Words such as “100% Pure,” “100% Natural” and “Organic” have become powerful selling points for food products. However, growing regulatory scrutiny in India is raising questions about whether such claims always provide consumers with a clear understanding of what they are buying.

The issue gained attention after the Food Safety and Standards Authority of India (FSSAI) directed Dabur India to discontinue certain food products carrying “100%” claims, including products in categories such as honey, ghee and edible oils. FSSAI has maintained that “100 per cent” is not a defined claim under India's food regulations and that such wording can potentially create a misleading impression about a product.

The matter is still developing. The Delhi High Court has granted interim relief to Dabur, temporarily staying the FSSAI order while the legal proceedings continue.

Why It Matters to Hospitality

While the debate may appear to be focused on packaged food, it also has relevance for hotels, restaurants, cafés, caterers and institutional kitchens.

Hospitality businesses purchase large quantities of cooking oils, dairy products, sauces, beverages and other packaged ingredients. Procurement teams therefore need to look beyond attractive claims on packaging and verify product labels, supplier credentials and supporting documentation.

For hotels and restaurants, the issue also extends to how ingredients are described to guests. Terms such as “natural,” “fresh,” “organic” or “pure” can influence customer expectations and should accurately reflect the product being served.

Stronger Procurement Practices

Hospitality businesses can strengthen food transparency by:

• Purchasing products from verified suppliers
• Checking FSSAI licences and product labels
• Maintaining invoices and batch-level traceability
• Verifying certifications for products marketed as organic
• Conducting periodic supplier audits
• Training procurement and kitchen teams on food-label requirements
• Ensuring menu descriptions accurately represent ingredients

The growing scrutiny highlights a larger shift in India's food industry towards clearer labelling and greater accountability.

For the hospitality sector, food safety does not begin when an ingredient reaches the kitchen. It begins with responsible sourcing, accurate information and reliable suppliers.

As regulatory attention continues to increase, hotels and restaurants that maintain transparent procurement practices can strengthen both guest trust and food-safety standards.