61 cases of food safety violations reported in state: FSSAI

New Delhi, June 2: The Food Safety and Standards Authority of India (FSSAI) claims that Orissa has recorded 61 cases of food safety violations in 2015-16.

The FSSAI sources revealed this in response to an RTI application filed by this correspondent seeking data on a number of cases of food and beverage adulteration and misbranding detected in Orissa through the food safety offices and the action taken in this regard.

The regulator said that the latest data pertaining to 2016-17 is not available with the office. However, the data pertaining to 2015-16 claims that in Orissa a total of 211 food samples were tested for adulteration/misbranding of which 61 were found to be non-conforming with the Food Safety Standards Law.

The RTI reply from the department also claims that the state government had registered two such cases for prosecution while penalty was imposed on a single erring individual/firm.

However, the Orissa State Food Safety Commission seems to have worked out on less number of cases in 2015-16 as compared to 2014-15. As per information from FSSAI, in 2014-15 Orissa tested 544 samples and found 112 cases of adulteration/misbranding while in 2015-16 the department tested only 211 samples – only 39 per cent of the number of samples tested in the previous year.

As per the Food Safety and Standards Act, the Food Safety Commissioners in states can initiate prosecutions against the adulterators and people responsible for violation of the norms on the basis of findings by food inspectors, lab tests and recommendations of the designated officers.

However, a number of food safety officers’ posts are reportedly lying vacant in the state which makes the work of food testing and action against the guilty a tough task. The state also has dearth of food analysts who can check the food samples whether they are safe for human consumption.

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Here's the unusual ingredient in chewing gum you didn't know about

It may just surprise you.

Chewing gum is typically composed of gum base, softeners, sweeteners and flavours. 

New Delhi: Do you know that every time you're popping your favourite chewing gum in your mouth, you could actually be chewing a secretion from sheep's wool? Yes, that's right!

It has been found that chewing gum contains lanolin, which is a waxy secretion from the sebaceous glands of the skin of sheep. Its function is to make sheep's wool waterproof. For this reason, lanolin is generally an ingredient in skin products, which is fine. But what about using it as an ingredient in chewing gum?

The innocent-looking chewing gum might not be as innocuous as you thought, says, Dr Saurabh Arora, founder of Food Safety Helpline. Moreover, since lanolin is present as a component of chewing gum base (the rubbery substance that imparts the "chewable" characteristic to chewing gum), which is regarded as standardised, manufacturers do not need to reveal its individual ingredients.

What goes into making a chewing gum?

Chewing gum is typically composed of gum base, softeners, sweeteners and flavours. These are briefly discussed below.

* Gum Base: As indicated above, the gum base is rubbery in nature, and used to be derived from latex sap (called chicle) of the sapodilla tree. Other natural sources includegum Arabic, natural resin, food grade agar, Chiku, Ghatti, Jhingan, Khair etc.

However, nowadays, with the advent of rubber synthesis technology, synthetic rubber is primarily used for making the gum base. These include:

- Synthetic resin

- Polyvinyl acetate

- Polyethylene

- Glycerol esters of wood resin/gum resin

- Glycerol esters of partially hydrogenated wood/gum resin

As has been indicated above, there are many components of gum base (besides lanolin) that remain unknown to the consumer, since the manufacturers have no intention to declare them, in the absence of any strict regulations forcing them to do so.

* Softeners: As the name suggests, the primary function of this component is to maintain a "soft" consistency of the gum so that it is appealing to the consumers. This component helps to retain moisture and prevent the gum from hardening. The most common softeners are glycerin and vegetable oil.

* Sweeteners: As you have probably guessed, the most common sweetener is sugar. Sometimes, corn syrup is also used. For the health conscious, the following artificial sweeteners are also used:

- Saccharin sodium

- Sorbitol

- Mannitol

- Xylitol

- Maltitol

- Aspartame (methyl ester)

- Acesulfame potassium

- Sucralose

* Flavours: The flavor component of chewing gum is usually added last and imparts a long-lasting, refreshing, and zingy taste to the chewing gum. Some of the exciting flavours include the following:

- Mint flavoured chewing gums e.g. Wrigley's Spearmint, Wrigley's Doublemint; Eclipse Mints; Extra Mints etc.

- Fruit flavoured chewing gums e.g. Juicy Fruit

What are the various varieties of chewing gums?

Chewing gums come in a variety of shapes & sizes, attractive wrappers, flavours (already discussed) and a number of novel functions. Some chewing gums are advertised to impart a white sheen to the teeth (Orbit Whitening) or for giving kids some fun e.g. Bubble Gums (Hubba Bubba, Super Bazooka etc.). Other varieties have medical functions, and contain drugs impregnated in them. These include the following:

- Analgesic e.g. Aspirin

- Antacid e.g. Calcium carbonate

- To increase alertness e.g. Caffeine

- To prevent dental caries e.g. Xylitol or Chlorhexidine

- To give-up smoking e.g. Nicotine

- To provide nutrition e.g. Vitamin C

What do the regulatory agencies say?

The major international agency on food safety and standards is the Codex Alimentarius, which has fixed the maximum levels (in mg/kg) of various food additives in chewing gum. The Food Safety and Standards Authority of India (FSSAI), the apex food regulatory authority in India has fixed the chemical composition and maximal levels (in ppm) of the various food additives in chewing gum/bubble gum.

Are there any health hazards from chewing gums?

Yes there are! There are a number of health hazards that consumers should be aware of. These are briefly discussed below:

- Chewing Gum Can Trigger Temporo- Mandibular Joint Disorder (TMD): The temporo-mandibular joint is the joint that connects the jaw bone (mandible) with the temporal bone of the skull. Excessive chewing can cause differential contraction of the muscles, particularly if you chew more with one side of the mouth as opposed to the other. This can trigger TMD, which causes chronic pain, tightening and inflammation of the jaw muscles, ear aches, tooth aches, as well as migraine-type headaches.

Chewing Gum Can Cause Gastrointestinal Problems: Chewing gum increases the air intake into the gastro-intestinal (GI) tract, which can cause abdominal cramps and bloating. It can also aggravate the condition in patients suffering from irritable bowel syndrome (IBS).

Peppermint flavored chewing gum can cause gastric acid reflux. Also, popping a chewing gum into the mouth immediately causes the brain to send signals to the digestive system to be prepared to expect food intake. As a result, saliva and other gastric juices, including gastric acid starts to be secreted. Since, there is no intake of food, this actually may compromise your ability to digest food due to lack of digestive juices, when you actually consume food. This can cause indigestion. Some chewing gum sweetened with artificial sweeteners can cause diarrhea.

- Chewing Gum Can Cause Tooth Decay: Consumption of chewing gum sweetened with sugar essentially coats your teeth with sugar, which leads to tooth decay. Besides tooth decay, dental erosion can also occur. Dental erosion occurs by cumulative decalcification, which slowly erodes the teeth. This can occur even in the presence of artificial sweeteners, since they contain acidic flavorings and preservatives that can erode the teeth, in spite of the presence of xylitol that fights cavities.

