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India Embraces Algae-Based Natural Food Colours to Replace Synthetic Dyes
- A to Z, Food Hygiene, Food Safety, Health & Wellness, News
- September 16, 2025
Overview India is increasingly turning to microalgae-derived pigments as natural alternatives to synthetic food dyes, which have raised health concerns globally. Traditional Indian cuisine has long relied on natural ingredients like turmeric and saffron for colour, but industrialisation introduced synthetic dyes linked to potential toxicity. Health Risks and New Rules Boost Natural Colour Shift Microalgae
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FDA Recalls Cheese Brands Over Listeria and Salmonella Risks
- A to Z, Food Hygiene, Food Safety, Health & Wellness, News
- September 16, 2025
Key Update The U.S. Food and Drug Administration (FDA) has recalled several cheese products sold across the United States due to possible contamination with Listeria monocytogenes and Salmonella — both of which can cause serious illness. Products from Middlefield Original Cheese Co-Op, Wegmans, Fromi USA, and Quesito El Establo are affected. Middlefield Original Cheese Co-Op
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DC Rakesh Kumar Leads District Advisory Meeting on Food Safety in Kargil
- A to Z, Food Hygiene, Food Safety, Health & Wellness, News
- September 16, 2025
Key Update Deputy Commissioner and CEO of LAHDC (Ladakh Autonomous Hill Development Council), Kargil, Rakesh Kumar, chaired the quarterly meeting of the District Level Advisory Committee (DLAC) on Food Safety at his office today. Held under the theme “Safe Food & Healthy Diets,” the meeting focused on enhancing food safety enforcement, hygiene standards, and raising
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Snack Smart: Make Your Instant Noodles Healthier
- A to Z, Food Hygiene, Food Safety, Health & Wellness, News
- September 16, 2025
Key Update People of all ages enjoy instant noodles because they are quick, easy to prepare, and tasty. Many eat them for breakfast, lunch, or dinner. However, most instant noodles are made from refined wheat (maida) and contain very little fibre or essential nutrients. Hidden Health Concerns Seasoning packets often contain excessive sodium, sometimes exceeding
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