Vet varsity turns poultry waste into protein-rich snacks

In a breakthrough that blends science, sustainability and small-scale entrepreneurship, researchers at Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) have transformed poultry waste into ready-to-eat protein snacks — a move that could reshape how the country thinks about meat byproducts.

Launched by the university’s Livestock Products Technology Department, the initiative introduces three functional meat products — chicken sticks, meat pockets and chicken salami. Each item is designed not only for taste and nutrition but also for impact — reducing waste, cutting pollution and opening doors for local entrepreneurs.

“We’ve long ignored the nutritional value of poultry byproducts such as liver, kidney, and gizzard,” said Dr Nitin Mehta, professor and head of the department.

“Such parts make up nearly 35–40 per cent of the animal body weight. Discarding them is both a financial loss and an environmental burden,” he said.

The chicken stick, a shelf-stable extruded snack made from ground byproducts and spices, is the flagship product. It contains no artificial preservatives or colourants and is rich in animal protein, ideal for small vendors and rural markets where refrigeration is limited.

The meat pocket, meanwhile, offers versatility — seasoned meat wrapped in dough, deep-fried and ready to eat. It can be refrigerated and reheated, making it suitable for both street stalls and home kitchens.

Completing the trio is the chicken meat salami — a minimally processed, heat-treated emulsion product that’s best served cold, in salads or as a snack.

“Don’t deep fry it,” the team advises, emphasising its ready-to-eat nature.

What sets the initiative apart is its dual focus, scientific innovation and grassroots empowerment.

By turning waste into value, GADVASU is not only addressing a long-standing industry challenge but also offering a scalable model for rural entrepreneurship.