When you buy packaged snacks, bread, or even packaged paneer in India, you’re not just buying food—you’re buying a mix of ingredients that may include chemicals used in India, synthetic substances added during food processing to preserve, flavor, or improve texture. Also known as food additives, these aren’t always bad—but knowing what’s in them and why they’re there changes how you eat.
Many of these food additives, substances intentionally added to food during manufacturing for specific technical purposes. Also known as preservatives, it helps extend shelf life and prevent spoilage. are the same ones used worldwide: sodium benzoate in pickles, potassium sorbate in juices, and calcium propionate in bread. But in India, where small-scale food makers often operate without strict oversight, the rules get blurry. Some manufacturers follow FSSAI standards. Others? They cut corners. You won’t always see it on the label. And that’s the problem.
It’s not just about safety—it’s about transparency. The food manufacturing, the industrial process of turning raw ingredients into packaged food products. Also known as food production, it includes everything from cleaning and mixing to packaging and labeling. industry here is huge, and it’s growing fast. From street food stalls using food coloring to large brands bottling sauces, chemicals are everywhere. But you don’t need to avoid them all. You just need to know which ones are harmless, which ones are risky, and which ones are outright banned but still sneak in. The FSSAI bans over 300 additives, yet reports still show violations in dairy, snacks, and spices. Why? Because testing is patchy, and enforcement is slow.
What you’ll find in the posts below aren’t scare stories. They’re real, practical answers. You’ll learn how Indian restaurants make curry thick without flour or cream, how paneer is made from just milk and lemon juice, and why roti doesn’t need baking powder. You’ll see how plastic containers labeled Code 5 are safe for food, and why soaking paneer before cooking makes it soft. These aren’t random tips—they’re part of a bigger picture: understanding what goes into your food, and how to choose better. Whether you’re making dosa batter at home or buying packaged snacks, the chemicals used in India are part of the story. You just need to know how to read it.
Sodium hydroxide, chlorine, and urea are the most heavily used chemicals in India, driving industries from agriculture to textiles. Learn why these three dominate India's chemical market and who produces them.