The Food Safety and Standards Authority of India (FSSAI) has prohibited the sale of compounded hing (asafoetida) manufactured by Everest Food Products Pvt Ltd and Laljee Godhoo and Company, after laboratory tests found multiple samples to be sub-standard and, in some cases, misbranded. The prohibition orders, issued on August 29, 2026, followed a consumer complaint that prompted FSSAI to conduct market surveillance across major hing brands.
Samples collected from the companies’ Mumbai units, along with Everest’s facility in Umbergaon, Gujarat, failed to meet prescribed quality standards. FSSAI has directed both companies to submit action plans to rectify the violations and has advised them to voluntarily recall sub-standard products already in the market.
What The Tests Found
For Everest, FSSAI said samples of compounded hing were found to be “misbranded and sub-standard”. Under the Food Safety and Standards (Food Products and Food Additives) Regulations, 2011, compounded hing must contain at least 5% alcohol-soluble extract. However, one Everest sample recorded 0%, while its Yellow Hing Powder and Black Hing Powder recorded 3.29% and 4.4%, respectively. FSSAI said testing across different sources and locations showed repeated non-compliance with the 5% requirement.
The findings were also significant for Laljee Godhoo. Samples of its compounded hing, in both powder and lump forms, were found to be sub-standard and not compliant with prescribed requirements. FSSAI also tested six varieties of raw hing used by the company and found starch levels ranging from 15% to 32%, despite the permitted maximum being 1% by weight. The regulator described the action as a preventive measure intended to protect consumers and public health.
How The Action Began
The regulatory action followed a consumer complaint about the quality of compounded hing, after which FSSAI launched market surveillance covering major brands. Legal samples were collected directly from the centrally licensed units of Everest and Laljee Godhoo in Mumbai. FSSAI also worked with the Gujarat State FDA to inspect and collect samples from Everest’s state-licensed facility in Umbergaon. Laboratory testing subsequently confirmed that the legal compounded-hing samples collected during these operations were sub-standard.
Compounded hing is a permitted food category made by blending raw hing with ingredients such as gum arabic, edible starches or flour. FSSAI’s standards require the final product to contain enough raw hing to provide at least 5% alcohol-soluble extract, while raw hing itself must contain at least 12% alcohol-soluble extract and no more than 1% starch. The regulator has asked both companies to explain how the violations occurred and establish measures to ensure that only compliant products reach consumers. It has also warned that further action could follow if the companies fail to rectify the issues.
The Logical Indian’s Perspective
Food safety is ultimately about trust. When people buy a packaged ingredient such as hing, they expect the product to meet the standards printed on its label and to be safe for regular consumption. Since hing is used in everyday cooking by millions of households, questions about its quality can affect consumer confidence far beyond a single product or company. This is why prescribed standards are more than a regulatory formality: they help ensure that consumers receive what they have paid for and that food businesses remain accountable for the products they sell.
At the same time, regulatory enforcement must be transparent, evidence-based and fair. Laboratory findings and inspection reports should be communicated clearly, while manufacturers should be given an opportunity to respond, investigate the causes of non-compliance and take corrective action. This balance is important because protecting public health requires firm oversight, but it also requires due process and accurate information. Voluntary recalls, improved quality-control systems and regular testing can help prevent sub-standard products from remaining on store shelves.
FSSAI’s action is a reminder that food businesses have a responsibility not only to comply with safety standards but also to be honest about the ingredients, quality and composition of what reaches people’s plates. Consumers, meanwhile, should not be left to navigate such concerns without adequate information. Clearer labelling, accessible test results and stronger monitoring across manufacturing and distribution networks could help people make more informed choices and encourage companies to maintain consistent standards.
As the companies work on their corrective measures, the larger question is whether India’s food-safety system can become more proactive rather than responding only after complaints are raised. Stronger routine testing, quicker public communication and meaningful penalties for repeated violations could help build greater accountability across the packaged-food industry. Do you think stronger testing and clearer information for consumers can help restore and strengthen trust in packaged food products?
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