Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
Nikhil Kapoor, Founder and Director, Atmantan Wellness Centre
Modern research increasingly validates what Ayurveda, a 5,000-year-old traditional Indian science, has highlighted for centuries—that the gut is the foundation of overall health. The gut functions as a highly interconnected organ, sharing direct links with the brain, lungs, bones, and skin. This interconnectedness underscores how the human body operates in tandem with gut health at the core of overall well-being.
The gut is not solely a physical system but also closely tied to mental health. A clear two-way communication has been established between the gut and the brain, meaning that imbalances in digestive function can significantly influence cognitive performance. Numerous physiological processes and behaviours are shaped by the intricate interplay of neural, hormonal, and immunological signals within this network.
For the wellness and nutrition industries, these insights point toward a clear direction—developing meal plans, functional foods, and holistic wellness experiences that simultaneously support both digestive and nervous system health. Probiotic and prebiotic innovations, fibre-rich diets, stress-management techniques, and personalised nutrition solutions are becoming integral to this approach. By bridging ancient wisdom with modern science, the industry can empower individuals to take proactive steps in maintaining balance, resilience, and vitality through gut-centred wellness strategies.
F-Factor in Indian diet
The conversation around a balanced plate remains incomplete without the three Fs—Fibre, Functional, and Fermented Foods.
Fibre Power is increasingly recognised as a cornerstone of optimal gut and overall health. Fermentable fibres such as dals, garlic, onions, asparagus, green bananas, and chicory root produce short-chain fatty acids that fuel colon cells, regulate metabolism, strengthen the immune system, and improve gut barrier integrity. Alongside these, other fibre-rich foods including oats, legumes, bran, leafy greens, apples, and flaxseeds help regulate blood sugar, enhance satiety, and support efficient digestion. Increasing fibre intake also plays a preventive role against lifestyle diseases such as diabetes, obesity, and cardiovascular disorders—conditions that are rising sharply in India’s urban centres.
Functional foods—whether natural or fortified—deliver health benefits beyond basic nutrition. Rich in bioactive compounds such as antioxidants, phytochemicals, probiotics, prebiotics, fibre, vitamins, and minerals, they contribute to reducing the risk of chronic diseases, alleviating inflammation, and improving cardiovascular and cognitive health. Examples include turmeric for its anti-inflammatory properties, fenugreek for blood sugar regulation, and cumin for digestive support. Once traditional kitchen staples, these ingredients are now increasingly positioned as clinically aligned and wellness-driven. Modern functional foods also extend to fortified dairy, plant-based beverages, and nutraceutical supplements designed to meet evolving consumer needs.
Fermented foods represent the third F, providing probiotics, enzymes, and nutrients essential for nurturing a healthy gut microbiome. Buttermilk, idli, dosa, kanji, and traditional pickled vegetables are prominent examples in the Indian context. For maximum benefit, it is critical that these products contain live and active cultures. Scientific studies now validate what Indian households have practiced for generations—regular consumption of fermented foods can strengthen immunity, aid digestion, and reduce inflammation, making them a vital dietary component.
The gut microbiome thrives on a diet rich in fibre, fermented foods, polyphenols, lean proteins, and healthy fats, with minimal reliance on processed products. Here, the Indian diet holds a natural advantage, rooted in seasonal produce, legumes, and naturally fermented staples that are both culturally embedded and scientifically relevant. The opportunity ahead lies in bridging tradition with modern innovation by developing convenient formats—such as ready-to-drink probiotic beverages, fortified millet-based snacks, or fibre-rich packaged meals—that allow consumers to experience the three Fs in everyday life without compromising on taste or convenience.
Model Balanced Indian Plate
Adopting a heart-healthy diet that integrates fruits, vegetables, whole grains, legumes, proteins, and good fats remains a cornerstone in better managing high cholesterol.
Soluble fibre plays a critical role, as it slows digestion, reduces blood sugar spikes, and traps dietary fats to prevent excessive absorption. Key sources include whole grains such as barley, oats, and amaranth; lentils and legumes including green peas, kidney beans, black beans, and edamame; cruciferous vegetables like Brussels sprouts, cabbage, and broccoli; as well as avocado, sweet potato, apples, pears, and citrus fruits.
When it comes to fats, complete elimination is neither necessary nor advisable. The focus should be on limiting saturated fats (commonly present in red meat and full-fat dairy) and trans fats (in commercial baked goods, fried foods, and highly processed items), while prioritising good fats such as monounsaturated and polyunsaturated varieties. Avocados, nuts, seeds, fatty fish, and plant- or seed-based oils provide these healthier alternatives. Incorporating omega-3 fatty acids—from fish such as salmon, sardines, mackerel, and anchovies—supports cardiovascular health even if it does not directly lower LDL cholesterol.
Adequate protein intake is equally important, with pulses, dairy products such as paneer and curd, and regionally available fish or poultry forming essential components. Protein not only contributes to satiety but also supports neurotransmitter synthesis.
For microbiome diversity, fermented foods like curd, buttermilk, fermented batters, or traditional pickled vegetables can be included as daily staples.
The emerging focus is shifting away from calorie counting towards nutrient density, anti-inflammatory potential, and functional outcomes—ranging from improved focus and reduced fatigue to enhanced immunity. Minimally processed foods remain central, with close attention to the “fat, sugar, salt” equation on product labels: keeping saturated and trans fats low, avoiding added sugars, and moderating sodium intake to reduce cardiovascular risks.
A balanced Indian plate does not require exotic or complex ingredients. Within the context of Indian households, balance can be achieved by planning meals with culturally familiar staples, chosen for their nutritional quality and consumed in moderation. With functional and fermented foods, seasonal produce, diverse grains, pulses, and good fats prepared mindfully, the modern Indian diet is well-positioned to naturally support a thriving microbiome and the gut–brain connection.
Industry’s Role in Functional Nutrition
For the food and nutrition industry, the rising focus on heart health presents both an opportunity and a responsibility. Consumers are increasingly aware that cardiovascular well-being extends beyond cholesterol numbers to encompass nutrient density, gut health, and functional outcomes. This creates a strong case for innovation in product portfolios—ranging from fibre-enriched staples and fortified oils to probiotic dairy, millet-based ready-to-eat meals, and plant-protein formulations. Manufacturers can differentiate by leveraging traditional Indian ingredients while aligning with global best practices in functional food development. Clear labelling, reduced reliance on saturated and trans fats, and transparent communication around health benefits will be critical in building consumer trust. Partnerships with healthcare professionals, nutritionists, and wellness platforms can further strengthen credibility and adoption. By translating evidence-based nutrition into convenient, affordable, and culturally relevant formats, the F&B industry can play a pivotal role in reshaping dietary habits and contributing meaningfully to India’s battle against lifestyle-related heart disease.