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Rachel V Thomas

60% Urban Indians Not Confident About Ghee Purity Despite FSSAI Crackdown

Amid intensified inspections and market surveillance by the <span>Food Safety</span> and Standards Authority of India (FSSAI) to crack down on counterfeit and substandard dairy products, a new survey has found that 6 in 10 urban Indian households are not fully confident about the purity and quality of the ghee or clarified butter they consume.

The survey, conducted by community social media platform LocalCircles, received over 91,000 responses from more than 18,000 urban consumers across 293 districts, revealing widespread concern over adulteration—particularly in loose and unbranded ghee.

<ul><li>60% of urban households said they are only partially confident or not confident about the purity and quality of ghee.</li><li>Consumers expressed greater concern about loose or unbranded ghee, which is perceived to be at higher risk of adulteration.</li></ul>

The findings come amid a series of enforcement actions by FSSAI targeting fake and substandard dairy products across India.

<strong>Also read: </strong><a href="https://www.healthandme.com/nutrition/india-gets-its-first-plant-based-vitamin-d3-what-you-need-to-know-article-154993923" data-type="tilCustomLink">India Gets Its First Plant-Based Vitamin D3: What You Need to Know</a>

<h2>FSSAI Intensifies Action Against <span rel="noindex">Adulterated Ghee</span></h2>

In December 2025, FSSAI directed all States and Union Territories to launch a nationwide enforcement drive against the adulteration and misbranding of milk and milk products, including ghee, paneer and khoya, under the Food Safety and Standards Act, 2006.

Since then, the regulator has significantly expanded inspections and surveillance. Recent enforcement actions include:

<ul><li>June 2026: FSSAI busted a counterfeit ghee network operating across Delhi and Haryana, seizing over 6,500 litres of suspected adulterated ghee. Laboratory testing found samples mixed with vegetable oils and other non-dairy ingredients.</li><li>July 2026: FSSAI seized more than 50,000 food and non-food products in Delhi over fraudulent relabelling and improper storage. Around the same time, Delhi Police dismantled a syndicate that allegedly altered manufacturing and expiry dates on packaged goods before supplying them to retail and e-commerce markets.</li><li>November 2025: Authorities uncovered a major fake ghee racket in Bengaluru operating under the Nandini brand name, seizing over 8,000 litres of suspected adulterated ghee and machinery allegedly used to manufacture counterfeit products.</li></ul>

FSSAI has also issued notices to quick-commerce platforms over complaints of expired and spoiled food products being delivered to consumers.

Made by clarifying butter obtained from cow's milk, ghee is a staple in Indian kitchens and contains approximately 130 calories and 15 grams of fat per tablespoon. It is also a rich source of vitamins A, D, E and K, along with antioxidants.

However, because ghee is high in saturated fat, excessive consumption may raise LDL ("bad") cholesterol levels in some individuals and increase the risk of cardiovascular disease.

<strong>Read More: </strong><a href="https://www.healthandme.com/health-news/michigan-health-officials-may-have-traced-the-possible-source-behind-massive-cyclospora-outbreak-article-155093102" data-type="tilCustomLink">Michigan Health Officials May Have Traced The Possible Source Behind Massive Cyclospora Outbreak</a>

Health experts advise people with certain medical conditions to consume ghee cautiously or avoid it altogether.

<ul><li>Heart disease</li><li>High cholesterol</li><li>Obesity</li><li>Chronic kidney disease</li><li>Certain digestive disorders</li><li>Liver conditions such as jaundice</li></ul>

Doctors generally recommend limiting intake to no more than two teaspoons a day, unless advised otherwise by a healthcare professional.

<h2>Health Risks of <span rel="noindex">Adulterated Food</span></h2>

Food adulteration involves the deliberate addition of inferior or harmful substances to food products, compromising their quality and safety.

According to a 2024 study published in SAGE Open Medicine, consuming adulterated food may increase the risk of:

<ul><li>Cancer</li><li>Liver disease</li><li>Kidney disease</li><li>Cardiac failure</li><li>Lathyrism</li><li>Nervous system disorders</li><li>Allergic reactions</li></ul>

The study notes that children, pregnant women and older adults are particularly vulnerable to the harmful effects of adulterated food.

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Amid intensified inspections and market surveillance by the Food Safety and Standards Authority of India (FSSAI) to crack down on counterfeit and substandard dairy products, a new survey has found that 6 in 10 urban Indian households are not fully confident about the purity and quality of the ghee or clarified butter they consume.The survey, conducted by community social media platform LocalCircles, received over 91,000 responses from more than 18,000 urban consumers across 293 districts, revealing widespread concern over adulteration—particularly in loose and unbranded ghee.Survey FindingsAccording to the survey:60% of urban households said they are only partially confident or not confident about the purity and quality of ghee.Consumers expressed greater concern about loose or unbranded ghee, which is perceived to be at higher risk of adulteration.The findings come amid a series of enforcement actions by FSSAI targeting fake and substandard dairy products across India.Also read: India Gets Its First Plant-Based Vitamin D3: What You Need to KnowFSSAI Intensifies Action Against Adulterated GheeIn December 2025, FSSAI directed all States and Union Territories to launch a nationwide enforcement drive against the adulteration and misbranding of milk and milk products, including ghee, paneer and khoya, under the Food Safety and Standards Act, 2006.Since then, the regulator has significantly expanded inspections and surveillance. Recent enforcement actions include:June 2026: FSSAI busted a counterfeit ghee network operating across Delhi and Haryana, seizing over 6,500 litres of suspected adulterated ghee. Laboratory testing found samples mixed with vegetable oils and other non-dairy ingredients.July 2026: FSSAI seized more than 50,000 food and non-food products in Delhi over fraudulent relabelling and improper storage. Around the same time, Delhi Police dismantled a syndicate that allegedly altered manufacturing and expiry dates on packaged goods before supplying them to retail and e-commerce markets.November 2025: Authorities uncovered a major fake ghee racket in Bengaluru operating under the Nandini brand name, seizing over 8,000 litres of suspected adulterated ghee and machinery allegedly used to manufacture counterfeit products.FSSAI has also issued notices to quick-commerce platforms over complaints of expired and spoiled food products being delivered to consumers.Is Ghee Healthy?Made by clarifying butter obtained from cow's milk, ghee is a staple in Indian kitchens and contains approximately 130 calories and 15 grams of fat per tablespoon. It is also a rich source of vitamins A, D, E and K, along with antioxidants.However, because ghee is high in saturated fat, excessive consumption may raise LDL ("bad") cholesterol levels in some individuals and increase the risk of cardiovascular disease.Read More: Michigan Health Officials May Have Traced The Possible Source Behind Massive Cyclospora OutbreakWho Should Limit or Avoid Ghee?Health experts advise people with certain medical conditions to consume ghee cautiously or avoid it altogether.These include people with:Heart diseaseHigh cholesterolObesityChronic kidney diseaseCertain digestive disordersLiver conditions such as jaundiceDoctors generally recommend limiting intake to no more than two teaspoons a day, unless advised otherwise by a healthcare professional.Health Risks of Adulterated FoodFood adulteration involves the deliberate addition of inferior or harmful substances to food products, compromising their quality and safety.According to a 2024 study published in SAGE Open Medicine, consuming adulterated food may increase the risk of:CancerLiver diseaseKidney diseaseCardiac failureLathyrismNervous system disordersAllergic reactionsThe study notes that children, pregnant women and older adults are particularly vulnerable to the harmful effects of adulterated food.

60% urban indians not confident about ghee purity despite fssai crackdown

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