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IFBA announces upcoming report to combat misinformation and offer evidence-based insights on palm oil, in partnership with NIFTEM-K and IHM-Delhi
In a powerful demonstration of cross-sector collaboration, the Ind Food and Beverage Association (IFBA) marked World Food Day 2025 with a high-impact event focused on promoting food literacy and combating misinformation. Hosted in partnership with the National Institute of Food Technology, Entrepreneurship and Management (NIFTEM-Kundli) and the Institute of Hotel Management, Catering and Nutrition (IHM-Delhi), the event brought together policymakers, industry leaders, food scientists, and academia to address the urgent need for science-backed food education in an era dominated by conflicting narratives and digital misinformation.
Sh. Avinash Joshi, Secretary, Ministry of Food Processing Industries, said, “In today’s fast-paced world, processed foods offer unmatched convenience be it ready-to-eat meals, frozen snacks, or canned foods, helping individuals manage their time and nutritional needs effectively. However, despite the sector’s vital contribution to food safety and accessibility, public perception is often influenced by misinformation and media-driven myths”. Keeping in view of this, the Ministry has recently come out with a publication of FAQs on Processed Foods with special focus on Ultra Processed Foods (UPFs)/ High Fat, Salt and Sugar (HFSS) Foods to help disseminate scientific based knowledge and evidence on the subject.
A central highlight was the announcement of an upcoming IFBA report aimed at debunking persistent myths surrounding palm oil, one of the most misunderstood ingredients in the global food supply chain. The report will present evidence-based insights into palm oil’s role in nutrition, sustainability, and food manufacturing, with the goal of supporting more informed consumer choices and policy decisions.
Commenting on the occasion, Sh. Satyen Kumar Panda, ED (Regulatory Compliance) and Advisor (Quality Assurance), FSSAI, said, “Food safety is a shared responsibility that extends beyond regulatory frameworks to public awareness. We welcome initiatives that use scientific discourse to clear misconceptions and promote responsible food choices. Collaboration among academia, industry, and government is key to sustaining a culture of food safety and nutritional integrity.”
The program included panel discussions aimed at correcting misconceptions around palm oil, A1/A2 ghee, protein supplements, and processed foods, all of which are frequently misunderstood by the public.
- India’s food processing market is projected to more than double from ₹2,641,121 crore (US$ 307 billion) in 2023 to ₹6,022,100 crore (US$ 700 billion) by 2030. To sustain this growth, addressing myths around processed and packaged foods is crucial. Panelists emphasised that processed foods, when chosen wisely and consumed responsibly, can be powerful tools for nutrition rather than threats. Health outcomes depend on balance, ingredient quality, variety, and safe food practices, not simply the degree of processing. Many fortified and processed products play a key role in addressing micronutrient deficiencies, particularly among women and children.
- India currently imports about 9 million tonnes (MT) of palm oil annually, worth nearly Rs. 40,000 crore, accounting for around 56 per cent of total edible oil imports. However, palm oil has often been misunderstood as unhealthy. Meta-analyses and clinical studies (Harvard, WHO, AJCN, 2021) show no consistent evidence linking moderate palm oil consumption to heart disease. In fact, replacing trans fats with palm oil has contributed to a reduction in cardiovascular risk globally. Dr Varun Bansal, Senior Consultant Cardiac Surgeon, Indraprastha Apollo Hospitals during the panel emphasized that it offers a balanced profile of saturated and unsaturated fats, along with tocotrienols that support cholesterol health. What truly matters is dietary balance, not the exclusion of any single oil. Instead of demonising palm oil, we should focus on diverse, mindful eating patterns and active living for better heart health
- India’s protein supplement market is also on the rise, projected to grow at a 6.6% CAGR. Sumit Mathur, Country Head – Glanbia Performance Nutrition (GPN) clarified that protein powders are typically derived from natural sources such as milk (whey, casein) and plants (soy, pea, rice), not synthetic chemicals. Adequate protein intake supports muscle maintenance, metabolic health, immunity, and the prevention of lifestyle-related diseases, making it an essential nutrient, not just for athletes but for the general population as well.
- On the topic of ghee, panelist Shashank Joshi, GM – R&D Innovation and Food Regulatory, Parag Milk Foods, explained that ghee is a natural superfood, and its nutritional value depends on purity, freshness, and quality, not on the A1 or A2 classification. The A1 vs A2 debate is largely a myth, as there is no conclusive scientific evidence supporting any nutritional difference. What truly matters is how the ghee is made, handled, and preserved. When produced with care and hygiene, cow ghee offers all the essential fatty acids, vitamins, and health benefits it is celebrated for.
Talking about this initiative, Dr. H.S. Oberoi, Director, NIFTEM-K, Mr. Deepak Jolly, Chairperson at IFBA, Mr. Kamal Kant Pant, Principal, IHM Delhi, in a joint statement said, “Today’s food challenges cannot be solved in isolation. As misinformation spreads faster than ever, partnerships between industry, academia, and regulatory bodies are essential to restoring public trust. This is a step towards enabling informed food choices through science-based, inclusive communication, especially for India’s youth and future food leaders.”
IHM-Delhi and NIFTEM-K participated in a ‘Healthy Snacking’ contest, showcasing inventive recipes that delivered sensory appeal and nutritional excellence. Judged by culinary luminaries Mr. Sudhir Sibal, (Ambassador to World Chefs Without Borders) and Mr. Madhusudan Gupta, (Treasurer of the Indian Federation of Culinary Associations) along with Dr. Manjari Chandra, (Functional Nutritionist), Ms. Vaishalee Jolly (Food Blogger, Home Chef and Youtuber) and Ms. Shilpa Agrawal (Food Technologist and VP, IFBA) three winners out of 15 teams were chosen. The contest spotlighted emerging culinary leaders poised to influence the future of safe and nutritious food consumption in India.
