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FSSAI Seeks Feedback on Dairy Analogue Labelling and Compliance
- Food Hygiene, Food Safety, Health & Wellness, News
- April 25, 2025
Report The Food Safety and Standards Authority of India (FSSAI) has released a consultation paper inviting public comments on compliance provisions for dairy analogues—products resembling dairy but made with non-milk ingredients. The move addresses concerns over misleading labelling and consumer deception. Key Highlights: Background: FSSAI aims to protect consumers from being misled by products that
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Tamil Nadu Bans Raw-Egg Mayonnaise to Prevent Salmonella Risk
- Event, Food Hygiene, Food Laws, Food Safety, Health & Wellness, News
- April 25, 2025
Report Tamil Nadu has banned the manufacture, storage, and sale of Raw-Egg Mayonnaise, effective April 8, 2025, for one year. Authorities took this step to protect public health, as mayonnaise prepared with raw eggs is considered a high-risk food that can lead to food poisoning from harmful bacteria such as Salmonella typhimurium, Salmonella enteritidis, Escherichia coli,
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U.S. Health Department Calls for Phaseout of Petroleum-Based Dyes

Report The U.S. Department of Health and Human Services has called on companies to phase out all petroleum-based food dyes by the end of next year. Health Secretary Robert F. Kennedy, Jr. announced the plan Tuesday, aiming to replace synthetic dyes with natural alternatives in the U.S. food supply. FDA Commissioner Marty Makary said the

Food Irradiation Explained: Why Irradiated Food Isn’t Radioactive

Have you ever noticed a label that says “irradiated” on a pack of spices or dry fruits and wondered what it means? The word might sound technical or even alarming, but there’s no need to worry. It’s not about nuclear energy or anything dangerous. Food producers use a method called food irradiation to make food