Hemant Mahajan:)

Chethem Foods/ Compliance Technologist /Food safety/ Customer Regulatory

[Hemant Mahajan:) @hemanta___]

Go with your inner instincts.

[Hemant Mahajan:) @hemanta___]

Grew up in 40°C 🇮🇳.
Can’t survive in 25°C 🇬🇧.
The weather isn’t the problem the software got updated.

[Hemant Mahajan:) @hemanta___]

Farmer grows onions. Sells at rupees ₹2/kg. Market sells at ₹ 80/kg.
Same crop. Same season.
Someone made money. Just not the farmer.
We call this a supply chain. Farmers call it survival.
#OnionFarmers #IndianAgriculture

[Hemant Mahajan:) @hemanta___]

As we grow up, one thing we should never stop doing is keeping that one hobby or game we loved as kids. It helps more than we realise. Life becomes a loop of work, coming home, screens, sleep, and repeat. But those small things we genuinely enjoy bring back happiness and peace.

[Hemant Mahajan:) @hemanta___]

@"The Fruit That Actually Keeps the Doctor Away"https://t.co/1ESAQ7txaB on @LinkedIn

[Hemant Mahajan:) @hemanta___]

#SpringVibes

[Hemant Mahajan:) @hemanta___]

The future of protein is shifting 🌱

✔️ More plant-based choices
✔️ Transparent protein sourcing
✔️ Growth in meat & dairy alternatives
✔️ Focus on sustainability & health
✔️ Making sustainable food more accessible

It’s not about removing choice.
It’s about creating balance.

[Hemant Mahajan:) @hemanta___]

New sources of fats and oils are emerging as food systems look for more sustainable and diversified raw materials.

In Brazil, for example, native crops such as macaúba, tucumã, and babaçu are gaining attention as alternative oil sources.

These oils are being explored for:

Food applications
Cosmetics and personal care
Bio-based products and energy use

The interest is not just about novelty. It’s about resilience reducing dependency on a narrow set of global oil crops and improving sustainability in sourcing.

But scaling new oil sources also brings challenges:

Safety and nutritional assessment
Supply chain consistency
Environmental impact of cultivation
Clear regulatory frameworks for approval and use

Innovation in fats and oils is expanding quickly, but it must stay grounded in science, safety, and responsible sourcing.

Because the future of food ingredients isn’t just about finding alternatives it’s about ensuring they are safe, sustainable, and reliable.

#FoodInnovation #Sustainability

[Hemant Mahajan:) @hemanta___]

Reverse food manufacturing and multiscale food structuring represent a shift in how we think about food creation.

Instead of only building food from raw ingredients, reverse food manufacturing looks at how nutrients and valuable compounds can be recovered from by-products and food waste streams—and turned back into usable ingredients.

Nothing is truly “waste” anymore.
It becomes input for something new.

At the same time, multiscale food structuring focuses on designing food at different levels molecular, microscopic, and macroscopic to control texture, nutrition, taste, and stability more precisely.

Together, these approaches can help:

Reduce food waste
Improve resource efficiency
Create more sustainable ingredients
Design healthier food profiles
Unlock new product innovation

But with innovation comes responsibility.

Any new ingredient or process must still pass through:

Safety assessments
Regulatory evaluation
Nutritional validation
Consumer transparency requirements

Because advanced food design is not just about engineering better products it’s about ensuring they remain safe, understandable, and trustworthy.

[Hemant Mahajan:) @hemanta___]

Food printing (3D food printing) is quietly moving from concept to reality.

It works by layering edible ingredients like purees, doughs, chocolate, or protein pastes to build structured foods with precision.

Not just for novelty. It has real potential.

It can help:

Create customised nutrition (especially in healthcare settings)
Improve portion control and consistency
Reduce food waste through precise ingredient use
Enable new textures and product designs
Support alternative protein innovation

But it also raises important questions.

What ingredients are being used?
How are they processed?
How do we assess safety and stability of printed structures?
And how do we regulate something that is both food and manufacturing technology?

Because when food becomes printed, the process matters as much as the ingredients.

Innovation is moving fast but safety, standards, and transparency must move with it.

Food printing isn’t just about design.
It’s about rethinking how food is made.

#FoodPrinting #3DFoodPrinting #FoodInnovation #FoodTech

[Hemant Mahajan:) @hemanta___]

A compliant product is not always a trusted product.

Compliance ensures a product meets legal requirements. Trust, however, is earned through transparency, consistency, and doing the right thing even when regulations do not explicitly require it.

The strongest brands understand this distinction. They do not aim merely to meet the minimum standard they strive to exceed expectations.

In today’s market, compliance gets you to the shelf. Trust keeps you there.

[Hemant Mahajan:) @hemanta___]

Not every risk in food safety starts in the factory.

Some of the biggest risks begin much earlier at the sourcing stage. Ingredient authenticity, supplier reliability, environmental contaminants, and agricultural practices can all have a significant impact on the safety and quality of the final product.

Strong food safety systems are built not just on manufacturing controls, but on robust supplier assurance and end-to-end supply chain visibility.

Food safety starts long before production begins.
#foodsafety

[Hemant Mahajan:) @hemanta___]

One of the biggest shifts in food innovation today is the move from simply creating products that taste good to creating products that deliver real value.

