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Zomato recently came under fire after a Gurugram-based man alleged that the company was selling "fake paneer" to restaurants through its B2B platform Zomato Hyperpure. The website identified the product as a “paneer analogue” that is “suitable for tikka and paneer-paneer dishes”. Paneer, known as a soft Indian cheese and popular for its use in various dishes including curries and desserts, is currently the most affected by adulteration. In April this year, the Food Safety and Standards Authority of India (FSSAI) in Noida found that 47 paneer and khoya products were contaminated. In May, authorities seized 1,300 kg of fake paneer from two dairies in Nabha area of Patiala district. The market for fake paneer, also known as fake paneer or look-alike paneer, is growing, especially since it costs almost half as much as dairy paneer. Needless to say, it looks and tastes almost like regular paneer.
Analogue or fake paneer is made from cheap or low-quality vegetable oil and is used as a substitute for conventional paneer. Unlike real paneer, which is made from fresh cod milk with vinegar and lemon juice, analogue paneer contains emulsifiers, vegetable oil, starch and other additives. Natural paneer is a good source of protein, calcium and healthy fats. In contrast, analogue cheese is lower in protein and often contains unhealthy fats, particularly trans fats and high levels of saturated fats. According to FSSAI, it is not illegal to sell analog paneer in India, but failure to label or label analog paneer as “dairy-free” can result in a fine. Analogue paneer does not contain the nutrients found in milk and therefore poses various health risks. Analogue milk, made from cheap vegetable oils and starches, contains trans fats, the worst type of fat.
These are not dietary fats, which increase cholesterol levels in the body and increase the risk of heart disease. Trans fats cause inflammation and are the leading cause of chronic diseases such as diabetes, cancer and heart disease. Regular consumption of trans fats has been linked to insulin resistance, a precursor to type 2 diabetes. This impairs the body's ability to regulate blood sugar levels and leads to chronically high blood sugar levels. Although the texture and taste are different, those used to milk-based cheeses can spot the fakes. The health risks are significant because the vegetable oils used are hydrogenated and often contain trans fats, which are harmful to the body. These inferior materials can cause heart problems. Analogue paneer also causes digestive problems such as flatulence and indigestion. It can also cause vomiting, diarrhea and nausea.
The natural paneer made from cottage cheese has a thick consistency and a milky aroma. Anyone familiar with eating fresh paneer can easily identify the right one based on its texture and taste. The easiest way to identify the correct paneer is to check the ingredients list. FSSAI requires that the words “similar” or “imitation” be clearly displayed on the packaging of products using dairy-free alternatives. While conventional panels darken when exposed to heat, artificial panels quickly collapse and melt. According to FSSAI, the iodine test can help identify fake panels. Take a pan and fry the paneer in it. Add a few drops of tincture of iodine to the prepared paneer. If it turns blue, it's artificial. Another method to detect a fake is the pulse hole test. Let the cooked panel cool down in water. Add a little song to the water and let it sit for 10 minutes.
If the water turns pale red, the panel may be dirty. If the color does not change, you can enjoy the paneer without any problems. Analog Paneer must meet certain ingredient safety standards, including the quality of vegetable oils used and the amount of trans fat allowed. Failure to comply with these standards may result in fines or a ban on the sale of such products. For a nutritious lunch at home, experts recommend making a fresh paneer or buying a high-quality paneer.
