Imagine ordering your favorite paneer tikka from a restaurant on Zomato, expecting that creamy, melt-in-your-mouth texture, only to find something rubbery and tasteless. Could it be fake paneer? Surprisingly, it’s not uncommon for restaurants to use analogue paneer—or fake paneer—to cut costs.
If you’re wondering what analogue paneer is, why some places use it, and how to avoid being duped, you’re in the right place. Let’s dig into the world of fake paneer, backed by research, tips, and a touch of personal insight.
What is Analogue Paneer? What is Fake Paneer or Synthetic Paneer?
Analogue paneer, or fake paneer, or synthetic paneer is a cheaper alternative to the real thing. Instead of being made with milk, it’s produced using vegetable oils, starches, and other synthetic ingredients. It is a non-diary substitute like a processed food that may contain emulsifiers, additives and thereby can come with several health concerns.
The primary motive for using analogue paneer is cost. Genuine paneer, made from fresh milk, is expensive, especially when restaurants need it in bulk. By switching to fake paneer, they save money—often at the expense of quality and customer trust. For instance, analogue paneer cots Rs. 210 per kg while, real paneer made from milk is around Rs. 450 per kg. (Source)
Also Read: Quickly Know 10 Commonly Used Food Additives in Processed Foods
Analogue Paneer Zomato Connection
Now, you might wonder: how does Zomato come into the picture? Well, Zomato B2B business Hyperpure is selling Analogue paneer to restaurants. While, Zomato is selling them with clear labels, the restaurants using it do not add this disclaimer in their menu card stating that they are using this fake paneer to serve the customers.
So, How Do you Spot Fake Paneer from Real Paneer: Quick Tips
Spotting fake paneer can feel like solving a mystery, but it’s easier than you think. Here are a few tricks:
- Texture Test: Real paneer is soft and crumbly. Fake paneer, on the other hand, is rubbery and often overly smooth.
- Boiling Test: Drop a small piece into boiling water. If it melts quickly, it’s likely fake. Real paneer retains its shape.
- Taste Test: Genuine paneer has a mild, creamy flavor. Analogue paneer may taste bland or leave a slightly oily aftertaste.
- Squeeze Test: Press a piece between your fingers. Real paneer releases water, while fake paneer feels oily or dry.
Also Read: Health Benefits Of Paneer: Nutrients, Nutrition, Healthy Facts
Why Fake Paneer is a Concern? Know the Many Health Disadvantages of Analogue Paneer
You might think, “So what if it’s not real? It’s still edible, right?” Well, yes and no. Fake paneer might be safe to eat in small amounts, but it comes with potential health risks.
Nutritional Deficiency
Real paneer is rich in protein, calcium and healthy fats. Fake paneer on the other hand, lacks these nutrients. Besides, since it has vegetable oils, it may have unhealthy fats especially high level of saturated fats or trans fat – making it a poor substitute. Now many of us buy and eat raw paneer only for protein. Imagine, getting synthetic paneer instead of real paneer and then the damage!
Digestive Issues
The synthetic ingredients in analogue paneer – preservatives, additives can be hard to digest, leading to bloating or discomfort.
Long-Term Health Risks
Prolonged consumption of fake paneer, laden with artificial additives, may contribute to lifestyle diseases like diabetes or heart conditions.
The Science Behind Real and Fake Paneer
Genuine paneer is made by curdling milk with an acidic agent like lemon juice or vinegar. The milk solids are separated, pressed, and voila—fresh paneer!
Fake paneer skips this process. Instead, it uses vegetable oils (often hydrogenated), starches, and emulsifiers to mimic the texture and appearance of real paneer. Research published in Food Control highlights how these substitutes can mimic real dairy products but often fall short nutritionally.
The Restaurant Dilemma
So, why do restaurants take the risk? It’s simple: margins. Real paneer costs significantly more than analogue paneer. For a restaurant producing dozens of paneer dishes daily, the savings add up quickly.
Unfortunately, this practice undermines customer trust. Many diners feel cheated when they discover they’ve been served fake ingredients, especially in dishes that aren’t cheap to begin with.
What Can Authorities Do?
While it’s challenging to regulate every restaurant, stricter food quality checks and certifications can help. Organizations like FSSAI (Food Safety and Standards Authority of India) need to crack down on analogue paneer use. (Read FSSAI literature on analogue food items)
Interestingly, in India, if you sell analogue paneer by labelling ‘non-diary’ it is legal and illegal only if there is the missing label.
How to Protect Yourself from Analogue Paneer?
Ask Questions:
Don’t hesitate to ask your server or the restaurant if they use real paneer. Genuine establishments will be transparent.
Stick to Trusted Brands
When ordering from Zomato or Swiggy, check reviews. Opt for places known for quality over quantity.
Buy Local
Whenever possible, purchase fresh paneer from local dairy farms or trusted brands to ensure authenticity.
DIY Paneer
Making paneer at home is easier than you think! All you need is milk and lemon juice. The result? Fresh, creamy paneer you can trust.
FAQs on Synthetic Paneer
1. Is fake paneer harmful?
In small amounts, it might not cause immediate harm. However, prolonged consumption can pose health risks due to synthetic additives.
2. Can I sue a restaurant for using fake paneer?
In some regions, yes. If you can prove the restaurant misled you, you may have grounds for legal action.
3. How common is fake paneer in restaurants?
It’s more common than most people realize, especially in budget-friendly eateries or during bulk food production.
4. Can fake paneer be identified by smell?
Not always. While real paneer has a mild, fresh smell, fake paneer might have no odor or a slightly synthetic one.
5. Is fake paneer vegan?
Not necessarily. While it uses vegetable oils, it often contains non-vegan additives or processing agents.
My Take on the Paneer Debate
I believe that as consumers, we deserve transparency. If a restaurant is using analogue paneer, they should disclose it upfront. After all, when we pay for “paneer tikka,” we’re expecting real dairy, not a cheap imitation.
Additionally, while buying Paneer from brands, it is necessary that we read labels to stay aware. Like we often say, Label Padhna Zaroori hai!!!
Personally, I’ve started making my own paneer at home. It’s fresher, tastier, and gives me peace of mind. Plus, there’s something satisfying about knowing exactly what’s on your plate.
Wrapping It Up
Fake paneer might save sellers and restaurants a few bucks, but it costs consumers their trust and potentially their health. By being informed, asking questions, and supporting transparent businesses, we can push for better practices in the food industry.
So, next time you buy paneer from the shelf, local store or that butter paneer masala on Zomato, do take a moment to ask: is it the real paneer?
