Real Paneer Only: Authorities Turn Up the Heat on Hotel Kitchens

In a bold step to safeguard consumer health and maintain food standards, the authorities have stated that hotels caught using non-dairy or "fake" paneer stand to lose their operating licences. This crackdown follows increased alarm over the rampant use of vegetable oil-based paneer—also referred to as cheese analogues—in the hospitality industry.

 

Key Highlights:

 

Strict Enforcement: Food safety officials have stepped up checks at hotels, restaurants, and eateries to find out if there is a usage of non-dairy paneer. Any food outlet caught selling vegetable oil-based or artificial paneer as authentic paneer has their food licence suspended or revoked immediately.

 

Legal Framework: Selling non-dairy paneer as authentic dairy paneer is illegal, as per the Food Safety and Standards Authority of India (FSSAI). The law requires explicit labeling of any paneer analogue, and mislabeling is regarded as food fraud, punishable by fines, cancellation of licence, and even imprisonment under the FSSAI Act, 2006.

 

Industry Impact: The move has evoked argument among restaurant and hotel associations, with their leaders stating that good restaurants only make use of milk-derived paneer from registered vendors. Street vendors and smaller restaurants are still a source of concern, though, as adulteration in these places is common.

 

Consumer Protection: The step is taken to ensure that consumers get genuine, milk-based paneer, protecting public health and the dairy industry. Officials have asked people to remain cautious, verify food packaging, and report suspicious products.

 

Regular Drives: Food and Drug Administration (FDA) teams have already impounded big shipments of cheese substitutes and initiated regular drives against spurious paneer, with more action on the cards as checks continue.

 

This action shows that the government cares about food safety and openness within the hospitality sector. 

 

Source: The Free Press Journal, Times of India, FSSAI Guidelines, Dr. Avinash Tank