Maggi hits retail shelves on Dhanteras

Will be available online from 12 November exclusively in Snapdeal as a part of Nestle's relaunch strategy
Five months after it was pulled back from markets across India, Nestle’s Maggi noodles returns to retail outlets in 100 towns in the country today. While, on its first phase of the relaunch, the food major has come up with its “most preferred” Masala variant. Maggi noodles could not make entry in eight states where local bans on sale is still on. Maggi noodles will be available online from 12 November exclusively in Snapdeal as a part of Nestle’s relaunch strategy.
Nestle India withdrew Maggi noodles from India on 5 June after several state authorities banned its sales in their territories after reports showed that the noodles are hazardous for human consumption. Food Safety and Standards Authority of India (FSSAI) issued an ‘order of recall’ hours after the company’s withdrawal and imposed a ban on the noodles’ production, promotion, distribution, sell and export in India.
As a part of its phased roll out strategy for Maggi noodles, Nestle India will be reintroducing the noodle in phased manner in different markets. “We expect to reach all the markets by the end of this month”, Suresh Narayanan, chairman and managing director, Nestle India said. According to him, the company is currently focusing on crucial markets since the ban and controversy that followed have hampered the brand’s reputation. “Being a big brand, Maggi has an ecosystem at work including farmers, suppliers, transporters, distributers, salesmen and employees working for the brand. The entire episode has disrupted that ecosystem. It will take some time to reestablish that as well”, Narayanan said. The selection of the variant, markets and timing are a part of the effort he says.
Currently, the food major is constantly discussing with authorities in Punjab, Himachal Pradesh, Uttarakhand, Bihar, Orissa, Mizoram, Nagaland and Tripura, where sale of Maggi noodles is till banned. The lifting of ban in Uttarakhand and Himachal Pradesh are particularly important for the company as two of the five manufacturing units are located in these two states. “Our factories in Pantnagar and Tahliwal major producers of Maggi noodles and getting the ban lifted in these two states (Uttarakhand and Himachal Pradesh, respectively) are thus important which I hope to see happening in few weeks”, he said.
While, making Maggi noodle available to more areas is an important task for Nestle, customer awareness and promotion are no less significant given the loss it has suffered due to the controversy in the past months. “Seeds of doubt has been planted in consumers’ minds. We have to ensure the people that Maggi noodles are completely safe and consumable”, he added. And Nestle has come up with a “three platform promotional strategy” comprised of traditional media, digital campaigns and ground-level consumer awareness activities, to achieve that. While, the traditional media channels like the television and print ads will be used to convey the safe-ness of the noodles, Nestle will woo younger consumers through ‘digital connection’ programme.
Although, the noodle has hit the retail shelves now, to get back to the sales level that Maggi noodles used to generate before the controversy started is still far away. Maggi noodles used to be sold through some 4 million outlets in the country. For that, the bans have to be lifted, consumer trust has to be reestablished and all the players of the ecosystem has to be in synch. And Nestle is on track to reach its goal as soon as possible, Narayanan says.

2-minute show? Snapdeal to have 'flash sale' for Maggi

Maggi was banned after it was allegedly found to have lead content beyond permissible limits.
 

After mobile phones, now Nestle's Maggi is being sold via unique "flash sale model" on e-commerce platform Snapdeal, with the online retailer seeking pre-registrations of buyers for the instant noodles brand that made a comeback today after a gap of five months.
Maggi was banned after it was allegedly found to have lead content beyond permissible limits.
Flash sales or deal-of-the-day is an ecommerce business model in which a website offers a single product for sale for a limited period of time. Potential customers have to register to avail the deal.
Snapdeal will open up registrations today evening and the sale will begin from November 12, it said in an emailed response.
The eCommerce company, however, did not disclose the quantity of packets that will go on sale and said "limited stock will be available".


