Himatsingka recently shed light on the growing trend of using analogue paneer, also known as paneer made with palm oil, in street food and restaurants. This alternative is significantly cheaper than traditional paneer, with a price difference of nearly half, at Rs 210 per kg compared to Rs 450 per kg for real paneer. However, analogue paneer has been found to contain only half the amount of protein present in authentic paneer, raising concerns about its nutritional value.
The use of analogue paneer is largely driven by the desire to cut costs, but it comes with potential health risks. Himatsingka emphasized the importance of being aware of the type of paneer being consumed, especially when eating out. To address this issue, he suggested three simple tests that can be used to check the quality of paneer and determine whether it is real or analogue.
These tests can help consumers make informed decisions about the food they eat and avoid potential health hazards associated with analogue paneer. The availability of cheaper alternatives may seem appealing, but the long-term effects on health and nutrition cannot be ignored. As the demand for affordable food options continues to rise, it is crucial to prioritize the quality and authenticity of ingredients used in the food industry.
Himatsingka’s efforts to raise awareness about the differences between real and analogue paneer aim to promote transparency and accountability in the food sector. By educating consumers about the potential risks and consequences of using analogue paneer, he hopes to encourage a shift towards healthier and more sustainable food choices. The significant price difference between real and analogue paneer may be tempting, but the compromised nutritional value and potential health risks make it essential to opt for authentic and high-quality ingredients. As consumers become more informed and discerning, the demand for real paneer and other authentic food products is likely to increase, driving positive change in the food industry.