Low alcohol levels trigger immediate ban on Everest’s mixed hing products

During a routine quality check, FSSAI officials discovered that the alcohol‑soluble extract in Everest’s compound hing was recorded at 0.00 percent, well under the mandatory minimum of 5 percent. The deficiency was consistent across samples collected from multiple locations, leading to an instant ban on the sale of all variants of the product.

The authority also reported that raw hing supplied to Messrs Lalji Ghodu & Co. contained starch levels exceeding the 1 percent limit, further confirming sub‑standard manufacturing practices. Both companies have been directed to align their production with statutory standards.