Kolkata Scientists Turn Potatoes and Fungi into New Protein Solutions For Indians

India is one of the largest producers of legumes and protein-rich crops, yet a majority of its population suffers from protein deficiency. According to a recent survey by the Indian Market Research Bureau, 73% of Indians do not consume enough protein, and only about 10% meet the daily requirement. This problem is not just about diet it is tied to economic, cultural, and infrastructural challenges.

But a group of scientists in Kolkata, at the Food Technology and Science Institute (FTSI) under TCG CREST, may have found a breakthrough. They are developing plant-based proteins from potatoes and fungi that could change how India meets its protein needs.

Why India Needs New Protein Sources

India’s protein problem is a paradox. While the country grows a wide variety of protein rich crops, the body’s ability to absorb these proteins known as bioavailability is often low. Dr. Parthasarathi Bhattacharya, head of FTSI, explains that India is protein-deficient for three main reasons: people do not consume enough protein rich foods, plant proteins are harder for the body to absorb, and animal protein remains too expensive for many.

This issue is especially critical for vegetarians, who form over half of the country’s population. Even staples like dals and pulses have limited bioavailability. Adding to the problem, India imports a large portion of its pulses, which further complicates accessibility and affordability.

Potatoes and Fungi as Future Proteins

At FTSI, researchers are thinking beyond conventional sources and focusing on potatoes and fungi to produce high-quality proteins. Potatoes, despite containing only 2% protein on a fresh weight basis, have excellent quality protein that can be transformed into innovative formats like potato-based milk. Fungi, on the other hand, can be cultivated in controlled environments such as bioreactors, leading to the production of high-protein mushrooms or even paneer-like products.

Dr. Bhattacharya stated that potato protein offers a conversion efficiency comparable to meat. He mentioned that the institute is currently testing potato-based ice creams and milk, which are not only rich in protein but also tailored to suit the preferences of modern consumers.

Better Absorption with Postbiotics and AI

One of the main problems with plant proteins is poor absorption. FTSI’s scientists are working on improving this by using probiotics and postbiotics—beneficial compounds that support gut health. They are also using artificial intelligence (AI) to study gut microbes and create better postbiotic molecules. This combination of biotechnology, AI, and food science could shape the next generation of nutrition.

Towards a Self-Sufficient Protein Industry

India currently imports nearly 70% of the protein isolates used in supplements and functional foods, mainly from China, Australia, and Canada. This not only increases costs but also makes the country dependent on external suppliers. Dr. Bhattacharya and his team aim to change this by producing high-quality, locally-made protein products.

The institute is developing a range of innovative products such as vegan protein bars, sugar-free shakes, fibre-enriched gummies, and protein-rich kulfis. These foods are designed to offer both indulgence and health benefits, helping to change the perception that treats like ice cream are bad for health.

A Healthier Future for India

The work at FTSI is not just about experiments but about building a sustainable food industry in India. Backed by the TCG group, Dr. Bhattacharya’s team is creating prototypes for commercial products that can boost India’s nutrition. With Indian diets already rich in fibre, the addition of bioavailable plant-based proteins could help create balanced, affordable, and healthier meals. In the future, something as common as potatoes and mushrooms could play a key role in solving India’s nutrition crisis thanks to the power of science and innovation.

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