FSSAI Issues Prohibition Orders Against Everest Food Products and Laljee Godhoo Over Sub-Standard Hing Powder

The Food Safety and Standards Authority of India (FSSAI) has taken regulatory enforcement action under the Food Safety and Standards Act, 2006, issuing prohibition orders against Everest Food Products Pvt Ltd and Laljee Godhoo and Company. The food safety regulator prohibited both companies from selling hing powder after finding their products to be sub-standard.

In the case of Everest Food Products, the regulator prohibited the sale of compounded asafoetida variants with immediate effect. According to the FSSAI, samples of compounded asafoetida (hing powder) were found to be misbranded and sub-standard by the food analyst of the primary food laboratory.

The regulator stated that the products contravened the provisions of the FSS (Food Products and Food Additives) Regulations, 2011. Specifically, the alcohol-soluble extract obtained was zero percent against the prescribed standard of not less than five percent. Additionally, samples of Yellow Hing Powder and Black Hing Powder were reported to have alcoholic extracts of 3.29 percent and 4.4 percent, respectively, falling below the required standards.

The FSSAI has directed Everest Food Products to submit an action plan to rectify the continued malpractice of selling sub-standard compounded hing and to ensure the sale of standard products licensed under the FSS Act, 2006. The regulator has warned of further action if the company fails to rectify these mistakes.

Regarding Laljee Godhoo and Company, the FSSAI stated that the firm has been prohibited from selling hing powder found to be sub-standard and adulterated, in contravention of FSSAI laws. Samples of compounded hing (powder and lump) were found to not conform to prescribed requirements under the FSS (Food Products and Food Additives) Regulations, 2011, and were categorized as both misbranded and sub-standard.

Furthermore, samples of raw hing varieties used by Laljee Godhoo in the manufacture of compounded hing were found to be sub-standard due to the presence of excess starch. Under regulations, the starch content in hing shall not exceed one percent by weight.

The FSSAI has similarly instructed Laljee Godhoo to submit an action plan for the rectification of the malpractice and to outline measures ensuring that only standard products are manufactured and sold in accordance with the FSS Act.

"Regulatory compliance and product quality are foundational pillars for any consumer goods business. This enforcement action by the FSSAI highlights the strict oversight governing food standards in India. Established brands must maintain rigorous internal quality controls and strictly adhere to statutory requirements such as permitted starch content and extraction levels to protect consumer trust and avoid severe business disruptions." — Dr. Shishir Gupta, Founder & CEO, StartupLanes