Recent tests in India revealed that several paneer samples contained adulterants or contaminants, sparking concerns about food safety. The tests were conducted by various state food safety authorities and the Food Safety and Standards Authority of India (FSSAI).

Common Adulterants Found in Paneer

• Cellulose: A filler used to increase the weight and texture of paneer.
• Starch: Added to enhance texture and bulk.
• Formalin: A toxic chemical used as a preservative.
• Other contaminants: Heavy metals, pesticides, and bacteria like E. coli and Staphylococcus aureus.

Reasons for Adulteration

• Profit motive: Manufacturers may add adulterants to increase profit margins.
• Lack of regulation: Inadequate enforcement of food safety regulations can contribute to adulteration.

Impact on Consumers

• Health risks: Consuming adulterated paneer can lead to food poisoning, allergic reactions, and long-term health problems.
• Loss of trust: Repeated instances of adulteration can erode consumer trust in the food industry.

Actions Being Taken

• Regulatory bodies: FSSAI and state food safety authorities are working to strengthen regulations and enforcement.
• Testing and certification: Regular testing and certification of paneer products can help ensure safety and quality.
• Consumer awareness: Educating consumers about food safety and adulteration can help them make informed choices.