The Push for a Uniform Code
The conversation around a national diet label is driven by a genuine public health concern. With non-communicable diseases on the rise, providing consumers with easy-to-understand nutritional information is a priority. The Food Safety and Standards Authority
of India (FSSAI) has been exploring a Front-of-Pack Labelling (FoPL) system for years. The leading proposal is the Indian Nutrition Rating (INR), a system that would assign packaged foods a star rating from a half star (least healthy) to five stars (healthiest). The logic is simple: more stars mean a better choice, helping shoppers make quick, healthy decisions in a busy supermarket aisle. This model, inspired by systems used in countries like Australia, aims to regulate processed foods and guide consumers away from items high in sugar, salt, and fat.
When 'Healthy' Becomes a Number
The primary criticism of a star-rating system is that it oversimplifies the complex science of nutrition. The INR system calculates a score based on 'negative' nutrients like saturated fat, sugar, and sodium, but also considers 'positive' nutrients such as protein, fibre, fruits, and millets. Critics argue this allows for manipulation. A fundamentally unhealthy product high in sugar could potentially improve its star rating simply by adding a small amount of fibre or protein. This creates what experts call a 'health halo,' misleading consumers into thinking a processed snack is a good choice because it has three stars, even if it remains high in unhealthy ingredients. Many public health bodies and consumer organisations have argued that this approach is confusing and have advocated for clearer warning labels, like those used in Chile, which explicitly state when a product is 'High in Sugar' or 'High in Salt'.
A Threat to Culinary Heritage
The biggest casualty of a one-size-fits-all label could be India’s incredible food diversity. Our traditional foods were not designed in a lab to score well on a nutritional algorithm. A ghee-laden mysore pak, a salty mango pickle, or a rich paneer butter masala are not just collections of nutrients; they are expressions of culture, geography, and tradition. A rigid star system would likely penalise these foods for their fat, sugar, or salt content, ignoring their context in a balanced, traditional diet. These foods are not meant to be consumed in massive quantities daily but are part of festive and everyday life. By labelling them with low star ratings, we risk villainizing our own culinary heritage and creating a perception that traditional Indian food is inherently 'unhealthy', while a factory-produced 'diet' snack with added artificial ingredients gets a better score.
The Burden on Small Producers
While large multinational corporations have the resources for research and development to reformulate their products to achieve a higher star rating, the same cannot be said for small, local businesses. Think of the thousands of local bakeries, sweet shops, and snack makers across the country who produce regional specialities. For them, ingredients like ghee, jaggery, and local grains are not variables to be tweaked for a better score, but essential components of an age-old recipe. A mandatory labelling law could put these small producers at a significant disadvantage. Their products, beloved for their authentic taste, might be branded with a poor health rating, pushing consumers towards mass-produced alternatives that have been engineered to pass the test, but may have lost their soul in the process.
Finding a More Nuanced Path
The goal of promoting public health and preserving cultural heritage need not be mutually exclusive. A more effective labelling system for India would be one that respects its diversity. Instead of a reductive star rating, clear warning labels about specific nutrients of concern—sugar, salt, and saturated fat—could empower consumers without passing a simplistic judgment on the entire food item. Furthermore, there is a strong case for exempting traditional sweets and snacks, or focusing on portion control and mindful consumption in nutritional education, rather than demonising ingredients. The FSSAI already uses clear symbols for vegetarian and non-vegetarian foods, which shows that a simple, direct visual system can work effectively across India's diverse population. A similar approach for key nutrients would be more intuitive and less culturally damaging.
