Why Temperature Matters in Food Storage
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- May 20, 2025
Fermentation is a natural biological process where microorganisms, such as bacteria, yeast, and moulds, break down sugars and starches into simpler compounds like alcohol, lactic acid, and acetic acid. These by-products not only preserve food but also improve its flavour, texture, and nutritional value. Used for centuries, fermentation is still a key method in food
READ MOREReport Union Minister of State for Health and Family Welfare Prataprao Jadhav announced skill enhancement initiatives to improve street food vendors‘ practices and uphold public health standards. Addressing a one-day training session for food business operators and Farmer Producer Organisations (FPOs) on Sunday, December 29, in Thirupathi, FSSAI organized the event to promote safe and
READ MOREReport The U.S. Food and Drug Administration (FDA) has overhauled its guidelines on what qualifies as a “healthy” food label. Under the new rules, fortified white bread no longer qualifies, while fatty fish like salmon are now considered healthy. Most whole fruits and vegetables, along with nutrient-rich foods like whole grains, dairy, eggs, beans, lentils,
READ MOREFood License Backlog in Ranchi In Ranchi, approximately 300 food license applications have been pending for over three months, with 100 of these applications coming from suppliers earning less than Rs 12 lakh annually. This delay is causing significant challenges for local vendors. Arvind Kumar, Additional Chief Medical Officer, noted that Ranchi currently has only
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