Science and Technology News

Plant-Based Protein Research

October 29 , 2026 14 hrs 0 min 15 0

A study by the CSIR–Institute of Himalayan Bioresource Technology (CSIR-IHBT), Palampur, and the Good Food Institute (GFI) India found that five tested plant-based meat products had a higher share of absorbable protein than their chicken counterparts.
Protein bioavailability was 80.8% and 86.1% for plant-based kebabs, compared with 38.8% for chicken; plant-based nuggets scored 61.2% versus 43.4%, while patties scored about 57–58% versus 21.2%.
Researchers used an in vitro digestion method based on INFOGEST, an internationally harmonised protocol that simulates digestion under laboratory conditions.
Plant-based meat is commonly made from soy, pea or wheat gluten using extrusion, a process that shapes ingredients using heat and pressure.
The study assessed only protein bioavailability; researchers cautioned that the findings do not establish that plant-based meat is healthier, and further studies are needed.