Maggi is now back on retail shelves in select markets from today, five months after it was banned for allegedly containing lead beyond the permissible limit.
Nestle India, which sells the Maggi brand, is rolling out the product in a staggered manner across the country, except in eight states where it is still not allowed.
Maggi has been relaunched in 100 towns through 300-odd distributors and will be rolled out in many more areas in the coming days, Nestle India Chairman and Managing Director Suresh Narayanan said.
The popular brand of noodles had passed tests by three government-accredited laboratories, as ordered by the Bombay High Court which in August had lifted ban on the instant noodles that was imposed by food safety regulators.
It paved way for Nestle India to bring back Maggi in the market after it was banned in June by Food Safety and Standards Authority of India (FSSAI) which stated that it was "unsafe and hazardous" for consumption due to presence of lead beyond permissible limits. The company withdrew the noodles brand from the market.

PFA says no to non-domesticated meat in Sangai Festival

Imphal, November 08 2015: The People for Animal Manipur has imposed aban on the use/sale of nondomesticated meat in the upcoming Sangai Festival today.
A statement issued by PFA managing trustee said PFA in collaboration with Wildlife Department, Manipur would closely monitor the food products sold during the Sangai Festival to ensure that only Food Security and Standard Authority of India (FSSAI) approved meat are used/sold in the foods stalls.
PFA has urged intending food stall vendors to obtain necessary informations from the Food Safety Officers before hand.
The association has also warned against the use of animals/bird parts in recreating ancient structures for the festival.
The People for Animal suggested the use of artificial material for the purpose in the statement.
It has also imposed a ban on use of feathers, horns and such other parts of wild animals/birds in decorative items; sale of domesticated pets during the festival and opening pony ride stalls.

அகமதாபாத்தில் இருந்து சேலத்திற்கு ரயிலில் கடத்தி வந்த 600 கிலோ புகையிலை பொருட்கள் பறிமுதல் பிடிபட்டவரிடம் விசாரணை

சேலம், நவ.9:
அக ம தா பாத் தில் இருந்து சேலத் திற்கு ரயி லில் கடத்தி வரப் பட்ட ரூ.3 லட் சம் மதிப் புள்ள 600 கிலோ புகை யிலை பொருட் களை போலீ சார் பறி மு தல் செய் த னர். இது தொ டர் பாக பிடி பட்ட வாலி பரை, உணவு பாது காப்பு துறை அதி கா ரி யி டம் போலீ சார் ஒப் ப டைத் த னர்.
தீபா வளி பண் டி கை யை யொட்டி ரயில் க ளில் பட் டாசு கொண்டு செல்ல தடை விதிக் கப் பட்டு, ரயில்வே போலீ சார் மற் றும் ரயில்வே பாது காப்பு படை போலீ சார் தீவிர கண் கா ணிப் பில் ஈடு பட் டுள் ள னர். சேலம் ரயில்வே ஸ்டே ஷ னில் ரயில்வே போலீஸ் எஸ்ஐ ராதா கி ருஷ் ணன் தலை மை யில் போலீ சார், நேற்று அதி கா லை யில் அனைத்து ரயில் க ளி லும் தீவிர சோதனை நடத் தி னர். இதில், துவா ரகா-மதுரை எக்ஸ் பி ரஸ் ரயி லில் பார் சல் பெட் டி யில் இருந்து 600 கிலோ எடை கொண்ட பண் டல் கள் இறக்கி வைக் கப் பட் டன. சந் தே கம் அடைந்த ரயில்வே போலீ சார், அந்த பண் டல் களை சோத னை யிட் ட னர். அதில் தடை செய் யப் பட்ட புகை யிலை பொருட் கள் இருந் தது கண் டு பி டிக் கப் பட் டது.
பின் னர், அந்த பார் சல் களை எடுத் துச் செல்ல வரும் நபரை பிடிக்க போலீ சார் காத் தி ருந் த னர். காலை யில் இளம் பிள் ளையை சேர்ந்த ஜக் கு பாய் மகன் சீதா ராம் (32) என் ப வர், அந்த பார் சலை எடுக்க வந் தார். அவரை போலீ சார் மடக்கி பிடித் த னர். விசா ர ணை யில் அவர், அக ம தா பாத் தில் இருந்து சேலத் திற்கு ரூ.3 லட் சம் மதிப் புள்ள 600 கிலோ புகை யிலை பொருட் களை புக் கிங் செய்து, எடுத்து வந் தது தெரி ய வந் தது. புகை யிலை பொருட் களை பறி மு தல் செய்த போலீ சார், மாவட்ட உணவு பாது காப் பு துறை நிய மன அலு வ லர் அனு ரா தா வி டம் ஒப் ப டைத் த னர். பிடி பட்ட சீதா ரா மும் அவ ரி டம் ஒப் ப டைக் கப் பட் டார். அவ ரி டம், உணவு பாது காப்பு துறை அதி கா ரி கள் விசா ரணை நடத்தி வரு கின் ற னர்.

