What Exactly is FSSAI Proposing?
The Food Safety and Standards Authority of India (FSSAI) has put forward a draft amendment to its regulations that would restrict the use of the name 'paneer'. According to the proposal, the term could only be used for products made by coagulating milk
and separating curd from whey. Any product that looks and feels like paneer but is made from other ingredients — such as vegetable fats, starches, or plant proteins — would not be allowed to be called 'paneer'. These alternatives are often referred to as 'analogue' products. The draft specifically states that manufacturers, marketers, and sellers would have to stop using the word in product names, on labels, and in advertising.
Why the Change? The Push for Clarity
The primary goal of this proposal is to prevent consumers from being misled. FSSAI wants to ensure that when a customer buys a product labelled 'paneer', they are getting the real, milk-derived item. There have been growing concerns about analogue products being sold as authentic paneer, often at a lower cost because they are cheaper to produce. This practice not only confuses buyers about the nutritional value and composition of their food but also creates unfair competition for genuine dairy producers. Several states, including Maharashtra and Gujarat, have already taken action against the sale of analogue paneer, citing public health and consumer deception. The FSSAI's move would create a uniform, nationwide standard.
Impact on 'Vegan Paneer' and Alternatives
This regulation is not a ban on non-dairy alternatives themselves. Plant-based and other analogue products will still be available for sale. However, they will need to be rebranded. Products currently licensed under the 'Analogue in Dairy Context' category will have to find new names. For example, a tofu-based product currently sold as 'soya paneer' or 'vegan paneer' would need to drop the word 'paneer' from its packaging and marketing. Instead, they might be called 'vegetable protein blocks', 'tofu cubes', or another descriptive term that accurately reflects their ingredients. The rule would apply not just to packaged goods but also to restaurants, hotels, and caterers, who would need to be clear on their menus if they are using a non-dairy substitute.
What Happens Next? This is Still a Draft
It is crucial to understand that these changes are not yet final. The FSSAI has released this as a draft regulation, which is a standard step in the policy-making process. The regulator has opened a 60-day window for stakeholders — including manufacturers, industry bodies, and the general public — to submit their objections and suggestions. After this consultation period ends, the FSSAI will review the feedback. Based on the input received, the authority may revise, modify, or finalize the draft before it becomes an active regulation. This process ensures that all perspectives are considered before a final decision is made and implemented across the country.
