The sale and production of analogue paneer has emerged as a significant food-safety concern in Indore after the Madhya Pradesh authorities moved against its sale. Food department inspections have revealed a network of manufacturing and supply units operating in and around the city.

Unlike conventional paneer made primarily from milk, analogue paneer can contain ingredients such as vegetable fat, starch and milk solids. The product was allegedly being supplied to hotels, roadside eateries and small food outlets as ordinary paneer.

The price difference has been one of the major reasons behind its use. While milk-based paneer in Indore is selling for around ₹400 per kg, analogue paneer has been available at approximately ₹280 per kg.

Large Units in Four Areas

Food department officials have identified manufacturing activity in areas including Palda, Betma, Mhow and Khudail, along with surrounding locations.

Suppliers linked to these units are believed to have distributed the product to different parts of Indore. Officials are also examining whether analogue paneer was being transported into the city from neighbouring districts.

The department is now checking locations suspected of being involved in production and storage while tracing the supply chain from manufacturers to retailers and food establishments.

Hotels and Food Stalls Among Buyers

The low cost of analogue paneer has reportedly made it attractive to hotels, dhabas and smaller restaurants.

Its use has also been reported at momos, Chinese-food and other small food stalls, where paneer-based dishes are commonly prepared.

Customers ordering dishes such as paneer curry, chilli paneer, momos or other preparations may not always know whether traditional milk-based paneer or an analogue product has been used.

This has raised concerns about transparency in the food supply chain, particularly when a substitute product is presented or used as conventional paneer.

How Analogue Paneer Differs

Nutrition expert Nidhi Agrawal said analogue paneer differs from traditional paneer made from milk.

Depending on the formulation, manufacturers may use vegetable fat, starch, milk solids and other ingredients, either alongside dairy ingredients or as substitutes for some components used in conventional paneer.

The composition of a particular product can vary, making proper labelling and regulatory compliance important for consumers and food businesses.

1,816 Kg Seized in Indore

The Food Department's recent action has provided an indication of the scale of the trade.

On Wednesday, officials inspected Umapati Industries in Palda, where low-fat paneer was reportedly being manufactured and packed.

During the inspection, the department seized 1,816 kg of analogue paneer and mawa from the facility.

Officials also ordered the manufacturing unit to be closed with immediate effect.

Supply Chain Under Investigation

Following the seizure, the Food Department is investigating the entire supply chain, including manufacturing units, storage facilities, suppliers and food outlets.

Officials are also examining establishments where the product may have been used in food preparation.

The investigation is expected to focus on how the product was being manufactured, whether it was properly labelled, where it was being distributed and whether businesses were selling or serving it as conventional paneer.

The action comes after authorities imposed restrictions on the sale of analogue paneer in Madhya Pradesh. Further inspections are likely as officials attempt to identify additional units and suppliers involved in the trade.

For consumers, the issue highlights the importance of knowing the composition and source of paneer being served, particularly in restaurants and small food outlets where the product is purchased through commercial supply chains.