Through a notification dated 12 July 2016, the FSSAI has proposed some amendments in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 related to Fats, Oils and Fat Emulsions. The FSSAI has also invited comments/suggestions from WTO-SPS Member Countries on the proposed amendments. Once approved and notified these amendments will […]
Why FSSAI wants to reduce the levels of Trans Fat in food?
What is the one common thing that foods like bhatura, puri, samosa, halwa, aloo tikki, kachori, fried namkeens, patty, french fries, cake, pastry, cookies, fast foods and pizza contain? Yes, you are right they contain high levels of trans fat or fatty acids as they are also called. So what exactly are fatty acids and […]
Function of colours in food and colours permitted by FSSAI in foods
Colour has an important implication as far as food is concerned as it plays a major role in the taste and perception of food along with flavor and texture. It is a known fact that if the food does not look attractive then consumers will probably reject it. So that food appeals to customers and […]
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