With over three decades of administrative experience spanning the Centre, states, and international platforms, Punhani brings significant governance expertise to his new role. He most recently served as secretary in the Ministry of Skill Development and Entrepreneurship and has previously held posts as secretary, Rajya Sabha, CEO of Sansad TV, and principal secretary in the Government of Bihar. An economics graduate from St Stephen’s College, Delhi, he also holds an MBA in finance from IIM Bangalore.

His appointment comes at a critical time, as the Supreme Court has directed the Centre to finalise and implement updated food labelling regulations. These regulations will require packaged food products to prominently display key nutritional information, including total sugar, salt, and saturated fat content. While the FSSAI was initially expected to complete this by July, the deadline has been extended until October to allow the expert committee to submit its report.

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Operated entirely by women from Self-Help Groups (SHGs), the hub is powered by vendors trained under FoSTaC (Food Safety Training and Certification), equipping them with skills in hygiene, food safety, and business operations. The initiative enables women entrepreneurs to deliver clean, safe, and high-quality street food while fostering consumer trust.

Shashi Ranjan, Managing Director, Danone India, said: “At Danone, we are committed to positively impacting the lives of people in alignment with our mission of bringing health through food to as many people as possible. Through our partnership with FSSAI’s Eat Right initiative, we aim to create safe food zones and promote better hygiene in our communities. By equipping women with essential resources and skills, we are enabling them to build sustainable livelihoods while ensuring high food safety standards.”

Highlighting the milestone, Piyush Goyal stated: “The inauguration of Mauli, India’s first all-women Clean Street Food Hub at Kandivali, marks a proud milestone under FSSAI’s Eat Right India movement. Operated entirely by trained SHG women, it is a shining example of women’s empowerment, food safety and community development in action.”

So far, over 6,000 street food vendors have been trained in the western region, with an additional 200 vendors trained during the event. In its next phase, the programme will expand to cover more than 10,000 vendors across the region. FSSAI also plans to roll out more clean street food hubs in major cities while extending its Eat Right India movement into schools, workplaces, and communities to embed safe, healthy, and sustainable food practices nationwide.

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How to Detect Adulteration in Watermelons

To identify artificially coloured melons, the Food Safety and Standards Authority of India (FSSAI) suggests a simple cotton ball test. Cut the watermelon and gently rub its red flesh with a cotton ball—if the cotton picks up colour, the fruit may be adulterated. A clean cotton ball indicates a natural product.

Another method involves using a white tissue or paper. Rub it on a cut piece of the melon. If the tissue gets stained, it could mean artificial colours have been used.

Tips to Choose Safe, Naturally Ripe Watermelons

Here are some useful tips to help you select a fresh and naturally ripened watermelon:

• Shape: Opt for melons with a symmetrical, uniform shape. Irregular forms may signal uneven ripening.
• Rind appearance: Look for a firm, deep green rind with dark stripes. Avoid fruits with pale skin or soft spots.
• Sound test: Tap the watermelon with your knuckles. A ripe one will produce a deep, hollow sound.
• Weight: A heavy watermelon suggests high water content and juiciness.
• Sugar spots: Brown streaks or freckles—often called sugar veins—indicate sweetness.
• Belly spot: Check the underside where the melon rested on the ground. A creamy yellow or golden spot is a good sign of ripeness.

Before buying, also inspect the fruit for bite marks, scratches, or other signs of damage. Watermelons stored in open godowns may be exposed to rodents or contamination, so visual inspection is key to ensuring safety and hygiene

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In a written response to the Rajya Sabha, Verma stated that the FSSAI conducts regular surveillance, monitoring, inspections, and random sampling of food products sold online through e-commerce platforms, hotels, and restaurants.

Between 2020-21 and 2024-25, a total of 21,042 complaints were lodged against food delivery apps. The number of complaints has risen significantly in recent years:

• 2024-25: 7,482 complaints
• 2023-24: 4,708 complaints
• 2022-23: 4,321 complaints
• 2021-22: 3,726 complaints
• 2020-21: 805 complaints

During 2023-24, the regulatory body cancelled 502 licenses, suspended 316 licenses, and imposed penalties totaling Rs. 74.12 lakh.

Verma highlighted that FSSAI has a robust mechanism for handling consumer complaints related to adulteration, food safety, substandard quality, labeling defects, and misleading claims. Consumer complaints are registered through multiple channels, including the FSSAI web portal, mobile app, helpline, and social media platforms like Twitter and Facebook. All complaints are consolidated under the Food Safety Connect Portal, which is integrated into the Food Safety Compliance System (FoSCoS).

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A recent report by the Ministry of Consumer Affairs, Food and Public Distribution has revealed a concerning trend in food safety. Over 533 complaints related to food and beverage products were filed with consumer commissions in the past two years.

Uttar Pradesh emerged as the state with the highest number of complaints (88), followed closely by Rajasthan and Haryana. These figures highlight the need for stricter regulations and increased vigilance to ensure the safety and quality of food products.

The Food Safety and Standards Authority of India (FSSAI) is actively working to address these issues. The organization is responsible for setting food safety standards and conducting regular inspections to identify and penalize food businesses that violate these standards.

Additionally, FSSAI has introduced mobile food testing labs to expand its reach and ensure food safety in even the most remote areas.

