FSSAI CEO Raises Red Flag on Added Sugars, Pesticides, and Microplastics in Food Products

G. Kamala Vardhana Rao, the CEO of the Food Safety and Standards Authority of India (FSSAI), has emphasized the critical need for Food Business Operators (FBOs) to take a balanced and responsible approach toward managing added sugars in food products. Speaking at an event jointly hosted by CII FACE and FSSAI, Rao highlighted the health risks associated with excessive use of added sugars and artificial sweeteners, particularly in processed foods. He urged FBOs to exercise special care when creating food products for vulnerable groups such as infants, pregnant women, and the elderly.

Rao also stressed the importance of improving hygiene standards in meat and fish markets, particularly those operated by street vendors. He called for collective accountability among food vendors, manufacturers, and regulatory bodies to ensure food safety. According to him, self-regulation and compliance are key to maintaining high safety standards. He warned that strict regulatory actions would be taken against businesses failing to adhere to established guidelines.

India has achieved a prominent position globally in terms of food production capacity, Rao noted, adding that FSSAI’s scientific committees have ensured that Indian food safety standards are equivalent to or exceed international norms. He raised concerns about microplastics contaminating food products and urged the exclusive use of food-grade plastics for packaging to safeguard public health.

Addressing another major issue, Rao pointed out the harmful impact of pesticide residues found in agricultural commodities such as tea, coffee, and spices. He outlined FSSAI’s efforts to increase awareness among stakeholders, including farmers, manufacturers, and state food safety departments, in collaboration with the Union Ministries of Agriculture and Commerce. He proposed that each state establish inter-ministerial committees to address these pressing challenges effectively.

The event, organized under the State Food Connect initiative in Hyderabad, brought together over 400 participants, including FBOs, fortified food producers, licensing authorities, and food safety officers. It featured technical sessions on fortified rice production, capacity building for health supplement manufacturers, and practical training for state laboratory officials.

After the event, Rao visited the street food hub at Hyderabad’s Necklace Road, where he inspected a mobile food testing unit known as "Food Safety on Wheels." He observed food testing processes and instructed state food authorities to conduct regular monitoring of street food vendors. He also emphasized the need to educate food handlers about maintaining proper hygiene and safety standards.

Rao advocated for the establishment of "model food streets" to provide consumers with access to safe and high-quality food. Additionally, he recommended conducting food safety awareness programs in schools and colleges to instill the importance of hygiene and safety from an early age.

Highlighting FSSAI’s commitment to strengthening the food safety ecosystem, Rao called for a collaborative effort to address issues like pesticide contamination, microplastics in packaging, and the misuse of added sugars, ensuring a safer and healthier food environment for all.

(Input from various sources)

(Rehash/Sai Sindhuja K/MSM)