{
  "id": 16638799,
  "title": "Plant-based meat yields higher share of absorbable protein than traditional meat: study",
  "url": "https://urgent.news/2026/10/26/plant-based-meat-yields-higher-share-of-absorbable-protein-than",
  "topic": "finance",
  "section": "Finance & Markets",
  "published": "2026-10-26T17:45:02.000Z",
  "source": {
    "name": "The Hindu - Sci-Tech",
    "slug": "the-hindu-sci-tech",
    "url": "https://www.thehindu.com/sci-tech/health/plant-based-meat-yields-higher-share-of-absorbable-protein-than-traditional-meat-study/article71628261.ece"
  },
  "original_language": "en",
  "account": "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.",
  "summary": "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",
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}