A digital art icon of green peas in a pea pod, representing plant-based meat. Plant-Based

Identification, characterisation and validation of novel plant protein sources for smart protein applications

The plant-based smart protein industry is aiming at diversifying plant protein sources to substitute animal-derived proteins. Exploring the protein potential of untapped indigenous crops of India and mapping their nutritional and functional properties are potential areas for future research.

Production platform
  • A digital art icon of green peas in a pea pod, representing plant-based meat. Plant-Based
Value chain segment
  • Raw materials, ingredients, and inputs
Technology sector
  • Ingredient optimization

For more information, please see the following resources: 

Previous GFI-funded research related to this topic:

Current challenges

The smart protein sector is aiming at the diversification of plant-based protein sources to substitute animal-derived proteins and soy and wheat gluten. There are more than 50,000 edible plants in the world, but only 15 of them provide around 90% of the world’s food energy intake. And, only ~8% of plant-based protein sources have been explored for their use in plant-based meat, eggs, and dairy products. These include soy, pea, and wheat gluten. Mung beans and chickpeas have gained relevance in recent years. Even today, many Indian plant-based brands continue to import bulk ingredients such as soy protein isolate and pea protein isolate. The burden of import duties leads to fluctuations and a rise in the price of end products.

Proposed solutions


Diversifying the number of plants prioritised for human consumption is a powerful tool for ensuring food security. There’s a key opportunity to use crops that are adapted to their local climate and contribute to the success of local farming systems. As we push food innovation’s boundaries, returning to familiar but underutilised crops will be key to establishing a sustainable, secure, and just food supply. India is known for its crop biodiversity, with crops such as millets, pulses, and legumes, offering huge promise to diversify raw materials for the smart protein sector. Utilisation of indigenous crops as protein sources for plant-based foods is relevant in this context. Creating new supply chains and processing innovations for underutilised crops can enhance farmers’ income while building the next generation of smart protein products.

Successful proposals are expected to focus on the following aspects: