Karnataka Food Safety and Drug Administration shifts focus to trans fat reduction in cooking oil

After a pressure on food additives, the state food safety and pharmaceutical management focused on improving public health and food safety and attracted attention to combat trans fat in food oil.

On Wednesday, at a video conference led by the Food Safety and Pharmaceutical Administration Commissioner, the district officials, representatives of the Hotel and Oven Association, Ruco (used dinner oil) agency heads and Karnataka State Bio-Dizel Development Board members gathered to discuss a versatile strategy.

Hygiene and Labeling

The commissioner directed all food oil manufacturers to provide solid hygiene in production, and it was recommended to perform oil quality analysis every six months to ensure the compatibility of the FSSAI norms and the compulsory supplement of vitamin A and D and Vitamin A and D.

Vishal Rao, an oncologist and head and neck surgeon at the HCG Cancer Center, almost attended the meeting and emphasized the importance of using reduced transgender oil oils.

He emphasized the connection between trans fat and heart disease and non -infectious diseases such as cancer and called on the food industry to adopt healthier applications.

Representatives of the Ruco Agency reported that the commissioner had collected 32.68 lakh liter used liter of food in 2024-25 and 2025-26.

The agencies were encouraged to increase their collection efforts and to provide used oil to authorized bio-dedicated units.

Reuse prevention

Hotel and oven operators have been given strict instructions to deliver oil used to registered Ruco agencies to prevent reuse – an application that creates serious health risks.

The Food Safety Commissioner reiterated the commitment of management to build a safer and healthier food ecosystem in Karnataka, and reducing trans fat and appropriate fat was essential as the main priorities.