Different Types of Protein in the Indian Market

Imagine you’re sitting down for tea and you are presented with two different rusks. One is the usual tea rusk while the other is a high-protein tea rusk. Which would you prefer? If you chose the latter, then you are a part of a growing movement of people who are waking up to the need for protein in their diet. 

The Indian protein market is experiencing rapid growth, projected to expand from approximately USD 1.52 billion in 2025 to over USD 2.2 billion by 2031, driven by high protein deficiency (73% of Indians) and rising health awareness. This has created a demand for protein in the Indian market. 

There are different types of protein available. Those include protein from animal sources, such as eggs, meat, poultry, fish, and dairy. Then there is protein from plant-based sources, such as soy, and pea protein.  Out of all these sources, pea protein is the most promising as it is healthy, satiates for longer, and is hypoallergenic. 

There are two types of pea protein – namely pea protein isolate and pea protein concentrate.  

1. Pea protein isolate is more refined than concentrate, contains over 90% protein with minimal fat and carbohydrates. Pea protein concentrate typically contains 55%-60% protein along with higher levels of fibre.

2. Pea protein isolate undergoes acid-alkaline-water extraction.  Pea protein concentrate undergoes air classification.

3. Concentrate contains carbs and fibre. Isolate is lower in carbs.

At Svvad Pro, we develop food grade pea protein in-house using a gentle, chemical free process designed specifically for daily consumption. We integrate this clean protein directly into staples, bakery, snacks, cereals, and premixes without changing taste or cooking methods.

Whether it is high protein tea rusk, high protein choco cookies, or staples like high protein rice or high protein multi grain atta, we have got you covered with our extensive collection of foods, elevated with nutritious pea protein. 

Protein is no longer limited to shakes—it’s becoming a part of everyday Indian food. And that’s where the real change begins.