From fake-Paneer to synthetic milk: Expanding market of food fraud in India
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Across India’s food landscape, quiet substitutions have begun shaping what reaches the plate. The cubes of paneer in a curry, the morning milk swirling into tea, even the ghee promising purity many now have cheaper, artificial twins shadowing them. What was once brushed off as a corner-stall trick has evolved into a wider supply-chain tactic.
Fake paneer is no longer confined to back-alley units. Synthetic milk doesn’t surface only in remote districts. Adulterated spices, diluted oils, and engineered ingredients have crept into mid-tier eateries, cloud kitchens, marketplaces, and even suppliers once considered beyond suspicion.
The challenge deepens because food fraud is still viewed as a rare slip rather than a systemic issue. Whenever an adulterated batch becomes a headline, the focus narrows to a single outlet or a seasonal spike. The larger pattern stays unaddressed.
The real danger isn’t the single bad sample; it’s the blind spots that allow such a sample to be accepted as food at all.
India’s testing ecosystem still operates on a reactive rhythm. Inspections rise during festivals, testing intensifies after complaints, and many manufacturers rely on infrequent reports instead of continuous oversight. Supply chains stretch across states, yet verification often happens only at the final stage, if at all.
Fraud thrives in these trust gaps. Consumers trust labels, businesses trust suppliers, regulators trust documentation and adulterators exploit exactly those spaces.
Milk has turned into a battleground for detergent, starch, urea, and water each chosen to mimic quality indicators like thickness or shelf life. Paneer has acquired its own underground architecture of vanaspati, hardened oils, and chemical coagulants that perfectly imitate texture yet fail on nutrition.
These aren’t clumsy shortcuts; they’re engineered substitutes crafted to pass as authentic. Which also means the solution cannot rely on assumption. It has to rely on evidence.
Why Testing and Auditing Must Become Non-Negotiable
Stronger testing isn’t just about catching fraud; it’s about preventing it from becoming profitable in the first place. A system built on scientific verification shifts the power dynamic.
Here’s what needs to change:
1. Continuous Testing Instead of Occasional Sampling
Every food batch carries its own chemical story. Regular testing across seasons and raw-material cycles helps detect unusual patterns before they reach consumers.
2. Independent Audits Across the Supply Chain
Third-party audits eliminate bias, expose vulnerabilities, and break the assumption that “trusted suppliers” are automatically compliant. Neutral evaluation holds every stage accountable.
3. Data-Driven Traceability
Documented test results create a trackable history of ingredients, batches, and suppliers. When anomalies appear, data makes it possible to pinpoint where things went wrong.
4. Mandatory Verification for High-Risk Categories
Milk, dairy products, oil, spices, and sweets face the highest adulteration risk. Mandatory periodic testing for these categories can drastically reduce fraudulent practices.
5. Digital Transparency for Businesses and Consumers
QR-coded reports, accessible dashboards, and verified certificates build confidence and reduce ambiguity. Trust is no longer advertised; it becomes visible.
India’s rising wave of fake foods isn’t a temporary glitch. It’s a signal urging us to ask tougher questions: Who is adulterating our food, and why aren’t we checking closely enough?
If we want clarity, continuous scientific testing and unbiased auditing remain the only bridge between doubt and trust not just for businesses, but for every plate in the country.
