Abstract
Asian countries have a rich heritage of the history of the preparation of traditional foods (TFs) that are handed down through generations. Only in the last two decades, TF found acceptance and entered the Codex Alimentarius gaining a regulatory perspective. Changing lifestyles, stress on availability of quality time for cooking food, advancements in technology, equipment, stable packaging, and other factors led to the availability of many TFs in ready-to-eat, ready to cook, and premixed for use with other TF in a packaged form for retail sale. The shift in the scenario for the manufacture of such TF in prepackaged formats led to challenges both for quality and safety retention till use and the emergence of regulations to cover from “farm to fork.” Nonnegotiable basic regulations and some of the specific regulations applicable to certain categories of TF will form the content of this chapter.
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