Key Takeaways
- Pranjuli Garg, co-founder of ProMeat, is transforming India’s plant-based protein market through innovative food technology.
- ProMeat aims to provide sustainable, protein-rich alternatives that mimic meat’s taste and texture, targeting diverse dietary needs.
- The brand is working to raise consumer awareness while addressing regulatory challenges to promote plant-based diets in India.
Innovating the Plant-Based Protein Landscape
Pranjuli Garg is making significant strides in the plant-based protein sector with her startup, ProMeat. After earning a B.Tech in Food Technology and Management from NIFTEM, Garg’s interest in sustainable nutrition led her to address protein consumption gaps in India. At ProMeat, she focuses on creating products such as salamis, burger patties, and sausages that offer alternatives to traditional meat.
The inspiration for ProMeat came from Garg’s experience as an eggetarian, where she found limited protein options. With support from NIFTEM’s resources, she launched ProMeat to develop plant-based products that not only fulfill nutritional needs but also contribute to environmental sustainability.
Garg emphasizes the pressing need for plant-based proteins due to climate concerns and the inadequacies of animal farming. With livestock currently providing only one-third of the global protein requirements, ProMeat aims to meet the remaining demand through sustainable alternatives, thereby promoting environmental balance.
Her team’s strategic use of a scientific ingredient profiling system ensures that ProMeat’s products closely replicate the nutritional and sensory attributes of meat. Utilizing ingredients like green gram, soybeans, and peas, combined with Indian spices, they create appealing meat analogues. The introduction of a plant-based fat that mimics the texture of animal fat further enhances the products’ marketability.
ProMeat sets itself apart by avoiding preservatives and maintaining clean-label standards. The products are sold frozen, preserving freshness naturally without chemicals, and are ready to cook, catering to modern consumer convenience.
Despite initial consumer hesitance towards plant-based meats, ProMeat has worked to enhance awareness and appreciation of these options. Through collaborations with cafés and restaurants, the brand has introduced its range to a broader audience. Their versatile product line includes popular items like pepperoni pizza and plant-based nuggets, which resonate with the Indian palate.
Looking forward, Garg envisions ProMeat as a vital player in India’s evolving plant-based ecosystem. As more consumers adopt health-conscious and flexitarian diets, she believes alternative proteins will become increasingly mainstream. By fostering innovation and education about plant-based options, ProMeat aims to lead the charge in transforming food choices in India, underscoring Garg’s commitment to purpose-driven entrepreneurship and sustainable food practices.
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