Kerala Pappadam Makers Concerned Over New FSSAI Moisture Limit Impact
Kerala's traditional pappadam makers are concerned about a new Food Safety and Standards Authority of India (FSSAI) rule limiting moisture content to 15%, fearing it could alter the product's signature puffiness, texture, and appearance. Kerala pappadam typically has higher moisture than other regional varieties, which contributes to its distinctive airy bubbles when fried. Manufacturers argue that applying a uniform moisture standard may affect the traditional qualities unique to Kerala's pappadam.
First-hand measurement across 2 sources
We measured how 2 outlets covered this story. No outlet gave this story a measurable political slant — there is no left–right reading to report. Overall sentiment is negative (36/100). Lens Score 46/100.
Outlets measured: firstpost, news18. See how each one headlined and framed the same story in the source comparison below.
AI Analysis
Sentiment was consistent across outlets (35–38/100), indicating broadly factual reporting rather than editorialising.
Coverage timeline
news18 broke this story on 11 Sept, 08:21 am. Other outlets followed.
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