People’s food consumption habits are being severely impacted by rapid urbanization .With a rise in the use of packaged food and processed foods. However, consumer tastes seem to reflect an increasing preference to western packaged foods over Indian meals.
Additionally, there is a movement in India to label foods according to their fat, salt, and sugar contents. The majority of traditional and native Indian dishes typically incorporate salt, sugar, jaggery, ghee, oil, and spices that are necessary for both their flavor and the climate of India.
The Food Safety and Standards Authority of India (FSSAI) has been promoting the idea of interpretative food labels .Under front of package labelling regulations for the past few years in packaged food. These labels would categories foods as “good food,” “not good food,” “one-star food,” “red-marked food,” etc.. Based on their salt, sugar, and fat contents. In an effort to combat the rise in obesity, there are conversations about suggesting greater taxes on items that contain sugar, fat, salt, and front-of-pack labelling.
The majority of sweets like rasgulla and mysore pak contain sugar. Snacks like bhujiya or banana chips typically contain salt and fat. Even summertime drinks like jaljeera, nimbu pani, lassi, and chaach include sugar and salt, while pickles and chutney are condiments that contain salt.
Nevertheless, labelling may not seem to be the best course of action in the case of indigenous Indian cuisine. Due to a number of consequences.
Imagine travelers travelling to India to sample packaged food the best Indian cuisine. Finding products with the label “Red or Not Good Food” on them. This might have a severe impact on tourism and the perception of giving gifts at celebrations. Although there is no opposition to informing and educating customers and producers. The labelling strategy can prove ineffective if the optics are poor and taxes are imposed. It’s also important to point out that Indian foods have been