Is India ready to lead the protein revolution? Here’s what needs to happen to make it happen

When Huber Butchery in Singapore made headlines in 2023 as the world’s first butcher shop to sell cultured chicken from Good Meat, it wasn’t just a game-changer in food tech – it was a glimpse of the future of sustainable eating. Shoppers browsing familiar butcher displays encountered meat never seen on a farm, grown directly from animal cells in bioreactors. This was a clear signal to move away from traditional protein sources, which are associated with animal slaughter, carbon emissions and overuse of resources such as land, water and feed. While countries like Singapore are taking bold steps in the smart protein sector, the big question is: can India – home to diverse agriculture, talented workforce and growing protein demands – take the lead in becoming the protein powerhouse of the future?

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India is a country obsessed with carbs – most meals are dominated by rice, roti and dal – so protein often takes a back seat. Despite significant progress in food production, with food grain production reaching 269 million metric tons, the focus has been primarily on meeting calorie needs and not nutritional balance. More and more, studies are showing the drawbacks of relying on animal-derived proteins—think saturated fat, cholesterol, and lack of dietary fiber. Enter smart proteins—plant-based, fermented, or cultured options—that provide nutrient-rich solutions to meet our protein needs.

India is seeing a rise in smart protein startups, with more than 100 companies working to develop alternative proteins. The market is already buzzing with 545 different products, ranging from plant-based meat to dairy alternatives, available both in stores and online. This growing presence is a sign that consumers are beginning to embrace alternatives, driven by health concerns, sustainability and ethical choices. Globally, the alternative protein market is expected to reach $15.7 billion in 2024, with a growth rate of 9.9%, reaching $25.2 billion by 2029. With India’s growing middle class, urbanization and increasing health awareness, it is clear that the country has a real opportunity to become a leader in the protein market of the future.

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India’s agricultural strength—particularly its vast array of indigenous crops like millets and legumes—can play a big role in developing affordable, locally sourced alternatives that cater to Indian tastes. Cutting-edge technologies, such as precision fermentation (which uses microbes to produce non-animal whey-like proteins), are making it possible to create animal-like proteins without environmental harm. Similarly, biomass fermentation (using fungi to produce nutrient-rich proteins) is gaining popularity as a scalable solution. By doubling research and innovation in plant-based protein and fermentation technologies, India can create high-quality, affordable protein products that are accessible to everyone.

The Government of India also shows clear commitment to solving food security, sustainability and climate challenges with policies such as BioE3, Karnataka Biotechnology Policy and funding for smart protein research. With smart investments in R&D, production subsidies and initiatives to promote local crops for plant-based proteins, the government can play a key role in transforming this emerging sector into a mainstream success.

There are still obstacles, he said. Consumer awareness is low – only 27% of early adopters know about plant-based meats, and only 11% have tried them. To advance this field, there is a great need for education about the health and environmental benefits of smart proteins, as well as overcoming barriers such as taste and affordability. Luckily, advances in texturization and extrusion are already making plant-based meat taste and feel like the real thing. At the same time, innovations in nutrition are ensuring that these alternatives can match, or even beat, traditional meat in protein content. But the sector still needs more investment and exploration into cutting-edge technologies like 3D printing, electrostatic spinning and shear cell technology to perfect the texture and taste of plant-based meat.

With the right mix of innovation, investment and consumer education, India has the chance to lead the global transition to smarter, more sustainable protein solutions that are better for our health and the planet.

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