Key Update

In response to consumer complaints about misleading substitutions, the Food and Drug Administration (FDA) in Maharashtra has made it mandatory for food establishments using analogue paneer to display its composition on menus, premises, or packaging. Although the use of cheese analogues in the food service sector has been legally permitted since 2021, FDA officials warn against using them as direct substitutes for paneer due to differences in physicochemical properties and possible health implications.

Industry Response

Hospitality sector representatives, including members of the Association of Hotels and Restaurants (AHAR) and the Hotel and Restaurant Association of Western India (HRAWI), said many establishments have already adopted the required labelling protocols. Pradeep Shetty, owner of Maharaja Catering and HRAWI spokesperson, said analogue paneer is cheaper to produce because it uses alternative ingredients. However, he stressed that “menu disclosures are essential.” Sudhakar Shetty, restaurateur and AHAR president, noted that several major food chains comply with the regulation but that public awareness about analogue paneer remains limited.

Nutritional Gap

The Centre is reviewing a proposal to allow food-grade colouring agents in analogue paneer to make it visually distinct from traditional paneer. “Nutritionally, traditional paneer, made by curdling milk, offers 18–20 grams of complete protein per 100 grams, including all nine essential amino acids for muscle synthesis, tissue repair, and metabolic functions,” said Rajesh Bothra, a Navi Mumbai-based nutritionist and gym trainer. By contrast, cheese analogues typically provide only 7–10 grams of protein per 100 grams, often from plant sources lacking a complete amino acid profile unless fortified.

Supply Pressures

Nemaram Agarwal of Rajlaxmi Dairy in Powai said high demand and limited supply have pushed some dairies to use powdered milk or lower-quality analogue substitutes.

Source: The Times of India