FSSAI ‘Trans-Fat Free’ logo launched; boosts Eat Right India Movement

Food Safety & Standards Authority of India (FSSAI)’s new “Trans Fat-Free” logo was launched recently on October 4, 2019 by the Union Health Minister Dr Harsh Vardhan. The Trans Fat-Free logo has been launched as a part of the FSSAI’s movement against the Trans-Fats, the worst among all other fats that pose high health risks. Food sector establishments such as manufacturers and restaurants which produce foods with less than 0.2g/100g trans fat can use this “Trans-fat free” logo on their products and at their outlets as well.

The new FSSAI logo was launched during the 8th International Chefs’ Conference held on October 4 itself and saw the presence of individuals from the food sector, industry associations, famous chefs and nutrition experts. The conference highlighted the required need to eliminate the use of Trans Fats in food items.

The Trans Fat-Free logo provides a boost to the ‘Eat Right India’ movement of FSSAI. The Eat Right India movement is inspired by the vision of PM Narendra Modi for a ‘New India’ by 2024 which is healthier with proper nutrition and social security. Considering that the food plays an important role in ensuring good health, FSSAI pledged to eliminate the Trans Fats from food supplements through its ‘Eat Right India’ movement.

Chefs 4 Trans Fat-Free

During the Conference, over 1000 Chefs pledged to use oils that are free from Trans Fats in their recipes under the slogan ‘Chefs 4 Trans Fat-Free’ launched by Dr Harsh Vardhan. The Minister also launched the brochure and manifesto for chefs to prepare Trans-Fat Free food.

‘Green Purple’ logo

On the same occasion, Dr Harsh Vardhan released the logo of the Green Purple initiative that is in line with the trans-fat free food. The Green Purple programme certifies the chefs by guiding them on sustainable cooking methods and food safety legal requirements. This 6-month programme teaches trans-fat free cooking by using less sodium (salt).     

Trans-fats are present in vegetable fats such as Ghee and margarine. The foods which are fried and baked happen to contain the Trans-fat. The Industrial trans-fats are produced when hydrogen is added to the vegetable oils to make them thick with an aim to increase the shelf life of packaged foods. Increased consumption of trans-fats leads to increase in the levels of LDL-cholesterol, which poses cardiovascular disease risks.

FSSAI is working hard to reduce the production of trans fatty acids to less than 2 per cent by 2024. All the efforts of the FSSAI are in line with the objective of ‘India@75; Freedom from Trans Fats’. The FSSAI targets Trans Fats elimination from India by 2024. On the other hand, the World Health Organisation (WHO) aims to eliminate Trans Fats from food supplies worldwide by 2023.

(39)