PROBIZ International - Vol-1 Probiz File final | Page 8

News From the Chamber - CII
India’s marching to strengthen
food safety capabilities
of risk assessment.
He showcased risk
assessment tools and
shared compelling safety
evaluation case studies
e.g. plant sterols for
cholesterol control.
Confederation of
Indian Industry (CII)
and Hindustan Unilever
(HUL) had collaboratively
set up CHIFSS (CII-HUL
Initiative on Food Safety
Sciences) and had
subsequently signed an
MoU with Food Safety
and Standards Authority
of India (FSSAI) in 2016
in order to promote
science based food
safety.
T
he FSSAI-Industry
collaborations
to strengthen
science-based food
safety capability built
in India are progressing
rapidly, according
to Dr Paul Hepburn,
Programme Director
Food & Refreshment,
Safety & Environmental
Assurance Centre
(SEAC), Unilever, UK
delivered a talk on “Food
safety Assessment –
Novel Ingredients and
Additives”, speaking at
the 5th FSSAI-CHIFSS
Public lecture series. He
also emphasized that
with the advent of global
food supply chains, there
8
August 2018
is a growing list of novel
ingredients and food
additives which need
safety assessment.
Dr. Hepburn outlined
the critical importance
of novel ingredients and
additives for ensuing
food safety, quality
and food security, and
explained the scientific
safety evaluation
principles that enable
inclusion of these
at safe levels. The
concept of ‘exposure’
– milligrams of the
ingredient or additive
per kg body weight
of the consumer,
helped the audience
appreciate basics
Mr. Pawan Agarwal,
CEO, Food Safety and
Standards Authority
of India emphasized on
how the Innovations in
the food industry and
increasing consumer
interest in food safety,
and the introduction
of novel foods that are
added to human foods,
makes it imperative
for the authority
to have the safety
evaluation of all the new
ingredients through
a rigorous scientific
and risk assessment
based framework. He
shared how FSSAI, as
per Food Safety and
Standards (Approval
of Non-Specified Food
and Food Ingredients)
Regulations, 2017,
regulated the approval
process and safety
evaluation of novel food
ingredients. FSSAI
thus ensures that
the foods consumed
and sold within our
country is safe. He
also commended the
partnership between
FSSAI and CHIFSS that
is rapidly building new
scientific capability in
food safety, through
various mechanisms,
including Public
Lectures. This is
establishing a robust
and effective food
regulatory body in India.
Ms Geetu Verma,
Executive Director
– Foods, Hindustan
Unilever Limited took
the audience through
the journey of CHIFSS
over the last two years.
She highlighted the
areas where CHIFSS
was active and how
CHIFSS was firmly
establishing a scientific
and robust food safety
environment in the
country. Ms Verma also
emphasised the need
for expanding such
collaborative efforts
to enhance food safety
in India, in the larger
interest of consumer
health and safety. She
was highly appreciative
of CII and FSSAI on the
strong partnership and
commitment to the
vision of science-led
food safety, and making
CHIFSS a sustainable
platform.