AAK Kamani, AAK’s majority-owned Indian joint venture, has partnered with the Good Food Institute (GFI) India to accelerate the development of plant-based meat and dairy alternatives.
GFI India is the national affiliate of a global network of non-profits, which promotes plant-based, cultivated and fermentation-based meat, eggs, and dairy – so-called ‘smart proteins’.
Ingredients and fats supplier AAK says that its partnership with GFI India will involve collaborating on research and business promotion aimed at advancing the country’s plant-based market.
It will see AAK’s Customer Innovation Center in Mumbai host AAK Kamani Academy sessions, designed to help businesses take advantage of the opportunities that exist within the category.
With support from GFI India, AAK says it will also provide co-development expertise on how companies can accelerate the formulation of new products. In particular, this will focus on optimising texture and appealing to local tastes.
“This collaboration means we can provide more support to both established food producers and start-ups, promoting the fast-track development of plant-based meat and dairy alternatives for the Indian market,” said AAK Kamani president Dheeraj Talreja.
“We are particularly excited to work with the Good Food Institute India. As a non-profit organisation, it is globally recognised for supporting the development of sustainable and healthy plant-based foods.”
Varun Deshpande, managing director at GFI India, commented: “Accelerating the development of the plant-based meat, egg and dairy sector is…imperative to building a more secure and resilient protein supply.
“Indian businesses and scientists have immense potential to be at the centre of this development, driving affordability and sensory experiences as well as cultural appeal in transformative plant-based foods – but they need support on their journey.
“We’re delighted to have pioneering corporate partners like AAK Kamani in our mission for smart protein. Their ingredients and co-development expertise will be integral to building a more healthy, sustainable and just global food system.”
