Experts urge tackling packed food myths on World Food Day

Misinformation around processed and packaged foods continues to shape public perception. Common myths about palm oil, ghee, protein supplements and high-fat, salt and sugar (HFSS) foods were the key focus at a World Food Day 2025 event organised by the Ind Food and Beverage Association (IFBA) in collaboration with the National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Kundli, and the Institute of Hotel Management, Catering and Nutrition (IHM), Delhi.

Experts stressed that tackling these misconceptions was essential for consumer trust and the sector’s expansion. “Public perception is often influenced by misinformation and media-driven myths,” said Avinash Joshi, Secretary, Ministry of Food Processing Industries.

The discussion comes in the backdrop of a major government push for promoting food processing. India’s food processing market is expected to more than double from Rs. 2.64 trillion (USD 700 billion) in 2023 to Rs 6.02 trillion (USD 1,307 billion) by 2030, according to the PHD Chamber of Commerce and Industry (PHDCCI).

India imports 57 per cent of its edible oil, costing the country USD 20.56 billion in forex. To reduce imports and to make India self-dependent in edible oils, Prime Minister Narendra Modi highlighted Mission Palm Oil last year in October. He also inaugurated the first oil mill under the initiative.

The Ministry of Food Processing Industries has also launched schemes to attract investment and develop infrastructure, including Mega Food Parks in agricultural areas. Under the PM Kisan SAMPADA Yojana, 1,608 projects have been approved, with Rs 6,198.76 crore disbursed as grants.

Meanwhile, Dr Varun Bansal, Senior Consultant Cardiac Surgeon, Indraprastha Apollo Hospitals, addressed myths surrounding palm oil, noting that it contains both saturated and unsaturated fats and could safely replace trans fats. “What truly matters is dietary balance, not the exclusion of any single oil,” he said.

Giving information on ghee, Shashank Joshi, GM, R&D, Innovation and Food Regulatory, Parag Milk Foods, explained that the A1 versus A2 debate was largely a myth. “There is no conclusive scientific evidence supporting any nutritional difference. What matters is purity, freshness and how ghee is handled and preserved,” he said.

Satyen Kumar Panda, Executive Director (Regulatory Compliance) and Advisor (Quality Assurance), FSSAI, said ensuring food safety required collaboration among regulators, industry and consumers.