Pranjuli Garg, a passionate young agripreneur, is making waves in the plant-based protein industry with her innovative and science-driven approach. Her journey began at NIFTEM, where she earned a B.Tech in Food Technology and Management. It was during her time there that she developed a deep interest in global food trends and recognized the growing demand for sustainable, plant-based nutrition. This academic foundation sparked her commitment to addressing nutritional challenges through food innovation.
As the CTO and Co-founder of ProMeat, Pranjuli is now redefining the vegan protein space in the Indian market. Through extensive research, she identified a critical gap in human nutrition analytics—specifically in protein consumption—and saw plant-based proteins as a viable solution. Motivated by this insight, she began developing food products that closely mimic the taste, texture, and nutritional value of meat. From salamis to burger patties and sausages, her offerings are helping drive the shift toward a more sustainable and health-conscious food system.
Birth of ProMeat – An Indian-Origin Plant-Based Protein Brand
As an eggetarian, Pranjuli often found her protein options limited to paneer, tofu, or eggs. Recognizing this limitation in everyday diets inspired her to create ProMeat—a homegrown brand that offers protein-rich, plant-based meat alternatives. With her background in food technology and the robust support system of NIFTEM's laboratories and expert faculty, she laid the foundation for a venture that not only meets nutritional needs but also contributes to reducing carbon footprints and addressing food security challenges.
Need for Plant-Based Proteins
Pranjuli emphasizes the urgency of shifting to plant-based proteins in light of escalating climate change and rising methane emissions. She points out that animals currently produce only about one-third of the global protein requirement, which leads to overexploitation. ProMeat aims to address the remaining two-thirds through sustainable, plant-based alternatives, thereby easing the burden on livestock and supporting a more balanced ecological model.
Do Plant-Based Meats Really Taste Like the Real Thing?
Changing consumer preferences—especially for those who have consumed meat their entire lives—is no easy feat. Recognizing this challenge, Pranjuli and her team have developed a scientific ingredient profiling system that ensures their products mirror the protein, fiber, and taste profile of conventional meat.
Their formulations include protein-rich ingredients such as green gram, soybeans, and peas, alongside fiber-rich wheat and oats. These are blended with food-grade binders and a proprietary mix of Indian spices, then processed using advanced extrusion technology. The result? Juicy, flavorful, and realistic meat analogues with the right mouthfeel.
One of the brand’s standout innovations is a specially developed plant-based fat that replicates the texture and richness of animal fat—something that paneer or tofu cannot offer. Staying true to Indian taste preferences, ProMeat's offerings are crafted with familiar, clean-label spices and flavors, ensuring greater acceptance in domestic markets.
Moreover, the brand avoids the use of preservatives, artificial colors, or additives. Since the products are sold frozen, they retain freshness without the need for chemical preservatives. All items are ready-to-cook, making them a convenient and nutritious source of vegan protein that aligns with modern lifestyle needs.
Consumer Awareness and Right Market: Challenges for Plant-Based Meat in India
Since its inception, ProMeat has worked relentlessly to overcome key challenges such as limited consumer awareness and the absence of a defined regulatory framework for plant-based meats in India. While global markets are more mature in this space, Indian consumers are still warming up to the concept.
Through strategic collaborations with cafés and restaurant chains, the brand has successfully introduced its products to wider audiences, allowing consumers to experience their offerings in familiar formats. Pranjulii and her team are also strong advocates for indigenous crops and sustainable food innovation, aligning their work with broader health and climate goals.
Innovative Range of Plant-Based Product
Under Pranjuli Garg’s leadership, ProMeat has developed a diverse portfolio of plant-based meat alternatives tailored to the Indian palate. The brand offers a wide range of products including burger patties, nuggets, kebabs, raw mince, sausages, pepperoni, and salami.
Their pepperoni pizza and plant-based nuggets have become bestsellers, popular among both individual consumers and restaurant partners. With a focus on taste, texture, and clean-label formulations, ProMeat is making plant-based eating more accessible and enjoyable.
Vision for the Future
Looking ahead, Pranjuli envisions ProMeat as a key contributor to India’s growing plant-based ecosystem. With increasing health consciousness, climate awareness, and a shift towards flexitarian diets, she believes the time is ripe for alternative proteins to become mainstream. By continuing to focus on innovation, education, and nutritional value, ProMeat aims to be at the forefront of this transformation.
Pranjuli’s journey is a testament to the power of purpose-driven entrepreneurship, and her commitment to reshaping food choices in India marks a promising path for the sustainable food industry.
