When Huber’s Butchery in Singapore became the world’s first butchershop to sell cultivated chicken sourced from GOOD Meat in 2023, it was not just a groundbreaking moment for food innovation, it was a showcase of the future of sustainable eating. Customers browsing the familiar glass displays encountered meat that had never seen a farm, grown directly from animal cells in bioreactors. It marked a transition from traditional sources of protein which are also the sources of cruel animal slaughter, carbon emissions, and the unsustainable use of land, water, and feed resources. While countries such as Singapore are taking bold steps to pioneer smart proteins, the question remains: can India, with its vast agricultural diversity, talented workforce, and rising protein need, lead this change to become the protein powerhouse of tomorrow?
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Indian consumers are caught in a “Protein Paradox”. We produce some of the world’s highest amounts of pulses, dairy, and other protein-rich foods, yet millions of us still fall short of getting enough protein every day. According to the Indian Dietetic Association, 73% of Indians don’t meet their daily protein needs. It is not just about availability, it is about priorities. We are a carb-loving nation where rice, roti, and dal often take centre stage on the plate, but the protein part is either missing, misunderstood, or overlooked. For many, affordability is a barrier. For others, it is a lack of awareness about why protein matters or a cultural mindset where “protein deficiency” sounds like something that happens elsewhere, not in a country with overflowing farms and dairy.
Despite these challenges, India is witnessing an accelerated growth of smart protein startups, with more than 100 companies dedicated to developing alternative proteins. This sector is seeing rapid innovation across plant-based, fermentation-based, and cultivated proteins, each offering a sustainable alternative to animal-based products. The market is already showing impressive diversity, with 500+ products available in retail and online channels. This increasing market presence indicates that consumers are beginning to embrace alternatives, driven by concerns about health, sustainability, and ethics.
The growth potential for India’s smart protein sector is immense. It is projected to reach $4.2 billion by 2030, a reflection of the rising consumer demand for sustainable protein sources. Globally, the market for alternative proteins is estimated at $15.7 billion in 2024, with a projected compound annual growth rate (CAGR) of 9.9% reaching $25.2 billion by 2029. With India’s growing middle class, urbanisation, and awareness around health, there is a strong case for the country to position itself as a leader in the future protein market.
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Protein is an essential part of a healthy diet.
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Furthermore, India’s agricultural strength, particularly its diversity of indigenous crops like millets and legumes, can be leveraged to develop cost-effective and locally relevant alternatives. Cutting-edge technologies like precision fermentation, which uses microbial systems to produce specific proteins such as non-animal whey, are creating opportunities to mimic traditional animal-based protein functionality without environmental drawbacks. Similarly, biomass fermentation, using microorganisms like fungi to produce dense, nutrient-rich protein, is gaining momentum as a scalable solution.
The government’s support, including policies and funding for research into smart proteins, underscores its commitment to tackling food security, sustainability, and climate change while opening up new economic opportunities.
However, there are challenges to overcome. Consumer awareness remains limited, only 27% of early adopters are aware of plant-based meats, and just 11% have tried them. A cultural mindset, where processed food is viewed with scepticism and “protein deficiency” is not widely recognised, further complicates the adoption process. The sector will need to focus on educating consumers about the health and environmental benefits of smart proteins and overcoming barriers to taste and affordability. Advancements like texturisation and extrusion technologies are already helping bridge this gap, improving the sensory mimicry of meat to satisfy the Indian palate. Innovations in formulation are also addressing nutrition, ensuring plant-based alternatives can match or exceed the protein profiles of traditional sources.
Furthermore, while alternative proteins generally offer nutritional advantages, such as higher fibre content and lower saturated fats compared to animal-based products, the nutrient profiles of these products still show variability. Continuous innovation and biofortification will be crucial to ensuring that plant-based and cultivated proteins meet the nutritional standards of traditional proteins. With cultivated meat technologies advancing globally-like the use of bioreactors to grow animal cells without farming-India has the potential to build greenfield infrastructure to scale this innovation domestically, provided the necessary R&D and pilot facilities are established.
About The Author: Sneha Singh is the Managing Director of GFI India
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