Plant-based meat and egg products in India often have an equivalent or higher protein content than their animal-derived counterparts, according to the Good Food Institute (GFI) report.
Bengaluru-based Good Food Institute India (GFI India), a leading organisation in the smart protein or alternative protein sector, has released an in-depth technical analysis of these plant-based products in the Indian market.
The study – conducted in two phases – compares the nutritional composition of plant-based meat and egg products with their animal-derived counterparts, highlighting their protein, fat, fibre, and micronutrient content.
The findings reveal that plant-based egg products made from mung bean have the highest total amino acid content (57.45 g/100 g). Additionally, plant-based meat products offer significantly higher dietary fibre content (4.6–16%) compared to their animal-based counterparts.
Plant-based counterparts
These plant-based meat products contain between 9.1 and 20.8 percent protein, with several formats meeting the ‘high-protein’ criteria set by the Food Safety and Standards Authority of India (FSSAI). They also maintain lower or comparable levels of saturated fat and excel in dietary fibre, with many exceeding the high-fibre classification of 6 g per 100 g.
This significant fibre content not only supports digestive health but also offers additional nutritional benefits.
The primary author of the report, Dr Padma Ishwarya, Science and Technology Specialist at GFI India in a statement said that “This analysis underscores the nutritional strengths of plant-based alternatives, particularly in terms of protein and fibre content.”
She elaborated, “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 emphasises 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.
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Understanding plant-based meat
Plant-based meat is designed to mimic the taste, texture, and nutritional profile of traditional meat, using plant-derived ingredients like soy, peas, wheat, beans, and lentils.
About 30 percent of these products use soy as their main protein source, 20 percent use a blend of soy and wheat gluten, and 16% rely on pea protein, with others combining various legumes and pulses.
For plant-based eggs, 25 percent use soy and pea, while others feature chickpea, mung bean, and cowpea blends.
Sunflower oil is the primary fat source in 20 percent of plant-based meats, with canola and rice bran oil used in smaller amounts, while soybean oil is common in plant-based eggs. Dietary fibre in these products comes from ingredients like wheat, oats, quinoa, and barley, along with added fibres like inulin and psyllium husk, boosting their fibre content and overall nutritional value.
Evolution of Indian dietary patterns
Historically, Indian diets have relied predominantly on plant-based proteins, with staples like rice, wheat, and pulses such as lentils, chickpeas, and beans forming the cornerstone of the nation’s food culture.
This dietary pattern began to shift following the Green Revolution in the 1970s, when economic growth and increased production of animal-derived foods led to a rise in the consumption of meat, dairy, and eggs.
At present however, the growing awareness of the environmental impact of industrial animal agriculture has brought plant-based meat and egg products back into the spotlight for Indian consumers. Health consciousness, sustainability concerns, and the demand for alternative protein sources are driving the renewed interest in these plant-based alternatives, making them an increasingly popular choice in India’s evolving food landscape.
Why is this report important?
According to another survey by the GFI, 47 percent of Indians are attracted to plant-based meat due to its high protein content, while 33 percent appreciate its convenience, and 30 percent value its ease of cooking and cleaning.
A separate study comparing plant-based and animal-derived meat products found that Indian consumers often check the ingredient lists and nutritional labels, particularly looking at protein content and cholesterol levels, before making a purchase.
Notably, more than 72 percent of households that bought plant-based meat in the past six months expressed interest in purchasing it again. The main factors driving repeat purchases are nutrition, health benefits, and protein content.
One of the key factors behind the popularity of plant-based products in India is the country’s demographic trend—around 28 percent of the Indian population identifies as vegetarian, creating a natural demand for plant-based alternatives.
This vegetarian base, combined with an increasing number of flexitarians and vegans, is fostering a favourable environment for plant-based meat products. The plant-based meat market in India is projected to grow at a compound annual growth rate (CAGR) of 15.6 percent from 2020 to 2025, driven by these health and dietary trends.
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Why is it important for health?
Amino acids are essential for muscle repair, immune function, enzyme production, and overall cellular health, and their abundance in these products ensures that the body receives all the vital building blocks it cannot produce on its own.
The high fibre content in plant-based meat supports digestive health by regulating bowel movements, preventing constipation, and maintaining a healthy gut microbiome. Additionally, fibre helps control blood sugar levels, reduce cholesterol, and promote heart health, thereby reducing the risk of chronic conditions like diabetes and cardiovascular diseases.
Incorporating these nutrient-rich plant-based products into one’s diet can also lead to lower consumption of saturated fats and cholesterol compared to animal-based foods, supporting cardiovascular health and better weight management.
Plant-based egg products also exhibit impressive protein content, ranging from 13.6 to 35 percent, with certain formats meeting the ‘high-protein’ criteria set by the FSSAI. These products are also superior in dietary fibre, with all plant-based egg formats and most plant-based meat products classified as ‘high in fibre,’ which none of the animal-derived products meet.
The report suggests that Indian plant-based meat products generally have lower or comparable levels of saturated fat compared to animal-based meats, while plant-based egg products show significantly lower fat content, with up to 91.2 percent less fat than conventional eggs.
The inclusion of plant proteins like mung bean, chickpea, and soy not only enhances the nutritional profile of these products but also offers a rich source of essential amino acids.
“One of the key advantages of plant-based meat and egg products is their high dietary fiber content—a nutrient often missing in animal-derived foods,” said the report.
The GFI report highlights that these products not only meet but frequently exceed the FSSAI’s “high in fiber” classification criteria, offering a valuable benefit for consumers focused on digestive health.
For the plant-based smart protein sector to thrive, the report emphasises the need for better communication of these nutritional benefits to consumers, in line with FSSAI’s labelling guidelines. Leveraging India’s native crops could also diversify plant-based ingredients and further improve the nutritional quality of these products.
“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,” said Dr. Gurmeet Singh of GFI in a statement.
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Ingredient diversification
In terms of micronutrients, plant-based products show a range of variability. While some are fortified with essential nutrients like iron, calcium, and vitamin B12, others may lack these vital components. The report underscores the need for increased efforts in biofortification and ingredient optimis(eation to elevate the micronutrient profile of these products, ensuring they provide comprehensive nutritional benefits.
However, sodium content is flagged as a concern in the report. Plant-based meat and egg products often have higher sodium levels than their animal-based counterparts, largely because they are pre-seasoned and ready-to-eat.
Given the association between high sodium intake and elevated risks of hypertension and heart disease, the report calls for reformulation strategies to lower sodium content without sacrificing taste.
(Edited by Neena)
