Analogue Or Real? Instagram Influencer Food Pharmer Shares Three Tests To Check Your Paneer | Watch
Himatsingka said that analogue paneer sells for Rs 210 per kg in India, which is less than half the price of real paneer at Rs 450.
Social media influencer Revant Himatsingka, popularly known as Food Pharmer has flagged the widespread use of analogue paneer in India. In a post on social media platform X on Tuesday, Himatsingka highlighted that analogue paneer or paneer made with palm oil is being increasingly used by street vendors and restaurants to cut costs as it is much cheaper compared to real paneer. However, the use of analogue paneer comes with its own costs related to health risks, he added.
Himatsingka said that analogue paneer sells for Rs 210 per kg in India, which is less than half the price of real paneer at Rs 450.
"So, it's no surprise that most street vendors and many restaurants opt for analogue paneer to cut costs," the social media influencer said, noting that analogue paneer contains trans fats, which can lead to long-term health issues, including a higher risk of heart disease.
"Unfortunately, analogue paneer is legal according to food safety regulator FSSAI (Food Safety and Standards Authority of India)," Himatsingka added, urging the public to adopt simple tests to check its quality.
In his post, Himatsingka mentioned three tests that can be used to check the quality of paneer and identify whether it's analogue or real.
How To Check If Paneer Is Real Or Fake?
1) 'Dal' Test: For the 'dal' test, boil the paneer in water, add toor dal, and wait for about 10 minutes. If the water turns red, the paneer may contain urea.
2) 'Label' Test: Check the ingredient list of the paneer. If it includes "starch" and "palm/vegetable oil," it’s likely an analogue paneer and should be avoided.
3) Iodine Test: Drop a few drops of iodine on the paneer. If it turns blue, it is likely an analogue paneer.
In the context of dairy, the FSSAI defines 'analogue' as a product where non-milk ingredients partially or fully replace milk constituents. In such cases, the final product resembles milk or milk-based products in taste, appearance, or function. Notably, the food safety regulator does not acknowledge these products in the dairy category.