- Chewing Gum Can Release Mercury from Dental Fillings: Amalgamated dental fillings typically contain silver, mercury and tin. Chewing releases mercury vapors from the fillings, which can be rapidly absorbed into the blood. Although the amount of mercury is minute, you wouldn't want to contaminate your system with mercury, however small.

The foregoing discussion highlights the composition, varieties and health hazards of chewing gums. Although primarily the deleterious effects of chewing gums have been highlighted, it may be added that chewing a piece of gum after a meal could be a healthy habit - the saliva released helps to clean the teeth and the flavour can add freshness to the breath!

On World Milk Day, Let’s Go Natural!

(1 June is observed as World Milk Day throughout the world to increase awareness about milk and its importance as a global food.)

I want to drink a glass of milk, said no kid ever! But in every Indian household, two glasses of milk a day is almost mandatory for children. Over generations, stories of mothers and grandmothers forcing milk down the throats of hapless children have been legendary.

For 8-year-old Rohan, it’s a double whammy. His body is calcium deficient. So along with the prescribed calcium supplements, his mother also ensures that he has at least 3 glasses of farm fresh milk every day.

We always knew that our milkman mixed water in the milk he delivered. So, a few months back, we decided to switch to farm milk so that at least the nutritional value of the milk remains intact. It is a little expensive but it’s okay as long as my family members remain healthy.SP Rajlaxmi

Milk is a good source of animal protein. (Photo: iStockphoto)

In a country that largely eats a vegetable-based diet, milk is the main source of animal protein. So it’s important that the milk that is consumed is unadulterated and healthy.

This need for unadulterated and fresh milk has led to a gradual growth of structured organic dairy farms throughout the country.

What is Organic Milk?

Organic dals, organic vegetables, organic milk?

The term ‘organic milk’ refers to the milk produced by livestock which is fed pesticide-free and fertiliser-free fodder. The livestock is not injected with antibiotics or any other medicine that is known to artificially increase milk production.

Deepak Raj, Vice President of Binsar Farms in Sonepat, Haryana believes that the purity of milk produced largely depends on what the livestock is fed. Fodder rich in nutrients will ensure high-quality milk.

Deepak Raj, Vice President of Binsar Farms. The farm produces milk using organic methods. (Photo: Shiv Kumar Maurya/The Quint)

We ensure year-round supply of green fodder, which is rich in protein and starch. Grains like maize, wheat provide rich nutrition to the cows and enriches the quality of the milk they produce. Free stall system in the farm helps the cows to eat whenever they are hungry so their milk production isn’t hampered. Deepak Raj

Fodder-rich in nutrients will ensure high-quality milk. (Photo: Shiv Kumar Maurya/The Quint)

The livestock is allowed to graze on open fields that are clear of any fertilizers and pesticides. They are also milked using automated machines that transfer the milk produced directly to the pasteurisation chambers. This ensures no manual contamination and preserves the nutrient quotient of the milk.

The livestock is milked using automated machines that transfer the milk produced directly to the pasteurisation chambers. (Photo: Shiv Kumar Maurya/The Quint)

Benefits of Naturally Produced Milk

Drinking unadulterated milk has a wide range of health benefits. Delhi-based nutritionist Rupali Dutta feels that any milk which is produced using hygienic methods provides ample nutrition to the body.

Consuming clean, unadulterated milk is important to receive its nutritional benefits. Standard diaries ensure that their milk is checked for chemical residues and fat content, which makes it healthy for consumption.Rupali Dutta, Nutritionist

Drinking unadulterated milk has a wide range of health benefits. (Photo: Shiv Kumar Maurya/The Quint)

Clean, unadulterated milk, in general, is rich in A1 and A2 protein, which is healthy for children and adults. The health benefits of milk largely depend on how it is treated at the time of production.

The milk produced is pasteurized and cooled immediately, thus preventing harmful bacterial growth. It preserves its freshness and taste. Deepak Raj, Vice President, Binsar Farms

The milk produced should be pasteurized and cooled immediately, thus preventing harmful bacterial growth. (Photo: Shiv Kumar Maurya/The Quint)

Effects Of Adulterated Milk On Body

Milk is the second-most widely consumed liquid in the world! Right after humble water. But sadly, most of the milk available is largely contaminated and unhealthy for the human body.

Consuming adulterated milk can give rise to serious health ailments that have a widespread impact.

A 2012 study conducted by the Food Safety and Standards Authority of India (FSSAI) had concluded that 70% of the milk consumed in India was adulterated.

Another study on milk adulteration by OMICS International found that detergents and urea were the most common adulterants present in milk besides hydrogen peroxide, starch, sugar, salt, carbonates and bicarbonates. These have adverse effects on kidneys and intestines and may even prove fatal in some cases.

The most common effect of drinking adulterated milk is allergies that occur due to the added emulsifiers. The high amount of lead causes serious internal organ failures and affects the liver and the kidneys.Rupali Dutta, Nutritionist

Starch and sugar may also prove fatal to people who are suffering from diabetes and high blood pressure.

High Price for Health?

Yes, naturally produced organic milk looks like the perfect solution for all our health problems.

Obsession with organic, which used to simply be the norm, has now become a trend amongst urban Indian families.

But fresh farm milk comes at a cost – Rs 70 to 100 per litre.

Health is more important! (Photo: iStock)

For Ismeet Kaur, a Gurugram-based mother of two, her children’s health came before money.

I switched to organic milk a few years ago because of the rampant malpractices in the milk industry, the widespread abuse of animals and the fact that most of the milk commercially available today is a cocktail of chemicals and hormones. I wanted to switch over to a safe, healthy and animal-abuse-free means of ensuring nutrition for my kids.Ismeet Kaur

But is she getting bang for the buck?

In India, the Ministry of Agriculture has laid down specific guidelines for Certification and Inspection Systems in Organic Farming.

As per the guidelines the livestock need to be under ‘continuous organic management at least a year prior to the production of milk or milk products to be represented as organic and 100% of the fodder, including pastures must be managed and handled by organic production practices’.

Low Yield of Naturally Produced Milk

Binsar farms supplies close to 4,000 litres of naturally produced milk to areas like Rohini, Pitampura, Patparganj in Delhi.

Binsar farms supplies close to 4,000 litres of naturally produced milk. (Photo: Shiv Kumar Maurya/The Quint)

But Deepak says that there are hardly 5% dairy farms in the country that produce milk using organic methods.

Conversion of farm land into organic is a slow and gradual process. The waste from the farm is used to provide natural manure that enhances the richness of the pastures. It takes almost 5 years just for the upper layer of soil to become fertile. Deepak Raj

Conversion of farm land into organic is a slow and gradual process. (Photo: Shiv Kumar Maurya/The Quint)

With over 300 cows in their farm, Deepak states that their constant effort is to produce milk that is ‘as close to organic’ as possible. He feels that India is still far away from producing 100% organic unadulterated milk.

All our processes are scientifically tested and proved. Using the best practices of other countries helps us produce unadulterated healthy milk. We can still not claim to be 100% organic but it’s as close to organic that is available in the Indian market. Deepak Raj

A Viable Solution?

There is a huge demand for clean and unadulterated milk in the country. But the real challenge is to produce unadulterated milk on a large scale and make it available for the masses.

