Ready-to-eat (RTE) foods are foods that you can eat directly without cooking or heating, like sandwiches, salads, or packaged snacks. These foods are very common in stores and restaurants because they save time and are convenient. Because people eat these foods without cooking them, companies that make them must follow very strict food safety rules. […]

The Eat Right School program is an interactive learning initiative launched by the Food Safety and Standards Authority of India (FSSAI) in 2017 to transform India’s food safety and nutrition landscape. The program focuses on school children because food habits are developed early in life, and children are viewed as powerful “change agents” who can […]

The Food Safety Emergency Response (FSER) system is a coordinated framework designed to manage public health risks arising from food contamination through prevention, preparedness, and rapid response. Core Objectives and Scope: Preventing and managing food safety incidents that may endanger public health at national or international levels. Facilitating interagency cooperation between local, state, and central […]

A dynamic food system requires collaboration between regulators, industry, scientists, and consumers. Pragmatism does not mean lowering standards—it means applying them intelligently, proportionately, and responsively. By embracing adaptive governance and evidence-based decision-making, the food sector can remain safe, innovative, resilient, and inclusive. The global food system is undergoing a rapid transformation, driven by advancements in […]

Obesity is a complex, multifactorial public health challenge influenced by diet, physical activity, environment, behavior, and socioeconomic factors. Effective prevention and management require a balanced approach that integrates nutrition, fitness, and consumer awareness. Diverse Nutrient-Rich Diets for a Healthier Nation: Advancing Nutritional Literacy, Harnessing the Power of Sports and Fitness, Promoting Label Reading, and Enabling […]