The Good Food Institute India (GFI India), a leading authority in the alternative protein sector, has released an extensive technical analysis of plant-based meat and egg products in India. This study, presented at the Smart Protein Forum held in partnership with the University of Trans-Disciplinary Health Sciences & Technology (TDU), underscores the nutritional potential of plant-based alternatives, comparing them with traditional animal-derived proteins.
The findings reveal that these plant-based options not only match but in some areas surpass the nutritional offerings of their animal-based counterparts. Key highlights include the high amino acid content in plant-based egg products made from mung beans (57.45 g/100 g) and the enhanced dietary fiber in plant-based meats, ranging from 4.6% to 16%, significantly higher than in animal products.
Protein content in plant-based meats varies between 9.1% and 20.8%, meeting or exceeding the FSSAI’s ‘high-protein’ standards in several cases. These alternatives also maintain lower or comparable saturated fat levels and achieve ‘high-fiber’ status with 6g per 100g in many products. The emphasis on dietary fiber, critical for digestive health, highlights the role these products can play in a balanced diet.
Dr. Padma Ishwarya, science and technology specialist at GFI India, stated, “Our analysis underscores the nutritional strengths of plant-based alternatives, especially in protein and fiber. By offering healthier, sustainable options, we can build a path toward nutrition security and a resilient food system. Continuous innovation, with both public and private sector support, can further improve these benefits for both public health and the environment.”
The report emphasizes ingredient diversification to enhance nutritional profiles, a crucial step as interest in plant-based diets grows across India. The Smart Protein Forum also addressed the environmental impact of traditional animal protein production, calling for innovative, sustainable solutions.
Dr. Gurmeet Singh, a speaker at the forum, remarked, “Food plays a central role in health, public well-being, and environmental sustainability. The impact of animal-based protein production on the environment underscores the need for smart protein development. This forum unites scientific, industry, academic, and governmental stakeholders to find solutions for accessible, nutritious proteins for all.”
The findings are expected to bolster the plant-based protein sector as India’s appetite for sustainable, healthy food options continues to grow.