FSSAI Bars Everest, Laljee Godhoo From Selling Hing Powder Over Quality Lapses

The Food Safety and Standards Authority of India (FSSAI) has issued immediate prohibition orders against two major spice makers — Everest Food Products Pvt Ltd and Laljee Godhoo and Company — barring them from selling hing powder after laboratory tests flagged the products as sub-standard.

In the case of Everest, the regulator said samples of its compounded asafoetida (hing powder) variants were found to be "misbranded and sub-standard" by the Food Analyst of the primary food laboratory. The alcohol-soluble extract in the samples was reported at 0 per cent, against the prescribed minimum of 5 per cent under the FSS (Food Products and Food Additives) Regulations, 2011.

Further tests on Everest's yellow and black hing powder variants also failed to meet standards, with alcoholic extract levels recorded at 3.29 per cent and 4.4 per cent, respectively. FSSAI has directed the company to submit an action plan to rectify the continued practice of selling sub-standard compounded hing and to ensure compliance with the FSS Act, 2006, warning of stricter action if the lapses are not corrected.

For Laljee Godhoo, the regulator found samples of compounded hing (both powder and lump forms) to be sub-standard and misbranded. The raw hing varieties used in manufacturing were also found deficient due to the presence of excess starch, which exceeded the permissible limit of 1 per cent by weight.

FSSAI has asked Laljee Godhoo to submit a corrective action plan detailing measures to ensure only standard products are manufactured and sold in accordance with the law.