There is an urgent need to educate dairy farmers on the benefits of producing milk using organic methods.

Dairy farmers must be educated on seasonal fodders, nutritional requirement of the livestock, diseases and their prevention. They must be made to understand that they will get better yield and higher profits if the cows are healthy. Using hormone enhancing injections does not only lower the milk quality, it also decreases the life expectancy of the cattle. Deepak Raj

For a healthier future, it is essential that the government and dairy farmers work hand in hand to ensure growing numbers of organic milk farms in the country.

Chinese fruit ripening agent in Chandigarh

CHANDIGARH: Food safety officials have for the first time found Chinese pouches of ethylene oxide instead of carbide for artificially ripening fruits in the city. These white pouches were found in the vegetable market in Sector 26 that are being used to ripen mangoes.

The sample has been sent to Food Safety and Standards Authority of India (FSSAI), New Delhi. "We have raided fruit and vegetable shops and stopped use of calcium carbide. However, what was recently seen were white powder pouches of ethylene. The FSSAI permits 100 parts per million for artificial ripening. But this pouch which has 'made in China' label does not show the contents or its quantity," said Sukhwinder Singh, designated officer, department of food safety and standards, UT health department.

Shops raided, retailers told to take thinners, removers off shelves

Bengaluru: Found in almost every small cosmetic store and stationery shop, inexpensively priced thinners and nail polish removers continue to be inhaled by youngsters due to their intoxicating fumes. Implementing an order by the state food safety commissionerate last September which banned the sale and production of bottled correction fluids and thinners, nearly 20 officials raided stationery stores and fancy gift shops in the commercial market area of Kumbarpet on Thursday.

Four notices were issued to retailers in Kumbarpet, who were educated about the adverse effects of using the products. They were told to remove them from the shelves.

"In September 2016, the production and sale of whiteners and thinners along with nail polish removers were banned in the state t implement a central government notification. There are four dangerous chemicals in these products that have an adverse effect on the mental and physical wellbeing of the consumer after prolonged use. They are extremely addictive and their easy availability needs to be restricted," said Srinivas Gowda, joint director of food safety.

All store owners pleaded ignorance of the ban and also about the ill-effects of such products. Inhalation of the fumes has a huge impact on the mental state of the users, mainly in late teens, like drug consumption. They contain chemicals like toluene, bromopropane, methyl chloroform and trichloroethylene, and extended usage can also lead to heart arrhythmia and heart attacks.

"Due to their easy availability and low pricing in small neighbourhood stores, there is almost no control over who can buy these products. Ragpickers are also known to abuse these items and indulge in criminal behaviour by finding half-used bottles and getting intoxicated," said Harshavardan B, deputy commissioner, food safety and standards authority.

Even big brands continue to sell and supply these products to Karnataka despite the ban. Tracing a distributor using sale receipts and bills submitted by shopkeepers, food safety officials were able to zero in on Vishwanath, proprietor of Girishri Enterprises in VV Puram, who supplies branded cosmetic products across the city.

"I had no idea that nail polish removers were banned. We have been getting them regularly from the company and distributing them. We will immediately recall all stocks of the products and send them back to the company," he said. His company was issued a notice and a warning as it was a first-time offence. Harshvardan said most large manufacturers had central licences and would need a central notification restricting them from selling or transporting the items to Karnataka.

"We will conduct a follow-up raid next week. Repeat offenders will be fined Rs 25,000 and the establishment will be closed. There needs to be more awareness on the adverse effects of such products among schoolgoing children," said Harshvardan.

Ban on cattle sale for slaughter: Can we stop outraging and focus on regulating animal markets?

On 23 May, the Government of India issued rules regulating the cattle market. The regulations seem to have affected the country even before they have been implemented or even read. Kerala went ballistic and, without most people having read or understood the rules, issued threats against the government of India. Members of the Congress party went so far as to slaughter a baby cow in public and distribute the meat to equally vicious spectators of this perverted cruelty. Kerala has no licensed slaughterhouses except the ones for export, so god knows what they were getting upset about – except Kerala no longer needs a reason to kill somebody – dogs, cows, women, children, elephants, other party workers.

West Bengal put up a lesser howl and Tamil Nadu made a feeble protest – because they are the ones who run the most illegal cattle markets in India and supply pregnant, sick, diseased and baby animals to Bangladesh and Kerala respectively.

Some strong opinions have been expressed by political leaders and students unions but are devoid of legitimate content because almost none of these have observed or even seen livestock markets. Unfortunately, what gets conveyed and leads to mass hysteria is just political rhetoric. The context and provisions of the rules have been slaughtered in the process.

Let us understand the need to regulate the livestock markets. Only two kinds of animals are brought to livestock markets — ones that are useful for milch purposes or ploughing purposes and the ones that are to be sold for meat purposes. The ones that are useful are taken reasonable care of and their transport is less prone to smuggling as they find end users easily. Moreover, their health and appearance has to be kept in reasonable shape for them to fetch a high price.

The second kind of animals that come to be sold for meat is another universe of hell. The farmer usually sells his discarded cattle for meat in intermediary markets to commission agents. These agents buy a dozen or so and take them to bigger markets and sell them to bigger agents. After many such transactions in many intermediate markets, at some point they are congregated, stuffed into trucks and taken to other states to be sold to bigger contractors. The interstate movement of cattle in North India is towards West Bengal via Jharkhand, Odisha or Bihar. In the southern states, the cattle are transported towards Kerala from Karnataka, Tamil Nadu, Andhra Pradesh, Telangana and even Maharashtra. Please bear in mind that most state Acts for slaughter or transport of cattle out of the State require extensive permissions from Animal Husbandry or Revenue Authorities. While none of this is followed, a system of "hafta" exists and police check posts simply let the overloaded trucks pass for a fee in blood money. Knowingly or not, everyone involved in the chain becomes a part of the smuggling racket which has plagued India.

However much we may want to believe otherwise, this racket is not unorganised or organic by any stretch. There is an organised cattle trafficking mafia that operates in every state in India. The Ministry of Home Affairs in 2006 established the links between cattle smuggling and terror funding. In 2008, HUJI militants arrested after the Assam blasts confessed that they sourced all the money to conduct their activities through smuggling of cattle. Every year, in Uttar Pradesh alone, more than 100 police personnel get killed by cattle smugglers. On the Indo-Bangladesh border, scores of BSF jawans get butchered by the cattle smuggling mafia every year. The profit margins for export of meat to the gulf countries through Bangladesh is extremely high and there is nothing that the mafia wouldn't do to anyone who comes in their way.

There is an unwritten prohibition on the entry of women in the Ghazipur cattle market in Delhi. The "sights are disturbing", they say. The animal slaughter section of the Sonepur cattle market in Bihar is a place where only "known middlemen" are allowed to enter. Anyone who walks in with a camera will surely not walk out with one and may also have to be carried out on a stretcher. Reason being, the picture isn't pretty. The tortured animals tied with short ropes, stand in lines for days and sometimes weeks, waiting for a buyer or the appropriate time for transport towards further hell. Their spirits are broken due to gross mishandling. Little calves can be seen looking for their mothers who are sold elsewhere.

