More Than Just Stale Sweets
Every year, as festivals like Diwali, Holi, and Navratri approach, food safety authorities launch intensive inspection drives across the country. While many consumers worry about buying stale or expired products, the reality of food safety failures is
far more alarming. Recent crackdowns have revealed a landscape of deliberate adulteration, counterfeit products, and serious hygiene violations. In Delhi, authorities recently destroyed over 4,100 kg of suspected adulterated khoya and paneer. Meanwhile, raids in Maharashtra ahead of the festive season uncovered tonnes of suspect food items, leading to the suspension of dozens of business licences for issues ranging from pest infestations to improper storage. These incidents highlight that the problem isn't just about food going bad; it's often about food being made badly—and dangerously—from the start.
The Hidden Dangers in Quality and Labelling
One of the most significant challenges is the issue of quality and labelling. The Food Safety and Standards Authority of India (FSSAI) has repeatedly directed states to intensify surveillance, focusing on milk products, sweets, edible oils, and savouries that see a surge in demand. A key reason for this focus is that producers sometimes resort to using cheaper, low-quality, or even non-permitted substances to cut costs. For instance, khoya, a base for many Indian sweets, is often bulked up with starch, flour, or even paper, while ghee can be adulterated with vanaspati or animal fat. Labelling violations are also rampant. This can range from misbranded products, like selling an inferior item under a popular brand name, to incorrect or missing information about ingredients, nutritional value, and manufacturing dates. In some cases, officials have seized products for having improper labels or for making misleading claims. This lack of transparency prevents consumers from making informed choices and can pose serious health risks, especially for those with allergies.
When ‘Festive’ Means Unsafe Products
Beyond quality issues, outright unsafe products flood the market during festive periods. This includes the use of non-permitted, industrial-grade colourants to make sweets look more attractive, or using aluminium foil instead of pure silver vark for decoration. These substances can be toxic and lead to allergies, digestive problems, or long-term health issues. In one raid in Delhi, officials found paneer that tested positive for detergent. In other instances, investigators have discovered chemicals like sodium hydrosulfite being used to make khoya appear whiter. The unhygienic conditions in which many of these products are made add another layer of risk. Inspections have uncovered everything from rat droppings and cockroaches in preparation areas to food being stored on the floor next to open sewage manholes.
Why Failures Spike During Festivals
The reason these failures become so pronounced during festivals is a classic case of demand overwhelming supply and regulatory capacity. The sharp increase in demand for items like khoya, paneer, and ghee creates a powerful economic incentive for adulteration. Producers and sellers, aiming to maximise profits, may cut corners on raw materials and hygiene. Simultaneously, the sheer volume of production and sales across millions of small vendors and large manufacturers makes comprehensive monitoring nearly impossible for authorities. Though FSSAI and state bodies conduct special drives, deploying mobile testing vans and concentrating on known hotspots, they are fighting an uphill battle against a vast and often unorganised sector.
How to Protect Yourself
While regulators work to enforce standards, consumers can also take steps to stay safe. Firstly, be wary of unusually bright or colourful sweets, as they may contain non-food-grade dyes. Secondly, always try to buy from reputable, licensed vendors who maintain clean premises. FSSAI encourages purchasing from shops that display their registration. Trust your senses—if a product smells musty, tastes sour, or has an unusual texture, it's best to avoid it. For example, pure ghee should melt instantly in your palm, whereas adulterated versions will not. Simple tests at home can also help; for example, boiling a sample of khoya in water and adding iodine can reveal the presence of starch if the solution turns blue. Whenever possible, opting for homemade sweets or purchasing from trusted, certified sources remains the safest bet.