ஆட்டிறைச்சி கடைகளில் அதிகாரிகள் திடீர் சோதனை

திண் டுக் கல், நவ. 9:
திண் டுக் கல் நகர் மற் றும் புற ந கர் பகு தி யில் உள்ள ஆட் டி றைச்சி கடை க ளில் உணவு பாது காப்பு துறை யி னர் சோத னை யில் ஈடு பட் ட னர். சுகா தா ர மற்ற முறை யில் விற் பனை செய்த கடை உரி மை யா ளர் க ளுக்கு நோட் டீஸ் வழங் கி னர்.
மாவட் டத் தில் 1250 ஆட் டி றைச்சி கடை கள் உள் ளன. திண் டுக் கல் மற் றும் பழ நி யில் மட் டும் ஆடு வதை கூடங் கள் உள் ளன. இந் நி லை யில் மாவட் டத் தில் உள்ள ஆட் டி றைச்சி கடை க ளில் 5 சத வீத கடை க ளில் மட் டுமே சுகா தா ர மான முறை யில் ஆடு கள் வெட் டப் பட்டு பரா ம ரிக் கப் பட்டு வரு கின் றன. இது தொ டர் பாக சுகா தா ர மற்ற நிலை யில் விற் பனை செய் யும் கடை கள் மீது நட வ டிக்கை எடுக்க அரசு உத் த ரவு பிறப் பித் துள் ளது.
இதன் பே ரில் நட வ டிக்கை எடுக்க உணவு பாது காப்பு துறைக்கு கலெக் டர் ஹரி ஹ ரன் உத் த ரவு பிறப் பித் தார். இதன் படி நேற்று உணவு பாது காப்பு துறை நிய மன அலு வ லர் டாக் டர் ஷாம் இ ளங்கோ தலை மை யில் மாவட்ட உணவு அலு வ லர் பாண் டி ய ரா ஜன் ஆகி யோர் ஊழி யர் க ளு டன் நக ரில் திடீர் ஆய்வு மேற் கொண் ட னர்.
என் ஜிஓ காலனி, என் எஸ் நகர், பழநி ரோடு, முரு க ப வ னம் உள் ளிட்ட பகு தி க ளில் 50 கடை க ளில் ஆய்வு மேற் கொண் ட னர். அங்கு ஆடு வதை கூடத் தில் ஆடு வெட் டப் பட் ட தற் கான சான் றி தழ் க ளை யும் ஆய்வு செய் த னர். மேலும் புற ந கர் பகு தி யில் சோத னை யில் ஈடு பட்ட அவர் கள் சுகா தா ர மற்ற முறை யில் ஆடு களை வெட் டிய கடை உரி மை யா ளர் க ளுக்கு நோட் டீஸ் வழங் கி னர்.
மேலும் சுகா தா ர மான முறை யில் விற் பனை செய்ய அவர் க ளுக்கு அறி வுரை கூறி னர். இது குறித்து டாக் டர் ஷாம் இ ளங்கோ கூறு கை யில், திண் டுக் கல் மாவட் டத் தில் 2 இடங் க ளில் ஆடு வதை கூடங் கள் உள் ளன. புற ந கர் பகு தி யில் ஆடு வதை கூடங் கள் கட் டு வ தற் கான இடங் களை தேர்வு செய்து கலெக் ட ரி டம் பரிந் துரை செய்ய உள் ளோம் என் றார்.