The cruelty issues for cattle slaughter are huge. The death march that starts from the farmer's doorstep does not end at one market or with one buyer. They exchange multiple hands and are invariably ill-treated by each successive buyer. The question of feeding and giving water does not arise because they have to be slaughtered anyway. Sometimes, the weak ones are given alum water to drink to make their kidneys fail. This way, water is retained in their bodies making them look fatter — so that they fetch a higher price. They are made to travel from one market to another on foot, stuffed in trucks, in smaller vehicles and also in trains. The common factor here is the absence of necessary permissions and total disregard of existing laws for prevention of cruelty. It is quite common in southern states to see chillies stuffed in the eyes of cattle, to make them stand up in pain even when they are on the brink of death due to exhaustion. To maximise profits and cut costs, the cattle are stuffed into trucks beyond imagination.

Some suffocate to death, many get fractured bones, punctured eyes, broken tails, prolapsed uteruses, broken necks. In the absence of ramps for loading and unloading, the animals are thrown from vehicles often causing crippling injuries. They are pulled onto vehicles by strangling them and pulling with brute force. Such blatant brutality is generally not shown to animals that are still productive for agricultural use.

Regulating the markets and creating connections directly from the farms to the slaughterhouses, through established channels such as the dairy cooperatives, hurts nobody other than the mafia, their contractors and middlemen.

Moreover, the dairy industry needs to be accountable for disposing its byproduct in a responsible manner. The Indian Council for Agricultural Research, Government of India has also worked on sustainable and income generating models of keeping non-milking animals. These need to be implemented by state governments. The dairy sector is not an amorphous entity as most urban people believe. It is highly organised through milk cooperatives and Dairy Development Boards in each state. These channels need to be used for disposal of cattle that can be sold for slaughter so that there is accountability and reasonableness in the transactions and to minimise cruelty.

After having taken into account despicable cruelty and grave issues such as the threats of cattle smuggling and their implications on people and animals, the drafting committee framed the rules. Tamil Nadu opposes it for strange reasons. One of their arguments for opposing the Jallikattu ban was that they do not want their precocious cattle smuggled to Kerala and slaughtered. Now, they oppose a rule that actually addresses the problem.

West Bengal has been a respondent in Writ Petition 881 of 2014 and present at each hearing and consultation and deliberation that took place while arriving at the notification. The West Bengal counsel was in court on 13 July, 2015 when court asked the union government to frame the rules and also on the day when union government informed the court that the draft livestock rules were notified on 17 January, 2017. Why did they wait till the order was finally passed? And they suspect that it has anything to do with Ramzan! The Congress party has put up an eye-opening demonstration in Kerala, defeating the provisions of their own Food Safety and Standards Act 2006 and Regulations 2011. The unfortunate attempts reek of desperation and cowardice.

The rest of India breathed a sigh of relief. If Environment Minister Dave has left a legacy, it is this rule.

Vendor, agency slapped with Rs 40,000 fine for coating below standard wax on apples

INDORE: A fruit vendor from New Palasia area and a Delhi-based agency were slapped with a fine of Rs 40,000 on Tuesday by a court of additional collector Rakhi Sahay for allegedly coating below standard wax on apples to increase their shelf life.

The matter came to light when a health officer of Indore Municipal Corporation (IMC) Dr Gautam Bhatia during a routine inspection found that wax-coated apples were being sold in a stall in New Palasia area.

A carton of four kg apples was purchased for Rs540 and was later sent for a laboratory test in Bhopal under the ministry of health and family welfare department. The lab report indicated that the apples were coated with below standard wax.

"Below permissible standard wax was found applied on apples in a laboratory test in Bhopal. As per the procedure, a case was made and presented in the administration court," said Gautam Bhatia, assistant health officer at IMC.

He added that the apple vendor, Kishanlal claimed purchasing the apples from a Delhi- based export firm called Royal Asia Marketing International. He also presented receipts of his purchases.

The apples were even stamped with Columbia pride Washington state apples and were put on sale. The stamp was also found to be a fake, he added.

The same documents were presented in the court. Kishanlal's firm was found guilty for allegedly selling the fruits without testing and was fined Rs10,000. Meanwhile, the Delhi based firm was found coating the below permissible standard wax on apples to increase the life of fruit and was slapped a fine of Rs 30,000 as per the food and safety standards act 2006 and 2011, the orders stated.

FSSAI officials collect sugar samples following complaint of ‘adulteration’

Following complaint of adulterated sugar being sold in a grocery shop here, officials from the Food Safety and Standards Authority of India (FSSAI) collected samples of sugar from the shop on Thursday.

A customer had alleged that plastic crystals were found in sugar he purchased from the shop near the Old KSRTC Bus Stand here.

Shivakumar, a resident of the city, had purchased 3 kg of sugar from the shop on Wednesday. He found plastic crystals mixed with sugar at home. “When we had tea, we noticed particles which did not dissolve in tea. Later, we found they were plastic crystals,” he said.

Minister for Sericulture and Animal Husbandry A.Manju also visited the shop after he was informed about the incident.

The officials visited the shop and collected sugar samples for laboratory tests.

Mr. Manju told presspersons that he had instructed the officials to collect the samples and take suitable action against those responsible for adulterating sugar.

Aravind, the shopkeeper, said he had been running the shop for many years and he never thought of cheating the customers.

“I have bought the sugar bags from Chikkodi. I don’t know about the plastic crystals. I will cooperate with the officials probing the matter,” he added.

Food business operators to get trained on safety aspects

The Food Safety and Standards Authority of India (FSSAI) recently launched the Food Safety Training and Certification (FoSTaC) programme to ensure that food safety training programmes are delivered to the target audience to build up the capability of Food Safety Supervisors of Food Business Operators across the country.

In the light of this, CII Surakshit Khadya Abhiyan, a pan-India food safety campaign to strengthen action on ‘Safe Food for All’ through awareness and capacity-building programmes, and a training partner of FoSTaC is organising training on June 2.

The topic is ‘Hygienic and Sanitary Practices for Food General Manufacturing, Advanced Level (Good Hygiene/Manufacturing Practices under Schedule 4, Part II of Food Safety and Standard Act, Rule and Regulations)’ at 9 a.m. at Hotel Quorum, Mysuru, here for food safety supervisors of small and medium industries.

The programmes would be interactive with focused activities to facilitate an environment of practical learning. Training of personnel in food business in a pre-requisite for ensuring food safety and hygiene. The ultimate objective is to promote good sanitary and hygienic practices as per schedule 4 of Food Safety Regulations and fulfil a need of at least one trained and certified Food Safety Supervisor in every food Business Operations so that he or she could intern cascade food safety training to the food handlers in their organisations, a press release said here.

Studies have shown that an appreciable percentage of food borne illness cases can be attributed to poor sanitation and food hygiene, including poor personal hygiene and contamination of equipment and environment, the release added.

Mysuru-based food industries can participate in the training program. Participation in the event is only through invitation. For more details, call CII Mysuru on Ph: 9880813811.

