With the increasing food safety problems, FSSAI has been trying to come up constantly with measures to combat such issues. This week’s FSSAI News brings you the most surprising yet innovative projects that FSSAI is eyeing for.
Let us have a quick review of the FSSAI News.
FSSAI NEWS 1. FSSAI shall soon notify the reference labs in the country
Around 13 labs including five private facilities shall be notified by the apex body in the coming days. The process of identifying the labs had been completed all around the country. The food authority may recognise any notified food laboratory or referral food laboratory, as a reference laboratory for the purpose of developing methods of testing, validation, proficiency testing and training.
The reference laboratory shall carry out the functions such as be a resource centre for provision of information for certified reference materials and reference materials;
develop standards for routine testing procedures and reliable testing methods;
provide technical support in the area of competence; evaluate the performance of other notified laboratories; coordinate the exchange of information amongst notified food laboratories.
FSSAI NEWS 2. Food Flavor enhancer market shall witness a 3.3 % increase in volume in 2019
The consumption of food flavor enhancers is likely to reach about 4000 metric tonnes by the end of 2019. According to Future Market Insights (FMI), the food flavor enhancer market volume will witness an increase of 3.3 percent in 2019 over 2018.
Over 40 percent of the consumer base of food flavor enhancers is based in East Asia. An array of organic, clean-labeled products is launched in the safe flavor enhancer category, significantly pushing prospects of market growth. Low-sugar, low-salt flavor enhancers are showcasing rapid uptake potential. The study further found that the processing of snacks, savories, and seasonings were among the key categories driving the demand for food flavor enhancers. Meat and seafood are the other key categories.
FSSAI NEWS 3. Frozen Food Safety can be now checked by a smart indicator
Researchers from the Indian Council of Agricultural Research-Central Institute of Fisheries Technology (ICAR-CIFT), Kochi, Kerala, in collaboration with the University of Wisconsin, Madison, U.S., have now found a way using gold nanoparticles that they synthesized to help tell if frozen food is still edible. The nanoparticles change colour in response to changes in temperature. They become ruby red (similar to the colour of red wine) at -18° C and turn purple when the temperature rises. At room temperature, its colour is dark grey.
To synthesize the nanoparticles, the researchers used chitosan, a natural biodegradable polysaccharide that was extracted from marine waste such as shrimp and crab shell. A solution of chitosan and gold chloride solution was heated for about 30 minutes at 90° C. Though the sample preparation process was simple, care was taken to maintain proper conditions such as temperature, stirring and base concentration of the gold solution.
The nanoparticles remained stable when tested at -18° C. Their colour and other physical properties remained intact even at the end of 30 days of testing at -18° C.
We hope we brought a ray of hope for all the issues on food safety that are dwelling. We will be coming up with such exciting news in the next week. Until then, keep yourself updated and start implementing the orders soon.