What India needs to become the protein powerhouse of the future

When Huber’s Butchery in Singapore became the first butchery in the world to sell cultured chicken sourced from GOOD Meat in 2023, it was not only a revolutionary moment for food innovation, it was also a showcase for the future of sustainable food. Customers browsing the familiar glass cases discovered meat the likes of which a farm had never seen, grown directly from animal cells in bioreactors. This marked a transition from traditional sources of protein which also cause cruel animal slaughter, carbon emissions and unsustainable use of land, water and food resources. . As countries like Singapore take bold steps to pioneer the smart protein space, the question remains whether India, with its vast agricultural diversity, talented workforce and growing protein needs, can will she lead this change to become the protein powerhouse of tomorrow?

Indian consumers are caught in a “protein paradox”. We produce some of the largest quantities of legumes, dairy and other protein-rich foods in the world, but millions of us still fail to get enough protein every day. According to the Indian Dietetic Association, 73% of Indians do not meet their daily protein requirements. It’s not just a question of availability, it’s a question of priorities. We are a carb-loving country where rice, roti and dal often take center stage on the plate, but the protein part is either missing, misunderstood or neglected. For many, affordability is a barrier. For others, it’s a lack of awareness of the importance of protein or a cultural mindset that “protein deficiency” looks like something that happens elsewhere, not in a country of farms and overflowing dairy products.

Despite these challenges, India is seeing accelerated growth in smart protein startups, with more than 100 companies dedicated to developing alternative proteins. This sector is experiencing rapid innovation in plant-based, fermented and cultured proteins, each offering a sustainable alternative to animal-based products. The market already demonstrates impressive diversity, with over 500 products available across retail and online channels. This growing market presence indicates that consumers are beginning to embrace alternatives, driven by health, sustainability and ethical concerns.

The growth potential of the Indian smart protein sector is immense. It is expected to reach $4.2 billion by 2030, reflecting growing consumer demand for sustainable protein sources. Globally, the alternative protein market is estimated to be worth $15.7 billion in 2024, with an expected compound annual growth rate (CAGR) of 9.9% to reach $25.2 billion by 2029. With India’s growing middle class, urbanization and health awareness, there is a strong case for the country to position itself as a leader in the future protein market.

Protein is an essential part of a healthy diet.
Photo credit: iStock

Furthermore, India’s agricultural strength, particularly its diversity of indigenous crops like millets and pulses, can be harnessed to develop cost-effective and locally relevant alternatives. Cutting-edge technologies such as precision fermentation, which uses microbial systems to produce specific proteins such as non-animal whey, create opportunities to mimic the traditional functionality of animal proteins without environmental drawbacks. Likewise, biomass fermentation, which uses microorganisms such as fungi to produce dense, nutrient-rich proteins, is gaining ground as a scalable solution.
The government’s support, including policies and funding for smart protein research, underlines its commitment to tackling food security, sustainability and climate change while unlocking new economic opportunities.

There are, however, challenges to overcome. Consumer awareness remains limited: only 27% of early adopters are aware of plant-based meats and only 11% have tried them. Further complicating the adoption process is a cultural mindset, in which processed foods are viewed with skepticism and “protein deficiency” is not widely recognized. The industry will need to focus on educating consumers about the health and environmental benefits of smart proteins and overcoming taste and affordability barriers. Advances such as texturing and extrusion technologies are already helping to fill this gap, improving the sensory mimicry of meat to satisfy the Indian palate. Formulation innovations also address nutrition, ensuring that plant-based alternatives can match or exceed the protein profiles of traditional sources.

Additionally, although alternative proteins generally offer nutritional benefits, such as higher fiber content and less saturated fat compared to animal products, the nutritional profiles of these products still exhibit variability. Continued innovation and biofortification will be crucial to ensure that plant-based and cultured proteins meet the nutritional standards of traditional proteins. With cultured meat technologies advancing globally, such as the use of bioreactors to grow animal cells without agriculture, India has the potential to build new infrastructure to scale this innovation domestically, provided that the necessary pilot and R&D facilities are put in place.

About the Author: Sneha Singh is the Managing Director of GFI India

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