During frying, several properties of oil are altered, Total Polar Compounds (TPC) are formed on repeated frying. The toxicity of these compounds is associated with several diseases such as hypertension, atherosclerosis, Alzheimer’s disease, liver diseases. Therefore, it is essential to monitor the quality of vegetable oils during frying. In order to safeguard consumer health, FSSAI […]

“Eat Right India for Sustainable Development” is an initiative by the Food Safety and Standards Authority of India (FSSAI) aimed at transforming the country’s food system to ensure health, sustainability, and food safety. It links directly with the United Nations Sustainable Development Goals (SDGs) by promoting a holistic approach to food – what we eat, […]

Here’s how you can protect your liver and prevent fatty liver disease with smart dietary and lifestyle choices: Choose a liver‑friendly eating pattern: Following a Mediterranean-style diet is one of the most evidence-backed approaches for preventing or reversing fatty liver. Key principles: Emphasize plant foods: leafy greens, colorful vegetables, fruits, legumes, whole grains Use olive […]

Lack of awareness about the prospectus of value addition of meat, inadequate technological support for improvement of quality attributes and shorter shelf life of value-added traditional meat products and unavailability of trained manpower are the major obstacles in the growth of the traditional meat processing market in India. Further, formation of producers/manufactures societies and ascertaining […]

Food borne illnesses are major public health concern and can also be fatal. Food Safety as an important part of preventing food borne illnesses. It involves proper handling, preparation, storage and consumption of food. Food can become contaminated at any point during harvesting or slaughtering process, storage, distributing, transportation and preparation. Lack of adequate food […]