The Regulator and the Rulebook
In India, the Food Safety and Standards Authority of India (FSSAI) is the main body that regulates what goes into our packaged food. All permitted additives must be declared on the label. This is often done using INS (International Numbering System) codes.
These three or four-digit numbers are a global standard for identifying additives, similar to the 'E numbers' used in Europe. So, when you see 'INS 330' on a label, it’s a standardised code for citric acid. The FSSAI requires manufacturers to list all additives, either by their full name or their INS number, along with their functional class, like 'Acidity Regulator' or 'Preservative'.
The Purpose of Food Colours
Food colours are used solely for visual appeal; they don't add nutritional value or taste. They can be natural (derived from plants like turmeric or beetroot) or synthetic (created in a lab). Synthetic colours like Tartrazine (INS 102) and Sunset Yellow FCF (INS 110) are popular in India because they are cheap, stable, and produce vibrant shades in everything from sweets and beverages to sauces. The FSSAI permits eight synthetic colours, with strict limits on their usage, generally around 100 parts per million (ppm) for most foods. While approved colours are considered safe within these limits, growing consumer awareness has led to an increased demand for natural alternatives.
Decoding Flavouring Agents
Flavourings are added to enhance or modify the taste and aroma of a product. They fall into three main categories: natural, nature-identical (chemically synthesized to be the same as a natural flavour), and artificial (created in a lab with no natural counterpart). One of the most well-known flavour enhancers is Monosodium Glutamate, or MSG (INS 621), used to provide a savoury 'umami' taste. On labels, you might also see generic terms like 'flavouring substances', which FSSAI permits. Unlike colours, specific quantity limits aren't set for all flavourings; instead, manufacturers are expected to follow Good Manufacturing Practices (GMP), using the minimum amount necessary to achieve the desired effect.
Why Preservatives Are Used
Preservatives play a crucial role in food safety by preventing spoilage from bacteria, yeast, and mould, thereby extending shelf life. In India, preservatives are categorised into Class I (natural sources like salt, sugar, and vinegar) and Class II (chemical). Common Class II preservatives found on Indian labels include Sodium Benzoate (INS 211) and Sorbic Acid (INS 200). Sodium Benzoate is widely used in acidic foods like fruit juices, jams, and pickles to inhibit microbial growth. While FSSAI deems these preservatives safe within specified limits, some concerns exist. For instance, sodium benzoate can form benzene, a carcinogen, when combined with Vitamin C (ascorbic acid) under certain conditions, a combination sometimes found in packaged drinks.
How to Be an Informed Consumer
Reading labels doesn't have to be an exercise in fear. The key is to start with the ingredients list, which is always in descending order of weight. If sugar, refined flour (maida), or oil are among the first three ingredients, it tells you a lot about the product's composition. Pay attention to not just what is added, but also the overall nutritional profile, including total sugar, sodium, and trans fats. Don't be swayed by unregulated marketing claims like 'natural' on the front of the pack, as the term has no specific FSSAI definition. Being a mindful consumer is about understanding what you are eating, prioritising whole or minimally processed foods, and using packaged goods in moderation.