Fake 'ghee' sold at UP government canteens

June 1, 2017, 15:47 [IST] Subscribe to Oneindia News Lucknow, June 1: You might have heard of fake egg, fake cabbage that was made up of chemical substances and plastic materials but if you are a resident of Western Uttar Pradesh especially from Baghpat, Badaut, Bulandshahr and Mathura, then be aware when you buy the 'ghee' as these areas are teaming up with shops to sell fake ghee. 

Some of the UP government employees alleged that fake ghee is being supplied in some government canteens as well. 

The official suspect that members in UP government might be involved in the racket.  According to sources, the ghee was a combination of refined oil, vanaspati oil nad desi ghee scent and hazardous chemicals were used to prepare the fake ghee. 

Well, ghee is made from a milk fat but this fake ghee has animal fat, crushed animal bones for the granular texture, palm oil and final touch with desi ghee essence. Ram Naresh Yadav, Assistant Commissioner of UP Food Safety and Drug Department said that they have received complaints regarding the illegal units in the Western UP engaged in making adulterated ghee. 

UP government staffers association said that the racket is so deep that the ghee is supplied even to the government canteens. Yadav said that the same has been informed to the higher officials in the department for further action.

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Time to rein in FSSAI

Prime Minister Narendra Modi is keen on improving India’s ranking in the World Bank’s ease of doing business index. But many government bodies seem to be unaware of this fact; the Food Safety & Standards Authority of India’s (FSSAI) is one of them. Its insistence on elaborate guidelines for labeling of food packets is a recent example of its desire to torment FMCG companies.

All packaged food items will soon have to clearly mention what percentage of your recommended daily nutrients intake is met in a single serving of that particular item, reported Hindustan Times (May 30). The food regulator wants that every label “must tell a person how much of recommended dietary allowance is met in one serving.”

“We are in the process of changing labeling regulations,” said FSSAI CEO Pawan Agarwal was reported as saying. The initial guidelines are ready and will be soon sent to the Union Ministry of Health for approval.

“We have an expert panel working on formulating the guidelines. New labeling methods will help a consumer in knowing the exact percentage of the recommended dietary allowance of say sugar, fat, salt or other micro nutrients that’s met by consuming a serving of that product,” said Agarwal.

It is not a classic case of good intentions going berserk; it is reprehensible, if not willful, state intervention in the FMCG sector. At present, packaged food—at any rate, manufactured by big companies—does mention not only the ingredients but also calorific value, protein content, etc. But the meddlesome, hyperactive food regulator is not satisfied with this information; it wants to further needle the manufacturers to specify the percentage of one’s recommended daily nutrients intake.

Now, the nutrients intake varies from person to person; the requirement of an office goer is much less than that of a laborer or a person engaged in heavy physical activity. Further, variations are also related to age; an 80-year-old man can’t consume as much as a 22-year-old can.

Moreover, where would the manufacturer put all the additional details, especially on small packets? As it is, the font size in which the present information is printed is very small; more information in the same area would make it unreadable, thus defeating the very purpose of the exercise.

Then there is the issue of inspector raj. It is a well-known fact the official machinery enforcing various stipulations is notorious for venality and incompetence. In general, inspectors are the bane of the economy, as evident from the low rank of India in the World Bank’s ease of doing business index.

The Prime Minister’s emphasis on ease of doing business notwithstanding, the FSSAI appears to be going it alone in its statist enthusiasm. Earlier, it wanted to ensure that restaurants declare the calorific and nutritive value of the food they serve is an instance of unwarranted official intervention in a growing sector (http://www.thehinduchronicle.com/2017/02/modi-check-fssais-anti-business-move/).

The FSSAI’s mandate is (i) lay down science-based standards for articles of food, (ii) to regulate manufacture, storage, distribution, sale and import of food; and (iii) to facilitate food safety. It has failed spectacularly in carrying out the mandate, as evident from myriad media reports about food adulteration, synthetic milk, etc. And yet, the regulator wants to take upon the responsibilities that are beyond its remit, so that it could terrorize businesspersons.

The Prime Minister should rein in the FSSAI, otherwise it would make the lives of businesspersons miserable.

FBOs asked to obtain Food Safety Licence/Registration

KOHIMA, May 31 (MExN): Chief Medical Officer & Designated Officer, Kohima, Dr. Avino Metha has directed Food Business Operators who have not obtained/renewed the Food Safety Licence/ Registration to obtain the same. “Failure to comply, you will be penalised under Section 63 and Regulation 2.1.14 of the Food Safety & Standards Act, 2006 and Regulations, 2011,” she warned in a press release. 

The CMO reminded that as per the Food Safety & Standards Regulations, 2011, every business operator of food such as pharmacies (selling food supplements, proprietary foods, etc.), hotels, restaurants, provisions, groceries, home based etc have to obtain Food Safety Licence/ Registration from the CMO’s office.

DINAKARAN NEWS

No facility to test milk for hormones in TN

9 including 8 minors die, 200 fall ill at after-church feast

Shillong, May 30 (PTI) Nine persons, including eight minors, died and nearly 200 people were taken ill after eating rice and pork at an after-church feast in Ri-Bhoi district of Meghalaya, officials said.

"Eight persons, including seven minors, died today due to food poisoning at Nongkya village," district Deputy Commissioner CP Gotmare said.

Another minor died yesterday at Umsning, a senior Health department official said.

Four persons died at the Ganesh Das hospital in the state capital here, one at the Shillong Civil Hospital, one at a private hospital at Nongpoh, two in Nongkya village and one at the Umsning CHC, the official added.

Nearly 200 others from nearby villages fell ill after consuming the food at the Sunday feast, he said.

Of them, 80 were admitted to the Nongpoh Civil Hospital, 33 to the Umsning CHC, 23 to the Bhoilymbong health facility and the rest to the Shillong Civil Hospital, NEIGRIHMS and Ganesh Das Hospital, he added.

Following a preliminary enquiry, Food Safety officials did not rule out that the packed rice and pork served after the church service was stale and unfit for consumption.

Samples of the food were collected today and sent to the Guwahati-based Public Health Laboratory, Joint Commissioner, Food Safety, SN Sangma said.

The victims are residents of 10 adjoining villages.

Nestle reduces salt, adds iron to make Maggi noodles healthy

Nestle’s move to cut salt content and increase iron content in Maggi noodles is a response to consumer and FSSAI push to make instant noodles healthy

The new, fortified Maggi noodles will be available over the next few weeks across the 3.5 million retail outlets in India where Nestle products are sold. 

New Delhi: Nestle India Ltd, the local unit of Swiss packaged foods maker Nestle SA, is adding iron and cutting salt content in one of its most successful brands—Maggi noodles. The company is responding to a consumer and government push for healthier products, said Nestle India, which will also reduce salt content in other Maggi-branded products such as soups and seasonings.

The new, fortified Maggi masala noodles will be available over the next few weeks across the 3.5 million retail outlets in India where Nestle products are sold, and the non-fortified versions will be phased out. Pricing will not change.

The plan to reduce salt content in Maggi noodles is part of Nestle’s global strategy to cut sodium, saturated fats and sugar in its products. By 2020, Nestle wants to reduce salt content across all Maggi-branded products by 10%, and add more vegetables and other nutrient-rich ingredients. The company claims that it has brought down the sodium content in its Maggi products by 32.7% in the past 10 years.

