The FSSAI already has standards for milk, paneer, ghee, butter and a number of other milk products. However, the Apex Food Regulator is now planning to tighten the standards for fat content in milk. New quality standards are also on the anvil for ice-cream and flavoured milk. The food regulator also intends to stiffen safety […]
NDRI Produces Low-Cholesterol Ghee: A Boon for the Health Conscious
The National Dairy Research Institute (NDRI), a deemed university and a premier institute of the Indian Council of Agricultural Research (IARI) has developed a scientifically tested low-cholesterol ghee that contains as much as 85% less cholesterol than conventional desi ghee. The patented technology, developed by the Dairy Chemistry Division of NDRI, uses processing technology and […]
Color Adulteration of Food Items Reported from Bangalore
The issue of food adulteration by using artificial coloration has come to the forefront from Bangalore. The yellow dye Sunset Yellow is being used rampantly to color tur dal beyond permitted levels, while Malachite Green is being used for coloring frozen peas. These dyes are generally used in leather, textile and paper industries. While Malachite […]
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