மீண்டும் விற்பனைக்கு வந்தது மேகி நூடுல்ஸ்!

புதுடெல்லி: தரப் பரிசோதனையில் பாதுகாப்பான உணவு என்பது உறுதியானதால், நெஸ்லே நிறுவனம் தனது மேகி நூடுல்ஸ் விற்பனையை இன்று மீண்டும் தொடங்கியுள்ளது.
நெஸ்லே நிறுவனத்தின் மேகி நூடுல்ஸ் பாக்கெட்டுகளில் அளவுக்கு அதிகமாக காரீயமும், ரசாயன உப்பான மோனோ சோடியம் குளுட்டாமேட்டும் சேர்க்கப்பட்டு இருப்பதாக புகார்கள் எழுந்தன. இதைத் தொடர்ந்து மேகி நூடுல்ஸ் பாக்கெட்டுகளை தமிழகம் உள்ளிட்ட பல்வேறு மாநில அரசுகள், ஆய்வகத்துக்கு அனுப்பி பரிசோதனை மேற்கொண்டன.
அப்போது அவற்றில் உடலுக்கு தீங்கு விளைவிக்கும் ரசாயன பொருட்கள் அதிகம் சேர்க்கப்பட்டு இருப்பது உறுதி செய்யப்பட்டது. இதனால், நெஸ்லே இந்தியா நிறுவனத்தின் நூடுல்ஸ்கள் பாதுகாப்பற்றவை மற்றும் மனிதர்களுக்கு தீங்குவிளைவிப்பவை என்று கூறி மத்திய உணவு பாதுகாப்பு தர நிர்ணய ஆணையம் (FSSAI) நாடு முழுவதும் தடை செய்தது.
இது தொடர்பாக, மும்பை உயர் நீதிமன்றத்தில் வழக்கு நடைபெற்றுவரும் நிலையில், மேகி நூடுல்சின் மாதிரிகளை, அங்கீகரிக்கப்பட்ட ஆய்வுக் கூடங்களில் ஆய்வு செய்து, முடிவை அறிவிக்கும்படி அறிவுறுத்தப்பட்டது. அதன்படி, 3 ஆய்வுக் கூடங்களில் நடத்தப்பட்ட ஆய்வில், மேகி நூடுல்ஸ் சாப்பிடுவதற்கு பாதுகாப்பானது என நிரூபணமாகியுள்ளதாக நெஸ்லே நிறுவனம் தெரிவித்தது.
இதையடுத்து, மேகி நூடுல்ஸ் வகைகளின் புதிய தயாரிப்பை மொத்த கொள்முதல் ஏஜெண்ட்களுக்கு நெஸ்லே நிறுவனம் இன்று அனுப்ப தொடங்கியுள்ளது. இந்த வாரத்துக்குள் எல்லா கடைகளிலும் மேகி நூடுல்ஸ் கிடைக்கும் என்று எதிர்பார்க்கப்படுகிறது.

Cooking with vegetable oils releases toxic cancer-causing chemicals, say experts

Scientists warn against the dangers of frying food in sunflower oil and corn oil over claims they release toxic chemicals linked to cancer


Cooking with vegetable oils releases toxic chemicals linked to cancer and other diseases, according to leading scientists, who are now recommending food be fried in olive oil, coconut oil, butter or even lard.
The results of a series of experiments threaten to turn on its head official advice that oils rich in polyunsaturated fats – such as corn oil and sunflower oil – are better for the health than the saturated fats in animal products.
Scientists found that heating up vegetable oils led to the release of high concentrations of chemicals called aldehydes, which have been linked to illnesses including cancer, heart disease and dementia.

