In stores and bakeries, fake dairy products are popping up more and more. Nutritionist Branka Mirković calls them monstrous because they contain vegetable fats, starch, chemical flavors, and preservatives, yet are marketed as cheese, sour cream, or dairy spreads. These products are cheap to produce and highly profitable for manufacturers, but consumers miss out on real nutritional value and often ingest harmful substances. Expensive cheeses like mozzarella, parmesan, and trapist are most commonly faked, with substitutes used in bakeries, pizzerias, and restaurants where customers often don’t know what they’re actually eating. A new regulation coming into effect in August requires clear labeling and physical separation of these products from real dairy, so consumers can make informed choices. The nutritionist urges people to take responsibility for their health and choose real food, not copies. Reading labels can be the first step toward a healthier life.
