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The article discusses three different topics. Firstly, it mentions a potential deal between private equity firm Blackstone and Haldiram's, a snacks maker in India. The deal would give Blackstone control of Haldiram's product business. Secondly, it highlights the Indian government's announcement of 100 new NABL labs to improve food safety. This move comes after contamination issues with food additives exported to Singapore and Hong Kong. Lastly, the article mentions a legal order from the Delhi High Court for Baba Ramdev, founder of Patanjali, to retract claims that Coronil is a cure for Covid-19. The court also ordered him to remove claims blaming allopathy doctors for Covid-19 deaths. [Extracted from the article]

The Food Safety and Standards Authority of India (FSSAI) has announced a 50% reduction in the testing fee for food samples in all categories for pan-India surveillance. The FSSAI is responsible for collecting and analyzing scientific and technical data on food safety. The reduced testing fee will be applicable as per the orders of the Central Government. In other news, BL Agro, a prominent FMCG company in India, inaugurated its pavilion at World Food India 2024, with Shri Chirag Paswan, Minister of the Ministry of Food Processing Industries, as the chief guest. [Extracted from the article]

The Food Safety and Standards Authority of India (FSSAI) has suspended Reliable Analytical Labs Pvt. Ltd. in Mumbai for six months due to their failure to comply with regulations. The lab was recognized and notified by the food authority for testing and analyzing food samples. The suspension is based on the lab's violation of Regulation 9(1)(m) of the Food Safety and Standards (Recognition and Notification of Laboratories) Regulations, 2018, which prohibits misrepresentation or activities that may harm the food authority's reputation. This information is available on the FNB News website. In other news, the Indian Sugar and Bio-Energy Manufacturers Association (ISMA) plans to export two million tonnes of sugar to maintain stability and financial liquidity in the industry, as sugar production in India exceeds domestic consumption estimates. [Extracted from the article]

The article focuses on a new analysis by the Food and Drug Administration (FDA) indicating a slight increase in the risk of stroke when the Pfizer-BioNTech and Moderna COVID-19 vaccines are administered along with a high-dose flu vaccine, particularly in adults aged 85 and older.

The article discusses Brian Wansink, a specialist in the field of consumer behavior and nutritional science and the controversies regarding the validity of his papers.It discusses how it began with a post " The Grad Student Who Never Said No" on his blog "Healthier and Happier".It also refers to Granularity-Related Inconsistency of Means, a mathematical method findings on the data used by Brian Wansink.

The article informs that Symrise, the German flavor house, has reorganized its food and beverage offer within its Taste, Nutrition & Health (TN&H) segment. The Symrise Food & Beverage Division joint portfolio now brings together its taste specialties with the natural ingredients' expertise of Diana Food and the capabilities of IDF in protein and natural chicken ingredients. The joint portfolio serves a broad variety of application areas, such as culinary and consumer health solutions.

This article reports on olive grove tours and olive-oil tastings. According to Ted Hall, the proprietor of the Long Meadow Ranch, extra-virgin olive oil is evaluated in three steps. First with the nose, then with the palette, and finally with the throat. The author describes how the characteristics of olive oil depend on varietals used, ripeness, and other factors.

Reports on the opening of the Scharffen Berger chocolate shop on Amsterdam Avenue in New York City. Availability of flavors.

The article reports on a study published in the periodical "Journal of Food Science" which reveals the benefits of using near-infrared spectroscopy to analyse the extra virgin olive oils (EVOO) for authenticity.

The article reports on the development of alternatives to traditional seafood with plant-based recipes by U.S. food manufacturer Impossible Foods. According to chief executive officer (CEO) Pat Brown, Impossible Foods has focused on the biochemistry of fish flavor. The company announced its plan to expand the size of its research and development team.

The article reports on the origin of roti in the Trinidad and Tobago. It is commonly referred as buss up shut and is broken into pieces, and dinerstypically pick up pieces with their hands and then use them as utensils to scoop the curry. The other items discussed includes Sada and Dhal puri. Views of Rostan Amin, restaurateur on the dishes are mentioned.

The article reports on the view of the author on the food served at the Streetbird Rotisserie and Vinateria hotels. She mentions that the chefs had made the delicacies and that she enjoyed the dishes where she had chicken and pasta and seafood risotto with Rhode Island red clam sauce and spring vegetable salad .

The article reports on the food testing initiated by the Institute of Preventive Medicine (IPM) of Telangana government in India to sample products of fast food restaurant company Kentucky Fried Chicken Corp. (KFC) following allegations that they contain harmful bacteria.

The article describes the expectations and skills of individuals hired to test the various flavors of bubblegum that are created by scientists. These tasters have to go through extensive training in order to be able to pick up on the smallest differences between flavor samples. A good taster must also be able to communicate the flavors they experience.

The article discusses progress in the science of food and odor. The author recalls first discovering the science of food at a university library and being surprised and charmed that so much science was going into the understanding of the mundane. The article discusses the changes in color that result when certain foods are mixed together.

This article discusses the popularity of sour foods. Sour foods, while always popular in Southeast Asia, have gained popularity among U.S. chefs as sour citrus fruits, mangoes, and lemons are being used to flavor foods. Recipes are provided for green gazpacho, crispy shredded okra with tomato and lemon, bulgur salad with pomegranate dressing and toasted nuts, and green mango salad with salty-sweet grilled steak.

The article looks at the attempts by the food industry and high-end chefs to develop and incorporate new flavors, including tamarind, lavender, guava, and pine, in food, with the hopes of making the flavors mainstream. The article discusses Givaudan Flavors, International Flavors & Fragances, and how the flavor of chipotle became mainstream.

Focuses on the work of Stephen Kelleher, founder of Proteus Industries in Gloucester, Massachusetts. Review of Kelleher is one of many chemists who work in the five hundred and fifty billion dollar processed-food industry; Goal of chemists to develop foods that have less fat, white flour, sugar, and salt and more whole grains, fiber and fish oils; Reports on how food ingredient companies sell four billion dollars worth of additives to the food industry each year; Efforts to develop healthier foods that taste good.

Recounts the author's attempts to find and consume a large lobster. Number of pounds of lobster consumed by Americans yearly that come from lobsters weighing between a pound-and-a-quarter and a pound-and-a-half, suggesting bigger is not always better when it comes to lobster meat; Comments from Ian MacGregor, co-owner of The Lobster Place, regarding the quality of lobster meat; Weight of a lobster the author found at The Fresh Lobster Co. in Gloucester Mass.; Author's evaluation of the large lobster relative to a smaller lobster.