India can be one of the world’s largest legumes and other protein-rich crops, the country is still dangerously lack of protein.

According to a recent survey by the Indian Market Research Bureau, 73% of Indians have not consumed adequate protein, and only 10% meet the daily diet requirement.

The problem is just more than nutrition, it is a depth economic, cultural and infrastructure.

But a team of scientists in Kolkata may be somewhat revolutionary.

At the Food Technology and Science Institute (FTSI) under the TCG Crest, researchers are quietly developing plant-based proteins from potatoes and fungi that can originally change how India meets its nutritional needs.

Rotin with protein absorption score, and even more, with meat and imported soy isolates, their work is ready to reduce India’s dependence on expensive protein imports such as peas and soy, most of which currently come from China.

Why India needs new protein solutions

India’s protein crisis is a contradiction. While the country increases a wide range of protein -rich crops, bioavailability or how well our body can absorb these proteins, it is a major challenge.

Head of FTSI Dr. Parthasarathi Bhattacharya clearly stated: “We are mainly deficient in protein for three reasons: we do not consume enough protein-rich foods, plant-based proteins are difficult to absorb the body, and animal protein is expensive for many.”

This difference is particularly important for vegetarians, which create more than 50% of the population, and for the remaining population, many of which cannot tolerate animal-based protein sources regularly.

Even within our staple vegetarian foods such as pulses and pulses, bioavailability is low.

“Pulses which we generally consider as a protein source, India is importing a major part. But the challenge with most pulses is that we are not able to absorb 100% protein that are present in pulses,” Dr. Bhattacharya told indianoday.in.

A new era of protein: potato and mycoprotein

In FTSI’s state -of -the -art research facility, the team is reconsideration of how we contact proteins. His biggest success? Using two unconventional sources: potatoes and fungi.

“We use fungi as it is very easy to grow in a controlled environment. We are trying to bring some high protein into mushrooms, not for extraction purposes, but as tofu or as cheese type shape.”

These high-protein fungal foods will not be made in traditional regions, but the solid-state will be made through fermentation-for the cleaner, scalable and more controlled production environments.

Meanwhile, potatoes, usually available and weak crops, are proving to be a protein powerhouse.

Dr. Bhattacharya says, “Potato is one of the second largest vegetative crop in the country. There is a high capacity that we can turn this potato into milk format.” “Protein present in potatoes is very good protein. Its conversion ratio is as good as meat.”

FTSI is already experimenting with potato-based milk and ice cream which are not only high in protein, but also to modern consumers who are looking for indulgence without crime.

Bioavailability, postbiotics and smart nutrition

One of the biggest obstacles with plant protein is absorption. The solution of FTSI is beyond extraction.

They are working on ways to make protein more bioable through probiotic and postbiotics, essentially engineering food that works with your intestine. Postbiotics are beneficial compounds when digested probiotics (“good” bacteria in your intestine) and breaks food or fermentation fibers in your intestine.

Dr. Bhattacharya explains, “We provide bio to those proteins using some different probiotic bacteria. We also use postbiotics, we use some of these dietary fibers that help to engage these probiotic bacteria into the intestine.”

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The team is also implementing Artificial Intelligence (AI) to study how the germs of the intestine produce helpful molecules under various conditions.

“We are starting our work on the application of AI and Machine Learning (ML) in postbiotic molecule recognition and development.”

This intersection of biotechnology, food science and AI is the place where the institute believes the next generation of nutrition will emerge.

Towards a domestic protein industry

The economic implications of this research are deep. Currently, India imports about 70% of the protein isolates used in China, Australia and Canada, supplemented and functional foods mainly. This not only increases prices, but also leaves dependent and insecure on the domestic market.

Dr. Bhattacharya said, “There are no large -scale protein manufacturers. It comes mostly from China, so it is an opportunity for an industry to enter a large -scale protein manufacturing in addition to whey protein,” Dr. Bhattacharya Note.

His team is already developing products such as vegetarian protein bars, no-sugar shake, fiber-rich pots, and even protein-rich kulfis that combine enjoyment with nutrition.

“Even if there are some enjoyable foods like ice cream, we want to overcome that fear that it is not good for our health. So it is more that the theme is that you take this ice cream more, and you become healthy.”

A vision for the future

The team is not only developing laboratory experiments, it is making a pipeline for Indians commercially viable, nutritious foods made in India.

Supported by TCG Group, Dr. Bhattacharya and his team are working to convert these innovations into consumer products, making GMP prototypes that can change the game for India’s protein future.

Indian diets can already create a balanced, functional food items, addition to high-demonstrations, bioavable proteins, with high-existence, bio-realized proteins.

Nutrition is struggling in a country with rising lifestyle diseases and a population, which is both price and health-conscious, the answer can only be seated in our potato basket and mushroom tray, not by tradition, but has been replaced by science.