Martin Grootveld, a professor of bioanalytical chemistry and chemical pathology, said that his research showed “a typical meal of fish and chips”, fried in vegetable oil, contained as much as 100 to 200 times more toxic aldehydes than the safe daily limit set by the World Health Organisation.
“The human brain is changing in a way that is as serious as climate change threatens to be"
Professor John Stein, Oxford University’s emeritus professor of neuroscience
In contrast, heating up butter, olive oil and lard in tests produced much lower levels of aldehydes. Coconut oil produced the lowest levels of the harmful chemicals.
Concerns over toxic chemicals in heated oils are backed up by separate research from a University of Oxford professor, who claims that the fatty acids in vegetable oils are contributing to other health problems.
Professor John Stein, Oxford’s emeritus professor of neuroscience, said that partly as a result of corn and sunflower oils, “the human brain is changing in a way that is as serious as climate change threatens to be”.
Because vegetable oils are rich in omega 6 acids, they are contributing to a reduction in critical omega 3 fatty acids in the brain by replacing them, he believes.
“If you eat too much corn oil or sunflower oil, the brain is absorbing too much omega 6, and that effectively forces out omega 3,” said Prof Stein. “I believe the lack of omega 3 is a powerful contributory factor to such problems as increasing mental health issues and other problems such as dyslexia.”
He said sunflower oil and corn oil were now banished from his own kitchen, replaced by olive oil and butter.
NHS advice is to replace “foods high in saturated fat with lower-fat versions” and warns against frying food in butter or lard, recommending instead corn oil, sunflower oil and rapeseed oil. Saturated fats raise cholesterol levels, increasing the risk of heart disease.
IN NUMBERS
Cancer

Getty
2.5 million Number of people living with cancer in the UK
46%
Percentage of deaths due to cancer of the breast, lung, prostate and bowel (2012)
50%
Adults diagnosed with cancer survive for ten years or more (2010/11)
1 in 4
People facing poor health or disability after cancer treatment
28%
Cancer deaths caused by smoking
65+
Age group with highest risk of getting cancer
30
Number of children diagnosed with cancer every week
Source: Macmillan Cancer Support, Cancer Research UK

But Prof Grootveld, of De Montfort University in Leicester, who carried out a series of experiments, said: “For decades, the authorities have been warning us how bad butter and lard was. But we have found butter is very, very good for frying purposes and so is lard.

“People have been telling us how healthy polyunsaturates are in corn oil and sunflower oil. But when you start messing around with them, subjecting them to high amounts of energy in the frying pan or the oven, they undergo a complex series of chemical reactions which results in the accumulation of large amounts of toxic compounds.”
The findings are contained in research papers. Prof Grootveld’s team measured levels of “aldehydic lipid oxidation products” (LOPs), produced when oils were heated to varying temperatures. The tests suggested coconut oil produces the lowest levels of aldehydes, and three times more aldehydes were produced when heating corn oil and sunflower oil than butter.
The team concluded in one paper last year: “The most obvious solution to the generation of LOPs in culinary oils during frying is to avoid consuming foods fried in PUFA [polyunsaturated fatty acid]-rich oils as much as possible.”
Prof Grootveld said: “This major problem has received scant or limited attention from the food industry and health researchers.” Evidence of high levels of toxicity from heating oils has been available for many years, he said.
Health concerns linked to the toxic by-products include heart disease; cancer; “malformations” during pregnancy; inflammation; risk of ulcers and a rise in blood pressure.
He said the oils when “completely pure [and] authentic … offer no threats to human health” but that “LOPs arising from the frequent and common use of polyunsaturated fats” for frying “certainly do so”.
Public Health England says saturated fats, including butter and coconut oil “can be eaten occasionally in small amounts as part of a healthy balanced diet”.

