A study conducted by the CSIRโInstitute of Himalayan Bioresource Technology (CSIR-IHBT) and the Good Food Institute (GFI) India has found that plant-based meat products have higher protein bioavailability than traditional meat. The study, which was presented on October 26, 2026, tested five cooked plant-based products and found that they had higher bioavailability percentages than their chicken counterparts.
The plant-based kebabs scored 80.8% and 86.1% against 38.8% for chicken, while the nugget scored 61.2% against 43.4%, and the patties recorded about 57% and 58% against 21.2%. However, the study's lead author, Dr. Padma Ishwarya, cautioned that the findings do not mean that plant-based meat is healthier, but only that it is nutritively comparable to traditional meat.
Dr. Ishwarya explained that the study used an in vitro method that simulated digestion in a laboratory, which is a faster and more reproducible method than animal studies. The team added an ultrafiltration membrane to mimic the pore size of the human intestine, and whatever passed through the membrane was deemed bioavailable.
Key Takeaways
- Plant-based meat products have higher protein bioavailability than traditional meat, according to a recent study.
- The study found that plant-based kebabs scored 80.8% and 86.1% against 38.8% for chicken.
- The study's lead author cautioned that the findings do not mean that plant-based meat is healthier, but only that it is nutritively comparable to traditional meat.
What the 18% cap changes for patients
The study found that plant-based meat products contain no synthetic chemicals beyond ingredients such as spices and texturisers, and that they are made from soya, pea or wheat gluten, mostly soya, and shaped by extrusion.
Dr. Ishwarya also noted that an earlier analysis in 2024 of about 120 products in the Indian market found that saturated fat and sodium levels were comparable to those in animal-derived products, leaving room for reduction. Plant-based products also supplied dietary fibre, which animal-derived products do not.
Who is affected by the new slab
The study's findings have implications for Indian consumers who are increasingly turning to plant-based meat products. With the rise of the whole food plant-based revolution in India, consumers are looking for healthier and more sustainable options.
Dr. Ishwarya said that the study's results do not mean that plant-based meat is healthier, but only that it is nutritively comparable to traditional meat. However, she cautioned that more research is needed to assess the health benefits of plant-based meat.
By the numbers
- 80.8%: Bioavailability percentage of plant-based kebabs
- 86.1%: Bioavailability percentage of plant-based kebabs
- 38.8%: Bioavailability percentage of chicken
- 61.2%: Bioavailability percentage of nugget
- 43.4%: Bioavailability percentage of chicken
- 57%: Bioavailability percentage of patty
- 58%: Bioavailability percentage of patty
- 21.2%: Bioavailability percentage of chicken
What the study means for Indian consumers
The study's findings have implications for Indian consumers who are increasingly turning to plant-based meat products. With the rise of the whole food plant-based revolution in India, consumers are looking for healthier and more sustainable options.
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Dr. Ishwarya said that the study's results do not mean that plant-based meat is healthier, but only that it is nutritively comparable to traditional meat. However, she cautioned that more research is needed to assess the health benefits of plant-based meat.
Expert perspective
Dr. Ishwarya emphasized that the study's findings do not mean that plant-based meat is healthier, but only that it is nutritively comparable to traditional meat. She also noted that the study used an in vitro method that simulated digestion in a laboratory, which is a faster and more reproducible method than animal studies.
The study's findings have implications for Indian consumers who are increasingly turning to plant-based meat products. With the rise of the whole food plant-based revolution in India, consumers are looking for healthier and more sustainable options.
Frequently Asked Questions
What is protein bioavailability?
Protein bioavailability refers to the percentage of protein that is absorbed and utilized by the body. The study found that plant-based meat products have higher protein bioavailability than traditional meat.
What method did the study use to determine protein bioavailability?
The study used an in vitro method that simulated digestion in a laboratory. The team added an ultrafiltration membrane to mimic the pore size of the human intestine, and whatever passed through the membrane was deemed bioavailable.
What are the implications of the study's findings for Indian consumers?
The study's findings have implications for Indian consumers who are increasingly turning to plant-based meat products. With the rise of the whole food plant-based revolution in India, consumers are looking for healthier and more sustainable options.
