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Paneer adulteration is a growing concern, but microbial contamination poses an even greater hidden health risk.
Analogue paneer may not be good for human body. (Representative Pic: Getty Images)
In recent days, news and social media platforms have been flooded with reports of paneer adulteration, with some even claiming that paneer is the most adulterated food in the country.
To understand the issue clearly, we must look at the facts—because not all concerns raised are valid, and some of the outrage appears to be fueled by social media hype. Dr. Saurabh Arora, Managing Director, Auriga Research, explains the health implications and guides us through the topic of common food adulterants.
First, it’s important to understand that paneer analogue—often labelled as “fake paneer”—is actually a permitted and legal product. It’s similar to many processed foods we regularly consume. For instance, mayonnaise is essentially emulsified vegetable oil with added flavours, and many ice creams are actually frozen desserts made from vegetable oils. In the same way, paneer analogue is typically made from vegetable fats, oils, and alternative protein sources such as milk powder. Therefore, while it is legal to manufacture and sell paneer analogue, mislabeling it as real paneer is illegal and misleading.
Another issue is the method being popularly used to detect adulteration: the iodine test, which is designed to detect starch in food products. However, this can often produce false positives. Many paneer-based foods—like burger patties or koftas—use atta or maida (flour) as binders, which contain starch. So, applying an iodine test to such items will naturally yield a positive result. This doesn’t necessarily mean the paneer is adulterated. If, however, a whole paneer cube or paneer tikka shows starch when tested, that could indicate adulteration.
Now, this is not to suggest that paneer adulteration doesn’t exist. In fact, if most paneer samples are tested, they do fail—but for different reasons. Typically, the water content is higher than permitted levels, and fat content is too low. Moreover, adulteration with vegetable oils is common. Analytical tests such as the BR value of extracted fats or the Baudouin test often reveal the presence of vegetable fats added to increase fat content, as fat percentage is a key economic indicator for paneer quality.
Another—and far more serious—concern is microbial contamination. Milk and milk-based products in India, including paneer, dahi, burfi, and mithai, often show high levels of bacteria, fungus, and even pathogens. Unfortunately, microbial contamination cannot be detected with simple household tests like the iodine test. This is a much bigger health risk, as contaminated food can lead to food-borne illnesses that require antibiotics, contributing to antimicrobial resistance. In some cases, food poisoning has even resulted in death due to infections that were already multi-drug resistant.
This silent epidemic of food-borne diseases doesn’t receive the attention it deserves, yet it likely causes hundreds—if not thousands—of deaths each year in India.
From a consumer perspective, awareness is crucial. It’s essential to be vigilant about the sources of the food we consume. Many of us rely on the same dairy or vendor for years, but it’s worth investing time and effort in testing the quality of the paneer we regularly buy. If adulteration is found, don’t just switch vendors—file a complaint. The FSSAI (Food Safety and Standards Authority of India) has an app where consumers can lodge complaints, upload bills and test results, and even seek reimbursement for testing charges.
Consumers and consumer organisations must act as the eyes and ears of the regulator. In a country as vast as India, it’s impossible for FSSAI to monitor every corner. But with active public participation, we can raise the overall quality and safety of our food supply.
Here are some general tips for all consumers:
Buy from trusted, hygienic sources.
Be cautious of unreasonably low prices—they often signal compromised quality.
Observe basic hygiene practices at any shop or dairy you visit. The premises should be visibly clean and display an FSSAI license.
There should be no foul smells—your nose is a natural tool for detecting microbial spoilage.
Lastly, despite these concerns, there’s no need to panic or eliminate paneer from your diet. It’s a good thing that such issues are coming to light, as it creates pressure for accountability and reform. With greater awareness, proper testing, and collaborative effort, we can work toward safer and better-quality paneer for everyone.
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