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FSSAI crackdown on analogue cheese puts consumer choice in focus
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Tuesday, 29 September, 2026, 12 : 00 PM [IST]
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Nandita Vijayasimha, Bengaluru
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Food choices are often shaped by familiarity. When a product looks, tastes or is described like something we regularly consume, we naturally tend to assume that it has the same identity and composition.
FSSAI’s recent action on cheese analogues being represented as paneer is important, not only from a regulatory perspective, but also from the standpoint of informed consumer choice, said Dr. Sujit Paul, Group CEO, Zota Healthcare
In April 2026, FSSAI’s West Region directed food businesses to ensure that cheese analogues are not sold as paneer or represented as paneer-based dishes. Food-service establishments have also been instructed to strengthen procurement checks, train procurement teams and chefs, verify incoming raw materials and appropriately disclose the use of cheese analogues on menus or display boards.
“Food safety is not only about what is safe to consume; it is also about knowing what we are consuming. When a food product is presented under an identity that does not accurately describe its composition, the consumer’s ability to make an informed choice is compromised,” he added.
A cheese analogue can resemble a conventional dairy product while having a different composition. FSSAI’s consultation paper on dairy analogues had proposed that when an analogue is used in place of a dairy product, food-service establishments should clearly identify it as ‘non-dairy’ or ‘analogue’ on menus and other consumer-facing material, said Dr Paul.
For consumers, the message is simple reinstating not to judge a food only by its appearance or familiar name, but to read the label.
“Now the label is the consumer’s first source of information. Checking the product name, ingredient list and relevant declarations takes only a few seconds, but it can prevent assumptions about what a product actually contains,” Dr. Paul told FnB News in an email.
Clear labelling also supports mindful consumption. The choice of paneer may be driven by dietary preferences, nutritional expectations or individual food preferences. By having accurate information, correct decisions can be made, as to whether a certain product meets those expectations, he said.
However, it's not consumers alone that are to blame. Additionally, food businesses must make sure that food ingredients used, meet relevant standards and that the menu accurately conveys the content of the meal. FSSAI has specifically called for vigilance over incoming raw materials, testing and maintenance of procurement and testing records, said Dr Paul.
“Transparency builds trust. Whether we are buying food from a supermarket or ordering a meal at a restaurant, consumers should not have to guess what they are being served. Clear naming and labelling make food choices more conscious, informed and responsible,” he said.
Ultimately, FSSAI’s move reinforces a fundamental principle of food safety: the right to know is an essential part of the right to choose. For consumers, developing the simple habit of reading labels and asking questions can make everyday food decisions more informed, said Dr Paul.
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