Signing you in

*Transitioning to natural dairy products *Remove items containing analogue dairy products from the menu, in case an immediate transition is not feasible *Reviewing product labels and ingredient declarations provided by suppliers to verify the ingredients being used and ensure accurate representation of the products listed on Zomato.

Restaurant partners that remain non-compliant will be delisted from the platform.”

To understand the implications of the move—and what it could mean for vegans, people who are lactose intolerant or allergic to dairy, and those seeking alternatives to animal-based dairy—we spoke to experts.

Analogue dairy refers to products designed to look, taste or perform like dairy foods but may use non-dairy ingredients or substitute some milk components. “They can include products such as cheese analogues, cream substitutes and other dairy-like preparations. The term analogue dairy does not automatically mean that a product is unsafe or unhealthy. The concern is more about consumers knowing what they are actually eating and whether the product matches their nutritional expectations,” said Zamurrud Patel, chief dietitian, Gleneagles Hospital Parel.

If you are choosing a dairy-like product, check whether it contains milk, milk solids or milk protein, and look at its protein, saturated fat and sodium content. “People should also be careful about assuming that a product labelled as cheese, cream or butter is nutritionally identical to the traditional dairy product. Reading the label helps consumers make an informed choice rather than relying only on price, appearance or taste,” said Patel.

Dt Amreen Sheikh, chief dietitian, KIMS Hospitals, Thane, emphasised that it is not certain. “On the contrary, clearly labelled plant-based alternatives can be of use to vegans and to those who deliberately avoid animal-based dairy. The key point is to distinguish between a product which is actually formulated as a plant-based alternative and one which is being marketed as conventional dairy even though it isn’t. Consumers should be able to see the ingredients and make their own choice,” said Sheikh.

It is especially important to realise that lactose intolerance and a milk allergy are not the same. “A person who is lactose intolerant might be able to tolerate some lactose-free or low-lactose products, whereas someone with a milk-protein allergy will probably have to avoid milk proteins completely. They must not suppose that a product marked ‘analogue’ or ‘plant-based’ is therefore automatically appropriate and it is essential to check the ingredient and allergen list,” clarified Sheikh.

The best course of action is not to form an opinion about a product on the basis of its name or its appearance. “When ordering at a restaurant, it is important to check the ingredient and allergen information. In such cases, if the menu merely states “cheese” or “paneer”, customers should be able to understand exactly what they are being given,” shared Sheikh.

There is no reason to be fearful. The main point is transparency. “Whatever type of product someone decides to eat whether it’s dairy, plant-based alternatives or analogue products: they should know what they are consuming. When it comes to everyday nutrition, attention should be paid to the overall quality of the diet, to making sure there is enough protein and calcium and to choosing foods carefully rather than just assuming that one type of product is better or worse than another,” said Sheikh.

‘Analogue dairy has been trending on Google for the past 24 hours.’