“It is a step where we want to introduce products which offer healthier choices to our consumers as we simplify our ingredients and encourage home cooking. At the forefront of this drive is the commitment to reshape Maggi brand’s products to emphasize the use of familiar and common ingredients that people know and use for home cooking, from their own kitchen cupboard,” said Suresh Narayanan, chairman and managing director, Nestle India, in a statement.

In India, Nestle is starting by adding iron to Maggi masala noodles, aiming to provide about 15% of the recommended dietary allowance for consumers of the product. Nestle claims to sell about 2.5 billion portions of Maggi masala noodles, its single largest revenue earner in India, every year.

“Given the scale and popularity, Maggi masala noodles offer a powerful platform to address iron deficiency through the iron-fortified variant,” the company statement said.

Nestle’s move comes within four months of the country’s food regulator Food Safety and Standards Authority of India (FSSAI) setting up a scientific panel on “food fortification and nutrition”.

The panel is to come up with guidelines to fight malnutrition in the country by making supply of fortified food mandatory for government-backed schemes such as mid-day meals at schools, integrated child development services and the public distribution system.

FSSAI will implement these guidelines in collaboration with the Union ministry of women and child development.

Multinational food and beverage companies such as Mondelez International Inc., Coca-Cola Co., PepsiCo Inc. and Unilever Plc. have announced plans to reinforce their product portfolios with healthier products globally. Some governments have already started levying sugar taxes and putting a cap on sodium levels in food items.

In India, consumers have been opting for more healthy packaged foods, including organic food products.

In 2016, food companies refurbished about 180,000 products globally, according to a joint survey by consulting firm Deloitte Touche Tohmatsu Ltd and industry body The Consumer Goods Forum. The number was about 23,000 in 2014.

“This is a general trend worldwide. This is more of how companies are responding to changing consumer demand triggered by health consciousness. This is completely market driven. Almost all companies in the food sector are looking to continuously innovate and they’ll do such things where there is scope. And consumers get healthier products at the same cost, thus better value,” said Dhanraj Bhagat, partner, Grant Thornton India Llp.

Does your breakfast cereal lie to you?

New Delhi [India], May 31 : Breakfast cereal is a food item made from processed grains and consumed as the first meal of the day.

It involves processing of the grains into fine flour before cooking. The flour may be mixed with water, sugar or chocolate. This is followed by a process known as extrusion, which shapes the cereal at high temperatures using a special machine. The cereals are available in a variety of shapes and sizes. They may be flaked, shredded or puffed during processing.

They can be coated with chocolate or frosted with sugar before drying and packaging, says Dr Saurabh Arora, founder of Food Safety Helpline.com.

What nutrients does your breakfast cereal contain?

It is said that our breakfast is the most important meal of the day. This is indeed true, as consuming a wholesome breakfast packed with nutrients in the morning boosts our energy and keeps us pepped-up till lunchtime.

As per the data published by the United States Department of Agriculture (USDA), a 100 g serving of a typical breakfast cereal provides nearly a fifth of the daily calorie intake (based on a daily diet of 2000 calories). The nutrient content of breakfast cereals is briefly discussed below:

- Fats: Total fat contained is 7 g which is 10 percent of the daily intake. The levels of mono and polyunsaturated fats are double that of saturated fats, making it a healthy option, coupled with the fact that there is no cholesterol.

- Carbohydrates: It is high in carbs, accounting for 22 percent of the daily intake. Sugar content can be high in some cereals due to chocolate coating or sugar frosting.

- Dietary Fiber: It is rich in dietary fibre that takes care of 40 percent of the daily needs.

- Protein: Approximately 26 percent of the daily protein needs are met by a typical breakfast cereal.

- Vitamins and Minerals: Regarding vitamins and minerals, it is rich in iron and magnesium, moderate in calcium and vitamin B6, and low in sodium and potassium. It does not contain vitamins A, C, D and B12.

Is your breakfast cereal as healthy as claimed - or does it lie?

It should be noted that many cereals are high in sugar and refined carbs. Added sugar is a bad component of our modern diet. Importantly, most of the sugar coming in our diet reaches through processed foods, of which breakfast cereals contain relatively higher amounts of sugar.

This can lead to Type 2 diabetes mellitus, heart disease and even cancer.

Processed food is essentially any food that has been modified from its normal state, mainly for convenience to the consumer. That is why these are also dubbed as 'convenience foods.'

Breakfast cereals are an ideal example of this type of food. Artificial processing of cereals by frosting with sugar or chocolate-coating, leads to over-consumption of sugar than the recommended dietary allowance. The fact that many young children are becoming over-weight or even obese, indicates that the problem of over-consumption is very real, especially among the economically upwardly mobile classes in India. Moreover, the manufacturers are also producing breakfast cereals as per the consumer's preference, but at the cost of their health.

There are also instances of misleading labelling of the cereal boxes, intended to coax the consumer to buy the product. The cereal package often highlights the presence of 'whole grains,' but on further scrutiny, these are usually in low amounts compared to other unhealthy components.

The consumer should keep in mind that actual healthy foods do not require any health claims. This warrants further studies to ascertain whether the health claims are correct or misleading. Moreover, the manufacturers often adopt shrewd business tactics by displaying cartoon characters, superheroes etc. on the cereal box, thereby attracting the attention of unassuming children, in a bid to increase sales. Sadly, their tactics seem to be actually working. Therefore, breakfast cereals can actually lie to you if you are not careful.

What Can You Do to Overcome These Health Hurdles?

It is important to be aware that your average breakfast cereal doesn't just contain the nutrients discussed above. There are many other artificial chemicals that are used during processing of the cereal. These broadly include the following:

- Binders

- Carriers

- Emulsifiers

- Stabilizers

- Raising agents

- Texturizers

- Fillers

- Colors

- Flavors

While these components can enhance your breakfast experience, they can also be harmful if not added within the maximum recommended levels. For this reason, the Food Safety and Standards Authority of India (FSSAI), as per the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 has suggested food additives like Erythritol (max. limit as per GMP) and Butylated hydroxyanisole (BHA) (max. limit of 50 ppm) for breakfast cereals.

Therefore, arming yourself with the right information about breakfast cereals will help you choose wisely. Keeping yourself and your family healthy should be your first priority. Therefore, be on the lookout for wild health claims displayed on the cereal packages. Always read the display panel carefully. Pay attention to the following details:

- Nature and amounts of ingredients: Avoid cereals high in sugar and carbs.

- Nutritional information on the label: Ensure that all the nutritional information is displayed on the label; this information will ensure if the product is wholesome and nutritious.

- 'Best before' date or 'expiry' date: Never buy expired food items.

- Vegetarian / non-vegetarian logo: Breakfast cereals should ideally be vegetarian in origin.

- FSSAI logo and license no: This will ensure the high quality of the product.

- Quality of the packaging: Do not buy damaged or torn packages; ensure that the inner lining (primary packaging) is intact and the food is properly sealed.