With the increasing number of food safety concerns, it is crucial for consumers to be aware of their rights and to report any instances of food adulteration or contamination to the appropriate authorities.

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The convention showcased the boundless potential of plant-based foods through exhibitions, demonstrations, panel discussions and presentations. It featured presentations from luminaries, including Abhishek Dev, Chairman, Agricultural and Processed Food Products Export Development Authority (APEDA); Inoshi Sharma, Executive Director, Food Safety and Standards Authority of India (FSSAI); Dr. Sudhanshu, Secretary, APEDA; Satyam Shivam Sundaram, Partner, EY; Valeria Kryntskaya, Head, Plant-Based Ventures at THRYVE in Dubai; Victor Sonovas, Commercial Attache, Embassy of Spain, and many other distinguished speakers.

Serving as an unparalleled platform for global industry leaders and visionary entrepreneurs, the event attracted over 40 startups from around the world. One of the event’s highlights was the Startup Pitch Session, where aspiring entrepreneurs presented their ideas to a panel of industry experts and investors. There were stimulating discussions about ways to enhance the customer experience through B2B, B2C, and D2C modes involving an insightful panel comprising Amarjit Singh Ahuja of Purchasing Professional Forums India,  Ashu Phakey of ITC Ltd, and  Dhiren Kawar of Keva Flavours.

Another session focused on understanding the need for grooming talent pool for plant-based food industries led by Chef K. Thiru, Principal, Welcomegroup School of Hotel Management, Manipal University. Following the need for innovation, an erudite panel discussed various ways of replacing conventional dairy and animal products with plant-based alternatives. These discussions shed light on the positive impacts of plant-based diets on both the environment and human health.

These discussions will recommence at the 3rd Plant Based Foods Summit scheduled on 21st May, 2024, at Hotel Le Meridian in New Delhi.

Sanjay Sethi, Executive Director, PBFIA emphasized the imperative of seizing the challenges confronting the industry by transforming them into opportunities. “Among these challenges lies a notable market gap: the demand for high-quality ingredients to combat the locally produced raw material shortage,” he stated.

“Addressing this gap, with initiatives such as India’s First Plant Protein Cluster at Bhiwadi, not only facilitates the production of superior products but also plays a pivotal role in enhancing consumer perceptions across various product categories. Moreover, it provides a platform for refining the positioning of plant-based alternatives, ensuring they resonate with evolving consumer preferences for sustainability, health, and taste. By prioritizing the sourcing and utilization of premium ingredients, the industry can fortify its offerings, elevate standards, and cultivate trust and loyalty among discerning consumers,” added Sethi.

Abhishek Dev, Chairman, Agricultural and Processed Food Products Export Development Authority (APEDA) highlighted the growth of the plant-based foods industry stating the capability of the current global market of US$11.3 billion to reach 36 US$ billion by 2033. The Chairman also expounded on the potential of Indian market having a CAGR of 15% and industry estimate of $5 billion dollars by 2033. Asserting APEDA’s support, he said, “With a target of increasing exports by 100 billion by 2033, we aim to incorporate plant-based foods as a focus product in our export strategy and offer subsidized rates for startups to be part of upcoming conventions, helping them to emerge in the market.”

FSSAI’s Executive Director, Inoshi Sharma stated, “Our perception of the plant-based foods has been a huge challenge, which is mostly due to their presentation in the society. The regulations on the startup industry, especially the classification of soy milk as a beverage are a matter of contention and needs to be addressed.”

In partnership with EY, PBFIA also launched its breakthrough report, ‘Food Tomorrow: Elevating India’s Role in the Plant-Based Revolution’ exploring the potential for plant-based nutrition in India, with a particular emphasis on plant-protein clusters.

Satyam Shivam Sundaram, Partner, EY, affirmed their support for plant-based choices and said “We need to collaborate and lead the way of sustainability and healthy choices. Together, we can achieve more at a lesser cost. As a part of this common goal, we need to facilitate research and developments, offer space for innovation and create holistic ecosystems. Through proper education and awareness, we can have a major shift in the perspective, making plant-based food mainstream instead of it being an alternative.”

Renowned human rights activist Kalpana Das pointed her perspective of consuming milk to be cruelty and advised to adopt soy-based and other plant-based options aiding in the reduction of carbon footprint.

Tejendra Nehete, Business Development Manager, Pall Corporation, highlighted the untapped potential of pea protein market, especially the capability of India to lead pea protein market as it is the highest supplier and consumer of pea. He asked to shift the trends, reduce imports and become ‘Vocal for Local’.

Aditya Bagri, Director, Baggry’s, highlighted the scientific presence of allergens as an undiagnosed characteristic of the food industry. There needs to be a shift from the animal and dairy-based diet to plant-based options that are rich in protein and helps to have a healthy lifestyle and longevity, a move necessary for sustainability.

DBS Bank delivered a comprehensive presentation on the innovative financing solutions for SMEs. The focal point of the convention was a panel discussion, moderated by Sanjay Sethi, on the indispensable need to establish Plant Protein Clusters across India, accentuating PBFIA’s initiative of setting up the first plant protein cluster at Bhiwadi.

Recognizing the potential, the Protein Cluster plans to capitalize on the abundant agricultural resources and establish the nation as the world’s “Global Ingredient Hub.” The association is spearheading the transformation of plant-based food production landscape by building 12 Plant Protein Clusters around the country with an expected investment of USD 500 million.

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