Research by CSIR–Institute of Himalayan Bioresource Technology (CSIR-IHBT), Palampur, with the Good Food Institute (GFI) India found that five plant-based meat products delivered a larger share of absorbable protein than equivalent chicken items. Plant-based kebabs showed 80.8% and 86.1% protein bioavailability against 38.8% for chicken; nuggets scored 61.2% versus 43.4%, and patties about 57–58% versus 21.2%. The team used an in vitro digestion method built on INFOGEST, an internationally harmonised lab protocol that mimics digestion. Such products are usually made from soy, pea or wheat gluten through extrusion, which shapes ingredients with heat and pressure. Researchers stressed that only bioavailability was measured, so the study does not prove plant-based meat is healthier.
