The Food Safety and Standards Authority of India (FSSAI) has prohibited the sale of compounded asafoetida (hing) from Everest Food Products and Laljee Godhoo. Regulators found these products failed quality tests, showing low alcohol-soluble extract and high starch levels. This move highlights an ongoing regulatory focus on quality standards across the Indian spice and condiment sector.
The Food Safety and Standards Authority of India (FSSAI) has issued a formal order banning the sale of compounded asafoetida, commonly known as hing, produced by two prominent brands: Everest Food Products and Laljee Godhoo and Company. The regulatory action follows laboratory findings that indicated these products failed to meet national safety and quality benchmarks.
Quality Benchmark Violations
Under the Food Safety and Standards (Food Products Standards and Additives) Regulations, 2011, compounded asafoetida must contain a minimum of 5% alcohol-soluble extract to be considered compliant. However, recent surveillance and regulatory testing revealed that samples from these manufacturers recorded significantly lower levels, with some results falling between 0% and 3%.
In addition to the insufficient extract levels, testing identified excessive starch content in the products. This discrepancy between the labelled product and the actual chemical composition led the regulator to classify these items as non-compliant. The enforcement action involved legal sampling from Mumbai-based units of both companies and an inspection of the Everest facility in Umbergaon, Gujarat.
Impact and Corrective Steps
The prohibition remains in effect until the companies can demonstrate that their products meet the required safety standards. Both firms have been directed to submit comprehensive corrective action plans to the regulator. These plans must detail how they intend to rectify manufacturing processes to ensure that future production aligns with the Food Safety and Standards Act of 2006.
For these brands, the regulatory action presents a significant operational and reputational challenge. As established names in the Indian kitchen and condiment space, maintaining consistent quality is essential for consumer trust. The move signals that the FSSAI is intensifying its scrutiny of processed spice and condiment manufacturers, a segment that has faced increased regulatory attention recently.
Market observers note that the ability of these companies to resume sales will depend entirely on their success in addressing these manufacturing lapses and obtaining regulatory clearance. The immediate monitorable for stakeholders and consumers will be the timeline for these corrective actions and whether the companies can verify the quality of their future product batches to the satisfaction of the authorities.