Experts, consumer groups urge caution as synthetic paneer made from oils and starch floods markets and eateries
Healthcare experts and consumer organisations are raising serious concerns over the growing use of analogue paneer — an artificial version of paneer made using vegetable oils, starch, and emulsifiers to imitate the real dairy product.
Doctors warn that analogue paneer contains unhealthy fats and poor-quality nutrients, posing health risks, especially for heart patients and those with obesity.
Dr. Dhiren Shah, Director of Cardiac Surgery and Heart Transplant Programme at Marengo CIMS Hospital, said,
“Processed foods can harm our health and even impact our genes, increasing the risk of heart disease and cancer. The fats and chemicals in such foods cause inflammation, which can lead to serious illnesses over time. The safest option is to eat natural, unprocessed food.”
Consumer groups have also voiced concern. Anindita Mehta, CEO of CERC, said they have written to the Food Safety and Standards Authority of India (FSSAI) urging action and clearer labelling.
“Just as non-dairy ice creams must be labelled as ‘frozen desserts’, analogue paneer should carry a clear label and not be displayed beside real dairy products,” she said.
While analogue paneer and similar synthetic products like cheese and butter are legally sold with labelling, their use in hotels and restaurants remains unregulated.
Narendra Somani, President of the Hotel and Restaurant Association of Gujarat, acknowledged that though reputed hotels use real paneer, some eateries may switch to the cheaper analogue version.
“Real paneer costs nearly double. Unless FSSAI restricts analogue paneer in restaurants or mandates menu disclosure, customers may not know what they’re eating,” he said.
How to spot fake paneer:
- Texture: Real paneer is soft and smooth; analogue feels rubbery or greasy.
- Taste: Authentic paneer tastes fresh and milky; analogue is bland or synthetic.
- Drop test: In hot water, real paneer stays firm; analogue turns mushy or releases oil.
- Heat test: Analogue paneer melts and oozes oil when cooked.
- Iodine test: Add iodine tincture — if it turns blue, it’s fake; if it stays white, it’s real.