The Uttarakhand government has intensified action against the sale of analog dairy products to ensure consumers receive genuine dairy products. The Food Safety Department is stepping up inspections against products such as paneer, ghee and butter that resemble genuine milk-based products but contain non-dairy ingredients.
Following an order issued in the state, Food Safety Department teams are inspecting markets, dairy shops, hotels, restaurants and other food establishments. The inspections are focused on the manufacture, storage, transportation and sale of such products, as well as tracing their sources through the supply chain.
Analog paneer is different from conventional paneer and may be prepared using vegetable fat and other non-dairy ingredients instead of, or along with, milk. The concern arises when such products are sold under the name of ordinary paneer or used in food without clearly informing customers about their actual nature.
Following the order, Food Safety Department teams have started inspecting shops selling dairy products in Haldwani and surrounding areas. Recent action included the collection of paneer and ghee samples for laboratory testing. Samples of paneer and desi ghee were also collected from a vehicle.
The department's monitoring extends beyond retail shops to hotels, restaurants, dhabas and catering establishments. These businesses use paneer in large quantities for vegetables, gravies, snacks and other dishes. Officials may examine the source of the paneer supplied to businesses and whether its quality complies with prescribed standards.
Consumers may find it difficult to determine whether paneer sold in the market is made from genuine milk or other ingredients because analog products can sometimes look similar to ordinary paneer.
Labelling and supply records therefore become important in food safety enforcement. For packaged products, information such as the manufacturer's name, batch number, production details and packaging information can help identify the source of a product. The department can use these details during inspections to trace products through the supply chain.
Analog dairy products have also been the subject of discussion across the country in recent days. The National Human Rights Commission has sought information from FSSAI and the states on issues related to the manufacture, sale and consumption of analog paneer.
The commission has sought reports concerning its nutritional composition, regulatory status, testing procedures and health effects.
Not every analog product can automatically be considered poisonous or dangerous. The safety of a food product depends on its ingredients, manufacturing process, hygiene and compliance with prescribed food standards. The primary concern arises when a non-dairy product is sold as paneer made from genuine milk or when consumers are not informed about its actual nature.
The Food Safety Department can collect samples of such products and have them tested in laboratories. If testing establishes that a product does not meet prescribed standards, action can be taken against the concerned business under food safety laws. In cases of serious violations, action may range from seizure of products to other legal measures.
The action also assumes importance during the festival season. Demand for paneer, khoya, ghee, milk and other dairy products rises during festivals and the wedding season. With increased demand, the possibility of adulteration or substandard products may also increase, creating a continuing monitoring challenge for the Food Department.
Hotel and restaurant operators also need to maintain records of purchases of paneer and other dairy products used at their establishments. If a suspicious product is found, documents relating to the supplier and purchase can be important during an investigation.
Consumers can take precautions when purchasing dairy products. When buying paneer sold in the open market, they should pay attention to its quality, smell, texture and the reliability of the seller. For packaged products, consumers should check the label, manufacturer's name, batch number and other required information.
However, the quality of a food product cannot be determined solely by visual inspection. If a product is suspected, a complaint can be made to the Food Safety Department. Instead of attempting to chemically test a suspicious product themselves or waiting until illness occurs after consuming it, consumers can inform the relevant department.
The government's action also aims to increase transparency in the food trade. If a product of a different nature is being sold under the name of paneer, consumers should receive accurate information about it. The quality of products used by hotels and restaurants is likewise the responsibility of the businesses.
The Food Safety Department's challenge is to maintain continuous and effective monitoring. Inspections at only a few shops cannot fully address the issue. The entire supply chain, including manufacturing units, suppliers, transport vehicles, wholesalers, dairy shops and hotels and restaurants, needs to be examined.
The issue is particularly relevant in Uttarakhand, a tourism state. Nainital, Haldwani, Dehradun, Haridwar, Rishikesh and other tourist areas have a large number of hotels and restaurants, while visitors depend on food products available in local markets. Strict monitoring of food quality is therefore necessary for the credibility of the tourism system as well.
The Food Safety Department has currently intensified its action, with paneer and ghee samples being collected at different locations. Laboratory test reports in the coming days will indicate how many products meet prescribed standards and which businesses may require further action.
The campaign follows the ban on the sale of analog paneer in Uttarakhand, with the Food Safety Department conducting inspections and sample testing. Its stated objective is to maintain a clear distinction between genuine and non-dairy products in the market and prevent products from being sold to customers with incorrect information.
