Clean Protein
Project Overview
Year
About
Clean Protein tackles nutritional and environmental challenges by enhancing the quality and absorption of sustainable, plant-based proteins. Made from mung bean, oats, and rice, the blend delivers 23g of high-quality protein per 100g, with excellent intestinal bioavailability. Standardised processing retains essential amino acids typically lost in heat treatments. Developed in accessible formats like cereals and croutons, it offers a nutritious, low-impact alternative to meat, supporting health, convenience, and a more sustainable global food system
Team
Anju Jain
Siddhant Rai Srivastava
Sanjay Kumar Jain
Professor Sangeeta Goomer
Radhika Jain
Dr. Radhika Jain is a food scientist passionate about transforming nutrition and flavor into practical, innovative solutions. Her research is focused on developing a clean plant-based protein product using extrusion technology. Familiar product categories were designed to optimize macronutrients and preserve essential amino acids for maximum protein bioavailability. The work was conducted in collaboration with University of Delhi, IIT-Delhi, DIPAS-DRDO, IARI, and NDRI. She has presented her work globally including at World Bank, AOAC and UNICEF; received numerous national and international awards, publications including the USDA and has authored & co-authored two books.
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