Plant-based meat yields higher share of absorbable protein than traditional meat: study
Laboratory tests show higher protein bioavailability in five plant-based products than in their chicken counterparts; researchers caution further studies needed to assess health benefits
A recent study has found that plant-based meat contains a higher share of absorbable protein than traditional meat, according to research presented by the CSIR–Institute of Himalayan Bioresource Technology (CSIR-IHBT) and the Good Food Institute (GFI) India on October 26, 2026. The team utilized an in vitro method to simulate digestion in a laboratory setting, analyzing five cooked plant-based products — two burger patties, a nugget, and two seekh kebabs — against their chicken counterparts.
The findings revealed that the plant-based kebabs scored 80.8% and 86.1% bioavailability, compared to 38.8% for chicken. The nugget and patties recorded bioavailability percentages of 61.2% and 57%, respectively, against 43.4% and 21.2% for chicken. While plant-based meat may not replicate the taste and texture of traditional meat, it offers a higher bioavailability of protein, according to Dr. Padma Ishwarya, senior scientist at GFI India.
She emphasized that "healthier" is a subjective term and that further studies are needed to assess the overall health benefits of plant-based meat. The study used an in vitro method that mirrored digestion in the laboratory, including a two-minute salivary phase, a stomach phase with digestive enzymes, and an intestinal phase. The team plans to conduct further tests across NABL-accredited laboratories to refine the method.
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