What is FSSAI Proposing?
India's food regulator has issued draft regulations that could prevent products made with non-milk ingredients from being sold or marketed as 'paneer'. The proposal, published in late September 2026, would amend the Food Safety and Standards (Prohibition
and Restrictions on Sales) Regulations. If finalised, any product using substitutes for milk fat or milk protein would be barred from using the word 'paneer' on its packaging, menus, or advertisements. Businesses currently licensed under the 'Analogue in Dairy Context' category would need to rebrand their products without using the popular term.
The Rise of 'Analogue' Paneer
The regulator's move comes in response to the widespread availability of 'analogue paneer'. FSSAI defines a dairy analogue as a product where milk components are partly or wholly replaced by non-milk ingredients, like vegetable oil or plant protein, to mimic the look and feel of the original dairy product. These substitutes are often cheaper to produce, making them a common sight in markets, hotels, and restaurants. However, this has created confusion, with consumers often unknowingly purchasing or being served a non-dairy product when they believe they are getting traditional paneer. Several states, including Maharashtra, Gujarat, and Karnataka, have already taken action against the sale of analogue paneer, citing public health and consumer deception concerns.
Real vs. Analogue: What's the Difference?
The key difference lies in the ingredients and nutritional value. Traditional paneer is a fresh cheese made by coagulating milk, usually cow or buffalo milk, with an acidic agent like lemon juice or vinegar. It is a rich source of milk protein and fat. Analogue paneer, on the other hand, often uses vegetable fats like palm oil, starch, and milk powder or solids to achieve a similar texture. Nutritionally, they are not the same. Real paneer is generally higher in quality protein and calcium. Analogue versions can have lower protein content, higher levels of carbohydrates, and the use of hydrogenated vegetable fats can be a health concern. Consumers often report that analogue paneer feels more rubbery and may taste bland or have a chemical-like aftertaste compared to the soft, milky flavour of real paneer.
How New Labels Empower You
The primary goal of this proposal is consumer empowerment. By restricting the use of the word 'paneer' to only milk-based products, FSSAI aims to make labels honest and transparent. You will be able to tell at a glance whether you are buying a genuine dairy product or a substitute. This allows you to make an informed choice based on your dietary needs, preferences, and budget. For example, someone buying paneer for its high protein content will be able to trust that the product they select actually delivers that nutritional benefit. The rule would apply everywhere, from supermarket packaging to restaurant menu cards, ending the ambiguity that currently exists.
What Happens Next?
It's important to remember that these are currently draft regulations, not final rules. The FSSAI has opened a 60-day window from the date of notification for the public and industry stakeholders to submit their objections and suggestions. After this period, the regulator will consider the feedback before finalising the amendment. This consultative process is a standard part of regulatory change in India. However, with several states already acting independently and growing consumer awareness, the push for a clear, nationwide standard is strong. The move signifies a broader crackdown by the FSSAI on misleading claims and aims to protect both consumer interests and the integrity of traditional food products.
