FSSAI, Lab-Tested, No Shortcuts: What "Clean Label" Actually Means Here
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This one's not going to be our most shareable post. It might be our most important.
Anyone can put "clean label" on a pack. Fewer brands will show you the paperwork behind it. Ekomé is FSSAI registered, MSME certified, and recognized under Startup India — not badges we bought, but requirements we actually met, and that you're free to verify independently rather than take our word for.
What FSSAI registration actually covers
FSSAI — the Food Safety and Standards Authority of India — registration means we meet India's baseline food safety and licensing standards: how our product is manufactured, packaged, and labelled. It's a legal requirement to sell packaged food in India, not an optional add-on, and plenty of unregistered or improperly labelled products still make it onto shelves. Checking for a valid FSSAI number is a simple, useful habit for any packaged food purchase, not just ours.
The lab-testing layer, and what it means in practice
On the nutrition side: our Chickpea, Makhana, and Oats pastas carry lab-verified nutrition data from Shoolini Lifesciences, an accredited testing lab, tested between January and February 2026. That means the protein, carb, sugar, and sodium numbers on our product pages aren't estimates or industry averages — they're numbers measured from our actual product, by a facility with no stake in how good the results look.
Rules we hold ourselves to, even when it's less convenient
We also hold ourselves to a few claim rules most brands skip, precisely because they cost us something in the short term. We don't call anything "100% certified gluten-free" unless it's actually passed that specific certification — we currently say "gluten-free by nature," which is accurate to what we've tested and doesn't overstate a formal certification we don't yet hold. We don't use unaccredited nutrition data in marketing, which is exactly why you won't see precise per-100g figures for Rajgira on this blog or our product pages yet — our current data there comes from an in-house source, and we're waiting on accredited testing before publishing final numbers.
Why we're publishing this at all
Certifications and lab methodology aren't exciting content by any measure — they're not going to outperform a recipe post or a founder story in shares or time-on-page. We're publishing it anyway because trust built on vague reassurance is fragile, and trust built on paperwork you can actually check tends to hold up better over time. If you're the kind of person who reads ingredient labels closely — and if you're here, you probably are — this is the page we'd want you to bookmark.
What's the difference between FSSAI registration and gluten-free certification?
FSSAI registration means we meet India's food safety and licensing standards for packaged food. A gluten-free certification is a separate, specific test for gluten content below a defined threshold — we haven't completed that separate certification yet, so we don't claim it.
Can I see the actual lab reports?
Reach out to us directly on WhatsApp and we're happy to talk through what we have and how it was tested.
Why does Rajgira not have the same lab-tested figures as your other pastas?
Our current Rajgira data comes from an in-house source rather than an accredited lab. We're waiting on accredited testing before publishing final per-100g figures, rather than presenting unverified numbers as equivalent to our tested SKUs.
Trust shouldn't require a leap of faith. Browse the range and check the numbers yourself.
