The Food Safety and Standards Authority of India (FSSAI) on April 9, 2021 has issued Draft Guidance Document & Standard operating procedures for fixation of maximum residue limits (MRLs) of pesticides in food commodities.

Question raised in Rajya Sabha on packaged foods with abnormal salt and fat contents, 03/03/2020. Food Safety and Standards Authority of India (FSSAI) has informed that Centre for Science and Environment (CSE) study has alleged that the quantity of salt and fat in the samples tested were higher than the threshold limits proposed in the draft Food Safety and Standards (Labelling & Display) Regulations. Out of total 33 samples tested in the said study, 19 samples are of ‘prepared food’ where ‘Front- of-Pack’ Labelling is not applicable.

According to a new study titled, “Supermarket Shopping and Nutritional Outcomes: A panel data analysis for Urban Kenya,” shopping in supermarkets significantly increases body mass index (BMI), and

Foods produced from genetically modified organisms (GMOs) are referred to as genetically modified (GM) foods. The safety of GM foods has been a matter of concern. The Food Safety and Standards Authority of India (FSSAI) has not allowed GM foods in India so far.

In a first study of its kind for India, New Delhi-based research and advocacy body Centre for Science and Environment (CSE) has exposedlarge-scale illegal presence and sale of genetically modified (GM) processed foodsin the country. Without the approval of the Food Safety and Standards Authorityof India (FSSAI),production, sale and import of these foods is banned in the country.

Calories from any food have the potential to increase risk for obesity and cardiometabolic disease because all calories can directly contribute to positive energy balance and fat gain. However, various dietary components or patterns may promote obesity and cardiometabolic disease by additional mechanisms that are not mediated solely by caloric content. Researchers explored this topic at the 2017 CrossFit Foundation Academic Conference ‘Diet and Cardiometabolic Health – Beyond Calories’, and this paper summarizes the presentations and follow-up discussions.

To address holistically the issue of High Fat, Sugar and Salt (HFSS) in food and associated health risks, FSSAI constituted an Expert Group to drat a report. The major constituents of foods namely high saturated and trans fats, sugar and salt intake are known to significantly increase the risk of chronic diseases.

Question raised in Lok Sabha on Potassium Bromate in Breads, 22/07/2016. The Government is aware of the study by the Centre for Science and Environment. Potassium bromate was earlier permitted to be used as an additive for manufacturing bread and other bakery products under the erstwhile Prevention of Food Adulteration Act, 1954.

In an effort to prevent continued increases in obesity and diabetes, in January 2014, the Mexican government implemented an 8% tax on nonessential foods with energy density ≥275 kcal/100 g and a peso-per-liter tax on sugar-sweetened beverages (SSBs). Limited rigorous evaluations of food taxes exist worldwide. The objective of this study was to examine changes in volume of taxed and untaxed packaged food purchases in response to these taxes in the entire sample and stratified by socioeconomic status (SES).

Use of chemical food additives is a common practice in packaged and processed foods. Not all of them are safe. One such additive is potassium bromate (KBrO3) which, until over two decades ago, was routinely used in most parts of the world to treat flour for bread and bakery products. KBrO3 helped give the product a high rise and uniform finish.