Traditionally, seasonings such as spices and condiments have been used since ages as salt replacers or enhancers. Image used for representational purposes only
| Photo Credit: File Photograph
Food in India goes beyond mere sustenance. It is rooted in memory, celebration and belonging. The sensory richness of Indian cuisine connects generations and communities, from rural kitchens to bustling cities. I have always believed that taste goes beyond personal preference. It serves as an effective lever to shape dietary behaviour. Healthy eating needs to taste and smell good. It needs to feel good and evoke a sense of home.
Nutrition policy often treats taste as an afterthought. Packaged and processed foods are flooding the market. Evidence-based guidelines aimed at reducing fat, sugar and salt may lose relevance if the final bite disappoints.
Need for a shift
India stands at a critical point in its nutrition journey. Non-communicable diseases are rising sharply. A coalition of 29 public health organisations has called for mandatory front-of-pack warning labels. These labels would apply to products high in fat, sugar or salt. The coalition hopes to curb obesity and metabolic disorders. Nearly 28% of Indian adults are overweight or obese. About 10% of adolescents already show early signs of these conditions.
We need a shift in how we communicate about health. Messages that encourage people to eat less salt or sugar often fail because these ingredients define many foods that people crave. Reformulated versions of everyday foods such as biscuits, snacks, soups and noodles must preserve the flavour experience while reducing fat, sugar and salt. This approach reflects strategic public health thinking.
Experience from other countries supports this view. Some countries have already introduced front-of-pack labels or levied taxes on foods high in fat, sugar or salt. India is also moving in this direction. The Food Safety and Standards Authority of India is adopting norms from the Indian Council of Medical Research and the National Institute of Nutrition.
Flavour and health
India’s rich tradition of flavour-driven nutrition sets it apart. Generally, healthy food is perceived as bland ortasteless. However, in India, flavour and health have long been intertwined. Traditionally, seasonings such as spices and condiments have been used since ages as salt replacers or enhancers. Herbs have been used in many cultures, in Indian curries (turmeric, coriander, or cumin), Italian dishes (basil, oregano, thyme) and the addition of hot spices such as chili pepper, fresh ginger, mustard, ground horseradish and wasabi to rice or salad, are also used as salt reduction strategies across cultures.
Japan offers a model for thoughtful reformulation. Sodium reduction in foods, using ingredients rich in umami, such as seaweed, mushrooms and dried fish, improved flavour and delivered health gains at the same time. Indian reformulations can draw on regional sources of umami such as tomatoes, fermented lentils and vegetables, kokum and roasted spices to maintain taste and trim sodium.
Country is ready
Indian consumers, especially members of Gen Z and millennials, are ready for this change. A recent survey found that 78% of Indian consumers consider themselves health conscious. Food businesses can meet this demand with products that taste good and support health.
Collaborations across the food system are essential. Reformulation involves research and development. Nutritionists must set evidence-based benchmarks. Marketers must preserve flavour authenticity. Policymakers must create thresholds that reward incremental reform. By working together, we can reimagine staples without eliminating them.
India’s new dietary guidelinesemphasise the reduction of ultra-processed foods. They stress limiting foods with added sugar and salt, and reading labels carefully. Reformulated foods designed with flavour in mind can become powerful vehicles for health without demanding cultural sacrifices.
Taste does not stand as a barrier to nutrition. It serves as a bridge. To nourish its future, India needs healthy food that is comforting, familiar and delicious. Reformulations must focus on redesigning our diet in ways that honour both our heritage and our health. The best nutrition occurs when taste and wellbeing unite. Food can power the next chapter of India’s health story as sustenance, joy, culture and change.
(Prof Eram Rao is with the department of food technology, Bhaskaracharya College of Applied Sciences, University of Delhi. eram.rao@bcas.du.ac.in)
Published – September 19, 2025 06:05 pm IST