GFI unveils report highlighting opportunities for plant-based alternatives in India

The report identifies consumer adoption barriers like low awareness and misconceptions, recommending strategies such as chef collaborations and targeted education to introduce products into menus

The Good Food Institute India (GFI India) released its latest report, The Next Course: Reimagining Smart Protein: Insights from the Food Service Industry and Brands in the Plant-Based Meat Sector, in a closed-door gathering with representatives from various industry stakeholders like the National Restaurant Association of India (NRAI), McDonald’s, Tibbs Foods, Rebel Foods, ProMeat, Blue Tribe, Prot, GoodDot, Plantaway, Intercontinental and independent restaurants such as Mesa, Gracias Granny, Plural, among others. The report sheds light on the untapped potential of plant-based meats in India’s growing food service industry and provides actionable insights to drive adoption and collaboration across the sector.

The report underscores that despite the nascent stage of the plant-based meat market in India, India’s vibrant food service industry, projected to grow at a compound annual rate of 8.1% to reach INR 7.6 trillion by 2028, offers a unique avenue for accelerating the category’s growth. By leveraging the rising popularity of dining out, especially in organised segments such as casual dining and cloud kitchens, plant-based meat brands have the opportunity to position their products as indulgent and versatile menu options.

“The food service industry has always played a key role in introducing newer cuisines and ingredients to Indian households and holds immense potential to drive the adoption of plant-based proteins among consumers,” said Sneha Singh, Managing Director of GFI India. “India’s rich culinary heritage and dynamic dining out market make it uniquely positioned to lead a transformative shift in the way we eat and pave the way for a more sustainable and inclusive food ecosystem.”

The report highlights solutions to overcome key barriers to adoption identified through a qualitative study conducted with chefs, restaurateurs, marketers, plant-based brands, and other industry leaders. Some strategies for success in integrating plant-based meats into menus include prioritising taste and texture, addressing health and processing misconceptions through targeted education, and collaborating with chefs to create appealing recipes.