From the foregoing discussion, it is evident that by-and-large, whole grain breakfast cereals are a healthy option. However, you should keep your eyes peeled and be alert while buying these products. Go for natural, wholesome cereals than artificially processed ones.

This will be a healthy option, with lots of dietary fibers, minus the unwanted components like sugars, thereby ensuring a nutritious breakfast for you and your entire family.

Food safety officers inspect fish centres

IMPHAL | May 30

A team of food safety officers led by Y Satyajeet inspected the fish centres in the markets of Imphal West and took the samples of the fishes today.

The inspection was carried out as part of the 100 days programme of Directorate of Health Service, Government of Manipur of and the team was comprised with food safety officers Dr M Dinesh, Dr Nonglei Pebem, Dr S Purnali and other staffs.

The samples were picked up being in suspicion of containing harmful chemical formaldehyde in the fishes which are brought in from other states.

The officers advised the fish shops to have a proper license for selling fish and to be aware of the food safety acts, and further stated that legal action will be taken up as per law against the supplier of the fishes if the harmful chemical is found in the fishes.

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‘It’s not a war against tobacco, but a movement towards health

BENGALURU: Reducing tobacco consumption should be the main focus in preventing cancer, and Dr U S Vishal Rao is firm on this. The chief of head & neck services, department of surgical oncology, HCG Cancer Centre, has bagged the prestigious Judy WilkenfeldAward 2017 in the US for International Tobacco Control Excellence. In an interview with TOI, Dr Vishal, who is also the member of a high-powered committee on tobacco control in the state, said this is not a war against tobacco, but a movement towards health. Excerpts:

Almost every second patient you treat has a history of tobacco consumption. How does the activist in you gear up for patient care?

I see the effect and deal with it daily. Tobacco accounts for nearly 50% of 18 types of cancer. In the head-neck region it almost accounts for 90-95%. An important turning point in my life was seeing a 30-year-old engineer, a tobacco user and my patient, die due to advanced tongue cancer. A few days before he died, his tumour had eaten up his carotid vessels (the blood vessel that connects heart to brain). Every time I'd walk into his room over a pool of blood and see his family light candles and pray. He died leaving behind his 2 sisters and fiancee. This brought me to the fundamental question of how could I prevent the suffering of people like him? Because by the time the cases come to me, it's often too late. Why are we just working on a new medicine when I can address the cause of the disease itself? So, I embarked on preventive oncology, with an emphasis on tobacco control.

Despite anti-tobacco campaigns, neither farmers nor the government has put an end to growing tobacco. Why?

Most tobacco farmers are exploited. They do not make big money, despite India being the third largest tobacco grower in the world. Every time our country takes a step to control consumption, invariably the tobacco industry portrays farmers as soft targets. The government cannot own this problem fully as farmers choose this based on the markets created by the tobacco industry. The ideal possibility today is to have government facilitate crops useful in ayurvedic medical herbs which have an increasing global demand and market. This way, farmers can turn healers and save lives. The government simply needs to take this decision and not export poison to other countries to improve its revenues.

Recently, the state government lifted the ban on chewing tobacco. Isn't this move contradictory to the fight against tobacco?

The government hasn't reversed the order. The enforcement circular has been modified based on technical interpretations and the same have been put before the courts too. The courts will decide the future course of public health. In my perspective, gutka ban was ordered by Justice Singvi in the Supreme Court on the basis of the directives from the Food Safety & Standard Authority of India, which said no tobacco or nicotine can be added to food, gutka being considered to be food. Later, the government of India wrote to chief ministers and chief secretaries of all states to go ahead and ban chewing tobacco as it is considered a food item. At present, 16 states have banned this. With the recent Supreme Court order by Justice Gopal Gowda, it was clear that they didn't want any mixing of pan masala with tobacco to reconstitute gutka. Chewing tobacco contains food items that come under food components such as flavours, condiments which are added to it. Pointing to the rule, the tobacco industry says they cannot add tobacco to food, but can add food to tobacco. But tobacco is not food and I have my reservations with their interpretations. Moreover, these are serious public health matters where right to health prevails over all frivolous arguments. We need to wait and see how the high courts and the Supreme Court view this matter.

What are the challenges in this fight against tobacco?

This is not a war against tobacco, but a movement towards health. We do not see any hatred against any person working for or with this industry, but simply wish that our love for health will win over their unabated desire for wealth, disease or social destruction. The future is filled with optimism where we see a healthier India standing tall to inspire the world. The major challenges that lie before us are: how do we help tobacco farmers move to alternative crops? How do we rehabilitate beedi workers and provide them with alternatives? How do we prevent the youth from marketing tactics of tobacco industry that constantly wants to target teens who are their potential customers?

FSSAI wants edible oil vending machines

In the absence of such an option, people, who cannot afford to buy large packs, are compelled to purchase loose quantities of edible oil, which is often adulterated. File photo. For representation purpose

India’s food regulator has asked manufacturers to set-up automated vending machines to sell good quality edible oil in small pouches.

In the absence of such an option, people, who cannot afford to buy large packs, are compelled to purchase loose quantities of edible oil, which is often adulterated.

“An innovative idea to provide edible oil at nominal prices to consumers is its sale through automated tamper-proof vending machines. In order to provide quality edible oil to small consumers and reduce the unauthorised sale of loose oil, it has been decided to allow the sale of edible oil through automated tamper-proof vending machines,” the Food Safety and Standards Authority of India (FSSAI) said in an order issued last week.

The proposal was debated extensively within the government and with the industry before the FSSAI came out with the order.

“Edible oil is still not widely available in small packages like sachets and pouches at prices which are affordable to a large section of consumers, who resort to purchasing loose edible oil which is of suspect quality,” says the FSSAI order.

Tamper-proof pouches

The regulator also made it clear to the industry that such pouches and sachets would have to be tamper-proof and follow the FSSAI standards on packaging and labelling.

A recent consumer survey highlighted the poor quality of loose edible oils being sold in the rural and semi-urban localities.

Case lodged for serving poor quality food

GUWAHATI, May 29: The State Health Department on Monday registered a case against Vivanta By Taj, a five star hotel in the city, for not maintaining quality of its food served to customers. Sources told The Sentinel that the case was registered following an express instruction issued by the commissioner of food safety in the State. The commissioner issued the instruction after the food inspection branch of the Health Department confirmed poor quality in certain food items served by the five star hotel.

Eat healthy: An idea whose time has come - smaller food portions

Controlling portion sizes may help prevent food wastage and rationalise intake at a time obesity-related diseases are the number one killer.

WHO projects that more than two thirds of the world population will be overweight or obese by 2030 unless corrective action is taken.

India has too many balls up in the air when it comes to public health and nutrition. Malnutrition — which includes both undernourishment and overweight-obesity — is the number one problem in the country.

In fact, it is a rising menace as urbanisation contributes to more sedentary lifestyles and poor or wrong eating habits promote obesity across age groups. While under-nutrition rates have stagnated (not reduced), they are still a huge challenge (four out of every 10 children are underweight). 

One more associated worrying issue with both forms of malnutrition is multiple micronutrient deficiency. Even if we pull children out from undernourishment by feeding them enough calories, we are not focusing enough on providing them high quality, balanced foods rich in vitamin and minerals.  In simple words, even if we achieve food security, attaining nutrition security is a far more complex challenge.

