New Delhi. The Food Safety and Standards Authority of India (FSSAI) has taken action against Everest Food Products Pvt Ltd and Lalji Godhu & Company over the quality of their hing powder. Laboratory tests found samples of hing powder from both companies failing to meet prescribed food safety and quality standards. Following the findings, the sale of the concerned varieties of Everest hing powder has been prohibited with immediate effect, while Lalji Godhu has also been directed to stop selling hing powder.
The FSSAI shared details of the action in a social media post on Saturday. According to the food regulator, laboratory testing of Everest’s compounded hing powder samples revealed deficiencies related to quality and labelling. One sample was found to contain zero per cent alcohol-soluble extract, against the prescribed minimum standard of five per cent.
Three Samples Found Below Prescribed Extract Levels
Samples of yellow hing powder and black hing powder also failed to meet the required standards. The alcohol-soluble extract in the two samples was found to be 3.29 per cent and 4.4 per cent, respectively. Both figures were below the prescribed minimum requirement of five per cent.
The FSSAI has directed Everest Food Products to submit a corrective action plan and strengthen its production and quality-control processes to ensure that only products meeting the prescribed standards are sold in the market. The regulator has warned that further action could follow if the company fails to address the identified deficiencies.
Lalji Godhu’s Product Found Adulterated
In the case of Lalji Godhu & Company, the hing powder was also found to have serious quality deficiencies. According to the FSSAI, the product was found to be substandard and adulterated during laboratory examination. The company has consequently been prohibited from selling hing powder.
The investigation also found excessive starch in samples of the raw hing varieties used to prepare compounded hing. Under the prescribed food standards, the starch content in hing should not exceed one per cent by weight. The samples were found to contain starch above the permissible limit, resulting in their failure to meet the required quality standards.
Companies Asked to Take Corrective Measures
The food safety regulator has asked both companies to submit corrective action plans and take measures to ensure that only products complying with prescribed quality standards are manufactured and sold. The action comes amid increased regulatory scrutiny of packaged spices and other food products.
Quality testing is particularly important for products such as compounded hing because they are prepared using different raw materials. Failure to maintain the prescribed composition and quality standards can affect the purity and overall quality of the final product. The FSSAI action underlines the requirement for manufacturers to strictly comply with food safety, composition and labelling standards.
The regulator has directed the concerned companies to take corrective steps and ensure compliance with the prescribed standards in future production and sales. Failure to address the deficiencies could result in further regulatory action.
About the author — Suvedita Nath is a science student with a growing interest in cybercrime and digital safety. She writes on online activity, cyber threats, and technology-driven risks. Her work focuses on clarity, accuracy, and public awareness.
