Regulatory authorities in all States have been directed to step up surveillance on Dairy Analogues throughout the month of March. The aim is to prevent food adulteration and mislabeling during festivals, when demand for such products is expected to reach sky high.
Published Date – 14 March 2025, 02:08 PM
Hyderabad: Due to concerns over the quality of Dairy Analogues, which are non-milk substitutes that are used to replace milk products, and possible increase in their consumption during this festive season, food regulators in Hyderabad have been alerted to intensify surveillance over such products.
Regulatory authorities in all States have been directed to step up surveillance on Dairy Analogues throughout the month of March. The aim is to prevent food adulteration and mislabeling during festivals, when demand for such products is expected to reach sky high.
The Food Safety and Standards Authority of India (FSSAI) in its directive said “Keeping in view the increased consumption of dairy products during the festive season, the ongoing surveillance will remain focused on Dairy Analogue this month”.
In recent months, dairy analogues, especially analogue paneer has come in for a lot of criticism over its potential health risks. Analogue paneer is made up of vegetable oils, starch and additives and is increasingly being utilized in street food and restaurants, which has raised questions over safety and lack of standardization.
Some of the other examples of dairy analogues, wherein milk has been replaced by non-milk products include, soy milk, almond milk, analogue paneer, vegan yogurt alternatives made from soy, almond and coconut, vegan cheese and even coconut milk.
As per the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, Dairy Analogues are products where non-milk constituents replace milk components partially or entirely but resemble milk or milk products in appearance, texture, and functionality.
Dairy Analogues are not considered milk, milk products, or composite milk products. When standardized milk products are compositionally altered by replacing major milk constituents like milk fat or milk protein with vegetable oil, fat, or protein, the resulting product is classified as an Analogue.
The FSSAI defines ‘Dairy Analogue’ as a product in which constituents not derived from milk take the place, in part or in whole, of any milk constituent(s) and the final product resembles, and/or functionally, milk or milk product or composite milk product as defined in these regulations.
As per Sub-Regulation 2.1.1.3(f) of the FSS (Food Products Standards and Food Additives) Regulations, 2011, non-dairy products must not be misrepresented as milk or milk-based.
