Analogue paneer, also known as fake or synthetic paneer, is made from vegetable oils, starches, and synthetic ingredients, making it a non-dairy substitute that often contains emulsifiers and additives, leading to potential health risks.
The primary reason for using analogue paneer is cost; it is much cheaper at ₹210 per kg compared to real paneer made from milk, which costs around ₹450 per kg, making it attractive for bulk use in restaurants.
Real paneer is soft and crumbly and retains its shape when dropped into boiling water, while fake paneer is rubbery, overly smooth, and melts quickly in boiling water.
Genuine paneer has a mild, creamy flavor and releases water when pressed, whereas fake paneer may taste bland, leave an oily aftertaste, and feel oily or dry when pressed.
Real paneer is rich in protein, calcium, and healthy fats, but fake paneer lacks these nutrients and often contains unhealthy saturated or trans fats due to its use of vegetable oils.
Prolonged consumption of fake paneer, which is loaded with artificial additives, may contribute to lifestyle diseases like diabetes and heart conditions.
Real paneer is made by curdling milk with an acidic agent like lemon juice or vinegar, while fake paneer skips this process and uses hydrogenated vegetable oils, starches, and emulsifiers to mimic the texture and appearance of real paneer.
While it is difficult to control every restaurant, more stringent food quality checks and certifications can help. Organizations such as the FSSAI (Food Safety and Standards Authority of India) must crack down on analogue paneer use.