81 billion by 2033, according to experts at the Fi India and ProPak India trade shows. Strong regulations, rising health awareness, and innovation in food processing are fueling this growth. FSSAI Drives Stricter Standards Dr. Meenakshi Singh, Chief Scientist
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Customer Spots Expired Bhujia, Manager Denies Complaint Food safety officials in Rayagada, Odisha, imposed a Rs 1 lakh fine on Vishal Mega Mart on Monday after finding expired food items for sale at the store. The action followed a complaint from customer Sangram Patnaik, who discovered a packet of bhujia purchased on May 14 had
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Key Update With Onam driving a surge in milk demand, the Kerala government has intensified border inspections to block adulterated milk from entering the state. The Dairy Development and Food Safety Departments are jointly enforcing strict quality checks at major entry points. Milk arrivals have nearly doubled in the lead-up to Onam, raising concerns about
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Have you ever wondered why certain foods like cheese, fish, or sausages sometimes have a strong, sharp smell — or why eating them can occasionally trigger headaches or allergic reactions? The secret behind this lies in tiny natural chemicals called biogenic amines. These compounds form during food spoilage or fermentation and can have a big
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