GFI India unveils a technical nutritional analysis of plant-based meat and egg products

The Good Food Institute India (GFI India), the central expert organization, thought leader, and convening body in the smart protein or alternative protein sector, has unveiled an in-depth technical analysis of plant-based meat and egg products in the Indian market today. Released at the Smart Protein Forum, organized in collaboration with the University of Trans-Disciplinary Health Sciences & Technology (TDU), the findings indicate an impressive nutritional profile of plant-based alternatives vis-à-vis animal-based proteins. The assessment reinforces the potential of plant-based meat and egg products to enhance public health and cater to the evolving preferences of Indian consumers.

The study, conducted in two phases, compares the nutritional composition labels of plant-based meat and egg products in the Indian market with their animal-derived counterparts, highlighting their protein, fat, fibre, and micronutrient content. The findings reveal that plant-based egg products with mung bean as the protein source have the highest total amino acid content (57.45 g/100 g), and plant-based meat formats offer higher dietary fibre (4.6-16%) than their animal-based counterparts.

Plant-based meat products contain between 9.1% and 20.8% protein, with several product formats fulfilling the ‘high-protein’ criteria set by FSSAI. These products maintain lower or comparable levels of saturated fat and excel in dietary fibre, with many exceeding the high-fibre classification of 6g per 100g. The significant fibre content contributes to digestive health and offers additional nutritional benefits.

The primary author of the brief, Dr. Padma Ishwarya, Science and Technology Specialist at GFI India, shares, “This analysis underscores the nutritional strengths of plant-based alternatives, particularly in terms of protein and fibre content. By offering consumers healthier, sustainable options, we can chart a path toward nutrition security and a more resilient food system. With support from the public and private sectors, the continued development and improvement of these products has the potential to enhance nutritional benefits for individuals while also protecting public health and the environment.”

The report emphasizes the importance of ingredient diversification to further boost and improve the nutritional profiles of plant-based alternatives in the Indian market. As consumer interest in plant-based diets rises, this analysis highlights the vital role these products can play in promoting sustainable dietary shifts. The growing awareness of health and environmental benefits of plant-based alternatives coupled with their excellent nutritional profile can supplement the growing demand of conventional animal proteins in a sustainable and secure way.

Speaking at the inaugural session of the Smart Protein Forum, Dr. Gurmeet Singh explained the requirement for a forum to expand the smart protein sector. “Food is at the centre of individual well being, public health, and the environment. The current system of animal-based protein production incurs a heavy cost on the environment, necessitating the development and promotion of smart protein. This forum aims to find innovative ways to address ‘proteins for the masses’ by bringing together scientific, industry, academic, and government stakeholders together.”

The two day event will feature an exciting lineup of key announcements and activities, including the launch of FICSI’s Training of Trainers (ToT) program on plant-based proteins. The event was addressed by prominent figures like Dr. Jitendra Kumar, MD, Biotechnology Industry Research Assistance Council (BIRAC), Government of India Dr. Amit Tripathi from the Department of Biotechnology, (Ministry of Science and Technology, GoI) among others. “India should be the foremost destination and take the lead in smart protein products,” expressed Dr. Kumar in his plenary talk. Select attendees also witnessed the unveiling of StringBio’s fermentation protein and participated in a unique Masterclass Session with Chef Suresh Hinduja. Students from different universities in Bangalore participated in GFIdeas India Smart Protein Competitions, and daily facility tours offered a closer look at cutting-edge smart protein equipment at TDU.