For past few months there has a been complex scenario for the food processing industry as there are several changes taking place with regard to Product Approval and food safety aspects in regulations. To understand these regulatory changes, know the problems that are existing and seek possible solutions, Protein Foods and Nutrition Development Association of India (PFNDAI) had organised a one-day seminar on 'Safety of Processed Food Products' here on Friday.
The event started with the welcome address by Bhupinder Singh, chairman, PFNDAI, & CEO, Vista Processed Foods, who hoped for a fruitful interaction on food safety wherein scientists and FBOs come together and share their experience and knowledge.
The inaugural address was by Dr P I Suvrathan, former chairperson, FSSAI. He discussed issues on regulations.
Suvrathan initiated the session by stating, "There is no going back to old PFA Act but to move ahead discussing experiences, putting forth challenges and looking at possible solutions to be brought in current regulations. Currently as per the Act, the primary burden of food safety is on producers. It is they who should ensure providing safe food to consumers."
Talking about issues, he added, "Regulators seems to be hesitant to hire private sector scientists whereas they should be given opportunity to put forth industry issues. Though scientists should help to provide draft of food safety, the risk assessment and inspection should be solely done by regulators based on available law and not on saying of scientific panel."
"The important point that is missed by regulators is safety aspect with regard to unorganised food sector which contributes almost 90% of food sector. The food sold on street and mid-day school meals should be safe. Asian countries like Thailand, Malaysia, and Sri Lanka have tackled food safety of the unorganised sector effectively, then why not India," he asked.
Suggesting to make regulations simpler, Suvrathan said, "Self regulation initiative should be taken into consideration by various associations like Bakery Association in Kerala. Wherein the association itself has drafted the law, taken approval from the Centre and abiding by it."
In his keynote address on 'How to Provide Safe Processed Foods,' Dr Vilas Sinkar, ex-VP, R&D, Unilever, stated, "Food industry is the largest industry in India contributing majority to country's GDP and providing largest employment in the country. The sector can expand its potential in having farm extension programme, better organised supply chain, good investment in agriculture & R&D in food, simple regulation with transparency, skilled manpower, and PPP."
From toxicology point of view, he said, “Food safety can be tackled by analysing the chemicals present in product. Regulators should take a risk-based approach wherein a hazard is identified beforehand for consumer safety. The novel ingredients should be evaluated in scientific robust way."
The Session 1 was focussed on the topic 'Safety of Foods & Supplements.' The session started with Ganesh Kamath, director, Vital Nutraceuticals, focussing on regulatory aspect, he said, " It is Central government, which has power to prohibit or approve new product. Also the approval should be made by visiting a manufacturing plant, inspecting manufacturing process, the ingredients used, from where they are procured and upto how much limit is put into use."
Dr Madhavan Nair, head, micronutrients res., NIN, Hyderabad, threw light on Nutrients: Concept of RDA, UTL & NOAEL. He said, "Safety of food can be taken by researching on different essential nutrients present in the product. While analysing optimal nutrients required by body, health, saturation of tissue of the body should be understood."
"For botanicals, safety assessment is done on basis of available knowledge and information. Process of manufacturing, extraction of raw material, safety of any toxicity, pesticide should be inspected for safety of botanicals,” stated K Bala Subramanian, head, technical, Chennai Mettexlab. He spoke on Analysis & Evaluation of Safety of Botanicals.
"Analyticals challenges faced by botanical-based product manufacturer are that reference materials are hard to find, testing method and validation is limited and good compendium on botanicals is required," added Subramanian.
Session 2 talks were based on 'Safety of Food & Food Ingredients.'
Dr J I Lewis, consultant, FSSAI, said, "Inspection system is virtually impossible with large industry and limited manpower. Also food safety is concept for not just end-product but the whole manufacturing process."
The other speakers for the session were Dr Nimish Shah, director, safety and environment assurance centre, HUL, and Niraj Raje, sr food assessor, LRQA.
The topic for Session 3 was Safety of Additives and the seminar concluded with a panel discussion on Enforcement, Sampling, Analysis and so on.
Few of the key points from the event would be sent as recommendations to FSSAI towards ensuring smoother food regulations for India.
