What is ‘analogue’ paneer, which the Chhattisgarh, Maharashtra and Gujarat governments have banned?
Maharashtra, and Gujarat governments have banned the manufacture and sale of ‘analogue’ paneer in recognition of public health safety, apparently affected by the unfair trade
Maharashtra, and Gujarat governments have banned the manufacture and sale of ‘analogue’ paneer in recognition of public health safety, apparently affected by the unfair trade practices of restaurants, hotels, and cloud kitchens. The decision arrives closely on the heels of Chhattisgarh’s ban on the sale of analogue paneer on August 1, 2026. The move comes into effect following widespread seizure of synthetic paneer by enforcement agencies in the three states. In this context, Chhattisgarh’s Health Minister, Shyam Bihari Jaiswal, had maintained that the manufacturing units would not be sealed, as the majority of States had not yet imposed a restriction on the sale of analogue paneer. While, Maharashtra has invoked penalties of a jail sentence of up to six months, with a fine of ₹1 lakh, to life imprisonment and a minimum fine of ₹10 lakh.
Meanwhile, the Gujarat government’s order states, “Within the entire geographical territory of the State of Gujarat, the manufacture, processing, packing, storage, transportation, distribution, sale, offering for sale, or use in food service establishments of non-standardized ‘analogue in the dairy context,’ which particularly imitates paneer, cream, butter, or other dairy products, or creates the impression that they are genuine dairy products, is hereby prohibited with immediate effect. What is ‘analogue’ Paneer? Analogue paneer is an imitation of traditional dairy paneer, also commonly referred to as ‘synthetic paneer.’ It is primarily composed of vegetable fats and edible oils, instead of relying entirely on milk fat. The manufacturing process involves a mix of skimmed milk powder, vegetable oil, emulsifiers, and stabilisers to replicate the texture and appearance of paneer.
While traditional paneer is prepared by curdling milk and coalescing its remaining semi-solid part, analogue paneer is processed using formulated ingredients, which makes it cheaper. Additionally, it has a longer shelf life than traditional paneer. Although analogue paneer is not unsafe for consumption, improper labeling increases the risk of consuming adulterated paneer. Furthermore, it contains less protein and good fat compared to traditional paneer. How to identify traditional paneer from ‘analogue’ paneer? According to experts, a widely used technique to identify the authenticity of paneer is the ‘iodine test.’ To begin, boil a small chunk of paneer and let it cool for a few minutes. Then, add 2-3 drops of iodine solution. If the paneer turns blue or black, it indicates that it has been artificially prepared.
The BriefWire