The Food Safety and Standards Authority of India (FSSAI) has ordered CG Foods India Pvt Ltd, the manufacturer of Wai Wai noodles, to stop producing its Veg Bhujia Namkeen after an inspection at its Roopangarh facility in Ajmer, Rajasthan, found multiple food-safety and licensing violations. The regulator alleged that the unit was re-processing floor-collected, broken noodles into bhujia without heat treatment and using predated packaging dates.
It also found that certain Wai Wai MaMa and Wai Wai Mama Punte bhujia variants were being manufactured without the required licence. FSSAI seized 32,107.2 kg of stock, including loose and broken noodles, and collected samples for laboratory testing. The regulator said further action would depend on the inspection findings and laboratory results.
What FSSAI Found At The Facility
The inspection was conducted to assess manufacturing and hygiene compliance at CG Foods’ Ajmer unit. According to FSSAI, inspectors found broken noodles that had been collected from the floor and were allegedly being re-processed into bhujia products without heat treatment. The agency also flagged the use of packaging carrying dates that it described as “predated”.
FSSAI further identified unlicensed production of the Wai Wai MaMa and Wai Wai Mama Punte bhujia variants, which it said was in violation of Section 31(1) of the Food Safety and Standards Act, 2006. The inspection also found shortcomings in hygiene and documentation, including inadequate pest-control records.
Over 32,000 Kg Of Stock Seized
The regulator seized 32,107.2 kg of stock from the premises, including loose noodle material and broken noodles that inspectors allegedly found being handled for re-processing. The seized material was placed under regulatory control while the authorities assessed whether it met prescribed food-safety and manufacturing standards.
FSSAI also collected samples for laboratory analysis from several parts of the facility and production process. These included samples of the loose noodle material, Veg Bhujia products, cooking oil used on the frying line and Wai Wai Ready to Eat Noodles. Testing these different samples can help determine whether the products or ingredients contained contaminants, showed signs of deterioration or were otherwise non-compliant with food-safety requirements.
The seizure and sampling do not, by themselves, establish that the products were unsafe for consumption. They are part of the regulator’s investigation and enforcement process. FSSAI said that further action would be taken, as applicable, based on the laboratory results and the inspection findings under the Food Safety and Standards Act. Depending on the outcome, the authorities could consider measures such as additional seizures, product recalls, penalties, licence-related action or prosecution, where warranted.
This means the final regulatory outcome will depend, in part, on the test results rather than the inspection observations alone. The laboratory findings are expected to clarify whether the seized materials and sampled products violated prescribed safety, quality or labelling standards, while the inspection report will address the alleged manufacturing, hygiene, documentation and licensing lapses.
The Logical Indian’s Perspective
Food safety ultimately depends on consumers being able to trust that products reaching the market have been manufactured, handled and labelled responsibly. Allegations of floor-collected material being re-processed, predated packaging and unlicensed production are serious and warrant transparent investigation, while the company should also have a fair opportunity to respond to the regulator’s findings. Strong enforcement should not merely be about penalties; it should encourage safer manufacturing practices, accountability and better consumer protection.
The incident also highlights the importance of regular inspections, accurate record-keeping and clear traceability across the food-production chain. Consumers should be able to identify when and where a product was made, while companies must ensure that their internal quality-control systems are strong enough to detect and prevent lapses before products leave the facility. Regulators, meanwhile, should communicate their findings clearly and disclose follow-up action so that consumers know whether corrective measures have been implemented.
Until the investigation and laboratory testing are complete, the allegations should not be treated as a final finding of wrongdoing. However, the seizure of such a large quantity of stock underlines why food-safety standards must be followed consistently, regardless of a company’s size or market presence. What steps do you think food companies and regulators should take to strengthen consumer trust and prevent such lapses?
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