FSSAI issues draft regulations on additives for horizontal food category

FSSAI, in a recent development, has issued draft regulations to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, regarding harmonisation of horizontal food. These regulations are termed as Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2015. They talk about horizontal food category that includes a defined food category system, which is also prescribed in the proposed draft.
The amendments shall come into force with effect from ensuing January 1 or July 1 of the year, as the case may be, subject to a minimum of 180 days from the date of final notification of these regulations in the Official Gazette, says the draft of the amendment.
According to sources, this regulation is part of the process of harmonisation that was completed by the apex food regulator for harmonisation of standards in accordance with the Codex.
This amendment is regarding food additives which are included in these regulations having been assigned as Acceptable Daily Intake (ADI) or determined on the basis of other criteria like food safety. The use of additives in conformance with these regulations is considered to be technologically justified, says the draft.
According to the draft, food additive means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly), in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities.
While ADI means the amount of food expressed on a body weight basis that can be ingested daily over a lifetime without appreciable health risk. An additive meeting this criterion must be used within the bounds of good manufacturing practice as defined in Section3.1.1 (8) of the draft.
Further, these regulations set forth the conditions under which food additives may be used in all foods, whether or not they have previously been permitted by the Food Safety and Standards (Food Standards and Food Additives) Regulations, 2011.
Besides, the draft also talks about the foods in which additives may not be used. “Food categories or individual food items in which the use of food additives is not acceptable, or where use should be restricted, are defined by this regulation,” says the draft.
The other definition includes Maximum Use Level of an additive, which is the highest concentration of the additive determined to be functionally effective in a food or food category and agreed to be safe. It is generally expressed as mg additive/kg of food. The maximum use level will not usually correspond to the optimum, recommended, or typical level of use. Under GMP, the optimum, recommended, or typical use level will differ for each application of an additive and is dependent on the intended technical effect and the specific food in which the additive would be used, taking into account the type of raw material, food processing and post-manufacture storage, transport and handling by distributors, retailers, and consumers, says the draft.
Further according to the draft, justification is required for addition of additives.
The use of food additives is justified only when such use has an advantage, does not present an appreciable health risk to consumers, does not mislead the consumer, and serves one or more of the technological functions as specified in these regulations and the needs set out from (a) to (d) below, and only where these objectives cannot be achieved by other means that are economically and technologically practicable:
a) To preserve the nutritional quality of the food; an intentional reduction in the nutritional quality of a food would be justified in the circumstances dealt with in sub-paragraph (b) and also in other circumstances where the food does not constitute a significant item in a normal diet;
b) To provide necessary ingredients or constituents for foods manufactured for groups of consumers having special dietary needs;
c) To enhance the keeping quality or stability of a food or to improve its organoleptic properties, provided that this does not change the nature, substance or quality of the food so as to deceive the consumer;
d) To aid in the manufacture, processing, preparation, treatment, packing, transport or storage of food, provided that the additive is not used to disguise the effects of the use of faulty raw materials or of undesirable (including unhygienic) practices or techniques during the course of any of these activities.
Also, food additives used in accordance with this standard shall be of appropriate food grade quality and should at all times conform with the applicable specifications of identity and purity recommended by these regulations. In terms of safety, food grade quality is achieved by conformance of additives to their specifications as a whole (not merely with individual criteria) and through their production, storage, transport, and handling in accordance with GMP, says the draft.
Food Category System
The food category system is a tool for assigning food additive uses in these regulations. The food category system applies to all foodstuffs. The food category descriptors are not to be legal product designations nor are they intended for labelling purposes. The food category system is based on the following principles:
(a) The food category system is hierarchical, meaning that when an additive is recognised for use in a general category, it is recognised for use in all its sub-categories, unless otherwise stated. Similarly, when an additive is recognised for use in a sub-category, its use is recognised in any further subcategories or individual foodstuffs mentioned in a sub-category.
(b) The food category system is based on product descriptors of foodstuffs as marketed, unless otherwise stated.
(c) The food category system takes into consideration the carry-over principle. By doing so, the food category system does not need to specifically mention compound foodstuffs (e.g. prepared meals, such as pizza, because they may contain, pro rata, all the additives endorsed for use in their components), unless the compound foodstuff needs an additive that is not endorsed for use in any of its components.
(d) The food category system is used to simplify the reporting of food additive uses for assembling and constructing these regulations.

