Smart Proteins as a new Paradigm for Meeting Dietary

Smart proteins are sustainable, alternative protein sources like plant-based, cultivated, and fermentation-derived foods, revolutionizing the future of nutrition and food security.

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Context: The Department of Biotechnology (DBT) is funding research under the BioE3 initiative to develop smart proteins.

About Smart Proteins

Smart proteins are alternative protein sources developed using scientific and technological innovations to mimic the taste, texture and nutritional value of traditional protein sources like meat, dairy, and eggs.
These proteins are designed to be sustainable, resource-efficient and climate-friendly while addressing protein deficiency and food security.

Types of Smart Proteins

Fermentation-Derived Proteins

Proteins obtained from microbes such as algae, bacteria and fungi.
These microbes generate proteins naturally, which can be processed into food ingredients.

Plant-Based Proteins

Proteins extracted from plants can be modified to resemble meat, dairy, or eggs. Eg. Soy protein, Pea protein, Rice protein, etc.

Cell-Cultured Proteins

Animal cells are grown in a lab to produce real meat without the need for raising and slaughtering animals. Eg. Cultured chicken, beef, fish, etc.

Challenges in Smart Protein Development

High Production Costs – Technology is still evolving, making smart proteins expensive.
Consumer Acceptance – Taste, texture and cultural preferences play a key role.
Regulatory Approvals – Food safety laws and approvals vary by country.
Scaling Production – Efficient manufacturing processes are needed to meet demand at lower costs.