FDD Conclave hosts power discussion on future of film coating
(L-R) Seetaraju Gembali, Managing Director, GSR Pharma Research; Vinod Arora, Principal Advisor, IGMPI (Moderator); Dr Girish Jain, President, Research & Development, Alkem Laboratories and Pramod Pimplikar, Managing Director, Shalina Laboratories
IGMPI is conferred with ASSOCHAM Services Excellence Award 2017: Our Directors Mr Syed S. Abbas & Mrs Rafat Abedi, Chief Advisor Dr Mahesh Gupta, Advisor Mr Amitabh Srivastava are being honoured by the Chief Guest & Honorable Member of Parliament Dr. Udit Raj
Recipient of QCI - D.L. Shah National Quality Award
Recipient of QCI - D.L. Shah National Quality Award
Where food safety is a culture, Maneuver your growth through adequate food safety knowledge
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Maneuver your growth through adequate food safety knowledge

FSSAI To Limit Trans Fats In Food To 2 pc By 2022

FSSAI plans to lower the trans-fatty acids (TFA) in vanaspati/bakery shortenings /margarine to 2 per cent by 2022 in a phased manner. Recently, the UN Health Agency, WHO has given a call to eliminate industrially produced trans-fat from the food supply by 2023 and has released an action package ‘REPLACE’ for the same.
Trans fatty acids are largely present in vanaspati and margarine and bakery shortenings. These are also formed during repeated heating of fats and oils while preparing deep fried products both at home and restaurants. In India vanaspati is mainly used in preparation of mithai (such as ladoo/imarti/jalebi), deep fried foods such as aloo tikki, etc. and margarine and bakery shortenings are used in preparation of bakery products (cakes/pastries/puffs etc.).

Trans fat is considered to be the worst type of fat one can eat. Trans fatty acids raises LDL (“bad”) cholesterol and lowers HDL (“good”) cholesterol and can increase risk of heart disease.