Vantage 2022 - Innovations in plant-based food technology in India

Vantage 2022

Plant-based Chicken Nuggets by Blue Tribe Foods / Photograph by Blue Tribe Foods

Innovations in plant-based food technology in India

The technology of plant-based food alternatives suitable for Indian taste is fast evolving. While it has come a long way, there are still some challenges that the industry faces.

By Fateha Firdaus

"The menu has evolved greatly. From four sandwiches, two cakes and a beverage to about 60 items now, which includes both international and Indian dishes," says Dhanesh Sharma, the founder of Terrassen Café, the first vegan café in Hyderabad that opened seven years ago. A vegan himself, he has observed that plant-based food alternatives in India have witnessed a rapid rise in recent years.

Earlier, in India, only a few stores, cafes, and restaurants catered to only vegan or plant-based food demands. Today, however, several mainstream restaurants and cafés also have some vegan options on their menu.

The plant-based food alternative industry has been poised for growth in recent years. Multiple sources put forward different numbers of the annual growth rate. India Brand Equity Foundation (IBEF), established under the Ministry of Commerce and Industry, Government of India, refers to the report published by Global News Wire that expects the meat substitute market in India to witness an annual growth rate of 7.48% during 2021–26. It is forecasted that by 2026 the market will reach 47.57 million US dollars. However, no data provides a complete picture of the Indian plant-based food alternative sector.

The Indian market of plant-based alternatives is dominated by startups and a few global vegan product players. ITC is the first primary Fast Moving Consumer Goods (FMCG) Company to have set its foot into this arena in January 2022 with its plant-based burger patties and chicken nuggets.

Plant-based Chicken Sausage by Blue Tribe Foods / Photograph by Blue Tribe Foods

Food science behind the plant-based alternatives

Plant-based food alternatives to animal-derived products are prepared using ingredients procured from plants. Plant-based dairy, plant-based meat and plant-based eggs are some of the most popular food items.

The technology of food processing has enabled the plant-based meat alternatives to replicate the texture, taste and mouthfeel of the animal meat. There are primarily two types of techniques that facilitate it: cultured meat and plant-based meat. Plant-based meat uses plant-derived ingredients to mimic the texture and taste of animal meat.

Protein extrusion is a process that extracts the protein from a high-protein plant-based source, such as soybean and peas. The protein-water mixture is then fed into the extruder, and due to the high pressure and the high temperature, its protein structure is altered. The instant cooling involved in this process gives the resultant mixture, known as Texturised Vegetable Protein (TVP), its fibre-like structure similar to meat. The TVP is then given a distinct texture and made into different sizes depending on the product: smaller sizes for minced meat and larger sizes for meat chunks. Thereafter, it is emulsified with vegan fat to give the mouthfeel. Further, flavours and colours are added to it.

According to Nikhil Bendre, Chef and Content Creator at Urban Platter — an e-commerce site that sells gourmet vegan products of their own and other brands, technology enables "the companies [to] have the liberty to control the addition of protein and then it becomes a marketing point for the product to differentiate themselves in the market." Companies across the country are experimenting with plant-based meat to create a diverse range of products. Urban Platter is also testing the usage of indigenous protein sources like lentils and amaranth to extract the protein.

"Plant-based meats have similar protein or nutritional value minus the bad cholesterol. There is a slight difference in the nutritional value, but there are benefits to it also."

Differences in nutritional value and texture

Sohil Wazir, Chief Commercial Officer of Blue Tribe Foods, a startup that offers plant-based meat alternatives, informed us that they are trying to develop products fortified with Vitamin B12. He explains, "Vitamin B12 was the first micronutrient that we thought of because a lot of the vegetarian diet does not cater to enough Vitamin B12. We have detected cobalamin in the plant-based sources to incorporate it into our plant-based sausages."

"Plant-based meats have similar protein or nutritional value minus the bad cholesterol. There is a slight difference in the nutritional value, but there are benefits to it also," says Pramit Konar, a former Corporate Chef at 45th Avenue by Karachi Bakery in Hyderabad. During his time there, in 2021, he had the experience of working on plant-based alternatives.

Meatless Plant-based Burger Patty by Urban Platter / Photograph by Urban Platter

Importance of research and development

R&D plays an essential role in the evolution of new and innovative products and in curating a new menu. "Before we had launched into the Indian market, we did a year's work of R&D to suit the Indian taste," says Wazir.

Bendre suggests that "substitution of ingredients matters the most in vegan cooking." Researching, practicing and understanding the fundamentals of cooking can help innovate something of your own. Sharma believes, "You have to be a little crazy. You read and experiment, and believe that things will work."

According to Wazir, innovation took a long time during the pandemic as the team was not physically present. Most of the businesses I spoke to, observed that the pandemic had a devastating impact on their revenues. However, there was a growing demand and awareness about vegan food among the people; thus, proving to be a silver lining in the cloud. "Pandemic helped us to stand out. Before the pandemic, there was hardly any business," says Deepika, founder of Plantarium Store and Café, Hyderabad.

Challenges of the industry

Sharmistha Maji, who has been following a vegan lifestyle for three years, notes that the plant-based alternatives are expensive; therefore, not everyone can afford them. Bendre views it as the consequence of the companies' significant investment in scientific R&D, equipment, Intellectual Property, and procurement of goods. In addition, the lack of proper cold-chain networks impacts the reach of the products to the different cities in the country.

"We are working with government agencies as there is no nomenclature to classify plant-based alternatives in the GST; at the moment we are included in the 'others' category by default," says Wazir.

"We are working with government agencies as there is no nomenclature to classify plant-based alternatives in the GST; at the moment we are included in the 'others' category by default."

"Our agenda is different; we want to be ethical and kind towards animals. After that comes the taste. So even if we are getting close, I am happy that something has been achieved. We are in it for a bigger cause."

The way ahead

"While it has been accepted positively by a huge population of people, some people feel that it is good to have these kinds of products on a weekly basis or once in a while, but they will not resort to this kind of lifestyle," says Konar.

Addressing the concern about the taste of plant-based meat alternatives, Maji says, "Our agenda is different; we want to be ethical and kind towards animals. After that comes the taste. So even if we are getting close [to the taste of meat], I am happy that something has been achieved. We are in it for a bigger cause."

In an email interview, Shweta Nanda, the Youth Outreach Coordinator of People for the Ethical Treatment of Animals (PETA) India, provided some suggestions to foster growth in the vegan sector. Some of her proposed methods include an increase in the farmed animal tax, availability of vegan food in government establishments and other common food marts, allocating funds for growing protein crops, helping the farmers in their livelihood, and providing insurance on their protein crops.