From loose sweets to packaged snacks, experts urge vigilance on adulteration and label details this Deepawali
PIONEER EDGE NEWS SERVICE/Dehradun
As markets brim with festive fervour and shelves overflow with brightly packed sweets and savouries, officials and experts are urging people to go beyond the glitter and check what’s written on the labels. With packaged sweets and snacks becoming a preferred choice for many families due to their longer shelf life and convenience, the officials and experts have reminded consumers that even packaged products can pose health risks if one ignores their ingredients and expiry dates.
The deputy commissioner of Food Safety and Drug Administration (FDA) GC Kandwal said that during Deepawali, the surge in demand often leads to lapses in quality control, both in traditional sweet shops and in large-scale packaged production. “People should not assume that packaged items are automatically safe. Always check the manufacturing and expiry dates, ingredient list and nutritional information before buying,” he said. He pointed out that packaged foods may contain preservatives, artificial colours or excessive sugar and trans fats to enhance flavour and shelf life.
“These additives can be harmful, especially for those with health issues like diabetes or heart disease. Reading labels helps consumers make informed decisions and avoid allergens or harmful ingredients,” he said, adding that neglecting this step during the festive binge could lead to problems ranging from food poisoning to lifestyle-related diseases. Kandwal also advised people to store sweets according to the conditions mentioned on the package and to buy smaller quantities instead of bulk orders. “Avoid brightly coloured sweets, as these often contain dyes beyond permissible limits. Every sweet requires a specific temperature range, ignoring that can spoil the product,” he added.
Meanwhile, the secretary of the Society of Pollution and Environmental Conservation Scientists (SPECS) Brij Mohan Sharma agreed that consumers must read labels but cautioned that packaged sweets are not necessarily safer. “Sweets that claim to last for months are bound to contain chemicals or preservatives that can harm the body. Many such ingredients are not even mentioned on the label,” he said. He also highlighted that even dry fruits and confectionery are often coated with preservatives. “Around 80 per cent of sweet shops now use corn syrup instead of sugar to cut costs and extend shelf life but it is harmful in the long run,” Sharma claimed.
He suggested that whenever possible, families should prepare sweets at home, just like earlier times, using simple ingredients. To ensure the purity of basic ingredients, Sharma also shared simple home tests for detecting adulteration. “If Mawa feels dry and non-sticky when rubbed between fingers, it is adulterated. Mix a little Mawa in warm water with sugar and two drops of lemon juice, if it turns pink, it contains artificial fat. Similarly, when Paneer is boiled with crushed Chana Dal and turns pink, it indicates detergent or urea adulteration,” he said.
