Everest hing ban: FSSAI cites 'excessive starch, low alcohol soluble extract' in compounded asafetida
FSSAI has banned the sale of compounded hing made by Everest and LG after tests found low alcohol-soluble extract and excessive starch content. The regulator said the products failed prescribed food safety standards and advised a voluntary recall.
The Food Safety and Standards Authority of India (FSSAI) has prohibited the sale of compounded hing, a spice made from asafetida, produced by two companies - Everest Food Products Private Limited and Laljee Godhoo and Company (LG Brand Unit). This action comes after laboratory tests revealed the products to be below standard quality, leading to a consumer complaint about the brand's quality.
FSSAI conducted market surveillance on major brands and collected legal samples from Everest's Mumbai facility and LG Brand Unit for testing. The tests showed that all samples had significantly less alcohol soluble extract (0-3%) than the required minimum (5%) and contained excessive starch (15-32%), exceeding the permitted 1%. These findings indicate that manufacturers added 30-40% less raw hing than required.
The regulator has also tested six varieties of raw hing at LG Brand Unit, finding starch levels well above the permitted limit. As a preventive measure, FSSAI has issued Prohibition of Sale orders and directed the two companies to submit a plan to rectify the violations and ensure their products meet the standards. The companies are also advised to recall the substandard products currently in the market.
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