Kerala pappadam producers are grappling with new food safety regulations that impose a 15% moisture limit. This mandate from the FSSAI has sparked concerns among manufacturers who fear that it may compromise the beloved traditional texture of Kerala pappadams. The unique puffiness and overall eating experience could be negatively affected, prompting makers to advocate for the inclusion of regional standards in food regulations.Goodbye puffy pappadams? Why a new FSSAI rule has Kerala worried
Kerala pappadam producers are grappling with new food safety regulations that impose a 15% moisture limit. This mandate from the FSSAI has sparked concerns among manufacturers who fear that it may compromise the beloved traditional texture of Kerala pappadams. The unique puffiness and overall eating experience could be negatively affected, prompting makers to advocate for the inclusion of regional standards in food regulations.