The recent crackdown on analogue paneer as published in ‘The Hitavada’ CityLine on July 1, with the headline ‘After Paneer, demand grows for disclosing palm oil labels’, has sparked an important debate. If consumers have the right to know whether the paneer they are served is genuine, why shouldn’t they also know what oil cooked their food, how often that oil is reused and how fresh the ingredients really are? Food safety cannot stop at one ingredient. Millions unknowingly consume meals prepared using palm oil, vanaspati, margarine and repeatedly reheated cooking oil. Equally concerning, many restaurants and commercial kitchens prepare gravies, sauces and semi-cooked dishes in advance and store them under refrigeration or freezing for quick service. While such practices can be safe when properly managed, consumers deserve complete transparency about what they are eating. Instead of addressing one issue after another, authorities should introduce a Comprehensive Food Transparency Policy that empowers consumers and rewards honest businesses.

 

Every food establishment should be legally required to prominently display: The type and brand of cooking oil and fat used, whether vanaspati or margarine is used in any preparation, the date of the last oil replacement and the maximum number of times cooking oil is reused, whether any dish contains frozen or pre-prepared ingredients, the preparation date, freezing/refrigeration date and recommended use-by date of gravies, sauces and other stored food items. Food Safety authorities should conduct regular surprise inspections and laboratory testing of cooking oils, dairy products, paneer, bakery fats and stored food items.