Mumbai : Maharashtra has imposed a complete ban on the manufacture and sale of analogue, or non-dairy, paneer, making it the second state after Chhattisgarh to prohibit the product. The move is aimed at curbing the sale of fake and adulterated dairy products. Under an order issued by Food Safety Commissioner Tukaram Mundhe, the ban covers the manufacture, processing, packaging, storage, transportation, wholesale and retail sale, distribution, and offering for sale of analogue paneer across the state.
The Food Safety and Standards Act, 2006, prescribes imprisonment of up to six months and a fine of up to Rs 1 lakh for violations, depending on the nature of the offence. In cases where consumption of unsafe food leads to death, the law provides for life imprisonment along with a minimum fine of Rs 10 lakh. The Maharashtra Food and Drug Administration (FDA) has warned that selling analogue paneer as conventional dairy paneer amounts to misleading consumers and constitutes an unfair trade practice under food safety laws. Authorities said strict legal action would be taken against individuals and establishments found violating the order.
Analogue paneer is manufactured using vegetable fats, edible oils and other non-dairy ingredients as substitutes for milk fat. Although it resembles traditional paneer in appearance and texture, officials have raised concerns over products being sold as genuine dairy paneer without proper labelling or disclosure.The issue had been raised in the Maharashtra Assembly last year, where legislators called for a complete ban on analogue paneer. The order, issued on July 30, formally prohibits all key activities related to the product across the state.
The ban comes amid Maharashtra’s intensified crackdown on fake and adulterated dairy products. Since May, the FDA has been conducting statewide enforcement drives against units allegedly producing synthetic milk and fake paneer, resulting in multiple raids and seizures. In one of the biggest operations, officials raided a warehouse in Pune’s Manjari Khurd and seized around 1,400 kg of suspected fake paneer allegedly manufactured using low-cost substitutes. The team also confiscated 1,800 kg of skimmed milk powder, 400 kg of glycerol monostearate (GMS) powder, 718 litres of palm oil, and other materials allegedly used in the production of counterfeit dairy products.
How to Identify Analogue or Fake Paneer at Home
While the Food Safety and Standards Authority of India (FSSAI) has laid down scientific methods to detect adulteration in milk and dairy products, consumers can also perform a few simple checks at home to assess the quality of paneer.
Different Scientific methods to detect adulteration
- Fresh dairy paneer has a soft yet firm texture and a mild, milky flavour. It is made by curdling milk with an acidic agent and should have a clean, creamy taste. If the paneer lacks this texture or has an unusual smell or flavour, it may not be genuine.
- Take a small piece of paneer and press it gently between your fingers. Pure paneer generally stays intact, whereas paneer made from skimmed milk or inferior ingredients tends to crumble or break apart easily under pressure.
- Boil a small piece of paneer in water and allow it to cool. Add a few drops of iodine tincture to the sample. If the paneer turns blue, it may indicate the presence of starch, suggesting that it has been adulterated.
- After boiling the paneer and allowing it to cool, sprinkle a small amount of powdered tur dal over it and leave it undisturbed for about 10 minutes. If the paneer develops a light red colour, it could indicate the presence of chemicals such as detergent or urea.
- Another commonly used home check involves adding soybean powder to boiled and cooled paneer. A light red colour after a few minutes may indicate adulteration with substances like detergent or urea.
- Heating paneer can also reveal its quality. Genuine dairy paneer typically becomes firmer, crumbles slightly or browns when heated. In contrast, adulterated or analogue paneer may release excessive moisture, melt irregularly or lose its structure due to the presence of vegetable fats or other non-dairy ingredients.
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