The Food Safety and Standards Authority of India (FSSAI), the country's main food regulator, is leading this change with strict new regulations…
Use a “first in, first out” (FIFO) system to ensure older items are used first. Label food with dates to keep track of freshness and expiration.
Restaurant India spoke to Restaurant owners, FMCG players and Chefs to understand on how these players can help in delivering food safety, nutrition…
According to FSSAI guidelines, the limit for Total Polar Compounds (TPC) to be maximum 25% beyond which the vegetable oil is not suitable for use.…
Although there are ample points one needs to consider while firming up a restaurant's safety and hygiene standards, one must also have an…
The global cloud kitchen market size was valued at $43.1 billion in 2019, and is estimated to reach $71.4 billion by 2027 with a CAGR of 12.0% from…
Labour costs account for one of the highest expenses, amounting to approximately 45 percent of the total operating costs and in some cases, it may be…
Changing lifestyles and transforming food habit is fueling the growth in the restaurant business.
It also pointed out that unregistered, unregulated food business operators (FBOs) may not be maintaining hygiene standards, which is detrimental to…
The guideline also mentioned, buffet system, food service and mass gathering should be disallowed during Covid-19 pandemic; such services should be…
The officials also mentioned that Garden Vada Pav in camp and Nana peth were operating without FSSAI licence.
After identifying several lacunae, such as lack of hygiene, the hotels were served notices on September 6, and asked to improve the quality of food,…
"New licence rule by BMC will directly impact the food service sector as it means lower spending thresholds amongst customers.
The FSSAI has taken a highly collaborative approach to promoting food safety and nutrition since it is an integral part of everyone's life.
At the time when foreign brands are keen on grabbing opportunities in Indian market, red-tape and formalities are making them sweat, but consumer excitement is giving them reasons to laugh.
Lately, the Food Safety and Standards Authority of India (FSSAI) has reduced permitted trans-fats content in edible fats and oils in the country from 10 to 5 per cent.
ITC Bukhara is amongst the top restaurant in the World. In an exclusive interview to Restaurant India, Chef JP Singh, Executive Chef, ITC Bukhara shares about the consistency the brand has maintained over the last few days.
In an exclusive interaction to Restaurant India, Riju Gupta, Director, Juice Up shares the idea of starting up a cold pressed juice entering the fast growing healthy food market in India.
According to the statement, the food products have been declared unsafe for consumption and packaging termed as misleading and misbranded by the State Food and Drug Laboratory.
The move is expected to benefit food companies as they would not require seeking product approval from FSSAI if they comply with these standards.
From the foregoing discussion, it is evident that testing for contaminating metals is a very important aspect of maintaining food safety.
With FSSAI cracking the whip, HUL withdrew its Knorr Chinese noodles and Indo Nissin Top Ramen noodles which were pending for approval with the food safety regulator.
UK's food safety watchdog collected over 900 samples of Maggi noodles, including one variety imported from India to check the lead levels after the controversy in magi noodles created in India over monosodium glutamate (MSG) and high lead content.
In an exclusive interaction with Restaurant India, Anil Chandok, CEO and President, Chenab Impex, shares his thoughts about the need of modernization in the food laws and import challenges.
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