Insights
EATWELL PLATE – Guide to healthy eating
Food is a fundamental right and is critical in shaping and determining the health and…
Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens
What are Priority Allergens ? 8 Major food allergens by US FDA In a Joint…
EU: Most commonly used food coloring, Titanium Dioxide – E171 deemed unsafe!
In recent times, more consumers are becoming increasingly aware of the ingredients in their food,…
Using Compressed Air in Food Processing
What is invisible can be the most dangerous. It comes in contact with food and…
Allergen Labelling Changes: Are your Labels updated?
Food Allergy is an abnormal immune response that occurs immediately after consuming certain foods. Ingesting…
Standards and Certifications to ensure safe food
Food is a high-risk business, next only to pharmaceutical and hence getting it right the…
What is an Authentic ISO Certificate?
This article is being published with the permission of author. It was first published with…
Mock Meat : Is it a Healthy and Sustainable alternative ?
A sudden shift in the consumer’s dietary behavioral pattern, towards reducing meat consumption post COVID…
How important is Safe and Nutritious Food at Schools?
Food is essential for good performance, but much of the food in schools today may…
Why the Amazon smart shelf is not smart enough
In October 2020, Amazon launched Dash Smart Shelf, an auto-replenishment scale for the workplace and…
Making informed choices before eating outside: FSSAI Hygiene Rating for the Restaurants
When you eat outside it is really important that what you eat is safely and…
FSSAI Slashes Down the Limit of Trans Fats: Why it is important
Eliminating trans fats is a global concern. Regulators worldwide are working to remove them from…