The Food Safety and Standards Authority of India (FSSAI) has directed food business operators across the country to stop using newspapers for packaging, wrapping and serving food, citing potential health hazards linked to newspaper ink and printing chemicals.
The advisory targets a long-standing practice commonly seen at street food stalls, eateries and small food outlets, where items such as samosas, pakoras, vadas and snacks are often wrapped in newspaper sheets. According to FSSAI, newspapers are not food-grade materials and may contain harmful substances that can contaminate food.
The regulator warned that printing inks used in newspapers contain chemicals, pigments and solvents that may transfer to food, particularly when it is hot, oily or moist. Such contamination can expose consumers to substances that may have adverse health effects over time.
FSSAI officials said recycled paper used in newspaper production may also contain residues of chemicals, dyes, adhesives and other contaminants. These substances can migrate into food and compromise food safety standards. The authority emphasised that consumers are often unaware of the risks associated with direct contact between food and printed paper.
The food safety regulator has instructed food business operators, including restaurants, street vendors, caterers and food delivery services, to discontinue the use of newspapers and similar printed materials for food packaging and serving purposes. Businesses have been advised to use food-grade packaging materials that comply with safety regulations.
FSSAI stated that ensuring safe packaging is an important part of maintaining food hygiene and protecting public health. The authority also urged state food safety departments to create awareness among food vendors and encourage compliance with food safety norms.
Food safety experts have welcomed the advisory, noting that the practice of using newspapers for food packaging remains widespread despite repeated warnings over the years. They said the move could help reduce the risk of chemical contamination and improve overall food safety standards.
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