The Food Safety and Standards Authority of India (FSSAI) has banned the sale of compounded hing (asafoetida) powder manufactured by two popular spice brands, Everest Food Products and Laljee Godhoo (LG) after laboratory tests found their products to be substandard, misbranded and non-compliant with prescribed quality norms.
According to India’s Ministry of Health and Family Welfare statement, the FSSAI has advised the manufacturers to initiate a voluntary recall of substandard products that are currently available in the market.
The action followed a consumer complaint concerning the quality of compounded hing of a particular brand.
Spices of both these popular brands are also sold in Indian grocery stores throughout New Zealand.
NewsViews had taken up the safety/sale of these two items with New Zealand Food Safety due to quality concerns, but were informed that in New Zealand the regulatory requirements are different to that of India (Updated).
In a statement released to NewsViews on 3 Sept., New Zealand Food Safety deputy director-general Vincent Arbuckle, says “New Zealand food importers are required to be registered with New Zealand Food Safety (NZFS) and must undertake a safety and suitability assessment of all foods they import. Imported foods must comply with the Australia New Zealand Food Standards Code, including composition and labelling requirements such as allergen declarations.
NZFS notes that the action taken by Indian authorities relates to quality concerns rather than food safety concerns, and that different regulatory requirements apply in New Zealand.”
Meanwhile, the laboratory findings of Everest’s hing samples revealed significant deviations from the food safety standards. The tested samples contained zero per cent soluble extract falling significantly below the five per cent mandate. Samples collected from the centrally licensed facilities of Everest and the LG Brand unit indicated that manufacturers were adding 30-40% less raw hing than required in the products tested.
Under the regulations, compounded hing must contain enough raw hing to ensure at least 5% alcohol soluble extract in the final product. However, the tested samples contained only 0-3% alcohol soluble extract, significantly below the prescribed minimum, according to the FSSAI.
While the permitted maximum starch content in raw hing is 1%, laboratory tests of LG Brand were found to have starch levels ranging from 15% to 32% in all six varieties.
Given that multiple batches of compounded hing were observed to be non-compliant with established quality standards, the FSSAI issued Prohibition of Sale order to Everest and the LG Brand Units in Mumbai.
The regulator described the action as a preventive measure aimed at protecting consumers and public health.
The food safety regulator is also reported to have notified previous regulatory compliance reviews highlighting quality issues in Everest’s chicken masala, garam masala, and egg curry powder, including non-declaration of salt content exceeding five percent, and non-declaration of spice content on the label. Under the FSS (Food Products Standards and Additives) Regulations, 2011.
