Food processing industry in India has gained prominence in the recent years and is poised to attain greater heights. Availability of raw materials, changing lifestyles, coupled with appropriate fiscal policies has given a considerable push to the industry’s growth. This sector serves as a vital link between the agriculture and industrial segments of the economy, […]
How Edible Fats are defined & categorized under FSSAI Regulations?
Edible fats are those fats that can be consumed by humans without any harm or ill effects. Edible fats can be of animal origin or plant origin. Most edible fats are solid or semi-solid at room temperature. Plant fats that are usually liquid at room temperature can be transformed into a solid fat if they […]
What are the General Parameters for Testing of Food Articles?
Food testing laboratories play a very important role in helping food business operators (FBOs) to provide good quality, wholesome, and nutritious food to the consumers. Food products testing can range from processed foods to agricultural commodities, from the field to the store. The testing can be done on raw materials, the product during its processing […]
FSSAI Proposes Carboxymethyl Cellulose as Emulsifier/Stabilizer with Specific Labelling
Carboxymethyl Cellulose is proposed to be allowed as a stabilizer in ready to serve beverages as GMP. In a notification issued by FSSAI on 11th December 2014 they have proposed changes in the Food Safety and Standards (Packaging and Labelling) Regulations, 2011 for labelling of Carboxymethyl Cellulose. The change has been made to regulation 2.4 […]
- « Previous Page
- 1
- …
- 387
- 388
- 389
- 390
- 391
- …
- 540
- Next Page »