Mineral and vitamin deficiencies (also referred to as hidden hunger) are known to adversely impact human potential. This needs urgent attention as it ties in closely with the productivity and economic growth of the country in the long run.

Thus, translating our vision of nutrition security and sufficiency for all into reality may require multiple strategies and consolidated efforts. The vision resonated recently in one of Prime Minister Modis monthly radio talks. He spoke about controlling or rationalising the size of the portion an individual eats, which in most cases will reduce food wastage.

The related ministries were quick to add their support and talk about guidelines to do so. As of now this has largely been directed towards commercial restaurants and hotel industry.

The content and coverage of the prospective guideline for curtailing food portions should be integrated into the food and nutrition policy of the nation - how will we define portion size and how will we monitor it? 

Controlling portion sizes will have the obvious benefit of preventing food wastage, but it may also help to rationalise intake at a time when obesity-related chronic diseases are the number one killer.

The World Health Organisation projects that more than two thirds of the global population will become overweight or obese by 2020 if corrective, evidence-based measures are not urgently sought and put in place.

Worldwide, experts have deliberated and unanimously agreed that overweight-obesity is a complex problem and will need multiple participatory approaches, including awareness building, behaviour change strategies, community interventions, nutrition counselling, improving access to high quality local produce of whole grains, fruits and vegetables, taxation policies for ultra-processed junk foods and sugar sweetened beverages.

The Food Safety and Standards Authority of India (FSSAI) convened a panel in 2015, of which I was a member, which prepared guidelines to tackle the problem of high fats, sugar and salt in our foods (currently put out for public review and comments).

In a country where being overweight is still seen as ‘chubby’ or a sign of prosperity, awareness building and behaviour change interventions are needed. Practices change only when people understand the consequences of this rising menace among our children and population at large. The proposal to control portion sizes is commendable and, if implemented, can go a long way in attaining food security and improving public health in India.

We must think creatively and urgently to convert the tons of extra food into safe nutritious forms to feed those who may need it. Systems must be put in place that collect and process the extra food from big and small establishments. Recogn-ising individual responsibility in buying ingredients, preparing required amounts, serving small portions in platters, avoiding over feeding ourselves and our children may go a long way in saving food wastage.

Purabi to fortify ‘Smart Milk’ with vitamins A and D

GUWAHATI, May 29 - To address issues of micronutrient malnutrition and to support the nationwide food fortification initiative of the Food Safety and Standards Authority of India (FSSAI) and Tata Trusts, Purabi Dairy will fortify its toned milk variant (Smart Milk) with vitamins A and D.

Fortification means deliberately increasing the content of essential micronutrients in food to improve its quality.

FSSAI has set standards for fortification of salt with iodine and iron; of vegetable oil and milk with vitamins A and D; wheat flour and rice with iron, folic acid, zinc, vitamin B12, vitamin A and some other micronutrients.

Purabi’s fortified milk is likely to be launched later this week. The new packet will have a logo ‘+F’.

The West Assam Milk Producers’ Cooperative Union Limited (WAMUL), commonly known by the brand ‘Purabi’, has extended its support to the fortification initiatives taken by the FSSAI and Tata Trusts to boost fortification, and address the issue of micronutrient malnutrition – a serious health issue affecting all sections of society, said RN Bhattacharyya, senior manager (marketing), WAMUL.

Milk is a rich source of high quality protein, calcium and of fat-soluble vitamins A and D. Many countries have a mandatory provision to add back the vitamins which may be lost during processing as it is easily doable.

Fortification of milk with vitamin A and vitamin D is required in India because of the widespread deficiencies present in the population.

A recent National Nutrition Monitoring Bureau (NNMB) survey and a report of the expert group of ICMR in 2012 stated that India has a very high burden of vitamin A and D deficiencies, amongst both young children and adults, particularly in urban areas as they are physically less active and have a very limited exposure to sunlight. About 70 per cent Indians are deficient in vitamin D and another 15 per cent are insufficient.

Purabi Dairy procures its milk from nearly 200 village-based functional milk producer institutions (MPIs) and dairy cooperative societies in the districts of Kamrup, Morigaon, Nagaon, Barpeta and Nalbari covering around 5,000 dairy farmers.

Consumption of fortified milk by children in India has shown encouraging results. Studies suggest that the intake not only increased mean serum vitamin D levels but also morbidity rates were decreased (18% lower incidence of diarrhoea, 26% lower incidence of pneumonia, 7% fewer days with high fever and 15% fewer days sick with severe illness). Fortification of milk with vitamins A and D is an effective and safe strategy to reduce related deficiency diseases.

New food packet labels to tell how much dietary requirement is met

Food regulator, FSSAI, is preparing guidelines for elaborate labelling of food packets that must tell a person how much of recommended dietary allowance is met in one serving of that item.

Packaged food labelling is set for an overhaul in India.

All packaged food items will soon have to clearly mention what percentage of your recommended daily nutrients intake is met in a single serving of that particular item.

The country’s food regulator – Food Safety and Standards Authority of India (FSSAI), is coming up with guidelines for elaborate labelling of food packets that must tell a person how much of recommended dietary allowance is met in one serving to make it convenient for people to keep tabs.

“We are in the process of changing labelling regulations,” said Pawan Agarwal, CEO, FSSAI.

The initial guidelines are ready and will shortly be sent to the Union ministry of health for approval.

“We have an expert panel working on formulating the guidelines. New labelling methods will help a consumer in knowing the exact percentage of the recommended dietary allowance of say sugar, fat, salt or other micro nutrients that’s met by consuming a serving of that product,” said Agarwal.

Recommended Dietary Allowance (RDA) provides a reference range to assess daily nutrient intake in a healthy person that tends to vary by age and gender.

Currently, the food packets broadly mention total calories contained and also the quantity of fat, sugar, salt, carbohydrates and a few other nutrients.

“The label hardly says anything about how much of a healthy person’s daily needs are met after consuming a serving and how much of it is left. The labels are quite convoluted for a common man to understand,” said Agarwal.

The panel that has been working on labelling guidelines is the same panel that worked on formulating country’s food fortification guidelines. The panel is also focusing on defining junk food.

“We broadly term high-fat, high-sugar items as junk that lead to obesity and other complications but this panel is getting into the details and coming up with a standard definition,” said Agarwal.

The food regulator, however, isn’t sure about deadline for implementation of the regulations.

“It will be difficult for us at this level to say when the regulations will be implemented, as the process requires several layers of consultations and approval. We are trying our best to be as fast as possible,” said Agarwal.

Food safety drive

As per the direction of the State Food Safety Commissioner, extensive drives were conducted by a team of Food Safety Officers and Food Safety and Standard Enforcement Wing, Imphal East recently.

The team has shut down Hussain Bakery at Yairipok Bazar, Aafreen Bakery at Yairipok Bazar and New Fast Food Bakery at Yairipok Lai Manai Top Chingtha for violating the responsibilities of food business under Section-26 of the Food Safety and Standards Act 2006, rules and regulation 2011.

Water, detergent found in milk last year