Hygiene Prescriptions for Collection Of Drinking Water: In the case of extraction or collection of water intended for packaging from surface water or ground water or sea water sources or any other consistent source of water, it should be ensured...
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Introduction: India has a rich tradition of sweets with a variety of taste, texture and ingredients. Traditional milk-based sweets are generally prepared from khoya, chhena, sugar and other ingredients such as maida, flavours and colours e.g. peda, burfi, milk cake,...
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Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods. It is often said that we eat with our eyes, making colour one of the most...
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Introduction: This Guidance Document on “Food for Special Dietary Use for Sportspersons” is the outcome of a collaborative effort at the national level to promote use of dope-free food supplements and nutritional products for sportspersons and to develop and strengthen...
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Consumption of high amount of saturated fats and trans fats have emerged as one of the major independent risk factors for heart diseases. As per the world health organization (WHO), worldwide more than an estimated 5,00,000 deaths per year occur...
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This classification permits nutraceuticals to be categorized under molecular/elemental groups. This preliminary model includes several large groups, which then provide a bases for sub-classification or subgroups, and so on. One way to group nutraceuticals grossly is as follows: Isoprenoid derivatives...
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Functional foods may be classified in various ways and can be identified/selected on the basis of their properties, clinical significance or composition. Some of the important criteria used for classifying functional foods are: Food Source Nutrient and Non-Nutrient Source Organ/Organ...
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Maintaining the freshness of eggs: Eggs maintain their freshness for up to 10 - 12 days, after they are laid, at room temperature of about (28+2°C), but the shelf life will be shorter at higher The important factor in maintaining...
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Introduction: Shelf-life is the period of time over which a food maintains its safety and/or quality under reasonably foreseeable conditions of distribution, storage and use1-2. The shelf-life of a food begins from the time the food is produced and/or packed....
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The English language is dangerously close to running out of ways to describe 2020, so let’s borrow a bit of Latin: it really has been an Annus horribilis. The food industry has, of course, found it particularly tough. The combination...
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Introduction and purpose of this guide: Regulatory agencies around the world require that training on good manufacturing practices (GMP) be conducted on a regular basis for those who are involved in producing pharmaceutical and biological products. Documentation is also needed...
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Technology, collaboration and policy focus – building a greener food system: Through 2020, our industry and farmers have had to steer through unchartered territory to keep their crops growing and supply chains working effectively. For food business, reflecting on the...
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Introduction: India is known world over as “The Home of Spices.” It is a leader in the global spice market and caters to around 48 percent of the demand for spices across the world. Spices are consumed in various forms...
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Ensuring Safety of Pulses & Besan: Pulses form a major portion of the Indian diet. They are the main source of protein in case of vegetarian diet. However, they are adulterated intentionally or unintentionally. Adulterants such as stones and pebbles...
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Guidance Notes-FSSAI FSSAI has created this guidance document to help Food Business Operators FBOs ensure basic hygiene and sanitation in manufacturing and sale of food products. It also suggests a line of action to the food safety regulatory authorities to...
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Dear Android Users, We have updated our APP with exiting new features. Click to UPDATE. Rate and Review Us Thank you Team-FSS App
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About the DART Book: Detect Adulteration with Rapid Test (DART) booklet is a compilation of common quick tests for detection of food adulterants at household by the citizens themselves so as to induce awareness among the consumers about food safety....
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