The Food Safety and Standards Authority of India (FSSAI) is very active in order to create awareness about trans fats and eliminate them from India by 2022.
Transfats that are created artificially in an industrial process include adding hydrogen to liquid vegetable oils to make them more solid. The transfats are easy to use, inexpensive to produce and lasts a long time and give foods a desirable taste and texture. People know their harmful effects but despite that, they are very commonly used.
The food safety regulator Food Safety and Standards Authority of India is trying to eliminate transfat from the Indian food industry by 2022. They are hoping that the stakeholders should adopt technological changes and also they should migrate to healthier alternatives.
The FSSAI spokesperson said, “Eating food filled with transfat increases the risk of coronary heart disease by clogging the arteries; which is why FSSAI has planned to remove trans-fat from food industry by 2022. #TransFat-FreeIndia #EatRightIndia.”
FSSAI CEO Pawan Agarwal told about the approach of eliminating transfat, “We intend to eliminate it in a phased manner by 2022. We have revised standards of the percentage of transfat in edible oil, ghee, margarine and bakery shortening by less than 2% which will make consumption of transfat almost negligible. But we need alternatives – we need technological changes to reduce levels of transfat so businesses can shift to alternative oils.”