Food safety helpline remains silent but no dip in adulteration

Officials Cite Lack Of Awareness; Increase Raids In Madurai Shops
An exclusive phone number, launched in 2011 by the food safety department in Ma durai for consumers to file complaints about food adulteration in sweet shops, has failed to reach the target audience with not many issues being brought to light. In 2014 only about 100 calls were received.Officials cite lack of awareness among public about the existence of such a number.
Meanwhile, the department is cracking the whip on sweet shops in the city. During raids conducted in the last one month alone, 14 stores were found to be selling adulterated food items, leading to the closure of two of them.But, officials said that these raids were not based on any complaint received from the number. Food safety officer K Saravanan said, “About 11 shops have been closed during inspection for adulteration in food items and storing food in unhygienic conditions since November 2014.
“With Diwali around the corner, apart from well-known shops, many others, which too receive decent number of orders, tend to capitalise on the situation and adulterate food items. If people come across any such instance they can call up 0452-2640036, but, the department hardly receives any complaints.“
Officials said last year about 100 calls were received, but this year, till November, they have got only 50. “We received 100 complaints from the registered complaint number in 2014, while they came down to 50 this year,“ said Saravanan.
“Many of them are not even aware about the existence of a food safety department in the city ,“ he rued.
However, department officials admitted that this year they gave more importance to monthly inspections at sweet and bakery shops than creating awareness on food adulteration and food selling methods to vendors.
“Last year we conducted several awareness campaigns in schools and colleges. We also conducted meetings for vendors on food selling methods,“ said Saravanan.
“Similarly , complaint numbers of the food safety department were also pasted on the walls, due to which more calls were received last year,“ he said.With only 10 officials on duty in the city, staff crunch was cited as one of the reasons for not carrying out awareness campaigns in schools and colleges.

CCFI slaps lawyer notice to Kerala daily Malayala Manorama on excessive pesticide use in Tamil Nadu veggies.

New Delhi: The Crop Care Federation of India, a farm industry group, on Thursday served a lawyer notice to Malayala Manorama online, a Kerala daily, for publishing ‘a false and fabricated report’ alleging excessive use of pesticide in Tamil Nadu vegetables.
The Malayala Manorama English online on Tuesday published a story captioned “Centre asks Tamil Nadu to curb use of pesticides”. The CCFI took note of the online English report and sent a legal letter to the editor of the online by e- mail\fax and speed post on Tuesday itself.
The online report was the English translation of the Malayalam report published in Malayala Manorama on the same day. The report says that the Food Safety Standard Authority of India, FSSAI, entrusted one Dr. K K Sharma for a detailed probe based on the report of the food safety department of Kerala government alleging excessive use of pesticide in vegetables grown in Tamil Nadu and transported to Kerala.
Mathrubhumi, another Malayalam daily carried the same news on Tuesday, but there was no English version of the report in its online portal.
According to the Malayala Manorama online story, “ Following a report from the food safety commissioner of Kerala, the Authority( FSSAI) conducted its own test and found out that vegetables from Tamil Nadu contained pesticides above permissible limit, after which it took the action”.
“ The Authority (FSSAI) took a stand that it cannot act only on the basis of a report from Kerala, and it assigned Dr. K. K .Sharma to conduct a detailed enquiry. The samples of vegetables were collected from Tamil Nadu Agriculture University, Coimbatore, and Kerala Agriculture University, Vellayani, which confirmed excessive use of pesticides.”
“Following this as per section 20 and 21 of the Food Safety and Standard Act, the Authority issued the order to take preventive measures to reduce the use of pesticide in vegetables and fruits”.
The CCFI said in the lawyer notice that the Malayala Manorama report was ‘false and fabricated’ and demanded evidence that the FSSAI assigned Dr. K. K. Sharma to test vegetable samples from Tamil Nadu at the laboratories in Tamil Nadu Agriculture University and Kerala Agriculture University.
Second, the CCFI demanded proof that the test conducted by Dr. K. K. Sharma (as assigned by SSFAI) showed excessive pesticide residues beyond permissible level.
Third, the CCFI demanded when did the FSSAI ask Dr. K.K.Sharma to collect the vegetable samples and when were they analysed and by whom and what were the results of the analysis. The lawyer notice demanded that Malayala Manorama should give the details within seven days of the date of the notice.

