Pune: The next time you reach for a block of paneer for protein or a glass of milk for calcium, you may need to look closer. Recent raids by the Food and Drug Administration (FDA) have exposed widespread adulteration in essential food items sold across local markets. From dairy and jaggery to spices and fruits, manipulation is persistent across categories, posing a direct threat to public health.Lab reports from items seized by the FDA reveal a disturbing cocktail of chemicals and substitutes used to enhance appearance and increase volume. While some additives are used to cut costs, experts warn that many carry risks of irreversible health damage.One of the most common deceptions found was the sale of “cheese analogue” as genuine paneer. While not inherently poisonous, cheese analogues — plant-based substitutes made from vegetable oils, starches, and emulsifiers — lack the nutritional profile of dairy-based paneer.Under FDA and FSSAI regulations, restaurants and vendors must clearly disclose the use of analogues on menus and bills. However, many establishments use them as a cheaper alternative to genuine paneer. These analogues often contain high levels of saturated or hydrogenated fats, such as palm oil, which can elevate cholesterol. Unlike real paneer, which is rich in natural protein and vitamins, these substitutes offer high caloric intake with little to no essential micronutrients, and may cause digestive issues or allergic reactions due to heavy stabilisers.FDA officials also reported heavy manipulation of milk sold by local vendors, particularly unlabelled or loose packets. Digambar Bhogwade, joint commissioner, FDA (Pune division), said refined sunflower or soybean oils are frequently added to diluted milk to artificially maintain fat levels during testing.“Our team conducts on-ground tests for suspected adulteration. Perishable items like milk or paneer are destroyed immediately if found suspicious, while samples are sent to labs for evidence used in prosecution,” Bhogwade said.In addition to oils, milk is often bulked up with “permeate dairy powder,” a lactose-rich byproduct of milk ultrafiltration. While it acts as a cost-effective flavour enhancer, it lacks the natural fats and proteins found in pure milk, effectively stripping the beverage of its nutritional value.The crackdown extended to local eateries as well. In one instance, a Pune bakery was found selling “bun maska” that contained no actual butter, using a vegetable fat spread instead. While butter is a natural dairy product, these spreads are processed alternatives made from refined plant oils blended with water and milk solids.Further findings revealed that sugar is frequently mixed into jaggery labelled as “organic” to improve taste, and artificial green dyes—which pose long-term health risks—are being used to make fried peas appear more vibrant.During the summer months, the use of ethephon for rapid ripening of mangoes remains a major concern. While fruits naturally release ethylene gas to ripen, traders often use artificial alternatives to achieve a uniform yellow colour and speed up the process.FSSAI regulations mandate that ethylene concentrations must not exceed 100 ppm. Studies indicate that consuming fruit laced with high levels of ethephon can cause hepatotoxicity (liver damage), nausea, and acute digestive distress.“Due to high demand, traders often use these chemical tricks,” Bhogwade added. “We also frequently find milk adulterated with sugar and food colouring being sold as mango pulp. We urge consumers to be vigilant: read labels carefully, and even when buying unbranded items, always insist on a formal bill.”
