The Indian food industry is growing along with its increasing contribution to world food trade every year. The Indian food sector is emerging as a high-growth and high-profit sector due to its immense potential for value addition, particularly within the food processing industry.
Indian Food Safety Standards
In India, the food safety standards and the transparency is controlled and maintained by the Food Safety and Standards Authority of India (FSSAI) as per the law under the “Food Safety Standard Act, 2006”.
In Order to start and run any food business by any food business operators, The Food licence issued by FSSAI is a mandatory document that is required to carry out their day-to-day business.
Food safety is currently considered to be an important issue for all stakeholders in the food industry. The consumers and other stakeholders are highly concerned about the continuing sequence of food scandals and incidents because of various aspects like error in production.
Due to poor hygiene in institutional kitchens, catering and private households, everyone are very much concerned about food safety. Inorder to ensure that the food we consume is safe, the following things can be done;
Wash hands, utensils and surfaces often because the germs can spread and survive at various places under different circumstances.
Raw meat, eggs, and poultry products can spread germs easily to ready to eat products, so always keep them separately.
Cook the food at the right temperature and always ensure that the food is cooked in a safe and suitable environment for cooking.
Always store the cooked food in a clean and safe place away from insects.
Food transparency can be simply explained as the consumer’s desire to know how and where the food was grown or made and accuracy and usefulness of food-related information from the companies that produce and sell it.
Since the adulteration practises by the business owners in order to make higher profits are increasing in the country, the customers are losing their trust on the product manufacturers.
Food transparency has now become a growing trend as more consumers are desperate to know where and how their food comes from.
The consumer’s trust in food is declining day by day, and manufacturers of food additives and preservatives are the least trusted by consumers.
Major things that provide the information about the product includes
Manufacturing Date and Expiry Date and Place of manufacture
Another important aspect to be observed on the food label is the manufacturing date and expiry date of the product and the place and by which company the product was manufactured.
The nutrition numbers on the label of the product are for a single serving, thus it is always necessary to check the no. of servings on the product.
The ingredients that are used inorder to manufacture a product.
As there is an increase in fiber intake gradually, there also needs to be an increase in the amount of water intake. Thus eating at least 5-10 grams of viscous fiber each day is recommended.
Calories and Protein
How many calories are in one serving?
The total carbohydrates listed on a food label include sugar, complex carbohydrate and fiber, which can all affect blood glucose. Look at the total number of carbohydrates in terms of grams to understand the food’s carbohydrate count.
As a rule of thumb, a low-fat food contains three grams of fat or less per serving.
Foods with one gram or less per serving are considered low in saturated fat.
For healthy arteries and better overall health it is best to avoid trans-fat. Look for foods with 0 grams of trans fat.
Keeping your daily total cholesterol intake to less than 200 milligrams is the best way to be healthy. Thus, in this way, food safety and transparency is being maintained in our country.