NEW DELHI, 08 September 2026: Mr Ranjit Singh, Joint Secretary, Ministry of Food Processing Industries, Govt of India today while addressing the ‘FICCI Symposium on Protein for India: Nutrition, Business, Sustainability and Policy Perspective’, said that protein is not simply a nutritional issue but it sits at the intersection of nutrition, agriculture, food processing, innovation, sustainability, business and public policy. “Protein is not a trend, but it is a fundamental component of a healthy and productive population,” he added.
Mr Singh further added that India’s protein opportunity cannot be driven only by premium or niche products. Innovation must translate into scalable solutions that can reach consumers across income groups and geographies. “The objective should be to develop products that are nutritious, safe, affordable, convenient and accessible, while being relevant to Indian consumption patterns,” he noted.
Elaborating on the government schemes, Mr Singh added that the Pradhan Mantri Kisan SAMPADA Yojna, PLI scheme for food processing industry and PM Formalization of Micro Food Processing Entreprises Scheme are changing the landscape of the sector. Protein can also become an opportunity for strengthening local enterprises and rural value chains. “Innovation must go hand in hand with food safety, quality and scientific evidence. As we look at the future of protein, we must consider how to build food systems that are resilient, resource-efficient and environmentally responsible. Larger opportunity is to view protein not just as a product category but as an opportunity to strengthen entire food processing ecosystem creating value for farmers, processors, tech providers, start-ups, logistics provider and retailers,” he emphasized.
Highlighting the export potential, Mr Singh also stated that with investments in processing infrastructure, technology, quality systems, branding and international compliance, Indian companies can move higher up in the value chain. “Protein rich and value-added foods can become an important part of this opportunity, provided they are backed by scientific validation, food safety, competitive pricing and compliance with global standards. Our opportunity is to build on the strengths by combining traditional food systems with modern food science, processing technologies, innovation and efficient supply chains,” he added.
Dr Satyen Kumar Panda, Advisor (Quality Assurance), Additional Charge – Science & Standards & Regulations Division, FSSAI said that a key consideration in advancing the protein agenda is improving the understanding of protein quality and nutritional value.
“Consumer awareness should focus on making informed choices within the context of an overall balanced diet. It is equally important that discussions around protein remain evidence-based, avoiding misconceptions or the perception that a single nutrient or product can independently address broader nutritional requirements. Let us move the conversation from protein awareness to protein literacy; from individual products to dietary quality,” he added.
Prof Anupa Siddhu, Former Director, Lady Irwin College & Head, Department of Home Science, University of Delhi while sharing the legal framework perspective on protein requirements said that the real problem with Indian diet is too much of carbs and not enough protein. “The protein requires attention, adequate attention but not extra attention. Many people looking for proteins are consumers from rural background contrary to popular belief. While promoting protein-based foods, the food companies should focus on larger strata of the population, so it reaches more needy individuals,” she emphasized.
Mr Tarun Arora, President, CIFTI-FICCI said that as India moves towards higher income and more aspirational economy, the conversation around food must move from food security to nutrition security and from simply having enough food, to ensuring that people have the access to right quality and diversity of nutrients.
During the event, FICCI – ARE Report on ‘Charting India’s Protein Transition: Building Resilient Food Systems for a Secure Future’ was released.
