The Good Food Institute India (GFI India) has unveiled an in-depth nutritional analysis of plant-based meat and egg products in India. This study, conducted with the University of Trans-Disciplinary Health Sciences & Technology, highlights the superior nutritional profile of plant-based products compared to animal-based alternatives.
The Good Food Institute India (GFI India), the key expert organisation, thought leader, and convening body in the smart protein or alternative protein sector, has released a comprehensive scientific analysis of plant-based meat and egg products in the Indian market.
The findings, presented at the Smart Protein Forum in cooperation with the University of Trans-Disciplinary Health Sciences & Technology (TDU), show that plant-based alternatives have an exceptional nutritional profile when compared to animal-based proteins. The review emphasises the potential of plant-based meat and egg products to improve public health and meet the changing desires of Indian consumers.
The plant-based meat market in India was valued at US$ 78.6 million by 2023, expected to reach US$ 608.4 million by 2032, with a CAGR of 25.4% from 2024 to 2032.
The two-phase study compares the nutritional composition labels of plant-based meat and egg products in India to their animal-derived equivalents, focusing on protein, fat, fibre, and micronutrient content.
According to the findings, plant-based egg products using mung bean as the protein source have the highest total amino acid content (57.45 g/100 g), while plant-based meat formats contain more dietary fibre (4.6-16%) than animal-based counterparts.
Plant-based meat products include 9.1% to 20.8% protein, and numerous product types meet the FSSAI’s ‘high protein’ requirements. These items have lower or equivalent saturated fat levels and are high in dietary fibre, with many above the high-fibre threshold of 6 g per 100 g. The high fibre content promotes digestive health and provides additional nutritional advantages.
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