What Has To Change And Why Indian Food Brands Aren’t Complying With Regulations

Every human being needs food, so it seems logical to ask for simple access to wholesome food. However, in today’s society, when brands have the power to control people’s diets and consumerism is at an all-time high, we often see that obtaining enough nourishment is more difficult than it seems.

Families in India often find that buying packaged and processed foods is a more cost-effective and convenient alternative, but this has the drawback that the products are sometimes opaque about their ingredients, making it the responsibility of the customer to determine what is and is not nutritious. a duty for which the general population is typically unfit.

Author and social media activist Revant Himatsingka, also known as Food Pharmer, is working to alter conventional wisdom by putting companies in control of altering their goods to meet dietary needs rather than the other way around. “What is the controversy about if something is within the regulatory norms formed by the FSSAI?” inquires Himatsingka. “The idea is to realize that, even if something complies with FSSAI guidelines, it might not be healthy, and that social awareness is the only way to address this.” Many consumers base their decisions just on food labels, flavor, and price rather than reading them.

Why Is A Well-Balanced Diet Required?
Our diets determine our state of health, and it may be difficult to make sure we’re receiving enough to support our essential bodily functions when we don’t know exactly what’s in them. Himatsingka says, “You will find that in India, 70–80% of what we eat is carbohydrates, and on top of that, it’s loaded with bad fats.” And the reason for this is just because they are the most reasonably priced components; the cost increases as you go up to higher-quality rice or oils. Everything is loaded with fats, sweets, and carbohydrates—not only packaged goods, but also the typical Indian diet.

The MDH and Everest Spice Ban
Everest and MDH, two spice brands that have recently made headlines for having dangerously high quantities of the carcinogen ethylene oxide, have been banned in Singapore and Hong Kong until further testing is conducted. Indian economy has relied heavily on spices for ages, and the country is one of the world’s biggest exporters of them. This episode has highlighted the fact that, even in a highly regarded industry, there is no assurance until the brands are open and honest about their workings.

All of this is a result of businesses breaking their quality promises at some point throughout the manufacturing process. “The International Organization for Standardization (ISO) represents the brand’s dedication, and your actions mirror your words,” Himatsingka asserts. “Man Vachan Karma,” as it is known in Hindu texts, simply means “what you think, say, and do should be pure.”

But it could be harder than we think to bring Indian cuisine up to par with global standards, says Himatsingka. Businesses often claim that since they provide affordable items, they are unable to produce goods that meet Western standards. “They may be legally compliant with all FSSAI guidelines, but that doesn’t mean they are healthy,” he argues. “But that doesn’t mean you should have a different standard.” India has to do a lot of effort to address the issue of foods being imported that include components like palm oil, vegetable fats, sugar, low-quality protein, or insufficient nutritional value. People must be informed and vocal about what they consume since the government lacks the means to do so.

Sugar Additions
Himatsingka has previously accused a number of companies, including Nestle, Indigo Airlines, and even Maggi, of misrepresenting the nutritional content of their goods. For instance, he discovered that, on average, there was more sugar than tomato in a container of Maggi Tomato Ketchup—a fact the company swiftly addressed. It required a group of medical experts endorsing Himatsingka’s claims to persuade other companies, including Bournvita, to modify their position.

All companies have been called out for producing subpar goods, and the main reason of this problem is a lack of facilities to guarantee that the standards that are in place are being followed. The best defense people have these days, in Revant’s opinion, to guarantee healthy nutrition is knowledge. He goes on to say that while numerous packaged brands are to blame, there is no one solution to address the underlying problem. As he states, “We’re not against any particular ingredient, what we want is for people to get balanced food with high nutritional value and a good taste.” It’s just a matter of keeping up to date and ensuring manufacturers follow their commitment to quality.