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Mumbai.FSSAI proposes ban on ‘paneer’ name for non-dairy products, seeks 60-day public feedback on stricter labelling rules

Analogue paneer may no longer be allowed to use the word ‘paneer’ on its packaging, labels or in marketing if a new proposal from the Food Safety and Standards Authority of India (FSSAI) is approved.

The food safety regulator has issued a draft proposal to tighten the rules governing the sale and labelling of paneer and products that resemble it but are made partly or wholly with non-dairy ingredients.

The proposal is aimed at ensuring that consumers can clearly distinguish genuine dairy products from their non-dairy alternatives. FSSAI has been examining the issue of dairy analogues and their representation as conventional milk products.

Consumers to get clearer information on ingredients

Under the proposed framework, products made using ingredients such as vegetable oil, vegetable fat, starch or other non-dairy components would not be allowed to be sold or promoted using the term ‘paneer’.

Companies would have to clearly identify the product and disclose the non-dairy ingredients used in it. Existing FSSAI provisions already require dairy analogues to carry specific declarations, including information about constituents that replace milk components.

The move follows concerns that some products resembling paneer in appearance and texture are being sold in ways that can make consumers believe they are buying conventional dairy paneer.

Stakeholders given 60 days to submit responses

FSSAI has invited suggestions and objections from stakeholders, including the dairy industry and members of the public, on the draft proposal.

The key points are:

• Comments and objections can be submitted within 60 days.
• The proposal is not yet a final regulation.
• FSSAI will examine the responses before issuing the final notification.
• If approved, the provisions will apply across the country.

The regulator has previously held consultations on the issue of dairy analogues and proposed measures to prevent such products from being misrepresented as paneer and other dairy products.

What exactly is an analogue dairy product?

Under FSSAI's definition, an ‘analogue in the dairy context’ is a product in which ingredients not derived from milk replace some or all milk constituents, while the final product resembles a milk or milk product in appearance, taste, texture or function.

This means a product may look and behave like paneer but still fall outside the definition of genuine dairy paneer if milk constituents have been replaced by non-dairy ingredients.

FSSAI's existing guidance also states that dairy analogues cannot use the nomenclature of milk and milk products and, where no specific identity standard exists, labels must declare the product as an analogue along with its food category number.

Health concerns depend on ingredients and quality

Analogue paneer itself is not automatically a harmful food. The nutritional profile depends on the ingredients used, their quantities and the quality of the raw materials.

The concern is that consumers who buy paneer mainly as a source of protein and calcium may not receive the same nutritional value if milk components have been substantially replaced with vegetable fats, starch or other ingredients.

The draft proposal also comes against the backdrop of FSSAI's earlier discussions, where concerns were raised that dairy analogues may not provide the nutritional benefits associated with their conventional dairy counterparts, particularly for consumers who depend on paneer as a protein source.

Several states have acted against analogue paneer

The issue has also attracted action at the state level. Uttar Pradesh, Chhattisgarh, Maharashtra, Madhya Pradesh and Gujarat have taken steps to restrict the production, sale or distribution of analogue paneer, according to the information in the report.

The concern in such cases has been the sale of non-dairy products as conventional dairy paneer, along with questions over labelling, quality and compliance with food safety requirements.

FSSAI's move is therefore focused on making the identity of such products clearer at the point of sale and preventing dairy terminology from creating confusion.

Three commonly used tests to check paneer

Consumers often use simple home tests to distinguish suspected starch-containing paneer from regular paneer:

• Iodine test: Boil a piece of paneer in water, allow it to cool and add a few drops of iodine solution. A blue colour indicates the presence of starch.
• Texture test: Genuine paneer generally crumbles when pressed, while starch-containing products may have a more rubbery and stretchy texture.
• Hot-water test: When placed in hot water, genuine paneer softens, while some inferior analogue products may release visible oil.

These tests can indicate the presence of starch or unusual ingredients but should not be treated as a substitute for laboratory testing.

The proposed rules would ultimately shift the responsibility towards clearer product identification, allowing buyers to know whether the food being sold as a paneer-like product is actually made from milk or contains non-dairy substitutes. The draft will remain open to stakeholder feedback for 60 days before FSSAI takes a final decision.