FOOD NEWS
FSSAI Issues Sales Prohibition on Everest and LG Compounded Hing Products
India’s food safety regulator has barred Everest and LG from selling specific compounded hing products following laboratory tests that revealed quality standards were not met, prompting a closer look at industry regulations.
The Food Safety and Standards Authority of India (FSSAI) has issued a prohibition of sale order against Everest Food Products and Laljee Godhoo & Company (LG Brand Unit) regarding specific batches of their compounded hing products. The regulatory action, dated August 29, 2026, follows a series of laboratory tests and consumer complaints that raised concerns over product quality and adherence to established food safety standards.
According to the FSSAI, the testing revealed that samples of Everest’s compounded hing contained between 0% and 3% alcohol-soluble extract, falling short of the mandatory 5% minimum. Meanwhile, tests on LG brand samples indicated a starch content ranging from 15% to 32%, significantly exceeding the 1% limit permitted for raw hing used in such blends. In response to these findings, the regulator has requested that both companies submit corrective action plans and has advised them to initiate voluntary recalls of the affected products.
Understanding Compounded Hing and Regulatory Standards
To navigate these developments, it is essential to distinguish between raw asafoetida and the compounded varieties commonly found in kitchens. Raw hing is a potent oleo-gum-resin derived from the roots and rhizomes of Ferula species. Because this raw resin is both highly concentrated and expensive, it is frequently processed into a compounded form by blending it with approved ingredients such as gum arabic, edible starches, or cereal flours. This process makes the spice easier to handle and incorporate into daily cooking.The FSSAI maintains clear regulations for these products. Compounded asafoetida must contain at least 5% alcohol-soluble extract, and the starch content within the raw hing component should not surpass 1%. Furthermore, the use of specific foreign resins, coal-tar dyes, and mineral pigments is strictly prohibited. The recent regulatory intervention serves as a reminder that while compounding is a legitimate and permitted practice, products must remain within these defined chemical and compositional boundaries.
Consumer Guidance on Identifying Quality Hing
For consumers looking to verify their purchases, the FSSAI emphasizes the importance of reading product labels. A product labeled as “compounded asafoetida” is a recognized category, provided it meets the required standards. Shoppers should be wary of products that lack clear ingredient information or fail to specify their category. While labels are the primary indicator of quality, consumers are advised to look for consistency in the product’s texture and aroma.Raw asafoetida resin typically features a sticky, uneven texture, whereas compounded versions are generally uniform and powdery. Because pure resin is highly concentrated, it requires only a tiny amount to flavor a dish, whereas compounded blends may require a larger pinch to achieve a similar intensity. The regulator notes that color should not be used as a definitive test for purity, as it can vary based on the formulation and ingredients used. Ultimately, the distinction between a legitimate compounded product and an substandard one rests on whether the manufacturer adheres to the prescribed regulatory limits for resin and starch content.
