A study by CSIR–Institute of Himalayan Bioresource Technology (CSIR-IHBT) and the Good Food Institute India has found that five tested plant-based meat products had higher in vitro protein bioavailability than comparable chicken products. In laboratory simulations of digestion, plant-based seekh kebabs recorded bioavailability of 80.8% and 86.1%, compared with 38.8% for chicken; a plant-based nugget scored 61.2% against 43.4%, while two burger patties recorded approximately 57% and 58%, compared with 21.2% for chicken. Researchers cautioned that these findings do not establish that plant-based meat is healthier overall. Chicken products contained more crude protein and released more amino acids during digestion, while the study measured only the proportion of protein-derived free amino acids passing through a laboratory membrane designed to simulate intestinal absorption. The findings, presented on October 26, 2026, have not yet been published as a journal paper, although researchers said the report underwent peer review. Further testing across products and laboratories is planned. The research could inform the development of alternative proteins in India, but broader nutritional comparisons and human studies are needed to establish their health implications.
Source: The Hindu