The Gujarat government has imposed a complete ban on the manufacture, sale, storage, transportation and distribution of analogue dairy products, including analogue paneer, cheese and butter, from August 6, citing public health concerns. The decision was taken after tests conducted by the state’s Food and Drugs Laboratory reportedly found that such products could pose health risks. Gujarat has now joined Maharashtra and Chhattisgarh in cracking down on non-dairy substitutes marketed as traditional dairy products.
What are analogue dairy products?
Unlike conventional paneer, cheese and butter, which are made entirely from milk fat and milk protein, analogue dairy products are manufactured using vegetable oils, hydrogenated fats, starch, emulsifiers and other additives. They are designed to resemble genuine dairy products in appearance and texture but contain little or no milk, making them significantly cheaper to produce.
Why are they considered harmful?
Health experts and regulators say prolonged consumption of analogue dairy products may pose several health risks because of the ingredients used in their manufacture.
- Heart health: Hydrogenated fats and trans fats can raise bad cholesterol (LDL), increasing the risk of heart disease and stroke.
- Digestive problems: Artificial additives and starch may be difficult to digest and could lead to stomach disorders.
- Obesity and diabetes: High levels of unhealthy fats may contribute to weight gain and metabolic disorders.
- Liver and kidney stress: Continuous intake of artificial chemicals and stabilisers may put additional pressure on these organs.
How to identify analogue paneer or cheese at home
Consumers can use a few simple methods to distinguish genuine dairy products from analogue ones:
Read the label carefully:
Under FSSAI regulations, analogue products must clearly mention terms such as “Analogue”, “Contains Vegetable Oil” or “Non-Dairy Ingredients” on the packaging. Products made without milk cannot legally be sold simply as “paneer” or “cheese.”
Check the texture:
When heated, analogue cheese often becomes unusually stretchy or rubbery because of starch and vegetable fats. Genuine paneer remains soft and crumbly, while real cheese melts naturally without becoming excessively sticky.
Turmeric or iodine test:
Place a drop of iodine solution or turmeric on a small piece of paneer or cheese. A dark blue, black or green colour may indicate the presence of starch, suggesting adulteration. While this is not a definitive laboratory test, it can serve as a basic screening method.
Penalties for violations
The Gujarat government has directed hotels, restaurants, caterers, supermarkets and dairy businesses to use only genuine dairy products. Violators may face action under the Food Safety and Standards Act, 2006.
- A fine of up to Rs 5 lakh may be imposed for selling food that does not meet prescribed standards.
- In serious cases affecting public health, authorities may also order imprisonment and cancellation of licences.
Impact on the dairy sector
Officials believe the ban will benefit dairy farmers and milk producers by reducing the sale of low-cost substitutes made from vegetable oils. The move is expected to encourage the consumption of genuine milk products while ensuring consumers receive authentic dairy items.
Consumers who suspect the sale of analogue dairy products as genuine paneer, cheese or butter can report the matter to the Gujarat Food and Drugs Control Administration or through the Food Safety and Standards Authority of India (FSSAI) complaint portal.