Food samples collected to check adulteration

The Food and Drug Administration Department has warned the hoteliers and shopkeepers to stay away from adulteration of sweets and food items and adhere to food safety guidelines.
Taking note of instruction, the Food Department officials have sent the samples of sweets and Namkeens collected from various sweet shops, hotels and restaurants to the State Food Testing Laboratory, officials stated.
Besides adulteration, the administration has also directed to ensure sanitation and hygiene within the premises of shops as well as the staff working in such establishments.

FDA tests 27 samples of pasta, noodles, finds ‘misbranding’

MSG, ash content found to be misleading; notice issued to companies; fine to be levied.
 

Latest laboratory tests on 27 samples of pasta and noodles variants of various brands, by the Maharashtra Food and Drug Administration (FDA), have found that at least 25 of the total samples had presence of monosodium glutamate (MSG) though the package’s labels mentioned ‘No Added MSG’.
Officials said a notice had now been issued to brands such as ITC, Nestle, Chings and Ala Masala under the Food Safety and Standards Act, 2006 for ‘misbranding’
“We have already conveyed this to these companies and they have assured to take corrective measures very soon,” said FDA Commissioner Dr Harshdeep Kamble. According to FDA officials, a fine will be collected from the companies as per the Act.
In June this year, the FDA had begun an intensive drive to test packaged food items. Following nationwide laboratory reports showing presence of excessive lead and MSG in Maggi noodles, the Food Safety and Standards Authority of India (FSSAI) had ordered states to conduct laboratory analysis of other brands manufacturing noodles, pasta and other quick processed food items to find any possible contraventions.
The samples of Wai Wai noodles, Nissin’s Top Ramen noodles, ITC’s Yippee, Foodles’ Ala Masala noodles, Nestle’s Tomato Twist and Masala Penne pasta had been randomly collected from across Maharashtra for laboratory analysis in June.
“None of the samples have lead beyond permissible limits. But there were other contraventions. Certain quantities in a few samples were beyond what was mentioned on the label of the package,” said G Parlikar, Assistant Food Commissioner at FDA.
While investigations are still on, Parlikar said the ash value was in excess to what was printed on the label in certain samples. Ash value in flour affects the colouration of noodles. According to experts, low ash content is considered desirable for noodles’ colour and quality. Another contravention found in the samples was presence of MSG, though the labels on packages carried a disclaimer stating there were ‘no added MSG’.
MSG is a flavour enhancer and a preservative that has been labeled “generally recognised safe” by the US FDA. Experts have, however, said MSG may have side effects such as headaches, shortness in breath, and muscle weakness.
Two samples that cleared the laboratory tests were Wai Wai and Top Ramen noodles in which neither excessive MSG nor higher ash content was found.
According to FDA officials, a fine may now be collected from the other brands for ‘misbranding’, which may extend up to Rs 5 lakh. Misbranding essentially means printing wrong information on the label.
Meanwhile, following clearance to Maggi noodles in the latest laboratory results, FDA officials said routine lab tests would be carried out once the noodles brand hit the market to ensure FSSAI norms were being followed. Emails to ITC and Nestle elicited no response.