Fake paneer is infiltrating the food market: How do you recognise it?
paneer, fake paneer, synthetic paneer
In early April, reports from Noida found that 47 paneer and khoya products out of 168 food items tested by the Food Safety and Standards Authority of India (FSSAI) were contaminated. (Freepik)
Paneer, the soft Indian cheese beloved for its versatility in curries and desserts, is facing a growing threat: imposters. These “fake paneer” products are infiltrating the food market, often containing inferior ingredients and potentially posing health risks.
Authorities are taking action to combat this issue. In early April, reports from Noida found that 47 paneer and khoya products out of 168 food items tested by the Food Safety and Standards Authority of India (FSSAI) were contaminated.
In February, authorities confiscated a staggering 1300 kilograms of fake paneer, disposing of it safely along the Mumbai-Delhi Expressway.
These incidents highlight a worrying trend. In just the past two years, authorities have made significant busts. Back in May 2022, the Mumbai police raided two factories and seized a whopping 2000 kg of adulterated paneer.
In such circumstances, how do you learn to differentiate between fake and genuine paneer? According to dietician Deepali Sharma, clinical nutritionist at the CK Birla Hospital, Delhi, you can start by examining its appearance and texture, explaining:
paneer
These “fake paneer” products are infiltrating the food market, often containing inferior ingredients and potentially posing health risks. (Photo: Getty/Thinkstock)
Texture: Authentic paneer should be soft and break easily, whereas synthetic paneer often appears rubbery or overly smooth.
Smell: Smell the paneer; genuine paneer has a mild, milky aroma, while fake paneer might lack this or emit a chemical scent.
Taste: Taste can also indicate authenticity; real paneer has a clean, milky flavour, while synthetic versions may taste artificial.
Moisture content: Genuine paneer typically has a higher moisture content, releasing whey when pressed, whereas synthetic paneer tends to be drier.
Cooking process: During cooking, genuine paneer browns and holds its shape, while fake paneer might become rubbery, melt, or disintegrate.
“Finally, ensure you purchase paneer from trusted sources or reputable brands, checking for quality certifications or safety marks on the packaging to avoid synthetic products,” Sharma added.
What are the health risks of eating fake paneer?
Consuming synthetic paneer can lead to stomach upset, diarrhoea, vomiting, and nausea, said Sharma.
Long-term consumption may also affect your liver and kidneys, Sharma added, explaining that this is because synthetic paneer may contain harmful chemicals and milk powder, which can also pose risks to your heart health.
Therefore, it’s best to avoid synthetic paneer and opt for fresh, natural paneer whenever possible. You can even start making it at home.
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