India Food Stats

Alka-Seltzer was developed by Maurice Treneer and launched in 1931. It was marketed for relief of minor aches, pains, inflammation, fever, headache, heartburn, stomach ache, indigestion, acid reflux, and hangovers while neutralizing excess stomach acid. The original effervescent formula had aspirin as its main active ingredient. Aspirin (acetylsalicylic acid) is not required to produce the effervescent action of Alka-Seltzer; the effervescence is produced by the baking soda (sodium bicarbonate) and citric acid reacting to form sodium citrate and carbon dioxide gas. citric acid + sodium bicarbonate → water + carbon  dioxide + sodium citrate The carbon dioxide bubbles are what cause the effervescence. The effervescent antacid and pain reliever brand is owned by Bayer since 1978. In 2017, Bayer decided to reformulate certain Alka-Seltzer effervescent products to remove the pain reliever, and related indications, in order to focus exclusively on occasional heartburn and upset stomach ...

Key stats from a Reuters article about Western packaged food giants which have been in India for a century and the packaged food market: Some 6 billion meals eaten in India each year are Swiss food giant Nestle's Maggi instant masala noodles. Maggi launched India's first brand of instant noodles in 1983 , targeting newly working mothers and children ​as a fast evening snack. All variants of Maggi are made ​with palm oil, whereas many versions sold in Britain use pricier sunflower oil.  Coca-Cola's Thums Up has grown into a more than $1 billion local brand. Coca-Cola Co bought the brand for about $60 million in 1993 to slowly phase it out and replace it with its own flagship drink. But Indian shoppers were so loyal to the taste ⁠that Coke decided ​to keep it.  Unilever began selling "Dalda" - a hydrogenated vegetable oil formulation - in India in 1937 . Unilever’s Indian subsidiary Hindustan Lever Limited (HLL) sold the Dalda brand to US‑based Bunge in June 200...

Masoor dal and tur dal are both excellent pulses, but their nutrient profiles differ enough to make the comparison interesting.  For an India-focused comparison, the ICMR–National Institute of Nutrition's Indian Food Composition Tables (IFCT) 2017 is the most appropriate reference; it is based on foods sampled across India. Masoor dal vs Tur dal — per 100 g raw dal Nutrient Masoor dal Tur dal (red gram) Better source Energy ~350 kcal ~359 kcal Similar Protein ~24–25 g ~21.7 g Masoor Carbohydrate ~60 g 55.2 g Tur Fat ~1–2 g 3.26 g Masoor Dietary fibre ~10–11 g ~9.1 g Masoor Calcium ~50–60 mg ~73 mg Tur Iron ~7 mg ~3.3 mg Masoor Magnesium ~175–180 mg ~160 mg Masoor Potassium ~670–700 mg ~700+ mg Similar Folate High High Similar Note: Values vary with variety, growing conditions and processing. The figures above should be treated as approximate. The IFCT 2017 entry for red gram dal (Cajanus cajan) reports 21.70 g protein, 3.26 g fat, 1.56 g ash, 9.06 g fibre, 6.67 g carbohydrate ...

Papad (also called pappadam, appalam, happala, or papadum) varieties differ mainly in base ingredients, moisture levels, drying methods, puffing behavior, texture, shelf life, and traditional uses. These thin, crisp discs are typically made from lentil or other flours, seasoned, rolled thin, dried, and then fried, roasted, or microwaved. Kerala pappadam is known for its higher moisture content, which makes it puff up quickly in hot oil, creating delicate bubbles and a light, airy texture, unlike the drier masala papad or appalam varieties that have a longer shelf life. The shorter drying preserves the traditional fry characteristics.  The latest food safety regulations stipulate that the moisture content in pappadam should not exceed 15%.  Kerala Pappadam Manufacturers Association's is pushing back against FSSAI's new 15% maximum moisture standard, warning that strict compliance would change the traditional product's appearance and quality that consumers expect.

Reuters has reported that the more than $100 billion packaged-food industry, through the All India Food Processors’ Association (AIFPA), filed a court submission (intervener’s affidavit) in the Supreme Court seeking review/re-examination of the planned FSSAI front-of-pack warning labels (red hexagonal labels for products high in added sugar, salt, and/or saturated fat). The filing argues that many staples risk being covered in warnings that “will tarnish the image of Indian food globally.”  AIFPA referred to its earlier submissions to the regulator claiming that nearly 80% of packaged-food products may fall into the high fat, sugar, or salt category under the proposed thresholds (based on per-100g/100ml absolute values drawn from ICMR-NIN Dietary Guidelines).  The 80% figure is the industry body’s own estimate/claim (not an independent verification), raised to argue the thresholds are too strict and need scientific re-examination in light of Indian dietary patterns, serving s...