SUGAR PROCESSED FOOD

• The practice of branding malt-based sugary milk products, such as Bournvita, as 'healthy' beverages raises significant concerns due to their high sugar content and potential health implications.
• A closer examination of these products, like Bournvita, reveals alarming figures: 86.7g of carbohydrates per 100g, with 49.8g attributed to sugar content. Notably, 37.4g of these sugars consist of sucrose or added sugar.
• For every recommended serving of 20g of chocolate powder, consumers unwittingly ingest nearly 10g of total sugar.
• Additionally, the malting process, integral to the production of malt-based beverages, contributes to the sugar content. This process, originally employed in the production of single malt whiskey, involves germinating cereals, followed by drying, roasting, and powdering.
• During germination, starch in grains breaks down into sugar through the action of enzymes like amylase.
• Subsequent roasting caramelises the sugars, enhancing flavour. Maltose, a sugar derived from this process, consists of two bonded glucose units.
• Furthermore, apart from added sugars, chocolate powders often contain maltodextrin, liquid glucose, and maltose generated from the malting process of cereals. This complex composition underscores the misleading nature of branding such products as 'healthy' drinks, necessitating greater transparency in labelling and consumer education regarding their nutritional content and potential health risks.

5. Controversy Surrounding Baby Food

• The controversy over baby food has intensified with revelations about the sugar content in products like Nestlé's Wheat Apple Cherry baby cereal, marketed under the Cerelac brand in India.
• Analysis of the ingredients shows that it contains 24 grams of total sugars per 100 grams, derived from sources such as milk solids, maltodextrin, and dextrose.
• The recommended daily intake for children aged one to two years is twelve scoops or 100 grams, resulting in a daily sugar consumption of 24 grams per child.
• Experts argue that this practice is harmful as it exposes infants to excessive sugar at a crucial stage of development.
• Babies are accustomed to the natural sweetness of breast milk, primarily lactose, which is less sweet.
• Transitioning to complementary foods containing added sugars can strain the pancreas, leading to excess insulin production, and potentially predisposing the child to diabetes and obesity in the future.
• Furthermore, adding ingredients like maltodextrin, aimed at enhancing flavour and texture, poses additional risks.
• Maltodextrin, a white starchy powder, has a higher glycemic index (GI) than table sugar, causing rapid spikes in blood sugar levels.
• Excess sugar intake can also lead to the conversion of sugars into triglycerides, a form of fat stored in the liver, contributing to fatty liver and insulin resistance, which are precursors to diabetes.
• The gravity of the situation is underscored by the increasing prevalence of diabetes in India, affecting an estimated 101.3 million people, as highlighted in a study co-published by the Indian Council of Medical Research.
• This controversy highlights the urgent need for stricter regulations and heightened awareness regarding the nutritional content of baby food products to safeguard infant health and well-being.

6. Effectiveness of FSSAI Probe in Curtailing Misleading Labels

• An FSSAI probe may not be sufficient to curb the practice of misleading labels, as evidenced by recent developments concerning high fat, sugar, and salt (HFSS) food regulations.
• In September 2022, the FSSAI released a draft notification defining HFSS food as processed products with elevated levels of saturated fat, total sugar, or sodium.
• The notification aimed to guide front-of-pack labelling to warn consumers about such products.
• However, the effectiveness of this regulation remains uncertain due to its open-ended nature regarding the requirement for companies to declare fat, sugar, and salt content on the packaging.
• Additionally, while the FSSAI proposed the use of 'health rating stars' instead of warning labels, critics argue that such ratings may be misleading for consumers. The warning labels are more transparent and informative for consumers compared to health stars.
• This highlights the need for more stringent regulations and clearer guidelines to ensure that consumers are adequately informed about the nutritional content of food products.
• Merely relying on FSSAI probes may not suffice to address the pervasive issue of misleading labelling practices, necessitating broader regulatory reforms and greater transparency in food labelling standards.

7. Addressing Misleading Food Labeling and Promotion

Addressing the pervasive issue of misleading food labelling and promotion requires comprehensive regulatory reforms and robust enforcement measures. 

• Review existing regulations, such as the Food Safety and Standards (Foods for Infant Nutrition) Regulations, 2019, to reassess allowances for sugar in complementary foods. Clear guidelines should be established to limit added sugars and promote healthier carbohydrate sources.
• Develop comprehensive regulations to define what constitutes 'healthy' and 'unhealthy' foods and beverages. These standards should encompass all products and provide clear criteria for labelling and marketing.
• Ensure the effective implementation of front-of-pack labelling regulations, including those addressing high-fat, sugar, and salt (HFSS) foods. Stakeholder feedback should be incorporated to finalize and enforce these regulations.
• Crackdown on misleading marketing practices, particularly in promoting infant foods. Enforce existing regulations, such as the Infant Milk Substitutes Act, to prohibit unauthorized advertisements and curb the influence of social media influencers promoting baby food.
• Enhance transparency in food labelling and advertising by holding companies accountable for accurate and informative communication. Regular monitoring and enforcement actions should be undertaken to ensure compliance with regulations.
• Collaborate with public and private stakeholders to promote healthy eating habits, especially among vulnerable populations like children. Encourage partnerships between corporations and government agencies to support nutrition programs without compromising public health goals.