Decoding the FSSAI Draft
On September 24, 2026, the Food Safety and Standards Authority of India (FSSAI) released a draft amendment that has the food industry talking. The proposal targets products sold as 'paneer' that are not actually made from milk. The core idea is to restrict
the use of the word 'paneer' for these non-dairy alternatives. According to the FSSAI notification, the goal is to prevent consumers from being misled about the nature and composition of the product they are buying. If this draft becomes law, any product currently licensed as an 'Analogue in the Dairy Context' would have to stop using 'paneer' on its labels and in its marketing.
What is Analogue Paneer?
So, what exactly is this 'analogue' or 'imitation' paneer? While traditional paneer is made simply by curdling milk with an acid like lemon juice or vinegar, analogue paneer is a different beast altogether. It's a product manufactured to look and feel like real paneer but is made by replacing milk fat and protein with other ingredients. These typically include vegetable oils (like palm oil), starch, skimmed milk powder, emulsifiers, and artificial flavours. The result is a product that is often cheaper to produce and has a longer shelf life, making it an attractive option for some sellers, but it lacks the nutritional profile of authentic paneer. Real paneer is a rich source of protein and calcium, while its analogue counterpart is often lower in protein and higher in unhealthy fats and carbohydrates.
The Push for Clearer Labels
The FSSAI's move isn't happening in a vacuum. The primary driver is consumer protection. Authorities are concerned that consumers are buying analogue paneer thinking it's the real thing, thereby missing out on the nutritional benefits they expect from a dairy product. This is especially relevant for vegetarians who rely on paneer as a key source of protein. Furthermore, the Health Ministry has backed the proposal, stating it aims to ensure food labels accurately reflect what's inside, allowing people to make informed choices. The issue also affects honest dairy producers who find themselves competing with cheaper, lower-quality substitutes being passed off as the same product. This national proposal follows actions already taken by several states, including Maharashtra and Gujarat, which have implemented their own bans or restrictions on analogue paneer due to quality concerns and adulteration.
How to Spot the Difference
While the proposed regulations aim to make labelling clearer, consumers can already look for a few tell-tale signs. First, check the ingredient list. Real paneer should only list milk and an acidic agent. If you see vegetable oil, starch, or a long list of emulsifiers and stabilizers, it's likely an analogue. Texture is another clue. Real paneer is generally soft and has a fresh, milky taste, whereas analogue versions can feel rubbery or greasy and taste bland. When heated, real paneer holds its structure, while some fakes may melt or crumble too easily. However, identifying analogue products can be difficult, especially when eating at restaurants where you don't see the packaging, which is why regulatory clarity is deemed so important.
Just a Draft, Not a Decree
It is crucial to understand that the September 24 notification is a draft, not a final, active regulation. The FSSAI has opened a 60-day window for stakeholders—including manufacturers, sellers, and the public—to submit their objections and suggestions. This feedback will be considered before any final rules are published. Therefore, an outright nationwide ban on selling these products as 'paneer' is not yet in effect. The current step is a crucial part of the regulatory process that brings the conversation about food transparency to the forefront. The proposal, if enacted, wouldn't necessarily ban the product itself, but would prohibit it from being called 'paneer', forcing manufacturers to label it more accurately.
