25-07-2025
CFTRI launches ‘Protein Plus Slice' in collaboration with McDonald's
'Protein Plus Slice', a collaborative product developed by CSIR-CFTRI, Mysuru, and McDonald's India (West and South) that was formally launched at an event in Mumbai on Thursday, was unveiled during a national symposium on plant proteins held at the CFTRI campus in Mysuru on Friday.
According to a note from McDonald's India, the 'Protein Plus Slice' is made from 100% vegetarian ingredients, including soy and pea protein, and contains no artificial colours or flavours. It is also free from onion and garlic, making it suitable for a wide range of dietary preferences.
At a press conference here on Friday, scientists from CFTRI, and representatives from McDonald's said this is their second collaborative venture after the Multi-Millet Bun. The 'Protein Plus Slice' has been launched across 440 McDonald's outlets in West and South India. Each slice contains 5 grams of protein, and can be added to any burger based on customer choice for greater nutrition, they added.
The CFTRI scientists took nearly six months to develop the product in partnership with McDonald's. The team involved in developing the slice included Jyothilakshmi, Chetana R., Sachin Eligar, Giridhar, Prabhasankar, Aashitosh Inamdar, and Sudheer Yanam, the institute said.
Shatadru Sengupta and Sulakshna Mukherjee, representing McDonald's, were present during the unveiling of the protein slice at the event, which was attended by CFTRI Director Sridevi Annapurna Singh, former CFTRI director V. Prakash, and others.
A press release from CFTRI said the collaborative project between SYMEGA, CFTRI, and McDonald's focused on developing improved plant-based protein slices for burgers with enhanced texture, flavour, and nutritional value. With the growing demand for sustainable and healthier food options, plant-based protein slices have emerged as a versatile and nutritious alternative to traditional slices. These slices are crafted from various plant-derived ingredients to mimic the texture, flavour, and sensory experience of animal-based proteins while offering environmental and health benefits, it added.
