In recent years fast-paced lifestyle has increased the demand for ready-to-eat food including fruit and vegetable products. Thermal processing has enabled food manufacturers to create a number of thermally processed food options for consumers. The basic purpose for the thermal processing of foods is to reduce or destroy microbial activity, enzyme activity and to produce […]
Food Authority Proposes; Synthetic Food Colours Should be Absent in Thermally Processed Veg.
In a notification dated 06 -02-2015 the FSSAI made amendments to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011 with respect to omitting the use of synthetic colours in thermally processed green beans, wax beans, green peas and processed peas. The objections or suggestions from all stakeholders are invited on […]