By Kritagya Regmi and Daniel L. Rice
As global food systems face mounting challenges from climate change and rising populations, plant-based food innovation is emerging as a sustainable solution. At the forefront of this shift is the Asian Institute of Technology (AIT), where researchers in the Food Engineering and Bioprocess Technology (FEBT) and Food Innovation, Nutrition and Health (FINH) programs under the Department of Food, Agriculture, and Natural Resources at the School of Environment, Resources and Development are developing alternative proteins and eco-friendly processing methods to build resilient food systems.
Plant-based food production can reduce greenhouse gas emissions by up to 70%, making it a powerful tool for meeting nutritional needs while easing pressure on natural resources. The global market is expected to grow from USD 29.4 billion in 2020 to USD 77.8 billion by 2025. In Southeast Asia, demand is rising rapidly, driven by population growth and increasing middle-class consumption.
In Thailand, this shift aligns with the Bio-Circular-Green (BCG) Economy model, which promotes sustainability through resource efficiency and innovation. The government has supported this movement through public campaigns encouraging plant-protein consumption. According to the USDA, Thailand’s plant-based market reached USD 1.5 billion in 2024, with projected annual growth rates of up to 35%.
Driving Innovation in Sustainable Food Systems
At AIT, research focuses on alternative proteins, agri-food waste utilization, food safety, and sustainable processing. Professor Anil Kumar Anal, Chair of the FEBT and FINH Programs, highlights the importance of these efforts: “Plant-based innovations are vital for food security and sustainability. Thailand’s biodiversity and food culture provide a strong foundation for creating nutritious, sustainable, and appealing plant-based products for both local and international markets.”
AIT researchers work with underutilized crops like duckweed, buckwheat, millet, lotus seeds, hemp, and microalgae. Using innovative processing techniques, such as enzyme-assisted extraction, fermentation, ohmic heating, and supercritical CO₂ extraction, they enhance protein content, improve digestibility, and increase nutrient availability. These methods also reduce energy use by up to 90% and produce bioactive compounds with health-promoting properties. “Minimal and green processing of these components has resulted in higher protein extraction, greater protein bioavailability, and an increase in bioactive components to enhance well-being,” notes Professor Anal.
Beyond new protein sources, AIT researchers have focused on ways to recover valuable compounds from food by-products. This includes resistant starch from jackfruit seeds, bromelain from pineapple rind, and proteins from chicken feathers, feet, eggshell membranes, and brewer’s spent grain. Functional ingredients are also extracted from tropical fruit peels and seeds.
From Research to Real-World Impact
These efforts reduce waste and environmental impact while creating value-added products for food, feed, and pharmaceuticals. “Our research shows a 30% boost in nutrition, 40% less food waste, and a 90% improvement in environmental efficiency, adding USD 2–3 per kilogram of processed agri-food waste,” says Professor Anal.
Research also explores how plant-based foods can improve health by replacing animal proteins. AIT is developing bioencapsulation and delivery systems to enhance the stability of probiotics and micronutrients in functional foods. Key to this progress is collaboration with industry. AIT partners with food manufacturers, biotech firms, and agri-processors to bring lab innovations to market. “Industry partnerships ensure our research is scalable and meets real-world needs,” says Professor Anal.
These collaborations also support technology transfer and pilot projects, helping startups and SMEs adopt sustainable practices. Working closely with government and industry, AIT turns academic research into practical, scalable solutions that benefit communities and boost economic growth.
This ongoing work is strengthened by the expertise of Professor Anal, whose research in food safety, nutrition security, sustainable food processing, and the bioeconomy continues to guide AIT’s efforts in building innovative and sustainable food systems across the region.
Building a Greener, Healthier Future
AIT’s work directly supports Thailand’s BCG model, demonstrating how academia can drive food system transformation. “By integrating science, sustainability, and socio-economic impact, we are addressing today’s most critical challenges,” says Professor Anal. “Our innovations promote food security, waste reduction, and inclusive growth.”
AIT’s work reflects a global commitment to the One Health approach, with plant-based innovations that nourish people, protect nature, and support stronger economies. By working with researchers, industry partners, and policymakers, AIT is helping build a healthier, greener future across Thailand, Southeast Asia, and beyond.
About Professor Anil
Prof. Anil Kumar Anal is a globally recognized expert in food process engineering, bioprocess technology, functional foods, and nutraceuticals. He currently serves as Chair and Professor in the FEBT and FINH programs at AIT. He also serves as Chair of the Academic Senate at AIT. With a multidisciplinary background in veterinary science, food technology, and biotechnology, he brings a holistic perspective to his work. Prof. Anal has led pioneering research in probiotics, functional foods, biopolymers, and controlled drug delivery systems, and has published over 200 peer-reviewed articles, book chapters, and patents. He has served as a consultant to various UN and international agencies on sustainable food systems, food safety, and One Health. Ranked among the top 0.05% of scientists globally (ScholarGPS), he is known for blending traditional knowledge with modern science to drive innovation in food and health. He also actively mentors researchers and advises governments on food security, circular bioeconomy, and sustainable health interventions.
