You may all hear about this that Mumbai and certain parts of Maharashtra are under strict surveillance in Food industry. Many Restaurants closed and many licenses got cancel all because of dedicatory duty of Mr. Tukaram Mundhe and his amazing team under Safe Food, Safe Maharashtra campaign.
Due to fear of raids now restaurants following all food safety and hygiene guidelines. Most of restaurants who previously serve bright colors in foods now serving colorless foods.
These food are dangerous because it cause cancer risk, organ toxicity, allergies.
For many years FDA and FSSAI allow few food colors within specific limit but this rule is not followed by many restaurants. But due to strict rules and fear of cancellation of license, closing of restaurants, 5 Lakhs fine and 6 month imprisonment now mostly every restaurants following rules properly which resulting food like Chicken lollipops, Manchurian, Jalebies, Chinese foods now lost their bright red appearance
share if foods in your locality also lost their color and comment your thoughts about this.
The bright colors in food can definitely make it more appealing, but food safety should always come first. It’s encouraging to see how stronger enforcement can push restaurants toward safer and more hygienic practices.
Great initiative by Maharashtra government. I desperately wait for the time when this rule will be implemented in other parts of our country. The artificial food colours are toxic and most of the tempting foods have these artificial colours in them.
It’s interesting to see how stricter food-safety enforcement can influence everyday food practices. The shift away from excessively bright colours is a good reminder that food appearance should never come at the cost of safety. Strong enforcement along with consumer awareness, can make a real difference.
I hope that the removal of bright colours doesn’t result in a loss of taste . Especially if it’s because we have psychologically started associating red food with spiciness.
Interesting observation! We often associate bright colours with flavour and freshness without really thinking about what creates that colour. It’s good to see food safety being taken more seriously, and hopefully this also makes consumers more aware of what goes into the food they eat.
