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Rachel V Thomas

FSSAI Proposes Ban On ‘Paneer’ Label For Non-Milk Products: What It Means For Consumers

The Food Safety and Standards Authority of India (FSSAI) has proposed restricting the manufacture and sale of analogue dairy products as “paneer.”

The draft Food Safety and Standards (Prohibition and Restrictions on Sales) Amendment Regulations, 2026, seeks to amend the 2011 regulations to specifically include “paneer made of constituents not derived from milk” among products whose sale would be restricted.

The move aims to prevent consumers from being misled about the nature and composition of such products and comes amid concerns over spurious dairy products.

<h2>What Does The Proposed Rule Say?</h2>

The proposed amendment seeks to insert a new clause under Regulation 2.1.1 of the existing regulations covering “paneer made of constituents not derived from milk.”

Products made using paneer or cheese analogues would therefore have to be clearly identified to consumers.

“Products already licensed or registered under the ‘Analogue in Dairy Context’ category would be required to discontinue the use of the term ‘Paneer’ in their nomenclature, labelling or marketing,” FSSAI said.

“The proposed amendment is aimed at ensuring that the nomenclature and presentation of food products accurately reflect their nature and composition, thereby enabling consumers to make informed choices,” the food regulator added.

Since this is a draft regulation, FSSAI has invited objections and suggestions from stakeholders and members of the public.

The draft will be considered after 60 days, and the submissions received during this period will be considered before the proposed amendment is finalised.

The proposed amendment would affect food business operators, including hotels, restaurants and catering services, that use substitutes for traditional dairy-based paneer or cheese products.

FSSAI said businesses using such products would need to prominently disclose this information at consumer touchpoints, including menu cards and packaging labels, in accordance with the Food Safety and Standards (Labelling and Display) Regulations.

In August, Maharashtra and Chhattisgarh banned the manufacture and sale of non-dairy paneer, commonly referred to as analogue paneer or analogue cottage cheese.

Dairy Paneer Vs Analogue Paneer

Traditional paneer is a fresh, soft, non-melting cheese commonly used in Indian cuisine. It is made by curdling milk with acidic ingredients such as lemon juice, vinegar or citric acid, followed by separation of the curds from the whey. The curds are then drained and pressed to remove excess water.

Analogue paneer, on the other hand, is made using non-dairy ingredients such as vegetable fats or oils and starches instead of milk fat.

<ul><li>Paneer must be made from milk.</li><li>Products containing non-dairy ingredients cannot be presented as conventional paneer.</li><li>Analogue products must be appropriately identified so consumers are aware of their nature and composition.</li></ul>

Consumers can start by checking the product label and menu description.

<ul><li>Read the label: Look for terms such as “analogue” or “imitation” where applicable.</li><li>Check the ingredients: Look for non-dairy fats, vegetable oils, starches or other substitutes.</li><li>Check the product description: At restaurants and other food-service establishments, consumers can ask whether the paneer being served is dairy-based or an analogue product.</li></ul>

Home tests sometimes promoted online, including iodine or toor dal tests, should not be treated as definitive methods for identifying adulterated paneer. Laboratory testing is required to establish the composition of a food product reliably.

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The Food Safety and Standards Authority of India (FSSAI) has proposed restricting the manufacture and sale of analogue dairy products as “paneer.”The draft Food Safety and Standards (Prohibition and Restrictions on Sales) Amendment Regulations, 2026, seeks to amend the 2011 regulations to specifically include “paneer made of constituents not derived from milk” among products whose sale would be restricted.The move aims to prevent consumers from being misled about the nature and composition of such products and comes amid concerns over spurious dairy products.What Does The Proposed Rule Say?The proposed amendment seeks to insert a new clause under Regulation 2.1.1 of the existing regulations covering “paneer made of constituents not derived from milk.”Products made using paneer or cheese analogues would therefore have to be clearly identified to consumers.“Products already licensed or registered under the ‘Analogue in Dairy Context’ category would be required to discontinue the use of the term ‘Paneer’ in their nomenclature, labelling or marketing,” FSSAI said.“The proposed amendment is aimed at ensuring that the nomenclature and presentation of food products accurately reflect their nature and composition, thereby enabling consumers to make informed choices,” the food regulator added.Since this is a draft regulation, FSSAI has invited objections and suggestions from stakeholders and members of the public.The draft will be considered after 60 days, and the submissions received during this period will be considered before the proposed amendment is finalised.Who Will Be Affected?The proposed amendment would affect food business operators, including hotels, restaurants and catering services, that use substitutes for traditional dairy-based paneer or cheese products.FSSAI said businesses using such products would need to prominently disclose this information at consumer touchpoints, including menu cards and packaging labels, in accordance with the Food Safety and Standards (Labelling and Display) Regulations.In August, Maharashtra and Chhattisgarh banned the manufacture and sale of non-dairy paneer, commonly referred to as analogue paneer or analogue cottage cheese.Dairy Paneer Vs Analogue PaneerTraditional paneer is a fresh, soft, non-melting cheese commonly used in Indian cuisine. It is made by curdling milk with acidic ingredients such as lemon juice, vinegar or citric acid, followed by separation of the curds from the whey. The curds are then drained and pressed to remove excess water.Analogue paneer, on the other hand, is made using non-dairy ingredients such as vegetable fats or oils and starches instead of milk fat.Under FSSAI regulations:Paneer must be made from milk.Products containing non-dairy ingredients cannot be presented as conventional paneer.Analogue products must be appropriately identified so consumers are aware of their nature and composition.How Can Consumers Check The Product?Consumers can start by checking the product label and menu description.Read the label: Look for terms such as “analogue” or “imitation” where applicable.Check the ingredients: Look for non-dairy fats, vegetable oils, starches or other substitutes.Check the product description: At restaurants and other food-service establishments, consumers can ask whether the paneer being served is dairy-based or an analogue product.Home tests sometimes promoted online, including iodine or toor dal tests, should not be treated as definitive methods for identifying adulterated paneer. Laboratory testing is required to establish the composition of a food product reliably.

fssai proposes ban on calling non-milk products ‘paneer’: what this means for consumers

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