Emerging Novel Protein Space in Indian Market

Growing consumption and thus growing demand for health foods has driven the focus towards the development of novel foods to ensure sustainable production and consumption of protein foods.

- Meenakumari R

In this sense, novel proteins are categories of novel foods that are derived from insects, foods from plants/others with modified chemical structures, food from cell cultures of animals, plants, algae, or fungi, and/or food or ingredients produced from fungi, algae or microalgae. The alternative sources of proteins in this context include algae, fungi or insect-based ones that are produced by innovative processes to improve nutritional properties, remove undesirable components or have a desirable ecological impact. Globally, food producers and policymakers are looking to favour the growth of the novel protein market. This article reviews the insect, algae, and fungal based novel proteins - key market segments in which these ingredients find a place and the growth potential of the novel protein market in the Indian market in comparison with the global markets.

CHARACTERISTICS OF NOVEL PROTEIN SOURCES

Nutritional facts about novel sources of proteins such as seaweed and microalgae and other fungal sources, in comparison with other protein sources, are astonishing. These sources also have a higher yield per hectare than their plant/animal source counterparts. One acre of insect farms can generate protein source in one-day equivalent to 130 acres of soy plantation in 3 months. Protein sources like algae, yeast, and edible insects leave an exceedingly small ecological footprint compared to their animal counterparts. Thus, alternative protein sources are considered more viable having high growth potential considering the sustainability argument.