📷 Image: Wikimedia Commons / G3gpal
Food
Kerala Raises Concerns Over New Food Safety Rule Impacting Puffy Pappadams
✍️ Firstpost
🗓 12 Sep 2026, 05:11 PM
👁 39
A recently announced food safety regulation is prompting worry among Kerala's pappadam producers and consumers, who fear it could curb the popular puffed snack.
The Food Safety and Standards Authority of India (FSSAI) has introduced a rule that tightens standards for puffed snack products, including the widely‑consumed puffy pappadam. Under the new guidelines, manufacturers must adhere to stricter ingredient specifications and processing methods, which could affect the traditional preparation of the snack.
Kerala, where puffy pappadam enjoys a strong regional market, has voiced apprehension that the regulation may increase production costs and limit the availability of the snack in local eateries. Small‑scale producers, who rely on conventional techniques, fear they may struggle to meet the new compliance requirements.
Consumer groups in the state have called for a dialogue with the authorities, seeking clarification on how the rule will be enforced and whether exemptions for traditional recipes are possible. The debate highlights the tension between modern food safety standards and preserving culinary heritage.
The FSSAI has indicated that the rule aims to ensure product safety and uniform quality across the country, but has not yet provided a detailed implementation timeline for Kerala. Stakeholders await further guidance to assess the practical impact on the puffy pappadam supply chain.
As discussions continue, the outcome will shape the future of a snack that is both a cultural staple and a commercial product in the southern state.
Kerala, where puffy pappadam enjoys a strong regional market, has voiced apprehension that the regulation may increase production costs and limit the availability of the snack in local eateries. Small‑scale producers, who rely on conventional techniques, fear they may struggle to meet the new compliance requirements.
Consumer groups in the state have called for a dialogue with the authorities, seeking clarification on how the rule will be enforced and whether exemptions for traditional recipes are possible. The debate highlights the tension between modern food safety standards and preserving culinary heritage.
The FSSAI has indicated that the rule aims to ensure product safety and uniform quality across the country, but has not yet provided a detailed implementation timeline for Kerala. Stakeholders await further guidance to assess the practical impact on the puffy pappadam supply chain.
As discussions continue, the outcome will shape the future of a snack that is both a cultural staple and a commercial product in the southern state.