Consumers are no longer looking only for convenience or indulgence. They want foods that align with their health goals, values, and lifestyles whether that means higher protein, better gut health, cleaner labels, or more sustainable sourcing.

The future of food will belong to brands that can successfully balance taste, nutrition, transparency, and trust.

Innovation is no longer just about what we make. It is about why it matters.

[Hemant Mahajan:) @hemanta___]

@Mindzatwork Agree on that. Taste will always drive purchase, and innovation can absolutely improve nutrition especially around sugar reduction and cleaner labels without losing flavour.

[Hemant Mahajan:) @hemanta___]

FSSAI should consider introducing clear regulations for ingredient representation on food packaging.

If a product prominently features ingredients like almonds, cashews, or other nuts on the front of pack, there should be a minimum inclusion level to justify that claim.

For example, a product showcasing nuts should contain a meaningful amount such as at least 10–15% nuts rather than only trace quantities added for marketing appeal.

Consumers often associate such imagery with nutritional value, and rightly so. Packaging should accurately reflect the product inside, not create a health halo around ingredients present in negligible amounts.

Beyond regulatory compliance, there is also a question of marketing ethics. Brands have a responsibility to market products honestly and transparently.

Advertising should build trust, not rely on aspirational imagery that may mislead consumers about the true nutritional quality of a product.

Clear standards, responsible marketing, and stronger enforcement will help create a more transparent food environment and empower consumers to make informed choices.

[Dr. Arun Gupta MD FIAP (Ped) @Moveribfan]

I am posing some questions.
@SrBachchan you have chosen to promote these Sabisco products claiming to serve "good health" Look at the advertisement full page in @JagranNews
We inserted Nut. content of 3 products we could find. These biscuits are HIG SUGAR per 100g as per @ICMRNIN Guidelines for Indians and @WHO guidance on the nutrient profile.
it is an Ultra-Processed Food product=Junk Food containing leavening agents, dough conditioner, emulsifiers, liquid glucose , artificial flavours, acidity regulators, invert syrup.
These biscuits cannot be considered healthy. Yet advertised as a ‘healthy’. It is misleading.
When you endorse it, makes people buy and consume. These are known to be addictive https://t.co/gMauunslSr in nature and people over-consume. Result is increasing obesity and diabetes. Hope you are aware of rising sharply ref to Eco Survey of India https://t.co/UgPY03ZsIj.
We urge you to withdraw. You can't be seen promoting unhealthy diets.
https://t.co/urG33B7BEC In 2022 ads of 'Milk Bikis' you featured were withdrawn because of same reasons. @ascionline @jagograhakjago
Now is the time to say NO to this ad also. Would you ?
Question to everyone: Shouldn’t Junk Food Ads Go Off Print & Air?
Question to Govt: Will you please take action and show that legal frameworks work?
Appreciate your response !!
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[Hemant Mahajan:) @hemanta___]

Compliance is often invisible when done well, but its impact is everywhere.

It is the reason a label can be trusted, a claim can be believed, and a product can safely reach consumers.

From ingredient verification and allergen controls to substantiating nutrition claims and ensuring regulatory compliance, it plays a vital role at every stage of the food supply chain.

Most consumers may never think about compliance but without it, trust in the food system simply would not exist.

In food, compliance is not just about meeting regulations. It is about protecting consumers, safeguarding brands, and building confidence in every product on the shelf.

[Hemant Mahajan:) @hemanta___]

@Mindzatwork Absolutely, The important thing is to market them honestly so consumers can make informed choices.

[Hemant Mahajan:) @hemanta___]

Need a quick laugh? Open ChatGPT and simply say: Roast me.

Then take the response and ask Gemini to roast you too. Two AIs, double the chaos, and a surprisingly entertaining way to brighten your day.

Honestly, it completely made my day. Try it you might laugh harder than expected.

[Hemant Mahajan:) @hemanta___]

Fascinating insight. The link between gut health and overall wellbeing is becoming increasingly clear. In fact, the next wave of food innovation is likely to be centred around gut health. We can expect to see more products specifically designed to support the gut from prebiotics and probiotics to fibre rich and other functional foods. Gut health is no longer just a wellness trend it is fast becoming a key focus in preventive nutrition and future food development.

[Hemant Mahajan:) @hemanta___]

This is deeply concerning. Food adulteration is not just a regulatory issue it is a public health issue, a trust issue, and a serious threat to the reputation of India's food industry.

When edible oils are found contaminated with harmful substances such as excessive trans fats or heavy metals like lead, it undermines consumer confidence and raises major concerns across domestic and international markets. In global trade, buyers continuously conduct horizon scanning to assess emerging risks, regulatory trends, and supply chain vulnerabilities. Incidents like these can significantly damage the perception of Indian food products.

India has immense potential as a trusted global food supplier, but that trust must be protected through stronger enforcement, rigorous surveillance, and zero tolerance for adulteration. Food safety cannot be optional it must be non-negotiable.

[Hemant Mahajan:) @hemanta___]

FSSAI, your voice matters now more than ever given the rising concerns around food adulteration. Initiatives like #FoodSafetyConnectApp are a step in the right direction, but food safety cannot be placed solely on consumers. Stronger enforcement, accountability across the supply chain, and proactive industry responsibility are equally critical to ensure a truly safe food environment.