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 new study has found that plant-based meat may contain a higher share of absorbable protein than traditional meat, according to research presented by the CSIR–Institute of Himalayan Bioresource Technology (CSIR-IHBT) and Good Food Institute (GFI) India on October 26, 2026. The investigation involved testing five cooked plant-based products, including burgers, nuggets, and seekh kebabs, against their chicken counterparts.
The results showed that the plant-based kebabs had bioavailability percentages of 80.8% and 86.1%, while the chicken had lower percentages of 38.8% and 43.4%. Similarly, the plant-based nuggets scored 61.2% and 58% against 43.4% for chicken. The study's findings do not imply that plant-based meat is healthier, only that it is nutritively comparable.
Dr. Padma Ishwarya, a senior scientist at GFI India, emphasized that "healthier" is a subjective term and that further studies are needed to assess the health benefits of plant-based meat. The research was conducted using an in vitro method that simulated digestion in a laboratory, following the INFOGEST protocol. Animal studies typically remain the gold standard for such research, but the simulated method is faster and more reproducible.
The team plans to conduct further tests across laboratories next year to ensure the method can be used by NABL-accredited labs.
Written by urgent.news from The Hindu Health's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
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