If you’re paneer lovers (which, let’s be honest — who isn’t?), this recent wave of adulteration news is definitely alarming. But don’t panic — here’s a game plan to stay safe while still enjoying your favourite dish guilt-free.
Recent FSSAI Report Findings on Paneer Safetyy
The recent findings by the Food Safety and Standards Authority of India (FSSAI) and state food safety authorities regarding paneer adulteration are indeed concerning. Multiple reports have highlighted alarming practices in paneer production, including the use of harmful chemicals and non-food-grade substances. Recent reports from food safety agencies, particularly inspections conducted in Noida and Greater Noida between April 2024 and March 2025, have revealed alarming levels of adulteration in paneer:
High Percentage of Adulteration: A significant 83% of the 702 paneer samples tested failed to meet the prescribed food safety standards.
Unsafe for Consumption: A concerning 40% of the failed samples were deemed outright unsafe for human consumption.
Common Adulterants: The adulterated paneer was found to contain substances such as:
Synthetic Milk: Often made using urea and detergents.
Starch: Added to increase weight and volume.
Vegetable Oils (like Palm Oil): Used to mimic milk fat.
Non-edible colors and chemicals: To enhance appearance.
Health Risks Associated with Adulterated Paneer:
Consuming adulterated paneer can lead to various health issues, including:
Digestive problems and food poisoning.
Nausea, vomiting, and stomach cramps.
Potential long-term impacts such as kidney and liver damage due to toxic chemicals.
Lowered immunity.
FSSAI Regulations and Measures:
The FSSAI has established standards for paneer to ensure its quality and safety. These include:
Fat Content: Paneer made from cow milk must have a minimum of 50% fat on a dry matter basis, while buffalo milk paneer requires at least 60%.
Moisture Content: The moisture level should not exceed 70%.
Purity: The use of starch, synthetic milk, and non-dairy fats is strictly prohibited.
Hygiene: Paneer production must follow Good Manufacturing Practices (GMP) to prevent contamination.
In response to the rising concerns about paneer adulteration, the FSSAI has taken the following actions:
Directives to States: Instructed state authorities to take strict action against the sale of counterfeit paneer and the reuse of cooking oil.
Enforcement Measures: Called for intensified inspections and random sampling of paneer.
Awareness Campaigns: Encouraging public education on the risks of consuming unsafe paneer and how to identify it.
Testing Laboratories: Released a list of authorized testing laboratories to streamline quality checks.
How to Identify Adulterated Paneer at Home:
Common Adulterants in Paneer:
Starch – Used to increase bulk.
Detergents or synthetic milk – Used in the milk before making paneer.
Non-edible fats – To imitate the texture and creaminess.
Simple Tests for Adulteration at Home:
Starch Test:
Boil a small sample of paneer in water, let it cool.
Add a few drops of iodine solution.
If it turns blue-black, starch is present.
Detergent/Synthetic Milk in Paneer:
Dissolve paneer in warm water and shake vigorously.
If foam forms, it might contain detergent or synthetic milk was used.
Texture & Smell:
Pure paneer should have a fresh, milky smell and a slightly granular texture.
If it smells sour, soapy, or feels rubbery, it might be adulterated.
Flame Test:
Burning fake paneer might produce a plastic-like odor.
Soap Test:
Rubbing a small piece in water and it lathers indicates the presence of detergent.
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